Edible plants are particularly popular: vegetables and fruit trees, of course, but also herbs. And it’s peak harvest season for the latter. They can be eaten fresh, of course, but you can also harvest them for long-term storage, allowing you to use your own herbs all year round. Here’s how.
Harvest
Most herbs can be harvested at any time, but in general, their flavor is most concentrated when the plants begin to flower, which is also the best time to harvest them for storage. Keep in mind that the flavor is most intense in the morning, but it is best to wait until the dew has evaporated before harvesting, as damp leaves and stems do not store well.
Drying
This is the most commonly used preservation technique. It is particularly suitable for plants with slightly woody stems, such as rosemary, oregano, thyme, and marjoram. Cut the stems and tie them together in small groups. Avoid large bunches, as this will restrict air circulation. Hang the stems upside down, preferably in a dark, well-ventilated room. Although it may look chic to hang herbs from the kitchen ceiling, this room is generally too humid for drying due to the steam released during cooking. Most herbs will dry in less than a week and can then be stored in well-labeled, airtight containers, preferably in a dark place.
You can also try drying herbs in the microwave, but it may take a little experimentation to get good results. Place the stems on a sheet of paper towel and cover them with another sheet. Try one minute at first (this will be enough for some herbs), then increase the time by 30 seconds. Few herbs need more than 3 minutes of drying.
Herbs whose seeds are kept rather than the leaves and stems (coriander, dill, caraway, etc.) should be harvested after flowering, when the seed capsules begin to turn brown. Place the flower stems upright or upside down in a paper bag for a few weeks. The seeds will fall to the bottom and you can then pour them into airtight jars.
Freezing
Some herbs are easier to preserve by freezing them. This is particularly true of parsley, chives, and lovage. Cut the herbs you want to freeze in the same way you would for cooking. Chives and parsley, for example, can be chopped, while mint and lemon balm leaves can be frozen whole. You can even freeze borage flowers! Place a teaspoon of the herb in an ice cube tray and add a tablespoon of water. Place in the freezer. Pour the ice cubes into a labeled bag and store in the freezer. Then simply add the ice cube to your recipe when preparing it.
Flavored Vinegars and Oils
Place a sprig or two in a bottle and pour in vinegar. Seal and place in a sunny spot, shaking occasionally, for 2 weeks. Herb vinegars can be kept for years, as the acidity of the liquid prevents the development of microorganisms. The same method can be used with oils (use a mild-tasting oil), but it is best to store the product in the refrigerator. If you want to keep flavored oil for more than three weeks, it is best to freeze it, as adding fresh herbs to oil can create a risk of botulism if stored at room temperature.
Finally, there are many other methods of storage, but the above should get you started on the right track!
Larry Hodgson has published thousands of articles and 65 books in French and English during his career. His son, Mathieu, has made it his mission to make his father’s writings available to the public. This text was originally published in Le Soleil on August 6, 2011.
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