Hints for harvesting and drying garden herbs

Want to preserve the delicate flavours of homegrown herbs for year-round use? The traditional method of air drying, which concentrates flavours, allows you to extend the shelf-life "freshness" of your favourite herbs. Here are some hints to help you get started.

The best time to harvest your herbs for preservation is just as they are coming into flower.

• The leaves should still be young, tender and rich in the oils that produce the intense flavours and odours.

The flower heads are often even more fragrant than the leaves at this time.

To harvest

• Gather the foliage early on a warm, sunny day after the dew has dried but before the sun is hot enough to draw out the aromatic oils.
• Avoid picking dirty or damaged foliage.
• Seed heads can also be dried.

A pair of clean, sharp scissors is invaluable in the harvesting process.

Herbs most suitable for drying include sage, rosemary, thyme, savoury, marjoram, oregano, mint and tarragon. The simplest method? You need only dry both leaves and seeds on the stems and then later strip them off for storage.

For best results

• Gather the stems into loose bunches to allow the air to circulate.
• Gently wind some string around the bunched-up herbs, fastening it securely.
• Hang the bunches head down in a warm, dry, well-ventilated place.
• Avoid placing the herbs in direct sunlight. This will diminish the flavour as the excess heat "evaporates" away the aromatic oils.

Traditionally, bunches of herbs were hung high on the rafters to catch the breeze.

• In your house any airy, sheltered position where the movement of air will speed the drying process is suitable.

Benefits

• Herbs hung around any house add a pleasantly rustic touch to the décor. The bonus? A wonderful fragrance. Herbs dried this way are ready in two to three weeks.

A less decorative alternative is to use a paper bag with small holes cut in the sides for ventilation. To do this:

• First, put the foliage head-down into the bag.
• Next, tie the stems with the mouth of the bag so that the bunch points downward inside.
• Last, the tied bag should be hung in an airy room.

The bag keeps off dust, reduces light reaching the foliage and catches any leaves or seeds that drop.

Whichever method you choose, by drying your herbs you'll be able to capture, preserve and enjoy their robust flavours long after your growing season has ended.

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