All that is essential for growing a few favorite herbs is a 2 m ( 6 foot ) square of garden - failing this, a sunny window ledge will do. Choose a sheltered sunny position, if possible by a south - facing wall, and prepare the soil well by digging thoroughly and forking in plenty of humus. Heavier clay soils will need to be lightened and dug over several times befor any planting is done. Ideal soils for growing herbs will be those that retain a certain amount of water yet at the same time are well - drained as herbs do not like to have wet roots. Most herbs love lime so if necessary, add some to the soil and replenish each year. Once the herbs are established, fertilize them sparingly for too rich a soil will provide lush, rapidly - growing plants but this will be detrimental to their flavor and perfume.
It is preferable to use fresh herbs in most recipes, but dried herbs can retain some of their essential flavor if care is taken. Herbs for drying should always be picked in the morning when they are freshly open and after the dew has evaporated from them. Always choose those with perfect leaves and flowers and place them on a screen made by stretching some light material such as net over a frame and securing it at the edges. The screen can then be stored in a dry, airy place such as a shed or garage where there is plenty of air circulating on all sides of it.
Alternately spread them on a warm, dry shelf but remember to turn them frequently to ensure even drying. A third and very successful method is to tie the herbs in bunches and hang them, head downwards, in a kitchen or shed until dry but take care that they are not in a position where they can be attacked by damp and condensation. Bunches can be protected by a "sleeve" of cheesecloth ( muslin ).
Check the drying herbs frequently and once you are satisfied that they are quite brittle, snap off the leaves and flowers from the stalks and store them in screw - top or clamp - top glass bottles for use throughout the year. Although very useful in the winter months dried herbs do have a limited shelf life and after about a year will lose their flavor and perfume.
Some herbs are more suited to freezing than drying, e.g. chives and parsley which when dried rapidly lose their unique flavor and deteriorate. Chop them finely and freeze in tiny plastic bags, enough for one dish's requirements at one time. Do not refreeze or mix the different varieties of herb in each bag.
In most cases, freezing is a better way of preserving a herb's unique flavor. There are three methods.
1. Chop each herb finely ( with chives, dill and basil use kitchen scissors which are less damaging ). Pack separately into ice cube trays, top up with cold water, then freeze. Turn out the cubes into freezer bags ( spraying them with soda water should prevent them sticking together ), then label and return to the freezer. You can take out cubes as required.
2. Best method for large quantities of herbs such as parsley, mint and tarragon, or any herbs to be used in sauces and stuffings. Liquidise each one separately in a blender with a little water, then pour into small containers to freeze. The blocks can be added to a dish without being thawed first.
3. Collect small bunches of each herb, rinse under gently running water and shake dry.. Wrap bunches in freezer film or foil, pressing out as much air as possible, label and freeze. When needed, crumble the frozen bunches straight into the food.
Herbs frozen by any of the above methods can be stored in the freezer for 6 to 9 months.
Because dried herbs can become musty with long storage, do not use them in dishes that will be frozen. use fresh herbs if possible; if not available, add dried
herbs when the dish is reheated. The general rule is to use one third the amount given for fresh ( eg, 1 teaspoon / 5 ml dried instead of 1 tablespoon /15 ml fresh ).
 Basil |
| Chives |
| Rosemary |
| Sage |
