Comfrey

Prolong your Fresh Herbs

Many herbs die down in open ground during winter. It is worthwhile  digging up and potting up a clump of herbs for the cool greenhouse or kitchen windowsill. Chives, Parsley, Mint, Marjoram, Basil and Thyme are suitable subjects. Winter herbs need plenty of light, cool conditions, occassional ventilation and regular watering. Remove dead and dying leaves and flowers immediately.

Cuttings taken in summer can be used indoors for fresh herbs.

Supermarket herb pots are now a conventient way to enjoy fresh herbs. Look after them as suggested above. Do not subject them to a chill as they will have been grown very tender.

Drying Herbs

Sprigs of herbs are easiest to handle when it comes to drying over trays, frames or on paper. Leaves need turning several times in the first couple of days. Microwave ovens are problematic as they can cook rather than dry your herbs (use short settings and test for brittleness as you go). Drying trays can now be bought from good garden centers. For large quantities, artificial heat in a temperature and humidity controlled drying room may be worth the investment.

Stems can be tied and bunches left to hang in a warm airy atmosphere but control is hard and end results are more difficult to predict.

Chamomile can be dried in the plate warming part of your oven (let the moisture escape). Laid sparingly over newspaper, seed heads such as Fennel and Dill can be dried (but fennel itself will flop rather than dry). When dry stems such as Marjoram can be thrown away.

Rubbing down to get the dry leaves should be done with gloves and a smog mask if large quatities are involved. Normally only enough herbs for winter are required so large quantities are not involved. Storing in dark, air-tight containers such as glass jars is best. Dried herbs deteriorate if exposed to light and can easily reabsorb moisture.