We nurture them all summer, trimming and pruning, enjoying the remarkable aromas, and making the most of their fresh flavors in our cooking. The wonderful fragrance and flavor of herbs comes from aromatic oils within the leaves and stems. This oil slows the plant's loss of water during dry, hot spells, which is why herbs are relatively easy to grow.  Of course, these same oils are what gives our cooking delicious and unique flavor.  We can preserve our summer bounty of fresh herbs on into the winter and continue to enjoy warm summer herb flavors, without a lot of work!

Some good choices for storing in our cupboards through the winter, ready to season a simmering pot of soup, stew and chowder include oregano, chives, basil, mint, thyme, tarragon, sage, marjoram, garlic, and dill.  These are all easy to grow, dry and store.

Harvesting
The day before you plan to harvest, thoroughly wash the plants with a spray of fresh water, giving them time to dry before nightfall.  Harvest early the next morning, as this the peak time for flavor.  Pick or cut healthy leaves, blooms and tender sprigs.  The oil of the herb plant is most potent before it blooms and flowers.

Drying
This is a great way to preserve the flavor of your herbs, and there are several ways to dry them.

• Gather stems together loosely in small bunches and suspend them in a warm, dry area out of direct sunlight.  Usually, herbs are ready to store and use after about two weeks.
• Spread sprigs and leaves in a single layer on a screen in a warm, dry area, avoiding direct sunlight.  They should be dry in 1 - 2 weeks.
• Spread the herbs out on a cookie sheet, and set your oven at its lowest temperature.  It is best to leave the oven door ajar, and keep a close eye on your herbs.  When they feel dry, remove them from the oven.  If the heat is too high, this method may dry the herbs too fast, resulting in a loss of oils, which diminishes their flavor a bit.
• This one may sound a little odd, but it works!  Use your car ... really.  You know how hot your car is when you get in it after it's been sitting out in the sun.  Just like a mini-greenhouse, with all those windows.  Spread your herbs on towels or trays on the back seat, and park your car in a sunny location, with the windows up.  Your herbs will be dry in only a day or two, and your car will smell fantastic!

Freezing
Very simple . . . place the leaves and sprigs in a ziplock bag, removing as much air as possible.  Store in your freezer.  The pieces can be chopped or crushed when you're ready for them.

Storage
After your herbs are completely dry, store them in airtight containers.  Jars with screw top lids are best at keeping out moisture.  Try to store the leaves whole, instead of crushing them, because this maintains the oil in the leaf, for more flavor.  Crush the amount of leaves you want as you use them. Remember to label and date your jars or freezer bags.  Fresh dried herbs usually last about six months, and then the flavors start to fade.

Herbal Oils and Vinegars
This is another delicious way to preserve your summer herb harvest, and gives you more ways to use them.  These also make very special gifts!
For herbal oils, pour heated olive or vegetable oil over fresh herbs in a clean jar and seal.  The oil is ready to use in about 4 - 6 months.
For herbal vinegar, place fresh herbs in a jar, cover with a vinegar of your choice, and seal tightly.  The herbal vinegar is ready in about three weeks.

By preserving our garden herbs, we can preserve part of our summer garden, for extra warmth all winter long.

Links for more on herbs:
Gardening With Herbs, P Allen Smith
Growing Herbs in the Home Garden
Growing Herbs Indoors
Harvesting and Preserving Herbs for the Home Gardener
Cooking With and Preserving Fresh Herbs

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