Hello All !
I am new to herb growing but not to gardening. Would appreciate everyone's expertise.
I have basil. thyme, parsley, cilantro, dill, tarragon, parsley and oregano all doing well and getting quite large.
Some are starting to form flower buds.
When you do pick and how do you prepare for storage to use at a later date. I would really prefer to freeze them.
Help !!
carole
So......now what do I do ??
My first impulse is to tell you to get "Southern Herb Growing" (I think that's the title) but here's a little to get you started (part reading, part experience) --
basil -- don't let it flower or it will get bitter. Use fresh or dry the leaves on a screen away from the sun; there is a thread in this forum about freezing it, either as leaves or as pesto
thyme -- I've only used it fresh but plan to hang bunches upside down to dry when it's tall enough
cilantro -- I'm going to try again in the fall as it does not like heat, but never tried to use it any way but fresh
dill -- again, I've only used fresh or dried. To dry the weed, hang in a bunch upside down. For the seed, let it flower and when the seeds have formed, hang a bunch upside down with the flower head in a paper bag to catch the seeds
tarragon -- (my favorite) same as thyme
parsley -- I've used fresh only
oregano -- it will get bitter if it flowers but dry as thyme
I'm sure you could dry them and then freeze them (I've done that) and I know with mints you can freeze them in water-filled ice cube trays (would probably work at least for oregano). But if you can find that book (I believe the author's name is Hill, from the Hilltop Herb Farm) it's well worth it. And the general rule is to pick them just as the dew has dried in the morning.
And browse this forum! Lots of good advice.
thanks so much for taking the time to answer my questions........
now off to google that book.....
Yes ~ an informative book. I am surprised Brigidlily did not recommend Herbs for Texas Howard Garrett also. She has got me searching for that one. : )
Good advice she gave you also but I would add not to let them flower till later in season...
BTW, Welcome to the herb forum, you will find lots of info and get lots of help.
My bad! I thought of that this morning. I have both, and I guess it wouldn't be illegal for a Georgian to have Herbs for Texas, but I'm not sure. Carole, I won't turn you in to the FBI (Flowering Bureau of Investigation) if pod won't.
Good advice about not letting them flower... and the more you pinch, the more the plants will branch out and get bushy.
I like to freeze herbs either individually or in combinations (for spaghetti sauce, stir fry, etc). I put the leaves into the food processor and process to a rough paste, just as for pesto. Add enough olive oil or vegetable oil to moisten the paste a bit (I think the oil helps buffer the flavors when the herbs are frozen), then portion into ice cube trays (regular size or mini cubes, depending on how you'll use them). Pop the frozen cubes out into freezer bags for storage. It's a good idea to measure the amount you started with so you can put a label on the bag that says, for example, 1 cube = 1/4 c. fresh basil leaves.
I had success last year freezing basil for cooking using this method:
Wash & pat dry whole leaves (everything is dusty here in the high desert)
Put in a little baggie with just a touch of really good olive oil - fill rest of bag with air.
Shake baggie with basil leaves until they are lightly coated in oil
Remove leaves and put in zip log bags - press out the air & freeze
The original "shaking baggie" will usually be able to handle several batches of basil without adding more oil
To use, I just broke off little pieces and added it to whatever - eggs, sauces, etc. Have to add while it is still frozen. I tried using it thawed, but it just was mush.