GROWTH TYPE

Annual

Annual, biennial

Annual, biennial

Perennial

Annual

Annual

Annual

Perennial

Tender perennial

Perennial

Perennial

Perennial

Tender perennial

Biennial

Tender perennial

Perennial

Perennial

Annual

Perennial

Perennial

Perennial

DRYING HERBS

Before drying, remove any dead or diseased leaves or stems. Wash under cool water, shake off excess water, and put on a towel to dry completely. Air drying preserves an herb’s es-sential oils; use for sturdy herbs. A microwave dries herbs more quickly, so mold is less likely to develop; use for moist, tender herbs.

HANGING METHOD: Gather four to six stems of fresh herbs in a bunch and tie with string, leaving a loop for hanging. Or, use a rubber band with a paper clip attached to it. Hang the herbs in a warm, well-ventilated area, out of direct sunlight, until dry. For herbs that have full seed heads, such as dill or coriander, use a paper bag. Punch holes in the bag for ventilation, label it, and put the herb bunch into the bag before you tie a string around the top of the bag. The average drying time is 1 to 3 weeks.

MICROWAVE METHOD: This is better for small quantities, such as a cup or two at a time. Arrange a single layer of herbs between two paper towels and put them in the microwave for 1 to 2 minutes on high power. Let the leaves cool. If they are not dry, reheat for 30 seconds and check again. Repeat as needed. Let cool. Do not overcook, or the herbs will lose their flavor.

STORING HERBS AND SPICES

FRESH HERBS: Dill and parsley will keep for about 2 weeks with stems immersed in a glass of water tented with a plastic bag. Most other fresh herbs (and greens) will keep for short periods unwashed and refrigerated in tightly sealed plastic bags with just enough moisture to prevent wilting. For longer storage, use moisture- and gas-permeable paper and cellophane. Plastic cuts off oxygen to the plants and promotes spoilage.

SPICES AND DRIED HERBS: Store in a cool, dry place.

COOKING WITH HERBS

A BOUQUET GARNI is usually made with bay leaves, thyme, and parsley tied with string or wrapped in cheesecloth. Use to flavor casseroles and soups. Remove after cooking.

FINES HERBES use equal amounts of fresh parsley, tarragon, chives, and chervil chopped fine. Commonly used in French cooking, they make a fine omelet or add zest to soups and sauces. Add to salads and butter sauces or sprinkle on noodles, soups, and stews.