Better Home And Garden

Harvest herbs for a herb garden at home requires a little work – but there are several ways to do it. Most plants are ready to be harvested just as the buds open in full bloom, because this is when the oil content in the most volatile, and the greatest flavor and taste. The best time to enter the morning on a hot sunny day when the dew has evaporated and before it is hot. And it is important to harvest as early as possible in the season, so that your plants will return before the season is over. Regarding perennials, not to harvest at the end of the season to expect if you lose much of their flavor, and you may lose the plant itself. Cut perennials to one third of the stems and branches to leave, and a little less if the stems are stiff and woody. DO NOT cut annual near the ground, leaving enough foliage of the plant will continue to grow. If you live in a hot country, but you can get two crops per year. If you harvest the herbs are dried, it is important to most of them being chosen as the oil are at their peak. However, basil, marjoram and sage can be removed at any time. In preparation for drying, bring your plants grass inside, wash the dirt, shake off excess moisture and remove all yellowed, rotting leaves and coarse. To dry, hang upside down plants, letting the oil flow into the leaves and put them in paper bags. The bags will be taken all the leaves and seeds that can fall and keep the plants from direct sunlight. Otherwise, place the plants on trays or screens. Once the leaves are dry, and you can rub them in your hand, to deprive them of the plant and put them in airtight containers. Another way to keep your herbs is to freeze them. Try freezing the following: chives, fennel, Burnet, lovage, sorrel, chervil, mint, chives, parsley, tarragon, dill, thyme, sage and marjoram. First selection in the early morning on a sunny day before it gets too hot, the tops cut with stems long enough to tie in small bunches, and dip the plants in boiling water. Then dip them quickly in ice water until the herbs are well chilled. dry with paper towels Pat, place them in freezer bags, label them and pop in the freezer. Try one of these methods and assess the results !_______________________________________________________________ Our names are John and Maggie Guscott Creator and we are excited herbs for many years. For more information on plants and grass http://www. herbgarden4beginners. com and be sure to subscribe to our free mini eCourse 10-lesson, Herb Garden Beginners 4.