Now is the time to think about preserving any superfluous herbs in the garden for use in the winter, when the fresh herbs are no longer available. Dried herbs keep for years but are better if used within a year.

Preserving herbs:

• slightly woody, low-moisture herbs such as sage, thyme, summer savory, dill, bay leaves, oregano, rosemary and marjoram are easily dried in the air.
• herbs with a high moisture content such as basil, tarragon, lemon balm and the mints need to be dried quickly to prevent mould. Dehydrators can be used, but microwaves tend to destroy the oils in the herb.
• chives are best frozen.

To air dry herbs:

• Harvest the herbs just before flowering - this is when the leaves have the most oil, which gives the taste and smell. Herbs can still be cut & dried after flowering, but they will not be quite so tasty
• Cut the herbs in mid-morning - when the leaves are dry & before the sun is really hot.
• Cut large stems from mature plants using sharp scissors or knife. Shake the branch to remove insects and pick off any old, damaged or diseased leaves.
• Wash the herbs in cold water and pat dry with towels.
• Remove the lower leaves which are not as pungent as the top leaves nearest buds. Tie five or six stems together in a small bunch, use only two or three stems for high moisture herbs.
• Place the bunch upside down in a large brown paper bag to protect them from dust and other pollutants. Tie the bag around the stems, making sure the leaves do not touch the side of the bag. Make several holes in the bag for ventilation. Label the bag with name of herb & date.
• Hang the bag in a warm, airy room for about two weeks.
• When dry, check for any signs of mould on the leaves. Reject the whole bunch if mould is found.
• Strip the dried leaves from stems.
• Store the dried leaves in small airtight containers in a cool, dry spot away from the light. Label and date each container.

Using herbs:

• Most herbs will diminish in flavor with age and a larger amount will be needed to achieve the desired flavor in cooking.
• Sage is the only herb that will grow stronger in flavor during storage. For making rubbed sage, place dried leaves in a wire strainer or sieve over a plate and rub against the side. Sage is strong and rubbing makes smaller pieces which are easily distributed in recipes.
• Whole herbs retain their flavor longer than crushed, ground or rubbed herbs. To release the full flavor, crush whole herb leaves just before adding to the recipe.
• Add dried herbs to soups and stews during the last half-hour of cooking.