An Earth Month Challenge - Can you Match me?

I am listening to the wind wildly howling outside of my home. Although we are done with snow, Winter is definitely still trying to intrude on my Spring plans.  We did not have much snow this winter and I dislike not having a blanket of snow on the ground when the wind howls, I worry about my lavender which can dry out in strong wind. I worry about my thyme whose tiny roots can freeze without a winter blanket.  And I get concerned that the water table will not be properly replenished without the moisture of snow.

Wind can be an inconvenience to me when it blows my mulch around the backyard, and can be a threat to me when it becomes a destructive force during weather events, many of which have happened recently. But I remind myself that this wind is a gift. This is the wind that blows fresh air into my lungs. This is the wind that disperses the seeds that will be this summer’s bounty. This is the wind that will bring in the warmer weather to come. This is the wind that shapes the landscapes that shape my life.  

Every minute of every day in every season we receive gifts from the earth.  That’s why, to celebrate Earth Month this year, I decided to give myself an Earth Challenge:

List 52 reasons why I am grateful for the earth.  One for each week of the year.  The theme for Earth Day this year is Our Power, Our Earth and in these days of budget cutting it becomes that much more important to recognize what we receive and make sure we are protecting it for the future.

At first it seemed like a tedious task, but about halfway through I noticed that the more gratitude I listed, the more gratitude I felt, and the rest of the list was done in a flash. That’s the way these things work. Fear leads to more fear. Gratitude leads to more gratitude. And more gratitude leads to more gifts.

By the time I reached the end, I had renewed my appreciation and commitment to giving back to the earth as best I can. Isn’t that what Earth Day is all about? Good luck, and remember to share your lists to spread the gratitude!

This Earth Day, I Am Grateful For:

1.   The wind’s power and presence.
2.   The beautiful sunset today.
3.  The fresh drinking water that comes into my faucet from an underground well.
4.  The trees around me. I always feel sheltered. Not to mention their gift of oxygen!
5.  The seasons. They encourage me to remember that change is good and necessary. 
6.  The smell of lavender, which is very calming to me.
7.  Bees. Besides the gifts of honey and wax, they pollinate plants so that humans can enjoy the fruits.
8.  Rocks. Many indigenous people call rocks the grandfathers of the earth. They hold the wisdom of the earth as they humbly hold up my home.
9.  The knowledge and wisdom that I have gained from watching my herbs grow.
10.  The reliability of earth’s cycles (daily, monthly, yearly, etc.) is very grounding.
11.  The song of frogs in the spring. It makes me want to sing, too!
12. The smell of the air after a rain, the freshness of the cleansing rain-soaked soil.
13.  The few inches that my shoulders drop when I go into nature.
14. Turtles. They teach me patience and persistence.
15.  The satisfaction of planting a seed in the spring and watching it grow all summer.
16.   Spring flowers, which bring hope after a long winter.
17. The experience of absolute stillness and peace that can be found in certain places on this earth. It reminds me to slow down and listen.
18.  Medicines I have created that have come directly from the earth.
19.  The feeling of my bare feet in grass. Aaahhhh!
20.  The freshness of the air in wintertime, especially after a snow.
21. The smell of fallen pine needles in the sunshine
22.  The changeability of nature. It’s very rare to see the same exact thing twice.
23.  The extremes in nature that collectively create balance. Our earth has darkest and lightest, highest and lowest, biggest and smallest, hottest and coldest.
24.  Eagles that amaze me in their strength and power.
25. The clouds in the sky that warn of upcoming weather and amuse me with their designs.
26. The ocean. It can be a very relaxing place, but also exhilarating!
27.  The end of a hot summer day when the cicadas start calling, the fireflies come out, and the relief of coolness is finally felt.
28. Resources from the earth such as sun, coal, oil and wind that provide me with heat and power.
29. The times I have seen the earth physically, mentally, emotionally and spiritually heal people.
30. Wind power the natural spin of a windmill, be it for power or to bring up water from the well, this natural method provides me with resources I need.
31. Human beings. We are as much a part of the earth as the crow that calls and the leaves that fall.
32. The diversity on this planet in people, plants and animals. This keeps our ecosystems strong and resilient.
33.  The yearly emergence of butterflies reminds me to live within the natural stages of my life.
34. The adaptability of nature and people.  
35. The dead squirrel in the road, it reminds me to slow down.
36. The song of the chickadee.
37.  Water. It can take any form, can serve any purpose, and keeps us all alive.
38. The light of sun and moon that brightens the dark reaches.
39. Zinnias, an explosion of color that can last all summer.
40.  A gathering of birds in the trees in the evening, the cacophony of sound makes me appreciate the noise of nature, especially when it can drown out the traffic.
41.   A meal made with freshly harvested herbs that allows me to enjoy the variety the earth has to offer.
42. The smell of lemon herbs as I harvest them and the brightening of my mood as a result.
43.  Rain as it nourishes the earth, feeds the plants and cleans the air.
44. A thunderstorm, renewing the nitrogen and reminding me that weather is a cycle.
45.  Natural barriers, a slope, a thicket, a collection of thorny bushes, to remind me that not everything is easy to travel though and although there are hard times, you can come out on the other side.
46. Sunrise. The awakening of the day gives a new start every time.
47. Deer prancing through a field.  Not only do they provide food, their playfulness reminds us that sometimes you can just run around and enjoy what nature offers.
48.  The sudden release of scent when I brush against scented geraniums on my steps, it reminds me to pause and experience my day.
49.  Planting seeds.  It is a belief in tomorrow and I can use the seed I harvested last year from wild flowers and annuals in my garden attracting pollinators and my gaze.
50.  A lunar eclipse, several of which will happen this year, reminds me of the vastness of our universe and the importance of the moon to our tides and seasons,
51. Herbs, the scent, the properties, the uses, they are my life.
52. Snow in Winter.  It brings me full circle to the dormant times that I know will give birth to a Spring and new beginnings.

 

6 Unique Ways to Preserve an Herb Harvest

There are many ways to preserve the herbs from your harvest.  Here are a few quick and easy ones to get you started.

Freeze leaves in water

Quick and easy, you just grab an ice tray fill the square halfway with water and add the herb leaves.  You can leave the leaf whole or chopped them fine.  Pop them into the freezer.  Once the cubes are frozen fill the tray the rest of the way with water and freeze again.  This two-step method makes sure the leaves stay covered by the water and ice so they keep their green color.

Once finally frozen you can pop put the cubes and place them in a zip lock bag for long term storage.  This will give you herbs for casseroles, soups, stews and long cook dishes all winter.  Discard the cubes once the spring harvesting begins.

Make a Bouquet Garni Bundle 

Bouquet garni is a bundle of herbs (thyme, bay, parsley, rosemary, savory) used in long cook soups and stews.  It is great in the crock pot where you can hang the bundle from the side and let the flavor infuse the dish, then remove the bundle when cooking is over.  You do not have to worry about leaves in the dish or picking out bay leaf.

You can use a bouquet garni fresh, or you can make fresh bundles and hang them to dry.  Once dry, you can wrap a cello bag around them and give them as a gift along with a soup recipe, or save their wonderful goodness all for yourself.

I have previously posted recipes to use with bouquet garni too!

Dry in a paper bag

Savory, Thyme and rosemary are all great candidates for bag drying.  The leaves have a small size and very little moisture, so you toss the cut stems in a bag, hang it on the wall and let the herbs dry.  Sometimes depending on humidity, I will give the bags a shake every few days. No other special treatment is needed and the herbs will be try enough to be stripped from the stems for storage in about a week.

Honey or Vinegar Infusion

Make an infusion of herbs transferring the flavor into another medium.  You can create a vinegar or honey.  See these posts for detailed instructions.

How Tuesday on making vinegar

Recipes using Herbed Vinegar

Make a compound butter

A compound butter is any plain unsalted butter to which you add herbs. You can create a single herb flavor or blend the herbs tighter to create a variety of flavors.  The general rule is 1/8 to 1/4 cup herbs into 1 stick unsalted butter.

Here is one of my favorite versions:

1 tsp parsley, finely chopped

1 tsp thyme leaves

1 tsp chopped chives or garlic chives

1 tsp tarragon

Blend the herbs into 1 stick of room temperature unsalted butter with a fork to get the herbs evenly distributed.  Then roll the soft butter into a sausage in plastic wrap and place in the refrigerator to eat in a week or in the freezer for up to 3 months.  You can use the butter on fresh steamed vegetables, steaks, baked or roasted potatoes, rice, egg noodles are on your morning toast of muffins.

I have more recipes for making compound butter (also called Herb Butter) all over the blog, but here is one of my first. 

Make a salt

There are several ways to make herb salt.  My two favorites are just to layer the whole herb leaf in salt and allow the salt to absorb the flavor from the leaf then later remove the leaf and you have white salt infused with flavor.  Another way is to run the salt and herbs in a coffee grinder.  I start with a larger salt so that I get a fine salt with fine flakes of herbs in it. 

You can also make an herb salt with chopped fresh leaves that you stir into salt, then spread on a baking sheet and allow to dry in the open air for 2 to 3 days to a week depending on humidity.  This is a great way to infuse the salt with a mixture of herbs, like a blend of chives, thyme, parsley and sage.  You use about 1 teaspoon of chopped fresh herbs to ¼ cup of salt (I like kosher.)  Once the herbs and salt have dried, you can place the mixture in a jar where it will keep its herbal taste for at least a year.

We will be posting more ways to make herbed salt and flavored sugar later this fall.

Preserving Herbs - A collection of posts

It is that time of year when i need to discuss preserving herbs.  I do this about this time of year every year.  The herbs are getting full and bushy and now is the time to take some and preserve them for the winter.

There are many ways to preserve the fresh flavor of herbs.  We just harvested the small herb patch we have in our community garden this week (and wrote about it if you want a quick overview.)

General Posts on Preservation

      Your Herbal Harvest

      Storing Your Herbs

Drying Herbs
I have talked about various methods for drying herbs for years.  Here are my best posts on the subject:

     Air Drying Herbs

     General Drying Methods

     How to Dry Your Harvest  

     Drying Herbs in the Microwave

   

Freezing Herbs

    Herbal Seasoning Ice Cubes

    Freezing Herbs









Preserving in Vinegar or Wine

     Making Herbed Wine

     How to make herb vinegar

     Making tarragon vinegar

     Making Pesto

     Using herbal vinegar

Preserving the Harvest - How to Make Herbal Seasoning Frozen Cubes

I've talked before about freezing as a method of preservation for herbs and I have discussed making herbal pastes. This time I am going to combine the two and show you how to make an herbal paste and freeze it.

I harvested these herbs for a program that was cancelled so I needed to use them up in a hurry.  We could not cook them all so I decided that I would make an herbal paste and try a new technique someone turned me onto this summer.

These frozen nodules of goodness are great in seasonal soups, stews, gravy and sauces. And because they are the size of an ice cube, you do not have to thaw an entire jar of puree making the herbs easier to use in cooking especially when pressed for time.

How to make frozen herbal seasoning cubes

1) First off, harvest your herbs that you want to freeze and give them a cleaning and air dry to remove the wash water.

2) Next, pulse the herbs in a food processor or blender with enough broth, olive oil or water to get your desired consistency. Use just enough liquid to blend the herbs together well. It was close to 1 teaspoon or two, not a full tablespoon for this average size Osterizer.

•   for basil use olive oil (I used purple basil)
•   for thyme you can use broth or water.  I made some with chicken broth and some with water
•   for sage a lighter oil like canola is good or chicken broth if you intend to use it in stuffing
•   for tarragon or dill I suggest water because you do not want to mask the light flavor
•   for garlic or garlic chives use a bit of olive oil (If you love garlic but hate mincing fresh, this is the way to go.)
  
  
  

3) Prepare your trays or muffin tins. They should be clean and dry.  I experimented with spraying cooking oil in some of them.  I do not think it make much difference in the removal stage.  One friend suggested placing a fresh leaf in the bottom of the tray to make an imprint in the cube.  It makes them very pretty and I felt like Martha Stewart doing it - which is a good thing!

4) Plop spoonfuls of your mixtures into the cleaned ice cube trays or mini muffin pan or other suitable containers and freeze. Be sure to mark the trays with what you placed in them because except for the purple basil, they all look alike as a puree.  Allow them to freeze at least overnight, 12 hours is better than 8.

5) When they have frozen solid, pop them out and store them in a zip lock bag in the freezer.  These will keep for quite a while.  My friend said she had some from 2 years ago that she was still using and the flavors were just fine. 

frozen cubes in ziplocks in a freezer bag

I also experimented with blending a few of the herbs together in the cubes too. 

thyme & tarragon frozen

   

Thyme & Basil before freezing

When you use the herbal cubes, just take one (or two) out and toss in whatever you are cooking. It will melt down fast and incorporate its flavorful goodness into your dish. With this technique you save some sweet summer for your winter dishes.

Harvest time How Tuesday- Air Drying Herbs

Herbs are tremendously useful in so many ways. So it is late summer now, your herb garden has been planted, watered, weeded, and you’ve watched the plants grow and thrive. Now it’s time to learn how to use those wonderful herbs and it requires only a little bit of work. The first step in using the results of your garden is to harvest them.

Harvesting an herb does not mean removing the entire plant, rather cutting or rimming 2/3 to 3/4 of the plants height. An herb’s essential oils can be dispersed by the wind and the heat, and on extremely wet days, fewer oils are produced by the plants. The best time to harvest your herbs is during mid to late summer, on a calm and dry morning. Harvest them right before the flowers open in the morning and just after the dew has dried from the leaves.  Yes i did say 2/3 to 3/4 they will grow back, I promise and they will be happier if you cut them often instead of waiting until October.

Using fresh herbs right out of your garden is a delight. Make sure to clean the herbs before using them fresh in recipes. To clean fresh herbs, fill a bowl with cool water and place the herbs in the bowl. For a larger quantity, use the cleaned kitchen sink. Add about two tablespoons of salt to the water. Any insects present on the herbs will be driven away by the salt in the water, without damaging the plant. Rinse carefully and allow them to air dry.  You can speed up this drying by  placing the herbs in a salad spinner.

Of course, herbs don’t have to be used at the time they are picked. They can be preserved for later use in three ways by: drying, freezing, or preserving them in salt, butter or vinegar.


I have posted ways to make and use butters and vinegar before, so I will let you look at those posts:



http://backyardpatch.blogspot.com/2011/09/how-tues-day-making-herbal-vinegar.html

http://backyardpatch.blogspot.com/2011/08/compound-herb-butters-summers-special.html


I will talk about some other drying methods in the coming weeks as well, but I thought I would start with the easiest -- air drying.  And I have some great photos from this year’s harvesting. This is a very simple way to preserve herbs. It works best with sturdy herbs like sage, lavender, thyme, savory, mints, rosemary and oregano.

Pick herbs in the morning, after dew has dried, but before the heat of the day sets in. Rinse them and pat them dry. Then, try one of these air-drying methods, all of which take about two to three weeks:

• Remove leaves from the bottom of the stem, and bunch four to six stems together loosely. Bundle with a rubber band or string and hang them, upside down, out of direct sunlight for two to three weeks.

• Spread the herbs out on a loosely on a window screen or woven basket tray and dry them flat.

• Put herbs into brown paper bags and loosely tie or fold over the top.  This is especially good for thyme and chives.

When the herbs crumble to the touch, you can pack the leaves into jars or seal them in plastic bags. Be careful not to crush them yet. Store them whole so that they’ll keep more of their flavorful oils. Keep them from direct sunlight so they’ll maintain their flavor for several months.

Steps to air drying:

Trim the stems until all the herbs in a bundle are about the same length. Place 4 to 6 stems together and bundle with a rubber band.  Some people like string, but since the stems shrink during the drying process, I am more fond of rubber bands which will contract and keep the herbs off the floor.

fresh savory and sage ready to be hung

I also like the fact that the last loop of the band can be placed over the hanging bar and back over the stems to serve as a hanger.  And when I want to remove the herbs.  I just tug on the bundle and the rubber band snaps off the hanging rod.

 

Rubber band looped over rod

 Place the herbs in a dry dark area out of direct sunlight. and give them 48 hours to two weeks to dry.

Quick and easy drying rack using paper tube wire hangers

Once the herbs pass the "crumble test," they are done and can be stored until you are ready to use them in a sealed jar or container.  I place bundles whole in glass jars or zip seal bags until i am ready to strip the stems into my still room jars for use in blends.

 

Savory crumbling perfectly

Sage perfectly dry

When I dry sage, I like the use the leaves with the best color to make rubbed sage.  So I will sort through the leave and separate out the leaves I like.  I crumble them in my hand to a coarse consistency.

Then I place them on a paper towel and using the balls of my fingers rub in gentle circles until I create a clumping powder.  

There are those who run sage leaves in a blender or grinder to make rubbed sage, but I think this lets too much essential oil escape and I prefer the hand method.  It does not take any longer and you have no extra cleanup!

rubbed sage ready for bottling

Drying Your Herbs

I've chatted on this subject before, but I find that it helps to repeat this as new folks who have never worked with herbs may not realize how simple it is to dry herbs for winter use.

Ways to dry:

1. Hang Drying – this is ideal for any long-stemmed herbs, tarragon, lavender, sage, rosemary, mints, lemon balm, etc.

Take stems and bundle together, tying them or holding them with a rubber band.  Depending on the size of the stem 10 to 12 stems is a good size bundle.  Choose a hanging location that has good air circulation, minimal light, especially sunlight, and dust.  In my first home I suspended a rack from the ceiling in the basement, draped a white bed sheet over the top to collect the dust and had plenty of air circulation under and around the herbs.  The average drying time is 1 to 2 weeks.  In humid places, like Illinois, running a dehumidifier during the muggy months can help.

Once they are dry, and you know they are completely dry when they crumble in your hand, you can crumble them into jars for long-term storage.  Or you can leave them on the stem for longer storage by placing them stem and all in a zip lock bag.  Herbs left on the stem will keep their flavor several months longer than those crumbled and a year longer than those ground or powdered.

2. Screen drying – smaller leaf or stem herbs, flowers and other petite plants are perfect for screen drying.

Place herbs on a window screen.  You can also use cheese cloth stretched over a frame or even lay them out on paper towel on corrugated cardboard.  What you want is good air circulation again and minimal sunlight.  The herbs will dry in a week or less, but you may need to turn them over depending on your air conditions. 

I purchased scratch and dent window screens from a build supply store all the same size and shape.  For this we then crafted a frame where the screens could slide in and out to make access easier once during loading and unloading.

3. Oven drying – can be used for any herbs, but is best for those that do not do well with longer methods, especially Basil.  You do have to be careful with sage that has a very volatile oil.

Remove the fresh leaves from the stalk and place them on an oven tray.  You can layer the tray with parchment to make it easy to remove.  There are two ways to use the oven, the short method and the long method.  The short method you place the tray in a warm oven (350 to 400 degrees) for only 5 to 9 minutes until the herbs are dry and brittle.  Do not walk away and leave them or you can end up with scorched herbs.  If you have picked the herbs previously (up to 24 hours ahead) you can reduce the oven temp to 250 to 300 degrees. 

The long method is easier because you can set it and forget it.  With the long method you set the over to 350 degrees and allow it to pre-heat.  Then take the tray of herbs and set in the oven after you turn it off.  Leaving the oven door open to allow moisture to escape and allow a couple of hours or overnight for the herbs to dry.  If you have a gas oven with a pilot light, you can use this method without turning the oven on.  It may take 6 to 8 hours to dry the herbs this way.

4. Refrigeration method – this is perfect for herbs with small leaves, thyme, rosemary, marjoram, or savory.

Place the small leaved herbs on a plate or a square of cardboard laid with paper towel and place in the refrigerator.  You can also do this with basil leaves but the paper towel is required.  You can also place the herbs inside of a paper bag, fold the tip closed and set them in the back of the refrigerator for a few days.  In both cases check them frequently and stir them around to avoid wilting and ensure even drying.  The drying time varies depending on the herb.  Thyme is much faster, while basil may take more time.  Once they are dry place them in containers.

The down side of this method is you need extra space in refrigerator and you can have flavor transfer.  Strong foods stored in the fridge may flavor the herbs and some foods may pick up the flavor of the herbs. My husband loves when I do this becasue I clean the refrigerator before I place the herbs.

Do you have a favorite drying technique?  Which one gives you the most success?  Leave a comment and let’s chat about it.