When harvesting herbs from the garden, we generally are taking the leaves of the plant, so it is best to harvest them at their peak. Harvest new leaves, from the tops of plants, preferably when the plant is not in flower, as this can make leaves bitter. Once the herbs are harvested, they may be used fresh or dried for later use.
Herbs may be dried by either laying them flat on a screen or rack (so air circulates) or by hanging them upside down in small bunches. When dry, store herbs in airtight containers, labeled with the name and date. When using fresh herbs, it is generally advised to use about twice as much as the amount of dried herbs called for in a recipe. Dried herbs are more concentrated, because they no longer contain water. Fresh herbs can be stored in the fridge, wrapped in a paper towel in a sealed bag. However, you can just pick them, as needed, from your own garden, for the freshest flavor!The many herbs that will grow in the backyard have countless uses in the kitchen and will brighten up many dishes for even beginner cooks. For Italian tomato-based sauces, use the fragrant annual, basil (Ocimum basilicum), the herbaceous perennial, oregano (Origanum vulgare) and the tenacious groundcover, thyme (Thyme vulgaris). These herbs can also be used to flavor homemade soups and stocks, along with bay leaves (Laurus nobilis). Chives (Allium schoenoprasum) are a lovely perennial that add their fresh, zingy onion flavor to countless dishes. They can be a topping for baked potatoes, salads and nachos as well as added to dips, tuna and bean dishes. Add sage (Salvia officinalis) to many savory dishes, including pork chops and the Thanksgiving turkey and stuffing, for an earthy, slightly peppery flavor.
When adding herbs to dishes, they can be lightly sautéed in oil, early on in cooking, to help them release their fragrant oils. This works well for oregano and thyme, and sage. For other herbs, like dill (Anethum graveolens), it is best to stir them in lightly, towards or at the end of cooking, so as not to deaden their delicate flavors. Dill adds a fresh zing to many dishes such as tuna and potato salads.
Fresh herbs from the garden can be a fragrant and delicious way to spice up any home-cooked meal. In baking, soups and sauces, adding home-grown herbs means more flavors and the satisfaction of using the garden to savor the home.
