Consuming
Thoughts
Fay Strickler
Penn State Extension
Home Economist
For Berks Co.
Crcatiuve cooks and chefs rec
ognize that both fresh and home
dried herbs can be of higher qual
ity than those purchased commer
cially and the flavor and fragrance
of home-grown herbs can last all
year if the plants are carefully
harvested and stored.
You probably have already
been harvesting most leafy herbs
during this growing season, and
left enough of the plant to ensure
further growth. Basil, mint, mar
joram, rosemary, thyme, and most
than just a state of mind...
The Plate Kooler is individually sized. The “one size fits all”
philosophy is no longer cool.
See your local Surge dealer and learn more
about the cooling benefits of the Surge
Just Ask These Satisfied Customers
• Flood Bros.
• Stanley Burkholder ciinton. me
Chambersburg, PA
• Roblllard Farm
• MattlinkFarms irasburg.vi
ciymer, ny . Vernon Hurd
• Mushala Farms Newport ctr, vr
Saquoit NY • Laßerg & Son
• Peck Farm Shelburne, vr
Phelps, ny . Eric Dandurand
JSTTSTfpk Franklin, VT
Expect More iSSEMSf
others can be harvested in small
amounts for immediate use by cut
ting the ends of stems. This type
of clipping encourages branching,
and -will produce bushier plants.
Olives, chervil, and parsley are
exceptions, and should be cut off
near the base of the stem rather
than from the top.
The best time for gathering
herbs is mid-morning on a sunny
day; after the dew has dried, but
before their essential oils have dis
sipated. After you cut the herbs,
Cool is more
...It means quality milk.
Being cool is more than just an attitude or a
state of mind. It’s a necessity, especially
when it comes to quality milk. The Surge
Plate Kooler redefines cool. By using well
water alone or combined with ice water, the
Plate Kooler provides instant milk cooling.
Features and Benefits:
□ Quick cooling reduces the risk of
bacteria growth, resulting in higher
quality milk and higher profits
□ Pre-cooled milk means the milk tanks
use less horsepower to cool milk,
reducing energy costs.
Adding a Kool Way Chiller to your
pre- cooling system increases your
benefits by:
□ Using 20 to 30 percent less horsepower
to lower milk temperature to as low as
36° F, further lowering energy costs.
□ Virtually eliminating tank cooling by
using chilled water, instantly lowering
milk’s temperature to storage temperat
rinse them in lukewarm to coed
water and pat dry with a towel To
keep the herbs fresh for use later
in the day, place stems down in a
glass of water.
It is especially important to
harvest herbs for drying or freez
ing when their oils are at maxi
mum concentration. Leafy herbs
are ready when the flower buds
begin to open; seeds when they
change from green to brown; and
herb flowers when fully opened.
Leafy herbs should be cut halfway
down the stem, allowing for a sec
ond growth. At the end of the sea
son. annuals can be cut to the
ground, but some foliage should
be left on perennial herbs.
After rinsing and patting dry,
the herbs, if they are long
stemmed, can be tied in small
bunches, labeled, and hung upside
down in a well-ventilated
location—an enclosed porch or a
spare room.
Flowers, seed heads, and herbs
with short stems should be dried
on a drying rack. A window
screen propped between two
Expect More
chairs will work, or a simple tack
can be built of lx2’s and cheese
cloth or screen. The herbs should
be spread in a single layer, and
turned each day, so they will dry
completely.
It will take about two weeks for
the herbs to dry depending on the
weather. Foliage should be crisp
before stripping from stems.
Seeds enclosed in capsules should
be removed and dried for an addi
tional 7 to 10 days. It is possible to
shorten the process to one day by
drying the herbs in s dehydrator or
in the oven. The essential oils will
be destroyed and the herbs ruined
if they are dried at a high
temperature.
Dried herbs ishould be stored in
a cool, dry place where they are
not exposed to direct sunlight
Ceramic, opaque glass, or metal
containers are best for herb stor
age; paper and cardboard will
absorb the oils. If clear glass jars
are used they should be kept out of
See These
Dealers For
Details...
PENNSYLVANIA
FORSHEY’S, INC.
110 Forshey St.
Martinsburg, PA
814-793-3791
LONGACRE
ELECTRICAL
SERVICE, INC.
Bally, PA
215-845-2261
HOSTETTER
SURGE
Rd. 2, Box 749
Annville, PA
717-867-2896
JIM’S SURGE
SALES & SERVICE
215 Oak Bottom Rd.
Quarryville.PA
717-786-1533
SHARTLESVILLE
FARM SERVICE
Rd. 1. Box 1392
Hamburg, PA
215-488-1025
BRANDTS FARM
SUPPLY
601 E. High St.
Elizabethtown, PA
717-367-1221
MARYLAND
PINDER
SERVICE CO.
PO Box 7
Kennedyville, MD
301-348-5263
SHANK SURGE
Hagerstown, MO
301-790-1226
301-447-MILK
(Emmitburg)
Lancaster Farming, Saturday, September X
the tun to avoid bleaching of the
herbs.
Soon after the dried herbs are
bottled, they should be checked to
see if moisture has condensed
inside the containers. If this hap
pens, the herbs should be removed
immediately and allowed to dry
for a few days longer.
Many herbs among them
marjoram, chives, parsley, and
tarragon can be successfully
frozen. Herbs to be preserved in
this way should be rinsed and
dried, but need not be blanched,
before they are placed in labeled
plastic bags or boxes for freezing.
Each herb may be frozen separate
ly, or they may be combined in
often used mixtures. By harvest
ing herbs now, you’ll enjoy top
quality home-grown herbs
throughout the year.
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