Drying Herbs

Now is the perfect time to harvest most herbs for use, and drying for the winter. This is very easy to do and a very simple task. Select plants that are so ready to flower, because that is when the leaves contain as much flavor. It's really a good idea to force the plants sprayed daily with water to remove insects and leaves free of dirt, insects garden waste. Never spray with chemicals before harvesting. Cut the stems in the morning before the leaves begin to grow (and the release of their oil, of course) to get the best flavor. Each plant can have up to half of its leaves (stems cut in half). This pruning will give broad leaves of grass and to encourage the plant to produce leaves. Of course, this means you will be able to obtain a second crop later in the season. Usually I put all my stems and tie with string or a piece of string. Mine are all hung upside down from the ceiling in a warm place (not on the air conditioning), so the dry leaves without mildewing. Good air circulation is essential. It may take several weeks and the drying time of each herb may vary, but the leaves are dried and then crumbles to the touch. Land put the herbs in a bag and put them into separate leaves from stems. Then I put the leaves in glass jars and store the old insulation in a cool, dry points, and discarding the stems. You can learn even more about drying herbs here. Next winter, I suggest you consider adding mint leaves, hot apple juice to have a pleasant memory of flavors and scents of summer. Doug Green, award winning author of garden of 7 gardening books answers questions in his free newsletter http://www.beginner-gardening.com/gardeningflowertips.html