The Best Ways to Use Home Grown Herbs

Fresh Herbs

• Fresh herbs deliver the best flavor and the most versatility. Use them in cooked or raw dishes. Two of the best herbs for fresh use are basil, which complements both raw and cooked tomato dishes, and tarragon, which complements yogurt, egg and chicken dishes. These herbs quickly decline in quality after harvesting. It's best to use them as soon as possible. Most fresh herbs derive their aromatic flavor from the oils present in their leaves or flowers. Add the raw herbs to salads, sandwiches or use as a garnish. Fresh herbs also work well to flavor soups, sauces, meats and vegetables. Store fresh herbs with the cut stems submerged in a glass of water. Cover the leafy tops with a plastic bag and keep them refrigerated. The herbs retain their quality for up to a week if you change the water in the glass daily.

Frozen Herbs

• Freezing herbs at their peak quality helps retain their flavorful oils for a long storage period, providing the best use if you prefer fresh herbs but require longer storage. Herbs with leaves, such as dill, lemongrass and oregano, retain much of their flavor in the freezer. Frozen herbs aren't suitable for raw dishes since they become limp after thawing, but they provide a flavor and texture similar to fresh herbs in cooked dishes. Freeze the herbs immediately after harvest. Remove stems and other inedible portions of the herbs before packaging them in small freezer-safe storage bags or containers. Freeze the prepared herbs immediately so they retain their best quality. Use the herbs in four to six months.

Dried Herbs

• Drying is the best use for herbs if you have a surplus that requires longterm storage and you don't have freezer space. Dried herbs, including highly aromatic chamomile and mint, are best used in teas and brewed beverages. Most dried herbs only work well in cooked dishes. The more aromatic herbs, such as sage, rosemary and fennel, impart the most flavor once dried. Use dried herbs in soups, sauces, in meat rubs, or to season cooked vegetables and side dishes. When done properly, drying concentrates the flavorful oils in the leaves, so dried aromatic herbs may have a stronger flavor than the same amount of some fresh herbs. Dry the herbs by spreading them out in a dry, well-ventilated place until they are completely dehydrated. Store in an airtight container in a cool, dark pantry for six months to a year.

Harvesting Tips

• Harvesting at the peak time and using the correct methods ensures maximum flavor, regardless of how you plan to use and store the herbs. Pick herbs early in the day after the morning dew dries but before temperatures warm up. The oils evaporate from the foliage under the heat of the midday sun, causing the herbs to lose their flavor. Herbs reach peak flavor at different times, but most begin to decline once they flower. Harvest the herbs until the flowers open, unless you are harvesting flowers for use as an herb, such as chamomile. Use or prepare the herbs for storage immediately after harvest to retain the best quality.