HARVESTING THE HERBS 
HER: whose leaves are used for seasoning, may be dried for 
winter use in the following manner. The plants should be cut 
at the first sign of flower buds as the flavor of the leaves is most 
potent just before the blossoms open. The perennial varieties should 
not be clipped after the end of September, lest the roots perish in the 
Winter without sufficient leaf growth to protect them. 
Begin the harvest on a clear morning, as soon as the dew has 
dried, but before the hot sun begins to dissipate the flavor-bearing 
volatile oils. Cut the herbs with enough stem to tie in bunches. If 
they are to be dried on wire screens, merely clip the leafy tops, thus 
encouraging the plants to become bushy and produce a second cutting. 
Discard all withered or insect-eaten leaves. Wash thoroughly but care- 
fully to avoid damaging the leaves. Basil becomes blackened if the 
leaves are bruised when they are green. 
Spread the herbs thinly on a clean cover or wire screen in the 
sun for half an hour to dry off the excess water. Turn frequently; 
when the leaves are surface-dry, tie the woody stemmed herbs such 
as Sweet Marjoram, Sage, Savory and Thyme in loose bunches. Succu- 
lent Basil dries more quickly if the leaves are removed from the stems. 
_ Hang the bunches in a dry, airy room or attic. If the drying 
room cannot be darkened, place paper bags, with the bottoms cut out, 
over the bunches. Light robs the dried herbs of color. Stemmed-leaves 
and flowers should be spread on wire or muslin trays which can be 
placed in a good current of air, well off the floor. As heat rises, they 
need to be near the ceiling and yet low enough for good circulation 
and daily turning of the leaves in the trays. When the humidity is 
low and the ventilation is good, herbs will dry in three or four days. 
In damp weather it may take two weeks for the leaves to become quite 
shrivelled. A little artificial heaty such as cool oven or home dehydra- 
tor where the temperature can be kept below 100 degrees F. will be 
needed to complete the drying. A greater heat will drive off the essen- 
tial oils which evaporate quickly. A constant temperature of about 
70 degrees F. should be maintained while the herbs are first drying. 
When the leaves are bone dry, they may be stripped from the 
stems easily. To remove the large stems, rub through a coarse screen 
or sieve. Herbs may be ground in a mortar and resifted to remove 
all small stems or the whole leaves may be packed in dry, air-tight 
containers. Never store them in uncoated paper bags or cardboard 
boxes as the savory oils are absorbed by the paper. 
