You have planted the herbs and watched them grow and flourish. They are highly useful in so many different ways. But, using herbs from a home herb garden needs a bit of work first.
In order to use the herbs, you’ll need to harvest them first. Timing is a big factor. The wind and the heat can disperse the oils of the herbs. You must select a calm and dry morning during midsummer to crop your herbs.
Fewer oils are produced by the herb on extremely wet days. Harvest the herbs shortly after the dew has dried from the leaves right before the flowers open. Cropping the herb does not mean removing the entire plant.
At this point, you are just taking a specific quantity of expansion to be used. You do not need to use the herbs that you are cropping at the time that you pick them. You can preserve them to use later on.
Use caution not to take more than one 3rd of the plant’s foliage at one time. The plant will need a good amount of foliage to re-grow well. You must also inspect the plant for insects and damaged leaves before you crop it.
Typically there are 3 ways in which people preserve their herbs for later use; drying, freezing, or conserving them in a medium like salt or vinegar. In order to dry herbs, you want to bundle six to twelve stems together and remove any foliage close to the base of the stems.
You can secure the bundle with string. Hang the bundle in a cool location away from sunlight. If you are looking to dry individual leaves you can place them on a screen or a rack. Don’t forget to turn them regularly in order for them to dry correctly.
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Some folk has turned to use appliances like dehydrators, ovens, or microwaves to dry herbs as well although these are less acceptable ways. Freezing herbs is a fairly easy way to save herbs. Cut the herbs into pieces and place them on a baking sheet lined with wax paper.
Once the herbs are frozen, you can place them together in a bag and store them in the freezer till use. The 3rd way to preserve herbs is thru a medium.
For example, you can cover herbs like cut mint, basil, or tarragon with vinegar and it’s going to be preserved for one or two months. Or you can make a flavored salt to save herbs by alternating layers of fresh herbs between salt.
When completely dry separate the brown herb from the flavored salt and store it in a vacuum jar.
Of course, people regularly use herbs fresh right from the garden. Take care cleaning the herbs before they’re placed fresh in recipes. In order to scrub fresh herbs place them in a bowl stuffed with cool water.
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If there is a large number of herbs you can use the sink. Place about two spoons of salt in the water. The salt in the water will drive away insects without damaging the plant. Remove the herbs from the water and dry them in a salad spinner.
Differing types of herbs are used for many various uses. Each different kind of herb has its own list of instructions on the easiest way to use, harvest, and chop them.
Confirm into research the certain type of herb you are using to use it correctly.