The herb-garden. With sixteen illustrations in colour drawn from nature by Florence Amherst and Isabelle Forrest by Bardswell Frances Anne

Author:Bardswell, Frances Anne
Language: eng
Format: epub, pdf
Tags: Herbs
Publisher: London, A. & C. Black, ltd.
Published: 1911-03-25T05:00:00+00:00

GATHERING, DRYING, AND STORING

CHAPTER X

GATHERING, DRYING, AND STORING

' Doing things in good time is the main secret of successful gardening.'

' We'll make the Mint's remembered spices serve us For autumn as in spring.'

We have now completed what we had to say about kitchen Herbs, so it is a good place to speak of their drying and storage.

They must be gathered on a fine dry day, just when they are in the pink of condition, and we had better be ready beforehand with a suitable place in which to dry them. This should be both shady and airy.

We should also be provided with labels, ready written, trays, hooks, string, paper, etc. Care must be taken to prevent the Herbs from getting dusty, and to keep each kind separate.

Just before they flower is a good time for cutting, except when flower-heads are wanted, as

with Camomile and Lavender ; these should be cut just before the flowers are open.

Advice given by the oldest of our Herbalists and that of the most modern are in absolute agreement. Both shall be given.

To begin with the oldest: ' Gather Herbs when the sap is full in the top of them. Such Herbs as you intend to gather for drying, to keep for use all the winter, do it about Lammas-tide ; dry them in the shade that the sun draw not out their vertue, but in a clear air and breezy wind, that no musti-ness may taint them.'

The following is the counsel given in the Summer Catalogue of one of our leading florists :

' The Basils, Marjorams, Sage, Savorys, and Thyme are in constant demand for drying. The proper time to gather herbs is just when they are mature. They must be dried in the shade, and should then be loosely placed in paper bags (labelled) for use during winter.'

We agree with the above except about the paper bags. We find that once the Herbs are dry enough to crumble it is better to pour them into wide-necked bottles, which should be securely corked. They keep better in this way than in bags, look neater, and are more handy for the

cook. I am sorry not to be able to give advice about blending the different Herbs for certain dishes. This used to be done, I know, and perhaps some old cookery-books may treat of the matter.

Mint should be dried and stored, in addition to the Herbs mentioned above; it is so constantly called for in the kitchen. Mint-leaves, dried and candied, too, are excellent. At Grasse they take their place with the candied Violets and Rose-leaves and Orange-flowers prepared in the manu-facturies of dried fruits and flowers for eating.

Parsley cannot be dried for use like other Herbs, but can be made brittle by being placed in a tin roasting-screen close to a large fire, when it Should be rubbed fine and put away for store.

Whether we dry and keep Camomile-flowers, Marigold-petals, Caraway and Coriander seeds, and a good many other things, is a matter of taste. Lavender-flowers, of course, we save, but not for the kitchen.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.