Preservation Techniques in Heirloom Gardener
This is second articles of Heirloom Gardener.
Drying with desiccants.
You may use this method with herbs intended for fragrance or decoration, not for culinary herbs. Dessicants include moisture-absorbing substances that speed the drying process and preserve herbs` colors and shapes. Sand, borax, and cornmeal are traditional drying agents.
To dessicant-dry flowers, put them in a container and cover them with clean, dry sand or a mixture to three parts cornmeal. Leave the container open to allow for evaporation. The blooms should be dry in three to five days.
Silica gel, available at crafts stores, has lighter granules that are less likely to damage the leaves and petals. For most uses, pour about 1 inch of gel in a mositure-proof plastic, metal, or glass container, add your herbs, then cover them with more gel. Drying time will vary from about two to 10 days. Use small paintbrush to remove crystals between the petals. Flowers and herbs dried in this way should be stored in an airtight container, as the will reabsorb moisture on humid days.
Pressing.
Begin with dry plants, pressing them immediately after cutting. Carefully lay them between layers of tissue paper, newspaper, or blotting paper. To weight them down, use books or a commercial flower press. This procedure takes one to two weeks, depending on the herb. It is not practical for plants with thick stems or petals.
Screens. Many leaves and flowers can be dried on a window that has been laid flat. Rose petals. Queen-Anne`s-lace, hollyhocks, and daisy-type flowers all can be dried using the simple method. To ensure airflow under the screen as well as above, prop it several inches off the floor. Simply support the screen with two chair spaced a few feet apart.
Preserving with salt. To keep herbs fresh, layer them in a glass container between 1/2-inch layers of kosher salt. You can alternate several layers in the same container; just be sure to start and end with salt. This method will protect herbs from moisture and preserve their green color for up to six months.
Freezing. Some herbs, such as parsley and basil, retain the best flavor when frozen. Simply wash, dry, and place them whole in a plastic freezer bag. For variation, blend the herbs with a small amount of water, using the blender`s coarsest setting. Pour the herb water into ice-cube trays, freezing the cubes to season your winter stews. To decorate punch bowls, make ice cubes using the whole flowers of borage and johnny-jump-up.
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