A look at properly Haversting the Home Herb Garden

Summer is passing away and as fall gets afoot, it is time to mull over about harvesting the home herb garden. At this point, appropriate handling will be as important to the success of your herb harvest as the effective maintenance that you have given these plants all summer long.

The ideal time to harvest the plants and sustain the highest level of flavor is just before the plants flower. To be assured, check drying directions on specific herbs in a dependable reference volume. Cut off the herbs in the early hours in the morning just after the dew has dried. The annuals are to be cut at ground level as the perennials are cut at 1/3 down the main stem and including the side branches.

Wash herbs, with the leaves on the stems, gently in cold running water to get rid of any soil, dust, bugs, or other alien material. Drain thoroughly on absorbent towels or hang plants upside down in the sun until the water evaporates. Strip leaves off the stalks once plants have drained and dried, leaving only the top 6 inches. Remove all blossoms.

Herbs should be dried carefully before storing. Herbs such as mint and basil need rapid drying or they will mold for these herbs have high moisture content, To retain some green leaf coloring, dry in the dark by dangling plants upside down in bunches in paper bags. Hanging leaves down permit essential oils to flow from stems to leaves.

Though there are various ways to dry the harvested herbs, this is a popular and simple method to do so. Tie whole stems very tightly in little bunches. Individual stems will wither and fall. Hang in a dark, cozy 70 to 80 degrees F 21 to 26 degrees C), well-ventilated, dust-free space.

Leaves are all set when they feel arid and crumbly in around 1 to 2 weeks.Seeds take longer to dry than leaves, sometimes as much as 2 weeks for bigger seeds.

Use a clean cloth or paper to place the seed heads on.When partly dry, rub seeds delicately between palms to get rid of dirt and hulls.Spread immaculate seeds in thin layers on cloth or paper until really dry. You also can dry herb seeds by hanging the whole plant upside down within a paper bag. The bag will catch the seeds as they dry-up and fall from the pod.

When utterly dry, the leaves may be screened to a powder or stored as is in airtight containers, such as canning jars with securely sealed lids. Seeds should be stored whole and ground as needed. When stored, leaves are crushed just before use, they will maintain their oil and full flavor.

It is very significant to keep an eye on the jars in which you have stored dried herbs for a few days. If any moisture forms in the jars, take the herbs and dry them again. Herbs will mold promptly in closed jars if not completely dry.

Once you are certain that the herbs are entirely dry, place them in the airtight containers, and store them in a cool, dry place away from light. Avoid using paper or cardboard containers for storage, they will assimilate the herbs aromatic oils.

This covers the basics of harvesting the home herb garden. There are additional methods of drying and conserving herbs that are explained on the website at the link below.

Eustache Davenport is a gardening enthusiast and author. He lives in Montreal and enjoy teaching his gardening secrets to work groups on how to setup, optimize and maintain an amazing herb garden. For more great tips and information about starting a home herb garden, visit http://www.herbgardeningonlineguide.com.