Harvesting

The harvesting should be done as soon as the plants are well rooted and leafy. By undertaking a morning harvest – before the sun is too far up – you will benefit from a maximum level of natural oils and flavour. Don’t pick your herbs when it’s rainy to avoid having them rot or keep less well. Cut the stems as well as the leaves, ideally at the intersection of two stems.

Conservation

Here are the five main methods of conservation.

1. Salting

In this method, steep them in salt so you can add them to your salad dressings, soups and salads.

2. Freezing

Place the leaves in ice cube trays and cover them with water. Add a small amount of olive oil to avoid having the leaves turn black. Freezing is particularly good for the following herbs: dill, coriander, chervil, chives and tarragon.

3. Drying

Air drying will give you, in only four to eight days, herbs that you can use for up to 12 months. Tie and hang herbs upside down in a cool, dark room. When they’re dry, keep them in tightly sealed glass bottles out of the light.

4. Refrigeration

Stand them upright in a glass of water, or wrap in a damp paper towel and put them in a sealed container. Your fresh herbs will remain usable for several weeks.

5. Transformation or processing

Pack your butter or dressings with the flavours of your favourite herbs to reveal the gourmet gardener in you.

Here’s a quick and easy recipe to tempt your tastebuds.

Herb butter

Ingredients

• ¼ cup softened butter
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chervil, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions

Mix all ingredients. Create a roll of butter and wrap it in plastic film. Pack it tightly and twist the ends. Freeze it for 15 minutes and ensure that the butter is good and firm before removing it from the freezer.

Have a great August!

More from this author by clicking on her photo below.