Drying Herbs

Many farmers say the dry grass weeds growing in the summer, they know better than those who grew up in winter or indoors. The best way to enjoy the benefits of herbs throughout the year is to collect and dry when they are at their most beautiful. Most herbs are easy to dry, and will retain its flavor and aroma. PLACE The place of dried herbs is somewhere that is dry and dark, and has good air circulation. This may be an attic, garage, cabinet or on top of the refrigerator. Drying herbs in bunches to dry using the approach of the group, choose a long-stemmed herbs such as mint, lavender and yarrow. First, select the best quality foilage and flowers of the dry grass, and remove any dead or dry leaves. Then pooled (to make sure the grapes are about 1 inch in diameter) and tie with string or rubber band. Hang these groups of herbs (face down) until dry. It may take up to 2 weeks to dry completely. Drying on a screen to dry the stems, leaves and stems are short, small (and difficult to pack) in the thymus, the best method is to dry on a screen. Cut the foilage and the spread of a flat screen. You can create your own by taking a wooden frame (like a picture frame thick) and attach a screenshot of fabric on top (with staples or tacks). Make sure air can circulate freely underneath, otherwise the grass is dry and moldy. Herbs should dry in 7 to 10 days. Oven-dry Another method for drying herbs is drying oven. Spread herbs in baking parchment and place in oven at 25-38 degrees Celsius (80-100 degrees Fahrenheit). The herbs should be dry in 3-6 hours. Remove before becoming brown. Once dried herbs are crispy, remove the leaves from the plant and store away. Article written by the editor http://www.HerbAndSpiceGuide.com

Preserving Herbs

Harvesting Herbs: Harvest in the morning on a hot day and dry - wait until the dew on the ground. Trim the growth - about 6 inches of stem below the flower buds. Drying Herbs: If the leaves are clean, not wash - oils are lost in the washing process. If they are dusty, rinse quickly with cold water. Shake off excess water and hang the herbs, tied in small bunches in the sun until the water evaporates. Hang the bunches (upside down) in a warm dry and well ventilated and free from strong light. To prevent accumulation of dust, place them in a brown paper bag that you punch a few holes to increase circulation. If not blocked, remove the stems and dry them on baking sheets, window screens covered with transparent sheets or gauze, or even a towel. They may also dry herbs in a food dryer. For the best taste, the dryer temperature must remain below 105 degrees F. Conservation Herbs: The leaves can be crushed before being stored away, but they retain their oils better if kept whole and crushed right before use. Herbs should be stored in a cold light, strong or dark bottles, canned, or behind cabinet e-mail inbox every Friday. It is better to discard after a year and providing new ones. Herbs Freezing: Blanch herbs before freezing. Keep your stems with tongs and dip in boiling water short, swish around a bit. Lights when its color, remove from water. Wipe dry with towels. Remove the stems, cut, if desired, or leave the leaves whole. Placement of dried herbs in a single layer of wax paper and roll or fold the paper so it is a layer of paper separating each layer of herbs. Then pack, paper and all, in freezer bags or wrap in freezer-rated plastic wrap. To use, break what is necessary and use frozen. You can also defrost in the refrigerator - it will keep for a week. You can freeze individual portions of herbs with the production of ice cubes out of them. Prepare your herbs by removing the stems and cut, then pack them in ice cube trays. Cover with boiling water (by Scott) and freeze. When frozen, remove cubes from trays and store in freezer bags. Rachel Paxton is a freelance writer and mother who is the author of What's for dinner?, An e-cookbook contains over 250 fast-food ideas easy. For more recipes, tips for organizing your home, decorating, crafts, holiday tips, and more, visit Creative Furniture http://www.creativehomemaking.com

Harvesting Herbs

When gathering herbs for immediate use, there are few rules to keep in mind. For single-stemmed herbs such as basil and salt, contains only the center point. This encourages bushy growth. Use the tops and buds of flowers, chervil, thyme and mint. Use leaves and stems of parsley on your system and leave the important farming center alone.A requires a bit "of work, but the reward for all the years are well worth it. You can get 2-3 major cuts both annual and perennial grasses before the end of the season. The last harvest should be in the fall to give the possibility of new growth to harden off before the first frost.Choose a sunny morning, just after the dew has evaporated but before the sun is hot enough to influence oil content in the leaves and flowers. Be careful to collect and use only healthy plants. perennial grasses can be reduced by one third, while the year can be cut to three inches of soil surface.Rinse fresh cut herbs in cold water and towels to absorb excess moisture. Tie the stems together (dental floss works well), in packages of five or six and hang in a place dry, well ventilated place away from direct sunlight and moisture. The temperature should not exceed 85 degrees. Given that herbs should not be kept until they are completely dry, it is important to test them by putting a stick in a airtight container overnight. If the condensation, superior drying plants needed.Once are dry, clean and store them in airtight containers (glass containers are best) and keep away from direct sunlight. Herbs lose their effectiveness over time, so we recommend maintained for a maximum period of one year.In 1985, Briscoe White opened Growers Market at a Texaco station abandoned in a busy street corner in urban Richmond, Virginia. The building has grown along the years and is now 5 distinct growing environments of 5 acres under cover. Briscoe has over 25 years experience in gardening. For more information on gardening products or gardening tips herbs herbs bwhite @ thegrowersexchange. com please contact Briscoe White