Mary Ann Lienhart Cross.

Mary Ann Lienhart Cross
Extension Educator, Health & Human Sciences, Purdue Extension Elkhart County

Herbs are probably heartier than any vegetable or fruit that you grow. I say that as I know that some herbs can easily take over where you have planted them. Summer is a great time of year to use herbs in vegetable and fruit salads, in grilling and cooking in the microwave and stovetop.

I know from phone calls and emails that many of you are having fun raising herbs but are not sure how to pick, use and store them properly to maximize their fresh scent and flavor. Growing, harvesting, preserving and cooking with herbs is an adventure and part science. The best way of learning is to try them, experiment and make some notes so you have a reference for the future.

To make the most of the herbs you should begin by knowing the nomenclature. The tender annuals like basil, cilantro and summer savory are so called because they will not survive a frost and are planted new from seed or small plants every year. The herbs that are hardy and spread are the woody perennials like mint, sage, oregano and winter savory, so called because of their branching habit and woody stems; they can survive much colder temperatures and return year after year.

So some herbs you can plan to use daily and at the same time plan to do some preservation. There are recommended ways to harvest specific herbs. Once they are harvested it’s important to handle them properly and preserve them in the best way to maintain the flavor. In the summer months, the more you harvest herbs the more this encourages growth. The young, flavorful leaves of tender herbs should be harvested above the leaf buds where the plant branches out. Tender annuals such as basil can be harvested simply by pinching them back.

You need to know and remember that once a plant’s energy goes into the flower, the flavor in the leaves can become bitter and diminish. If you enjoy annuals herbs such as basil, summer savory and cilantro, know that they will live longer if their flowers are pinched back. Wait to harvest parsley and similar herbs including summer savory, when the roots have developed and the plant is strong enough for regrowth. I have found my kitchen scissors are the best for harvesting but you can use a knife to cut the herbs, or you may twist and pull off with your hand, but be gentle.

When it comes to perennials that have flowered, such as thyme, it should not be harvested back to its branching growth, instead fresh young leaves directly below the flowery tops are what you want to harvest. Woody perennials such as rosemary should be harvested at the point at which new branches grow off a central stem rather than along a central stem; harvesting a central stem slows down new growth.

When it comes to using fresh herbs, submerge them in a large bowl filled with cool water with about one tablespoon of salt. The salt water will make the insects come out of the herbs without damaging the plant itself. Remove the herbs from the salt water, submerge in plain cold water and drain in a colander. To dry herbs completely, blot with a clean kitchen towel.

Perennials such as sage and thyme are able to tolerate cold outdoor temperatures and thus can be stored in the refrigerator. Try a plastic container with a tight lid. Stack the clean, dry herbs in loose layers separated by paper towels, or parchment paper to allow the maximum air to flow between them and seal tightly. Small amounts of herbs can be placed in food storage bags.

More information on growing herbs can be downloaded from the Purdue University website. Until next week, enjoy fresh herbs and, if nothing else, make some refreshing garden tea.