Herbs Fruit and Vegetable Science K. Jerome

1. HERBS

2. Expensive to buy throw them away every year Growing own herbs inexpensive, easy

3. used for hundreds of years Medicinal Cosmetic Culinary

4. Herb Gardens Formal simple knot gardens French embroidery gardens cottage and kitchen gardens

5. Use in landscape drought tolerant Insect, disease resistant

6. Use in landscape Perennial border beds devoted entirely to herbs Pots among vegetables and flowers Windowsill hanging baskets window boxes

7. Life Cycle Annual: seed-bloom-seed in one growing season. Perennial: grow from crown each year to produce foliage, flowers and seeds Tender perennial: treated as an annual, brought indoors

8. CULTURE Easy to grow few pests, diseases full day of sun ideal Most grow well in four to six hours of sun

9. CULTURE Do well in most soils Best flavors on dry, infertile Tolerate dryness If poorly drained, add organic matter

10. CULTURE Seldom need fertilizing annual side dressing of compost

11. Winter care Cut back perennial herbs late Remove annuals as soon as frost blackens leaves Three to four inches of mulch over perennial herbs after ground freezes

12. Bringing indoors Dig, pot about three weeks before first frost Clay pots drainage holes

13. Bringing indoors old nylon, cheesecloth Up around pot Tie around plant base (insects) Set in sheltered spot in sun, no wind, keep watered

14. Bringing indoors After week, cut back drastically. Before first frost (early to mid-October), bring in to sunny windowsill

15. Bringing indoors Candidates: thyme lemon thyme sage oregano chives

16. Harvesting, Preserving, Storing Harvesting specific to how will be used basil – foliage dill – flowers, seeds chives – leaves, flowers fennel - bulbs

17. Harvesting, Preserving, Storing foliage -just before flower buds form leaves contain most concentrated oils Flowering herb loses potency

18. Harvesting, Preserving, Storing gather herbs in early morning Snip leaves as needed to cook harvest larger quantities to preserve for winter Cut with scissors just above leaf remove no more than three quarters of plant

19. Drying away from direct sunlight air circulation

20. Drying Rinse in cool water Shake off or blot extra moisture Tie stems firmly into bundle with rubber band Place bundle in paper bag, gathering top of bag around the stems Label, hang in dry place where the temperature doesn't get above 80 degrees After two to four weeks, should be dry and crumbly.

21. Drying Alternative - place small herbs, individual leaves on screens Cover with paper towels or cheesecloth

22. Drying Heat in oven – 180 degrees, 3-4 hours, door open Microwave – on paper towel, 1-3minutes in 10 second intervals Commercial dehydrator – depends on herb Shorter drying time Must not cook

23. Storage Once dried, can store for year in cool, dark Keep leaves whole, crush when using them Airtight container Dark cupboard.

24. Freezing Fresh flavor Some frozen dry Others need water, oil

25. Freezing Wash, shake off excess moisture Strip leaves and chop in processor or blender Place in freezer bag, label, freeze immediately

26. Freezing Wash, strip leaves Place in food processor with small amount of water or olive oil Process, pour into ice cube trays to freeze When frozen put cubes into labeled freezer bags

27. Vinegars Single herb vinegars – tarragon, basil Combinations – peppercorns, garlic, hot peppers, mint, cardamom

28. Vinegar White, rice vinegars mild tasting- delicate herbs such as dill, tarragon Stronger herbs – rosemary, thyme – cider, wine vinegar white vinegar for colored leaves or flowers (opal basil, borage flowers

29. Vinegars Bruise handful of carefully washed herbs of choice Put in jar, pour cold vinegar over them Tighten lid, set in warm spot 3-4 weeks Taste, strain into decorative bottle Add sprig of fresh herb