The art of drying herbs

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I can't imagine a garden without herbs. Their cultivation is not troublesome, and the benefits - enormous. I planted them in a slightly shaded and quiet corner. They feel good there because they grow fast. Tarragon, oregano, mint and thyme are especially expansive. Every year I dig up the excess and transfer them to the beds between the cabbage, broccoli, tomatoes and leeks. Their smell scares off the pests of these vegetables.

When and how to harvest herbs?
Herbs, however, are mainly used as spices in my kitchen. They should be picked just before flowering - this is where they are said to be the most aromatic. However, I collect them throughout the season without feeling any special difference.I only try to pinch their tops successively, which prevents the development of flower buds and at the same time stimulates the plants to spread.I collect all the herbs on clear days, just after the morning dew drops. They smell the strongest then. Of course, the he althiest and the tastiest are fresh leaves and twigs, but in summer you have to think about other times of the year as well. Hence the need to dry and store them.

Drying herbs

  • In the open airI only dry the leaves. I put a single layer in a wicker basket and put it in a warm, shady and airy place. This method facilitates their later use. There is no problem with removing the stiff, usually sharp parts of the stems that interfere with eating.
  • In the oven or oven . In wet or cool summer, drying necessarily takes place over a not too hot stove or in an oven.

Herbs processing and storage

I grind some of the dried leaves in a coffee grinder. The resulting powder is perfect for seasoning, for example, white cheese and delicate sauces.

All herbs, both powdered and in the form of leaves, I store in tightly closed jars, protected against light. This prevents the aroma from escaping and the vitamins they contain from oxidation.

Jadwiga Antonowicz-Osiecka

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