Stories related to herbsIf dried at the right temperatures and stored effectively, herbs can keep their flavor throughout a year. Herb vinegars are easy and fun to make and can be given as elegant gifts.
All it takes to produce herb vinegar is some garden-fresh herbs, lids, vinegar, and some glass containers to put the vinegar into when it is done. Nellie Oehler, Oregon State University Extension Service food preservation expert gives instructions on how to make herb vinegar at home. Links to more information from OSU Extension Service. The best time to dry herbs is before they flower, because they have more flavor. How to collect, clean and prepare herbs for drying in a paper bag, dehydrator or a microwave oven from the Oregon State University Extension Service. Making your own garlic, herbs or hot peppers-in-oil mixtures at home can be hazardous to your health, because bacteria that cause botulism can grow, according to Carolyn Raab, food and nutrition specialist with the Oregon State University Extension Service. Steps to take to ensure food safety when making and using your own homemade herb, vegetables and garlic-in-oil mixtures. How you grow and when you harvest your herbs can make a big difference in how they taste, says Ross Penhallegon, horticulturist with the Oregon State University Extension Service. Hints for growing flavorful herbs. If you plant cilantro in late June or early July, it will flower, or bolt prematurely during the long, hot days of summer. The seeds of cilantro are known as the spice coriander. Both temperature and day length influence flowering and seed setting. To prolong the time until bolting, plant cilantro seed in a cooler part of the garden or plant it during the cooler shorter days of spring or early fall. Growing instructions and uses included. Sweet basil. Its scientific name (Ocimum basilicum) means "fragrant king," and many would agree it is the king of herbs. For a low maintenance, low water summer garden, drought tolerant plants are a must. Plants with origins in the Mediterranean, central Asia and the American west will likely do well in Oregon’s dry summers. There is a wide choice of drought tolerant plants with a broad array of colors, shapes, heights and bloom times to keep your garden interesting for months. Some suggestions from the OSU home horticulture program and URL for OSU Horticulture Department’s “Landscape Plants” website. A good way to grow mint without the worry of rampant spreading is to plant it in containers, preferably with bottoms, then sink those containers into the soil of your garden. The easiest way to propagate mint (start new plants) is to take root cuttings from established plantings. Early spring is the perfect time to give your chive patch a new lease on life, especially if they have been neglected over the years. Chives do best if they are dug up, divided, and moved to a new compost-rich site every few years. They prefer a moderately well drained slightly acid soil, rich with organic matter such as compost, manures, decomposed leaves or sawdust. One of the smallest of herbs, thyme has played a large role throughout history in medicine, religion, cookery and folklore. Best known now for its use in the kitchen, thyme can add beauty and fragrance to your garden landscape. Parsley is a wonderful addition to a kitchen garden. But sometimes it can be tricky to get started from seed because it can take about three weeks to germinate. Herb vinegars are easy and fun to make and can be given as elegant holiday gifts. They are welcome additions to salad dressings, sauces, meat dishes and cooked vegetables. Mint's reputation for aggressiveness in home gardens is well-deserved. New gardeners may not realize that if they give mint what it wants - rich moist soil in full sun or partial shade - it may take over your garden. Early spring is the perfect time to give your chive patch a new lease on life, especially if they have been neglected over the years. Don't wait too much longer to plant cilantro, or it will flower, or bolt prematurely in hot weather during the long days of summer. Garlic is growing throughout the Northwest. Nothing beats the taste of fresh herbs in the winter. Basil, cilantro, parsley, chives, chervil, dill, oregano, summer savory and sweet marjoram can be grown indoors year round.
The delight of fresh herbs begins in the garden. The oils that give herbs their aromas and flavors are readily released when leaves are brushed or bruised. Therefore, herbs need to be handled very gently from garden to kitchen. The best time to dry herbs is before they flower, because they have more flavor. All you need is a paper bag, a dehydrator or a microwave oven. Parsley can be started indoors now through summer and planted outside when the soil warms a bit, for an earlier crop. Or it can be direct seeded outdoors as soon as the soil can be worked in the spring
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