Showing posts with label fresh herbs. Show all posts
Showing posts with label fresh herbs. Show all posts

Wednesday, September 4, 2013

Saving Seed



Each year I make a point of saving a few seeds, but this year I thought I might make a more concerted effort.

In chatting with a few friends, I realized that some people do not collect seeds because they are unsure what the seeds look like and how to save them.

Now when I started looking for info to share, I came across Mr. Brownthumb.  He has several great blog posts including one on making a kit for collecting seed.  Now I am not as organized as he is, but I do collect some of the same seeds.

The largest family of flowering plants is Compositae (Asteraceae). So if you are hoping to save the seed of flowers from your garden these are probably the ones you are trying to save.  The Aster family includes asters, sunflowers, Black-eyed Susans, rudbeckias, daisies, gazanias, calendula and zinnias.
Another place to look up information on seed saving is the seed saving forums on Garden Web.


The largest family of flowering plants is Compositae (Asteraceae). So if you are hoping to save the seed of flowers from your garden these are probably the ones you are trying to save.  The Aster family includes asters, sunflowers, Black-eyed Susans, rudbeckias, daisies, gazanias, calendula and zinnias.

 
Zinnia of the Compositae family

I experiment with various annuals each year, trying a new basil or two, growing a different dill or a unique nasturtium color combination.  When I discover a plant I want to try again, I will save the seed.  I could say it saves you money buying seed in the spring, but I cannot say seed saving has ever saved me from spending once the catalogs arrive.

You want to save seeds when you have a good year and this was a very good year, which got me to thinking about being more organized.  You want to pay attention to the weather report and harvest before a rain or highly humid day, moist air can cause a dried seed to expand and crack ruining it for spring germination.

 
Where are the Seeds?

On herbs it is hard to miss the seeds as they tend to be obvious, like on dill or basil.  But flowering herbs like Nasturtiums are a bit harder to locate.



Plants in the Mint family may produce many tiny flowers among a stem, like basil or Anise hyssop.  These are a spike of tiny flowers each with a seed nestled back at the stem. Collect these seeds by shaking them inside of a paper envelope. Cutting off the stalks and hanging them upside down also helps release the seeds inside.  Of course this assuming you let them flower which I do not always do, clipping the flowers off as soon as I see them.  However, come September I choose the best looking plants and let them flower and go to seed so I have seeds to collect.

 
With Coneflowers like Echinacea or black eyes Susans. (Aster Family) the center of the flower is black and is actually made up of smaller flowers that each produce a seed.  You will be capturing that entire center as the seed head. Compositae flowers, like those of calendula and zinnia, have tight bunches of petals, with no “eye,” but the seeds develop right in the center.


With a flower like a dandelion the ends of the petals are the seeds so you want to collect the flower head before the flower is entirely faded, because it will blow away in the wind taking your seed with it.


As you see the key to flowering plants is to look near the petals.  The colorful petals attract the pollinators, then once pollinated die back or fall away leaving the seed exposed so it can be scattered.

Nasturtiums have a very open flower that does not develop a seedpod, instead the seeds hang below the flower in a little bundle.  But all you have to do to find them is sweep back the plant flowers and they will be hanging underneath.

Alliums, or chives, are a flowering bulb, but the attractive puff ball flowers do produce seeds as well. You want to cut the flowers before they drop, but after they seem spent.  If you wait too long the seed will scatter before you collect the flower head.



Seeds from vegetables and fruits like tomatoes, peppers, cucumbers are found inside among the flesh.
Saving the Seeds 
To save seeds you need containers to keep them in while collecting and those to store them in once collected and separated.
I generally collect in paper bags and paper envelopes so any moisture in the seeds is not trapped in a plastic container.

Once the seeds are dry, then I place them in a new envelope or other sealed container to improve their longevity.  If I have a collection of envelopes, I place those in a canning jar or a coffee can.


Record the information about your plant when you harvest the seed, plant name, soil conditions, and height of the plant.  You have to do it when you harvest because even 15 minutes later you will forget what you cut from where.
Don't crowd too many plant stems or seed heads into a small envelope when you're harvesting seeds.
To dry the seeds after I collect them I spread them like my herbs on paper towel in cardboard trays.  Or I leave them in the paper bag I used to collect them.  You want to remove as much plant matter (leaves, petals, etc.) as you can to avoid mold.  If leaving them in a paper bag you want to shake the seed heads to keep them evenly drying.  I will actually stir those on the tray with my fingers occasionally.  You only need a few days to get the seeds dry if conditions are right. 


Once the seeds are dry place them in small envelopes for finally saving.  You can use a plain envelope. Or you can make a specialized one or even a decorative one.  If you like a reminder of what to put on the envelopes of seed, try this template for seed envelopes.
Once you have all the envelopes labels, place them in a glass jar with a tight fitting lid to keep moisture from coming back into to the seed damaging its germination rate.


Thursday, October 18, 2012

Drying Your Herbs

I've chatted on this subject before, but I find that it helps to repeat this as new folks who have never worked with herbs may not realize how simple it is to dry herbs for winter use.



Ways to dry:

  1. Hang Drying – this is ideal for any long-stemmed herbs, tarragon, lavender, sage, rosemary, mints, lemon balm, etc.

Take stems and bundle together, tying them or holding them with a rubber band.  Depending on the size of the stem 10 to 12 stems is a good size bundle.  Choose a hanging location that has good air circulation, minimal light, especially sunlight, and dust.  In my first home I suspended a rack from the ceiling in the basement, draped a white bed sheet over the top to collect the dust and had plenty of air circulation under and around the herbs.  The average drying time is 1 to 2 weeks.  In humid places, like Illinois, running a dehumidifier during the muggy months can help.

Once they are dry, and you know they are completely dry when they crumble in your hand, you can crumble them into jars for long-term storage.  Or you can leave them on the stem for longer storage by placing them stem and all in a zip lock bag.  Herbs left on the stem will keep their flavor several months longer than those crumbled and a year longer than those ground or powdered.

  1. Screen drying – smaller leaf or stem herbs, flowers and other petite plants are perfect for screen drying.

Place herbs on a window screen.  You can also use cheese cloth stretched over a frame or even lay them out on paper towel on corrugated cardboard.  What you want is good air circulation again and minimal sunlight.  The herbs will dry in a week or less, but you may need to turn them over depending on your air conditions. 

I purchased scratch and dent window screens from a build supply store all the same size and shape.  For this we then crafted a frame where the screens could slide in and out to make access easier once during loading and unloading.



  1. Oven drying – can be used for any herbs, but is best for those that do not do well with longer methods, especially Basil.  You do have to be careful with sage that has a very volatile oil.

Remove the fresh leaves from the stalk and place them on an oven tray.  You can layer the tray with parchment to make it easy to remove.  There are two ways to use the oven, the short method and the long method.  The short method you place the tray in a warm oven (350 to 400 degrees) for only 5 to 9 minutes until the herbs are dry and brittle.  Do not walk away and leave them or you can end up with scorched herbs.  If you have picked the herbs previously (up to 24 hours ahead) you can reduce the oven temp to 250 to 300 degrees. 

The long method is easier because you can set it and forget it.  With the long method you set the over to 350 degrees and allow it to pre-heat.  Then take the tray of herbs and set in the oven after you turn it off.  Leaving the oven door open to allow moisture to escape and allow a couple of hours or overnight for the herbs to dry.  If you have a gas oven with a pilot light, you can use this method without turning the oven on.  It may take 6 to 8 hours to dry the herbs this way.

  1. Refrigeration method – this is perfect for herbs with small leaves, thyme, rosemary, marjoram, or savory.

Place the small leaved herbs on a plate or a square of cardboard laid with paper towel and place in the refrigerator.  You can also do this with basil leaves but the paper towel is required.  You can also place the herbs inside of a paper bag, fold the tip closed and set them in the back of the refrigerator for a few days.  In both cases check them frequently and stir them around to avoid wilting and ensure even drying.  The drying time varies depending on the herb.  Thyme is much faster, while basil may take more time.  Once they are dry place them in containers.

The down side of this method is you need extra space in refrigerator and you can have flavor transfer.  Strong foods stored in the fridge may flavor the herbs and some foods may pick up the flavor of the herbs. My husband loves when I do this becasue I clean the refrigerator before I place the herbs.

Do you have a favorite drying technique?  Which one gives you the most success?  Leave a comment and let’s chat about it.

Friday, September 7, 2012

Make a Herb Car Freshner

One of my favorite comments when someone climbs into my car is “Wow, it smells so good in here.”  I have to admit what they smell I do not because the scent of herbs is in my home and car and on my clothing so much that I have learned or been conditioned to ignore it.

But if you would like to get these types of comments, it is really simple to do.  My car smells like herbs because of the scents left behind when I transport my programs, lectures and show supplies, but you can make an herbal bundle to do the same thing without all the hard work of hauling the crates.

Bundle some fresh herbs, like lemon balm, lavender, mints, or scented geranium leaves and hang them in the car or lay them in the back window.  I love the smell of scented geraniums and I often cut small twigs of leaves and tie them together to hang from the rear view mirror or tuck into the side door pocket if my car starts to smell like garden mulch from hauling supplies out to the garden.

Try it, you will love this better than a pine-scented freshner any day!

Tuesday, September 6, 2011

How Tues-day Making Herbal Vinegar

This time of year, when the herbs grow large and beg to be harvested is my favorite time of year to make vinegar.  I make it in the spring too, but not as much as in the fall.  This year, I have made lemon verbena vinegar, Purple basil, lemon basil, and several new combinations, like chives and thyme together.

I thought I would share today the steps for making vinegar--

The most important thing you need when making herb flavored vinegar is the vinegar.  You want to obtain the best vinegar your money can buy.  As long as the acid content is 5% or more will not have to worry about bateria and your vinegar will have a great shelf life.  

The following instructions were included in my most recent article in the Essential Herbal Magazine.  In that particular September/October 2011 issue were articles about making oils and elixirs.  I recommend the magazine highly if you like exploring herbs and their uses.  Here is a link to check it out: The Essential Herbal Magazine.


Things to keep in mind:
  • Cleanliness is essential.  Wash all your utensils, bottle and containers with hot soapy water.

  • Use non-reactive containers for the steeping process, glass, plastic, porcelain and enamel coated steel with tight fitting non-reactive lids.

  • Freshly picked herbs yield the best results.  I pick mine in the morning before the sun leaches the essential oil, rinse them and let them air dry while I prepare the bottles and jars.

  • Steep your vinegar away from sunlight as the flavors are best maintained this way.

  • Always be sure your herbs are completely covered with vinegar to avoid mold growth.

  • Herb vinegars generally do not spoil, but they will lose their unique herbal character about 18 months after rebottling.

General Instructions:

Once herbs have dried from washing, place them in a glass jar and bruise them with the handle of a wooden spoon. 

Cover them with vinegar of your choice that you have warmed in the microwave on high for about 2 minutes. 

Seal the jar with a non-reactive (plastic) lid and let sit for at least two weeks shaking daily.

Strain using cheese cloth or a coffee filter and rebottle. 


If you want herbs in the finished product add new unbruised herbs.  Then enjoy!


If you wish to experiment with your own vinegar, good herbs to start with are lemon herbs, basils (especially colored ones like the purple basil above), chives (and chive flowers) and thyme (both lemon and regular).  They are perfect for cooking and easy to incorporate into recipes.

Recipes

Herb Shallot Marinade
I crafted this recipe for my first herb lecture back in 1995.  Great on pasta and vegetable salads.  Tenderizes less expensive cuts of meat.  Chicken breasts are delicious marinated 3 to 4 hours or overnight, then broiled or barbecued.

3/4 cup oil (olive)
3/4 cup of any Herbal Vinegar
3 Tbls. shallots, finely chopped
1 Tbls. fresh parsley, chopped
1 tsp. garlic salt
1/2 tsp. ground black pepper

Mix all ingredients in small shallow bowl, beating until well blended.

Basil Summer Salad
This is a great way to enjoy your fresh basil from the garden.  You can use a basil vinegar as well as the one recomended.
 
Slice fresh tomatoes from the garden.  
Top each tomato slice with a slice of fresh mozzarella cheese.
Top that with a basil leaf.
Drizzle with chive blossom vinegar or thyme vinegar and good olive oil.
 
Makes a delicious summer salad.

Oven Barbecued Chicken
  • 3/4 cup catsup

  • 1/4 cup lemon herb vinegar

  • 2 tablespoons chopped dried onion

  • 3 tablespoons Worcestershire sauce

  • 1 teaspoon dry mustard

  • 1/2 cup water

  • 4 chicken breasts

Combine above ingredients (excluding chicken). Simmer 10 minutes. In a 9x13 inch oven safe dish, arrange chicken skin side up. Pour sauce over chicken. Bake at 350° for 60 minutes. Baste midway.

Skinless, boneless chicken breasts will work for this recipe. If you use skinless chicken, add 1 tablespoon of cooking oil. Use less vinegar to suit your tastes.  You can substitue an herbed wine for hte vinegar in this recipes as well.
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