Herbes de Pri....vence. Learning about herbs (part 1)

Today, I went to pick herbs out of the garden before it starts to getting too cold.
And I have to say that the herb garden was a sucess this year and it was definitely the year of the basil. I think this might be the 3rd time I am making pesto this year!

I came back inside with a basket full of basil, oregano and sage. Oh! The scent of fresh picked herbs is all over my kitchen.Love it!




Before going over what I am doing with that basket full of herbs let's go over some facts about those herbs

Basil is an annual herb of the mint family, native to central and tropical Asia and Africa (some say it originated in India). It is an important ingredient in Thai, Vietnamese and Laotian cuisine. 
In addition to its culinary uses, basil is also used in perfumes, soaps, shampoos and dental preparations. In Mexico it is supposed to keep a lover's eye off others, and is considered a powerful protector in Haiti. During British colonial days in India, magistrates would have Hindu witnesses swear on this holy herb.
Oregano Although oregano is heavily associated with Italian cuisine it is likely that it originated in Greece. The word oregano comes from the Greek, meaning “joy of the mountain.” Ancient Greeks believed that cows that grazed on fields of oregano produced tastier meat.

Oregano's popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs, oregano combines well with spicy foods, which are popular in southern Italy.And its also use in Turkey to marinate meat like lamb and mutton.

Sage The ancient Greeks and Romans first used sage as meat preservative as well as a memory enhancer. Listed by the Council of Europe as a natural source of food flavouring, it has been used for more than 2,000 years in culinary recipes,it goes really well with poultry or roasted pork.Dried sage, burned as a smudge, is used in Native American rituals as a purifying and cleansing herb believed to promote healing, wisdom, protection, and longevity.

How to air dry herbs

Air drying herbs is probably the most common form of home preserving.Good herbs to air dry are oregano, sage,rosemary,dill, marjoram,thyme You can successfully air dry herbs by following these guidelines:

• Choose a location for drying that is warm, dry and dark with good ventilation such as a garden shed, garage,I picked the pantry it's pretty dark if the shades are closed and it's good that I have a separation between the kitchen and the pantry you don't really want to dry herbs right in you kitchen do all the cooking and smoke can affect the herbs taste
• Tie stems together with string in small bundles and hang up-side down. Here’s a tip: If your drying space is dusty, place the bundles inside a paper bag. Punch some air holes in the bag to allow air circulation inside the bag. Once dry, remove the leaves whole from the stems.

•  Optimum drying temperature is between 80 and 90 degrees. At this rate your herbs will be dry in a few days. Air drying herbs in cooler temperatures may take up to a week or two to dry completely.
•  Store your dried herbs in labeled airtight containers to preserve their flavor.

Next blog I will post what I did you the basil

What herbs do you plant and what are you doing to preserve them?

Enjoy

Pri =)

herbs bundles all tie up!

sage and oregano air dying in my pantry