To dry your herbs you need to create the the right environment. Perfect conditions for drying include a consistently high temperature and low humidity. Sun drying is an age old practice but for herbs it can be detrimental, causing colour loss and losing all important volatile oils as well.You’ll want to dry your plant material as quickly as possible before the natural process of decay sets in, but not use excessive heat to speed up the process.

Ovens have been used but the heat tends to be too fierce and there is some anecdotal evidence that microwaves work but, personally, I believe the drying to be uneven. The use of a glass of water to maintain proper microwave conditions also defeats the purpose of keeping humidity low. A dehydrator that circulates the air and has a temperature control works very well.

Ideally you’d have a space that is dry, well aired and where the temperature is consistently between 20 – 32C/ 68 – 90F. Avoid dust and direct sunlight, this will keep your plant material clean and preserve colour.

If your plants are particularly dusty or dirty, or you used chemicals (which I know most of you dont) do wash them.  Fill a tub with cold water and dunk your plant material several times to remove any impurities. Lay out on a draining board and pat dry gently between tea towels.

Drying leaves

If the leaf is very small you may wish to dry some herbs on the stem, where as larger leaves you may wish to dry individually. Spread your leaves out on trays, frames stretched with netting or hang tied in small bunches. Leave enough for air to circulate freely.  Drying time varies depending on thickness, moisture content and humidity in the air. The rule of thumb is to dry leaves until they are crisp and crackly to the touch.  This process can take anywhere between 3 days to a week.

Drying flowers

If the blooms are quite large, remove the petals to dry. Calendula/Marigold flowers can be dried whole and the petals removed afterwards. Lavender flowers are kept on a long stem and hung tied in bunches to dry.

Like leaves, flowers can be dried on trays or netting  but if you need the buds to stay in particularly good shape for decorative purposes then you might wish to dry them upright with stems pushed thru wire trays.  Leave until flowers are papery and dry.

Drying seeds

Pick seed heads with stems attached and make sure they’re free from insect life. Tie stems into bunches then invert then into a paper bag  (do not use plastic, it attracts moisture) and tie the bag around the seed heads.  Hang up and leave to dry in a warm, airy place. Once completely dry clean off any pods or husks

Drying roots & bark

Scrub roots and bark thoroughly then chop into small pieces ready for drying.  These tougher plant materials require higher drying temperatures and can be dried in the sun.  Here the oven can be used quite successfully at a very low temperature and the door left slightly open.

Dried outside on trays or netting it is advised to cover with muslin or the like to keep dust and debris away.  The roots/bark is dried when it they snap easily.
Overall drying your own is easy. Just remember to keep it warm, dry, clean and dont let the plants touch while drying.

Happy harvesting
AnkeB

The next three posts will continue on with the gardening theme.  I hope the Herbal Garden Sprays post helped you maintain and protect your plants as best as possible. Soon it’ll be  time to harvest, dry and store your hard earned crop and that is what I am dedicating the next three posts to.

Harvesting herbs is an ongoing process.  Different plants have different requirements, some you can pick at while dormant, others like a good cutting back to produce a second crop.  In this post I will be a bit generic to give an overview of harvesting different plant materials without going into details for for every plant.

Time of day:
Choose a fine, sunny morning to do your harvesting, early enough that the heat of the sun has not yet caused the volatile oils to dissipate but late enough that there is no more moisture from dew or rain on the plant.  If the plants get too hot you will lose too much goodness and if picked wet they go mouldy before properly dried.

Leaves:
Leaves will be at their most potent before flowering as all the plants energy went into the stems. Once flowers form the energy is shared.
Pick small leafed herbs by the stem and strip them off later.  Larger leaves can be picked individually.  Only keep the best leaves to dry and store.  Dead and discoloured leaves can contribute to the making of compost.

Flowers:
Flowers should be cut either just before or shortly after opening.  They are best while their colour and scent are at their best and before their petals have dropped.  Pick flowers individually, some like lavender are picked with a long piece of stem attached whereas others just the actual ‘head’ is carefully picked off.  For some you may wish to strip the petals and for other, often smaller flowers you will want to keep them whole to dry.

Seeds:
Seeds are harvested before they are ready to fall but after they have lost their green colour. They can go from green to ripe very quickly so you have to keep a close eye on them before they start to spread.  Collect the whole ‘head’ and retrieve the individual seeds later.  If you think you are going to lose the seeds you can tie some paper or muslin around the ‘head’ before they are ripe.

Roots (rhizomes):
Roots are best harvested later in the growing year when the plant is dormant while leave growth is at a minimum. When cutting roots you may wish to leave a portion in the ground so the plant can regenerate in spring.  Some herbs, like comfrey, dont need much encouragement for regrowth and will return with even the smallest bit of root left in the ground.

Bulbs:
Bulbs like onion and garlic are dug up in late summer or early autumn.  You can usually tell that they are ready for harvest by the green parts above ground having dropped to the ground  and turned brown.

Bark:
Make sure you dont strip bark from very young trees and do not ‘ring bark’  which means stripping bark all the way around the trunk. Do not take too much bark from the same tree as this might kill it. Use sharp and clean tools and keep your cuts 1m/3ft above ground. Lastly, do not harvest from endangered or protected species.

Wild Foods:
Be sure the plant you pick is the plant you think it is.  Correct identification is vital – your life may depend on it. f you have any doubt, leave them where they are. Check the environment, there is no point picking in areas that are subjected to heavy pollution or exposed to pesticidesI.  Many wild plants are protected by law, educate yourself about the rules of wildcrafting in your local area. Do not over pick, leave some to spread for future harvest and to maintain growth in the area.

I wish you a bumper crop and will be back shortly showing you how to dry your herbal bounty

Stay herbal
AnkeB

The March equinox will occur on March 20 in 2010, marking the beginning of spring in the northern hemisphere and autumn in the southern hemisphere.

The word “equinox” derives from Latin and means “equal night”. This refers to day and night being equal lengths nearly all all over the world.

Where as the March equinox marks the beginning of spring in the northern hemisphere, it is the start of autumn in many parts of the southern hemisphere.

In the northern hemisphere the March equinox marks the start of spring and has long been celebrated as a time of rebirth. For us in the southern hemisphere it is a time when nature declines, draws back in it’s bounty and readies itself for a restful winter. Unfortunately we dont not have fabulous harvest festivals which are found in other parts of the world, but that does not mean that we do not observe the changing season and slow our pace a little accordingly.

If you follow the lunar phases and grow your garden accordingly you will find that the autumnal equinox is followed by the moon’s first quarter (March, 23rd).

During the first quarter lunar energy is still rising -which makes it a good time for starting anything new. Plant, graft and transplant. Plant cereals and grains. All activities usually done during the new moon phase cans till be done now. Do remember that the last two days of the first quarter, just before the Full Moon are considered optimum for planting, and grafts take best if done at this time.

Wishing you all a great harvest and may the Moon bless you with her bountiful energy.

Stay herbal

P.S. Yes I know that the moon on the equinox is just building up to a quarter and is not, like shown in the picture above, a full moon….- but I like the picture

Hello Herb Lovers,

My black chilli bush is bursting with fruit so I thought I would put my mind as to what to do with it all.  It’s only a little bush but it more than covers our use of chilli.  This particular bush is a “Black Pearl”.  The chillies are not as long and slim as Serano but short and fat. This is a very pretty short bush – all black with black/green leaves & purple flowers.

Fruit starts out black, never green…..when ripe turns a fiery red. Seriously hot when red. I like them black as they are still hot but have a fruitier taste.  This is the reason I picked both red and black and am now going to turn my hand at braiding them.  I found this site on the net which gives instructions – of course I opted for the easy version since my chillies are only little. It wont be a very impressive braid but I will be proud nonetheless (uhm, if it works).

Yay, it worked Little Trouble (aged3) helped with the threading. I put my lovely braid on some basil for effect as it really looked a bit sad on its own on the table top.  It’s only little but it looks rather fetching, dont you think?

So now some information about chilli also called chili, chile and hot peppers. The plants are from the genus Capsicum, members of the nightshade family, Solanaceae. Of course Capsicum covers a whole range of fruit from the fiercest little firebombs to the very mild bell pepper. But I am just concentrating on the hotter varieties in this post.

Where chillies originated seems to a bit vague, but it is most widely accepted that Columbus found them on his journey through the Americas and named them peppers due to the similar taste of what we know as black pepper.  He then spread them across Spain and Portugal from where the Portuguese introduced them to India and the Phillipines. This all took place during the 1500′s but some point out that chillies were in use in the Americas for thousands of years BC.  I guess it all depends on where you start counting. I usually go from the European perspective as my point of reference since I rely on a lot of old European texts for my information.

Medicinally, the bitter alkaloid capsaicin is responsible for the hot taste and modern science found this to be a great painkiller. Everyone who has ever eaten hot chillies will be able to attest to the sweat inducing properties which combined with the antibacterial properties of chillies makes it ideal for colds and chills. Other benefits include increased blood flow, increased appetite, relieves indigestion and aids in the treatment of sore throats and laryngitis.  Topically it can be added to massage oil to improve circulation and help with rheumatism, arthritis, aching joints and muscles.

In the kitchen there are so many uses for this fiery ingredient.  A little goes a long way and rarely does a recipe call for quantities that blow off the roof of your mouth. There are so many recipes for chillies I am not going to go into detail.

But here are some other ideas for your next chilli crop.

Apart from drying your chillies, the next best way to preserve your hard earned harvest is to make a Sambal. I use the term a bit loosely and it may not strictly be the Indonesian or Malay version of the same name.  Traditionally you would blend up your chillies with some garlic, sugar, salt, rice wine vinegar and oil. But I just blend the chillies with the oil and that way I am not guided by the Asian combination of hot, sweet, salty and sour. It lasts forever and makes pretty gifts for your cook friends.

Then you could make chilli pastes – spice pastes to match your favourite cuisines.  You can flavour oils, make dressings which look great when you can see the chilli in the bottle. Or if you have way too much you can just hang braids of dried fruit up in the kitchen for a rustic look.

Even if you dont grow your own chillies, quite often you will find a glut of them at the markets so you can buy up big for little money.

Stay herbal

Hello Herb Lovers,

The kids and I have just spent a wonderful morning in the herb garden.  With winter well and truly here my garden had been neglected for too long.  This morning the sun was shining brightly and the boys jumped at the chance to get their hands dirty. Well, Pixie Boy squealed really, since he can’t jump yet.

There was much weeding, cutting back of deadwood and some harvesting to be done.  Little Trouble found Mr Slug, green jumping spiders, two baby strawberries and needed some convincing that maybe he did not wish to eat one of the pretty red chillies.

Pixie Boy supervised the proceedings bouncing happily in his chair. He occasionally gave directions with a delighted squeak and was generally enjoying his morning in the sun (he is now fast asleep in his bed).

 
I have a basket full of goodies – last remnants of basil, black chillies, golden oregano, lemon grass and an abundance of sheep’s sorrel – does anyone want some sorrel?  It’s eeeeeeeeeeeeeeverywhere!!!

Even though the growth cycle has slowed down, do yourself a favour and spend some time getting the garden ready for spring.
 
 
Stay herbal
 
 
 

Hello Herb Lovers,

There’s no time in the garden more exciting than spring. Everything buzzing with new life, growth and colour. There’s so much to do, it’s not too hot or too cold, making every chore a pleasure. Now is the time to delight in the pure joy of gardening. Since you did all the right preparation in winter your garden will be ready and eager for a spring top up of fertiliser and mulch.

And no matter what area and what climate, now is the perfect time to update your garden with new herbs too. Try these herbs for your area.

Cold Climate & Southern Tableland Areas (e.g. Melbourne)

Sow basil, chives, coriander, dill, mint, oregano, parsley, sage and thyme.

Temperate Areas (e.g. Sydney)

Basil, chives, coriander, dill, mint, oregano, parsley, sage and thyme.

Subtropical & Coastal (e.g. Northern NSW, S.E. Queensland )

Basil, chives, coriander, dill, mint, oregano, parsley, sage and thyme.

Tropical (e.g. North Queensland)

Plant basil, chilli, chives, dill, ginger, mint, oregano and parsley.

Outback (e.g. Inland and desert)
Pretty much all types of herbs grow well in this area. Make sure you protect plants from the heat in late spring. Inland areas too have a good climate for growing herbs.

Stay Herbal!

Hello Herb Lovers,

If you think your herb gardening days slow down now that winter has set in you might be surprised to hear that the cold season is a busy one indeed.

No matter what area and what climate, now is the perfect time to update your garden with new herbs. Try these herbs for your area.

Cold Climate & Southern Tableland Areas (e.g. Melbourne)

Chives, curry, dill, mint, parsley, sage and thyme

Temperate Areas (e.g. Sydney)

Chamomile, comfrey, coriander, dill, feverfew, garlic, lavender, lemon balm, marjoram, mint, parsley, oregano, sage and thyme. Remember to protect your coriander from frost.

Subtropical & Coastal (e.g. Northern NSW, S.E. Queensland )

Chamomile, comfrey, dill, garlic, lavender, lemon balm, marjoram, mint, parsley, oregano, sage and thyme.

Tropical (e.g. North Queensland)

Dill, garlic, marjoram, mint, parsley, oregano, sage and thyme.

Outback (e.g. Inland and desert)

Basil, chives, coriander, dill, mint, oregano, parsley, sage and thyme.

Go out there, stick your hands in the dirt and enjoy the cooler weather. Come spring you will be glad you did.

Stay Herbal!

Hello Herb Lovers,

I have a great bunch of Lemon Balm (aka, balsam, melissa) that can be picked now.

While looking for inspirational recipes I came across this Lemon Balm Vinegar recipe on The Herb Gardener blog.

This sounds like a recipe that would really work for my taste buds, not to forget the medicinal benefits of lemon balm either.

For those who don’t know, lemon balm (Melissa Officinalis) is a great relaxant, helps digestion and eases tension headaches. Traditionally used as a mild anti depressant it has recently been shown to also have antiviral properties which may make it an effective tool in the treatment of cold sores. It has a lovely lemony flavour can be added to salads – go great with fish – the tea is pleasant and makes for a nicer headache relief than paracetamol. Herb infused vinegars are an age old way of extracting the health benefits from herbs, so this recipe might work on culinary as well as medicinal levels.

My Garden has been doing really well. On the left is the picture of how the garden looked in early March. The right picture was taken this morning. Coming together nicely

Oh and I mustn’t forget to point out the glorious bench on the right which the Light of My Life built just for moi, to make my herb garden extra special. All together now :”Awwwwwww”

Well I am off to infuse vinegar….

Stay Herbal!

Markets & Herb Awareness Weekend

For everyone who wants to know more about growing and using herbs – this is the weekend for you!
- Discover a large variety of unusual and water wise herbs and plants for sale.
- Enjoy free demonstrations and talks.
- Browse a wide variety of stalls with herb related goods, products and food.
- Relax and revive at Cafe Sage for delicious,
herb inspired food and beverages.
- Come along for a chance to meet our patron and renowned garden adviser, Colin Campbell.

Please note: No EFTPOS or Credit Card facilities available.

When: 3 – 4 May 2008 calendar of dates
9am to 4pm

Where: Mt Coot-tha Botanic Gardens
Mt Coot-tha Road Toowong

How Much: $4.00 Adults $3.00 Concession
Contact: Debbie, Queensland Herb Society
email: qldherbsociety@ourbrisbane.com
phone: 07 5426 8299

I was going to launch the very first Herbology stall at this herbal event but as it turns out a very dear friend has chosen that weekend to be married.  Guess there is always next year

There is no point in giving you QLD Herb Society’s URL as the website has been promising to come soon for at least the past 18 months where I have been eagerly waiting for it to appear. *grumble grumble* I really must go to one of their meetings and ask them what the deal is. How hard is it to have a very basic information site? They dont need to change content often just have something there to make people welcome for goodness sake. Ok Ok, I know…ranting and raving again……

Stay Herbal!

Gardening Australia is coming to Brisbane.

I have had a look at the exhibitors and there are several herb related businesses, societies and lots of clever organic products that I am going to have a look at.

Yes, herb lovers, yours truly will venture out and have a look see. If I dont see you there, check back here for a summary of my visit.

Update: Unfortunately I was unable to go <insert mini tantrum here> – If any readers went, tell me all about it

Gardening Australia Expo

Date: Friday-Sunday, April 18-20, 2008
Event Time: Open daily 9.30-4.30pm
Location: Brisbane Exhibition Centre, South Bank

Cost: Adults: $15 Pensioner/Seniors Card holders: $13
Family (2A+2C): $34 Children 5-16yrs: $6 Children under 5: FREE
Children must be accompanied by an adult. All prices include GST.

Tickets available for cash at the door or online at http://www.abcgardeningexpo.com.au

Groups: Pre-sold tickets are available for groups of 10+ people @ $12 each. Call: 02 9452 7575
Information: Visit http://www.abcgardeningexpo.com.au or call 02 9452 7575.