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Anise hyssop, tarragon, sage and cilantro Packaged for freezing
Herbs that first poked sprouts up through the ground in April or May are ready for harvest. Herbs are most abundant and best to use just before they blossom.
Morning is the time to gather herbs since their volatile oils tend to dissipate under strong sunlight. Sometimes our schedules just don’t allow for optimum harvest and we have to do the best we can. If you’re cooking with freshly gathered herbs you’re going to gather them at whatever time of day you’re cooking. They’ll be good at any time of day. But if you’re planning to store them in some way and can schedule a morning for it, that’s best.
Once herbs have been cut, they wilt quickly. Give them a quick rinse and check for bad leaves or bugs. Shake the excess moisture off and pop into plastic bags to refrigerate for later use. If you plan to cook with them and have freezer space, put the bags in the freezer. Blanching, a quick dip in boiling water, before freezing will help to maintain both the fresh flavors and the color. Frozen herbs will become soft and wimpy when they thaw so using them in cooked recipes is best.
Drying herbs may be the classic way of preserving them. Dried herbs don’t have as much impact as fresh or frozen ones, but still offer plenty of flavor if they’re stored in a dark place and used within a year. Gather, sort, wash and pat dry. Hang in small bunches to allow for good air circulation. It’s best to dry them in a dark place which allows them to retain their color. If you don’t have a dark place, you can place them in paper grocery bags. Just be sure they get enough air to dry within a few days or mold may set in. Microwave or oven drying of herbs is not recommended.
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