Ah, the sensations of Summer. Fresh produce from your very own garden or the farmers market can’t be beat, and fresh herbs can elevate any dish with ease. Growing an herb garden is the best way to enjoy herbs at their freshest, and with a little extra work you can enjoy them in the seasons to come by preserving them!

Harvest herbs before they've flowered, as once they have bloomed ("bolted"), their energy goes towards seed production rather than new, flavorful leaf production. Harvest in the late morning, before the heat of the day causes them to lose some of that delightful flavoring. Harvesting herbs when they still have dew on them can encourage mold. Use a sharp, clean kitchen shears or scissors to harvest herbs.

• Leafy, annual herbs can be cut back by about half and still have enough plant material left to keep growing. These include Basil, Parsley, Cilantro, and Lemon Balm to name a few.
• Stiff, woody herbs such as Rosemary, Thyme, or Lavender, can be cut back up to one third of the plant at a time. Strip leaves from the woody stem before using if you are eating the leaves. Leave the stems intact and bundle with kitchen twine for a quick and easy way to add flavor to a dish while it’s cooking. Just remove the whole bundle when done.

After harvest, rinse the herbs gently. Crushing the leaves releases oils, and we want to keep as much oil in the leaves as possible for optimal flavor.

Dress to impress by incorporating homegrown herbs into your recipe repertoire. Packed with flavor and full of nutrients, herbs are literally the spice of life. Here are some of the best herb-forward recipes from our friends at Fit Foodie Finds, a female-run, locally-founded, food and wellness resource!

Drying & Dehydrating

If you choose to preserve herbs by drying, it should be done at a low heat over an extended time. This keeps the flavors in and makes them more concentrated, rather than baking the flavors out of the leaves.

Hang Dry: This is the traditional way to dry herbs - and herb bunches lend a little something special to the room where they are drying. Gather 6-10 stems of your herb, tie them together where they were snipped, and hang to dry. They should be hung in a well-ventilated area away from moisture and direct light. This process will take a week to a month depending on conditions and the herb variety chosen.

Appliance Dry: Use a dehydrator or the microwave to dry herbs for later use.

• Set your dehydrator to ~100°F. Keeping the temperature low prevents burning and the loss of flavor. This process generally takes 1-4 hours, but can take much longer if herbs are especially thick & juicy.
• Lay freshly-rinsed and patted dry herbs flat on a paper towel. Microwave on high power in 30 second bursts, checking frequently. Leaves will be crisp and flaky when dry.

Store fully dried herbs in air-tight containers and keep away from heat and sunlight to extend shelf life and keep herbs flavorful for longer.

Freezing: Not all herbs dry well. Soft, leafy herbs like basil often do better when frozen in bags or chopped and frozen in ice cubes, which can be made of water or oil. Any herb can be preserved in this way, not just the leafy ones.

If you would like assistance picking out the perfect herbs for your kitchen concoctions, feel free to stop in and ask! Otherwise, email us at hello@tonkadale.com - we're here to help!