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Leaves should be harvested before plant begins to flower and while still tender. Snip stems at base, taking
care to leave sufficient foliage for the plant to continue growing. The new leaves at the tip of the plant have
the most concentrated flavours.
Plants usually survive three or four major harvests and, depending on climate, may produce all year round.
Cold frames extend growing season and a sunny kitchen window will allow potted herbs to produce all year
long.
When plants have begun to flower, a bitter taste develops and leaves are not as aromatic because the
energy has gone into producing buds.
The flowers of some herbs may be used for seasoning. They should be harvested when they first open and
while still very fresh. Seeds, such as caraway or mustard, are harvested when they are fully mature and
have changed from brown to grey.
Leaves and stems should be lightly washed under cold running water to remove any dust or insects.
Remove any dead or discoloured portions.
To dry large-leafed herbs, such as basil and sage, strip leaves from stem, cut in half across the leaf and place
on a tray. Cutting allows dry air to get inside the stem and will shorten drying time.
To dry small-leafed herbs, like thyme, place on a lined tray. This helps keep dried herbs from falling through
tray. As small herbs dry, they may fly around inside dehydrator. If this happens, place a screen over drying
herbs to keep them in place.
If flowers are to be used in teas, dry them whole. Wash and separate petals, and remove any tough or
discoloured parts. When seedpods have dried, their outer covering may be removed. Rub seeds between
palms of your hands while blowing to remove husks. Place larger seeds on a trimmed baking parchment or
Teflon sheet. Dehydrate until there is no moisture evident. If seeds are to be used for planting, dry at room
temperature to maintain germination ability.
Testing for Dryness
Herbs are dry when they snap and crumble easily. Stems should be brittle and break when bent. Seeds
should be brittle and usually need additional drying after they are removed from the seed pods.
To be certain that herbs are sufficiently dry, place in an airtight container for several days. If condensation
appears on the inside of the container, they need further drying.
Packaging
Dark colour jars with airtight lids are ideal for storing herbs. They do not allow light in, which tends to fade
and weaken herbs. You can use other containers as long as they exclude air, light and moisture. Air and
light result in flavour loss; moisture results in caking and colour loss or insect infestation.
Storage
As with other dried foods, dried herbs and seeds should be stored in the coolest place available, to maintain
best flavour. Do not crush or grind until ready to use. Crushing exposes more surfaces to the air, resulting in
