Gardeners never stop dreaming--even in winter (we just had 6 more inches of fluffy snow). While the precious soil sleeps, we read seed catalogs, prepare to start vegetables (mostly tomatoes) indoors, and think about the design of the next garden. Let's focus on some pantry and kitchen techniques while we are waiting for spring.
Today's posting will consider the essential herbs--famous throughout history for their fragrance, their culinary enhancement, and of course, their medicinal and magical properties. The art of apothecary has been important since ancient times--when seeds, berries, leaves, and even the bark of certain trees had cash value. Many still do (aspirin, taxol, digitalis). Hippocrates made sage tea in Rome and Charlemagne forced tenant farmers to cultivate plants for his healing. Chaucer in his tales, Pepys in his diaries, and Shakespeare in his plays all refer to herbs for medicines, aphrodisiacs, and of course, food seasonings.
Today we are fortunate to have access to hundreds of herbs and spices via local markets, our own decks and patios, and the Internet. Raising some in the garden is a rewarding pleasure. If you don't have a backyard, a few pots anywhere in the sun or even indoors will do nicely.
Climate zone is important to know for all outdoor gardening and there are many micro climates within them. In south central Montana (3300 feet altitude) we are zones 1-3. Common herbal ground covers include rosemarys and thymes. Fragrances include lavenders, lemon balm, bee balm, various roses. Perennial herbs easily grown for the kitchen include sorrel (first one up through the snow--stay tuned for poached salmon with sorrel sauce), chives, mints, oregano, tarragon, thyme, and sage (Salvia officianalis). Annuals that we cannot live without include rosemary, basil, and several types of parsley. Parsley will re-seed itself, but it is not reliable. Starting herbs outdoors by seed is disappointing because many are difficult to germinate and the growing season can be quite short. Purchase plants at a reliable year-around nursery and set them out after frost danger has passed. Perennials will reward year after year.
Because fresh herbs are not available from the garden in winter, it is possible go to the pantry and select what was cut and saved from the summer season. Carefully harvested, properly dried and stored, garden herbs will be fragrant and potent in favorite dishes all winter.
Pictured above (left to right) are shallots, tarragon, sage, and oregano, with rosemary in the smaller jar. Also pictured are 3 stages of drying--the tied bundle, the stripped leaves, and the leaves "rubbed" for immediate use. All can be grown in the back yard--some mixed in with the landscaping and some in pots, as well as annuals in the traditional vegetable plot. Keep rosemary in a clay pot year around because it doesn't like cold weather at all, and grows nicely in winter in the house.
Easy drying procedure for Sage, Tarragon, Oregano, etc.
1) Select mature, ripe stalks or shoots. Some herbs (sage, tarragon) can be harvested several times during the season, and some less (oregano). Cut in the cool of the day if possible.
2) Air dry in the shade. Direct sunlight robs aroma and flavor. Small amounts can be spread out on a clean dishtowel, covered with another to keep from blowing away if it's windy. Large bunches can be tied with string (see photo) and hung in the shade to dry. This will take 2 to 5 days in a dry climate.
3) For cooking use, strip off the leaves and store them in glass jars. Leave uncovered for a couple of days to make sure there is no moisture remaining. Then cover. Put the glass jars in a pantry or cupboard that is dark most of the time. Light is a spoiler of flavors even after drying. LABEL and DATE each jar. Glass is superior for storing--doesn't deteriorate, doesn't absorb flavors, and allows full visibility of what's in it. Buy cartons of wide mouth canning jars (quarts, pints, etc.) at the grocery market--inexpensive, dishwasher safe, and recyclable.
4) Tied bundles of herbs or certain flowers (yarrow, for example) make lovely decorations. Hang some on the kitchen wall or, if you are clever with your hands, make wreaths. Don't forget to set aside a few small jars or dried herbs for gifts. They will be appreciated!
To be continued.....
KGC
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