Harvesting
· Best time to harvest herbs is in the morning, after the dew has evaporated, before the sun warms their leaves· Handle gently! Be sure to not bruise or injure the leaves & stems
o distinctive oils that give herbs their aromas & flavors are volatile & can be destroyed if injured
· Select just enough herbs to be used, dried or frozen, the same day
o The flavor and aroma of herbs deteriorates quickly after picking
· Herbs should look healthy, fresh and clean, without any type of discoloring
Storing
· Store fresh herbs for only a few hours
o keep in refrigerator in a perforated plastic bag
o When ready to use, wash the herbs gently under cool, but not cold water and pat dry between paper towels.
· Store dry herbs in tightly covered containers, in a dark place, & away from heat & moisture
· Keep ground spices for no longer than 1 year & whole spices no longer than 2 years
· Label container with purchase or storage date
Freezing
· Easy way to store them for longer periods of time
· Clean the herbs delicately, blot them dry, and remove leaves from the stalks
· Pack whole or chopped herbs in freezer safe bags or airtight containers
· Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot.
Cooking
· Dried herbs are more concentrated than fresh & powdered herbs are more concentrated than crumbled.
o Each herb is slightly different but a starting formula is: 1/4 teaspoon powdered herbs is equaled to 3/4 to 1 teaspoon crumbled or the equivalent of 2 to 4 teaspoons fresh.
· Start with small amounts, you can always add more!
· Usually extended cooking times reduces the flavoring of herbs
o Add fresh herbs to soups or stews about 45 minutes before completing the cooking time.
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