As promised here are my notes from the herb class at Well Sweep Herb Farm. Mama Kelly and I both took a lot of notes and enjoyed the class. Along with lots of information and tips we also got to smell lots of fresh and dried herbs that were passed around. The classes were free and part of the whole day of events at the Well Sweep Herb Farm Open House. Mama Kelly can fill in more information from her notes if I missed anything.
To read about our adventure at the herb farm to celebrate Mama Kelly’s Birthday, see post A Witch Walks in the Wild.
Growing & Preserving Culinary Herbs And Easy Herbal Cooking
Suggested book: Complete Book of Herbs (from England), currently out of print.
Growing Tips:
Most herbs like a lot of sunlight. There are only a few who do well in partial shade.
Soil – clay is not good. Need to supplement or replace it if your soil is clay. Good drainage is a must (especially for lavender). Can use gravel or crushed sand mixed with good soil so it drain and also helps winter over. Compost is a must – leaves, weeds, kitchen scraps (NOT fats and meats), animal manure and wood chips).
Tips for Garden:
Start out small, and add a few more plants each year. Best to map out your area and edge the space (i.e. bricks, field stone, etc.). Rototill the area a couple of times. Plant in the early evening and water. Don’t water again unless it really needs it, best to wait a few days. Mulch is important – it keeps moisture in and prevents weeds.
Compost manure is best, but don’t use fresh because it can have seeds it that would then sprout in the garden. Miracle grow and fish emulsion are not needed and burns the soil and hurts the worms.
Most herbs are not easily grown from seeds, best to start with plants from a reputable grower. Dill, parsley, chives and fennel do ok if grown seeds.
Picking Herbs:
Pick herbs in the morning, if they need to be washed let herbs dry on the counter before chopping or using.
Optional Tip – Use a weed barrier cloth over mulch or instead of mulch. It keeps rain from splashing up on the herbs and keeps plants clean so they don’t need to be washed.
Tips for Preserving Herbs:
Dried herbs have a stronger flavor. Herbs must be completely dried or they will become moldy.
Hanging – Cut, tie in bunches and hang up to dry in a darkened well ventilated place (i.e. attic, garage, barn). If you don’t have a dark area you can cover the bunches with a brown bag. Basil, lovage and parsley do not dry well by hanging.
Oven drying – cover a cooking sheet with brown paper or newspaper; arrange leaves in single layer, put in over 150 degrees for two to three hours.
Freezing – chop up leaves and put on wax paper and put them in the freezer. When frozen put herbs in a container without packing down the leaves (i.e. can use small zip lock baggies for individual portions). Do not thaw before using – add directly to soups, stews, or sauces.
Optional methods:
Add chopped herb to ice cube tray, cover with water and freeze.
Chop herbs in a blender or food processor until finely minced; with a small scooper add scoops to a cookie sheet (covered with parchment paper) and put in the freezer. When frozen can store in container.
Oils and Vinegars
Harvest herbs in July and August – some are used for flavor and others for color.
Fill about one-third of the bottle with herb stems and leaves.
Books all say to heat the oil and then strain out herbs, and then add fresh to bottle. But if you are patient there is no need to heat, simply wait two or three weeks for the oil or vinegar to be ready. No need to replace herbs because they were not damaged by heating. After 2 to 3 weeks oils need to be refrigerated.
Do not use garlic in oils (not safe) – but it can be added to vinegars.
Don’t use wet herbs for vinegars or oils
Culinary Herbs
Edible Flowers – Some edible flowers it is only the petals that are edible, but others, such as the Johnny Jump Ups and Borage the whole head is edible.
Can be used in salads and beverages. The whole flower from herb plants is edible.
Some suggested herbs to start with
Summer Savory
Sorrel – good in soups and stews
Mint
Lemon Balm
Lemon Verbena – cookies, cake, and can be added at the end of cooking time to rice and pasta
Lovage – potato salad, soups, stew
Sweet Cicely – coffee cake, cookies, salads
Chervil
Good King Henry – steam or raw, can be used like spinach
Lavender (only one variety is good for cooking)
Coriander – good in sauce for sandwiches (made with mayo and a touch of mustard)
Salad Vernette – like cucumber
Oregano – lots of varieties
Sweet Marjoram – good in meat and salad dishes
Rosemary – very good in marinades (i.e. mix with garlic and Italian dressing)
Tarragon – very good in chicken salad
Fennel
Red Aura
Basil – sweet or purple basil are very good.
Dill
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