Harvesting Herbs

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Would you like to stock herbs for the winter? Just before or during flowering herbs include most flavor. Therefore, now is the right time to dry or freeze them. For Thyme, Oregano, Sage, Rosemary, Mint, Hyssop and Savory drying is the best method of preservation. Therefore whole shoots are cut off close to the ground, bundled and hung to dry - preferably on a breezy, warm and dry place. When the branches begin to rustle the leaves are carefully stripped off, placed in dark containers and kept tightly closed.

Dill, Chives and Parsley are best frozen in small portions with water to form aromatic ice cubes.

Or you can create your own spice oil. Fill bottles with olive oil and insert dried branches of Thyme, Rosemary and Basil for a day. Add salt, pepper and garlic.