Herbs are best when fresh---or so it is said. But given today’s budget crunch (winter time fresh herbs cost about $3.00 for a small amount), putting aside some for yourself is wise.
When to harvest? Generally, that is “ in the morning, before the flower emerges, and prior to the loss of flavor oils.” A number of herbs differ---check a harvesting chart (see Homegrown Herbs.)
What do you do with the herbs? Decide how much space you can allocate to storage and what method you will use per herb.
-Drying can involve drying racks (a laundry rack will serve), paper bags (to catch seeds) Use rubber bands for contraction of the herb to tie and hang h he herbs. Use screens (to ensure all sections of small herb are dry so mold does not set in. Crumbling the herbs is the next step. Then, store them in amber bottles and place in a dark, dry place.
Freezing herbs can involve freezing the whole herb in plastic bags, in ice cube trays with oil or water. How much can your fridge---or freezer-hold?
Shiso and Salad Burnet cannot be preserved---use while in your garden!
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