Those annual, perennial and
sometimes shrubby plants that we call Herbs, are often grown
by amateur gardeners, and cultivated for their culinary
and sometimes medicinal uses, although they can make attractive
specimen plants in mixed borders…
In most gardens, a small plot
can easily be set aside for growing a few choice herbs.
Large or medium Patio style planters and hanging baskets,
near the kitchen, using cultivated herbs is fast becoming
a popular hobby, as healthier lifestyles are sought throughout
the world. The aromatic fragrances are also so refreshing
on those balmy summer days as you lay basking and relaxing
in the sunshine, enjoying your iced lemon teas…
Generally, herbs need a light,
fertile, well-drained soil or compost, in full sun. They
can easily be grown in odd corners in the garden, but if
space allows, a designated herb garden is the most convenient
and can be a most attractive way of grouping them. The ancient
Romans, Greeks and indeed even the great traditional English
gardeners, all enjoyed and treasured their herb gardens
in there many shapes, sizes and complexities throughout
history…
Ideally the site should be
a south facing position, and on a slight slope to aid drainage.
Herb beds should be arranged and planned to make access
easier to each group of plants, placing the taller varieties
to the back or centralised, where they won't overshadow
the smaller ones, and keep moisture loving varieties to
the bottom of any slope. Raised bed culture is also ideal
for an herb garden feature, add a waterfall or running water
and enjoy the relaxing aromatic tranquillity it creates…
Many herbs can be grown from seed in window
boxes, on patios, in pots on outside windowsills, hanging
baskets or that old discarded wheelbarrow. Use John Innes
potting compost No 1 or 2, or a similar good quality brand
from your local garden supply centre, and put a good layer
of broken crocks or small polystyrene pieces in the bottom
to ensure good drainage. Keep the compost just moist during
the growing season, and give a liquid feed occasionally,
to encourage good growth. The actual windowsill or patio
should preferably face south or west, so that the plants
receive direct sunshine for the greater part of the day…
The culinary and medicinal
uses of individual herbs is beyond this article, but generally
the best and fullest flavours always come from the freshest
of your picked herbs which will keep for only a limited
period in well sealed, and dry air tight plastic containers
in your refrigerator. For winter use, herbs must be dried
or frozen. Certain evergreen herbs, such as chives and dill,
are not suitable for drying and ideally should be frozen
or the plants re-potted up for growing indoors, within a
conservatory, glasshouse, or on a sunny windowsill…
HARVESTING AND DRYING YOUR
HERBS…
The time off harvesting individual
herbs varies according to whether the herbs are being grown
for their leaves, flowers, seeds or stems… Plants grown
for their leaves and stems should be gathered in the young
leafy stage before flowering begins for best flavour. Harvest
flower heads whilst in full bloom, and the seeds when the
pods begin to open and split naturally as they turn yellow
or golden brown.
Always choose a dry day for
harvesting your herbs, and gather then early in the day
before the sun becomes hot, but just after the morning dew
has evaporated, to lock in the flavours. Handle the leafy
shoots and sprigs carefully to avoid bruising. Large leaves
can be stripped from the stems before drying but small leafed
types are best left intact…
Discard all damaged and discoloured leaves, and if possible
wash the remainder gently in cold water. Spread the leaves
thinly in flat shallow containers, ideally on cheesecloth-covered
frames, which will allow air to circulate. Place the containers
in a dry, airy and warm place out of the direct sunlight.
An airing cupboard or the warming drawer of a cooker is
suitable provided there is reasonable ventilation. Leave
for at least 4 to 5 days turning the herbs once a day. They
are ready for storing when they become brittle and rustle
slightly when touched…
An alternative method is to
tie into small bunches and hang upside down in a shaded,
dry, warm and airy place. These will take a little longer
to dry out completely. You can dry out your herbs quicker
in front of a fire, or within an oven on low heat but some
of the aroma and flavour will be lost…
The leaves should be completely
dry before storing. When completely dry large leaved varieties
should be stripped from their stems, small leaved, and fine-stemmed
herbs such as rosemary, thyme and bay, retain their flavour
better when stored whole and crumbled before use. Discard
as much chaff (waste) as possible and pack the leaves or
sprigs into small, preferably opaque containers. Clear jars
should be stored in a dark place. Remember to seal and label
each jar immediately. Herbs both dried or frozen, may be
stored separately according to variety, or as your favourite
mixtures and combinations. It is often labour saving to
make up your herb bouquet, tied in muslin bags at the drying
stage…
The procedure for drying flower
heads and seedpods are the same. Loosen seeds by rubbing
pods between your palms until the seeds drop out. This is
best done outside with a slight breeze present as this will
blow away some of the chaff. Once separated dry your seed
for a further week and once completely dry store in the
same way as for the leaves…
FREEZING YOUR HERBS…
Freezing is an excellent way
of preserving and storing your herbs, especially chervil
and parsley, which have tender leaves unsuitable for home
drying. Gather and wash your herbs and place them in a metal
colander. Blanche the herbs by immersing your colander in
boiling water for 1 minute, then into cold water.
Leave to thoroughly cool, drain
and freeze immediately, storing in small plastic bags, ice
cube making or plastic containers, kitchen foil or even
waxed cartons. Frozen herbs need not be thawed before use
in soups, stews or gravy's and can actually be chopped more
easily whilst frozen. Frozen herbs are best used for flavouring
as they become limp when thawed, and so useless as garnishes.
Never refreeze….
OTHER USES FOR YOUR DRIED
HERBS…
Apart from their culinary and
medicinal uses which is beyond this article to explain in
any depth, your dried herbs may also be used to make sachets,
potpourri's and pomanders, which give off a long lasting
aromatic fragrance to rooms, airing cupboards, drawers and
linen closets. Lavender sachets are so well known, but many
other herbs and flowers make pleasant mixtures. Particularly
pleasant fragrant and aromatic mixtures include:-…
1/. Lemon thyme with
verbena.
2/. Fragrant leaved geraniums with rosemary.
3/. Lavender, rosemary and a few cloves with a piece
of orange, lemon or lime zest.
4/. Equal parts of peppermint, lemon verbena, lemon
balm, rose geranium and rose petals….
I hope you've enjoyed this
article; it's off to my greenhouse for me, as there is always
plenty to do no matter what time of year it is, an amateur
gardener's work is never done. Do look out for any of our
other articles, but most of all........
"HAPPY GARDENING until
we all meet again Over the Garden Fence with Daisy Mae"
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