Guide to Growing Herbs at Home in Florida
 
Part 3 - Harvest Time

 

Depending on the herb, harvest may include one or more plant parts. In most cases you harvest the leaves, but in some cases you pick flowers, seeds or roots. Handle blossoms just as you would handle leaves. Often, you harvest blossoms with the leaves and mix them together. Dried herbs lose quality in two to three years. Discard them if you havenšt used them in that time.

Harvest time - Leaves
To determine the best harvest time for each herb, you need some experience. However, a few general rules can lead you in the right direction for most herbs. Harvest the leaves when they contain the optimum amount of essential oils. These oils give herbs their special flavor or scent. Ideally you should cut herbs soon after the dew has evaporated from the leaves in the morning. Harvest on a dry day that has been preceded by at least two sunny days.

In most cases, cut stems for harvest when the flower buds are just beginning to open. Mints, however, have the most oil in the leaves when the spikes are in full bloom.

When gathering a large quantity of herbs, use an open-weave basket or containers that allow good air movement. Donšt stuff herbs into plastic bags, which can heat up and cause rapid deterioration of herbs. Never cut more stems than you can conveniently dry at one time. You can cut back a perennial herb to about half its height and can cut down an annual to a few inches. You can also remove an annual completely near the end of the season.

Wash the plants in cool water immediately after gathering and spread them on towels. Pat them gently with a towel until dry. A dark, well-ventilated room where temperatures run between 70 and 90 degrees F is an excellent room for drying. Air conditioning is helpful, because it reduces humidity in the air. You can use frames covered with cheesecloth or other netting, or metal window screens with cheesecloth laid on top for drying. Prepare the frames or screens before you cut the plants.

For some herbs, you strip the leaves from the stems before drying. Herbs in this group include basil, dill, lemon balm, lovage, mint, sage, lemon verbena and tarragon. Spread these leaves in single layers for quickest drying.

Herbs with smaller leaves can be dried on the stems. These herbs include thyme, summer and winter savory, rosemary, oregano and marjoram. Strip the leaves after drying is complete.

Herb leaves should dry in three to four days under proper conditions. In humid weather, you may need to spread the herbs on a cookie sheet and dry them in an oven at about 125 degrees F for a few minutes before placing them in an airtight container.

Some herbs do not dry well at home. Instead, you can freeze them. Handle them as you would for drying. Then after washing, blanch them in boiling, unsalted water for 50 seconds, cool quickly in ice water and blot dry. Spread them in a single layer on paper or cookie sheets and place them in the freezer.

You can freeze dill, chives and basil without blanching. After the herbs are frozen, place them in airtight plastic containers or bags.

Harvest time - Roots
Angelica and lovage produce usable roots. Dig these roots in the late fall or early spring. Wash them thoroughly after digging. Then slice or split the large roots. Place the pieces in thin layers on screens and turn the slices several times a week. After they are partially dry, finish them in an oven at low heat before placing them in an airtight container for storage. It may take roots six to eight weeks to dry completely. When dry, the root piece should snap when you bend it.

Harvest time - Seeds
You can grow and process seeds of dill, caraway, fennel and anise at home. When the plants begin to mature and yellow, cut the heads of the plants containing the seeds, leaving a short stem. Place them on a drying tray for five or six days. Then the seeds should fall fairly easily from the heads. Remove the chaff, and allow the seeds to continue to dry for another week. Stir them frequently. Store seeds in airtight jars after complete drying.