Harvesting and Drying
Herbs
Most herbs should be
harvested just before they bloom. Choose a sunny day and harvest in the
morning, when the herbs' oils are strongest. Never pick herbs when they are
wet; wait until the morning dew has evaporated. Don't leave cut herbs out in
the sun; take them into a shady area to sort and tie into bunches. In cold-winter areas the
last harvest should be six to eight weeks before the first hard freeze to give
perennials time to harden off new growth. At your final harvest, cut annuals to
the ground and cut back perennials to about two thirds of their height.
To dry herbs, tie the
stalks into small bundles with string or twine and hang them up. You can also
spread the herbs on screens or in baskets. Leave small or needlelike leaves
like those of thyme and rosemary on their stems, but remove large leaves from
stalks. Place the bundles, screens, or baskets in a dry, well-ventilated place
out of the sun, such as a shed or attic. Depending on the climate and humidity,
drying can take from a few days to two weeks. Check the herbs every day; if you
leave them too long, especially in humid weather, they will turn brown.
Alternatively, you can
use your refrigerator to dry herbs. Simply place small bundles of freshly
harvested herbs in paper bags, label them, and place the partially closed bags
on a shelf. The fridge-drying process is slow—about two weeks, depending upon
the thickness of the leaves—but worth the wait. In the cool environment and
relative darkness of the refrigerator, herb leaves retain valuable essential
oils and more chlorophyll. You can completely dry the herbs in the fridge and
then use them from the bag as needed. Or, remove all excess moisture and store
them in a cool, dark place.
A fully dried herb will
crackle and crumble when rubbed between your fingers. If the leaves are not crisp,
they still contain some moisture. To remove the last bit of excess moisture and
completely dry the herbs, finish them in the oven. Preheat the oven to its
lowest temperature, but definitely under 200°F, and then turn it off. Spread
the herbs on baking sheets and place them in the warm oven for about five
minutes. Repeat if necessary.
Once the herbs are
completely dried, strip whole leaves from the stems and pack them in clean,
dark-glass jars with tight-fitting lids. (Incompletely dried herbs will get
moldy and spoil.) Don't crumble the leaves as you pack them or you'll release
their essential oils.
Design Tips
Tea gardens should be
places for relaxation and reflection. The sense of calm can be accentuated by
creating a feeling of enclosure in the garden. This can be accomplished with
traditional hedges, trellises or wooden fences, or even rows of good-sized plant
specimens in pots. Make room in your garden
for a tea table and chairs or benches where you can sip your freshly brewed
herbal tonic.
Tea paraphernalia used as
garden ornament can add an entertaining touch. For example, try edging a bed
with some old teaspoons or mismatched saucers turned on end. Or attach old
teacups to garden stakes and use them as plant markers. As in any garden in which
plants are intended to be eaten, be sure to grow your tea garden organically.
The perfect design, in my opinion, is shaping your tea garden into the shape of a teapot as below:
Plants Featured in This
Garden
Aloysia citriodora, lemon
verbena
Matricaria recutita,
German chamomile
Melissa officinalis,
lemon balm
Mentha aquatica, orange
mint
Mentha spicata, spearmint
Monarda didyma 'Cambridge
Scarlet', red-flowered bee balm
Ocimum 'Mrs. Burns'
Lemon', 'Mrs. Burns' Lemon' basil
Rosmarinus species,
rosemarys
Salvia elegans, pineapple
sage
Salvia species, sages
Stevia rebaudiana, stevia
Thymus x citriodorus
'Aureus', golden lemon thyme
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