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Domestic News
September 22, 1933
The Mahnomen Pioneer
Mahnomen, Mahnomen County, Minnesota
What is this article about?
Instructional article on preserving herbs for winter flavoring, covering drying and storage methods for foliage and seed varieties, with lists of annual and perennial herbs useful in cooking.
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Home Storage of Vegetables--Storing Herbs
At least a few herbs should be available for winter, as well as for summer use, to insure a diversity in the flavoring of various dishes and thus aid in providing a more appetizing menu. Fortunately, herbs are fairly easy to store.
Herbs may be divided into two classes: 1. Those grown for their foliage; and 2. Those grown for their seed.
The foliage herbs should be cut in full growth before becoming woody. Cut off plants near the ground, tie in bunches and hang in a cool dry place. The attic often provides a good place. They may be kept in this condition or, after thorough drying, the leaves may be placed in jars. If the jars are covered tightly, the herbs will retain their aroma over a long period.
Species grown for seed should be allowed to ripen before harvesting. Cut the plants just before the seeds are ready to fall, hang up in the shed until seeds are dry, thresh the seed and store them in jars.
The more common herbs are given in the following list together with the part used and whether they are treated as annuals or perennials in cultivation. Those marked with an asterisk (star) are perhaps the most important for cooking purposes.
Herbs Grown for Foliage:
Annuals: Sweet Basil,* summer savory,* sweet marjoram, borage,* parsley,* saffron.*
Perennials: Sage,* thyme,* peppermint,* spearmint, hyssop, catnip, pennyroyal, (rosemary, horehound, winter savory, tansy, wormwood, tarragon.
Herbs Grown for Both Seed and Foliage:
Annuals: Anise,* caraway,* dill,* fennel.*
Herbs Grown for Seed Only:
Annual: Coriander.
For a brief. but comprehensive discussion of keeping vegetables for winter use, ask your county agent or write the Bulletin Office, University Farm, St. Paul, for Circular 43 on Home Vegetable Storage.
At least a few herbs should be available for winter, as well as for summer use, to insure a diversity in the flavoring of various dishes and thus aid in providing a more appetizing menu. Fortunately, herbs are fairly easy to store.
Herbs may be divided into two classes: 1. Those grown for their foliage; and 2. Those grown for their seed.
The foliage herbs should be cut in full growth before becoming woody. Cut off plants near the ground, tie in bunches and hang in a cool dry place. The attic often provides a good place. They may be kept in this condition or, after thorough drying, the leaves may be placed in jars. If the jars are covered tightly, the herbs will retain their aroma over a long period.
Species grown for seed should be allowed to ripen before harvesting. Cut the plants just before the seeds are ready to fall, hang up in the shed until seeds are dry, thresh the seed and store them in jars.
The more common herbs are given in the following list together with the part used and whether they are treated as annuals or perennials in cultivation. Those marked with an asterisk (star) are perhaps the most important for cooking purposes.
Herbs Grown for Foliage:
Annuals: Sweet Basil,* summer savory,* sweet marjoram, borage,* parsley,* saffron.*
Perennials: Sage,* thyme,* peppermint,* spearmint, hyssop, catnip, pennyroyal, (rosemary, horehound, winter savory, tansy, wormwood, tarragon.
Herbs Grown for Both Seed and Foliage:
Annuals: Anise,* caraway,* dill,* fennel.*
Herbs Grown for Seed Only:
Annual: Coriander.
For a brief. but comprehensive discussion of keeping vegetables for winter use, ask your county agent or write the Bulletin Office, University Farm, St. Paul, for Circular 43 on Home Vegetable Storage.
What sub-type of article is it?
Agriculture
What keywords are associated?
Herb Storage
Drying Herbs
Winter Preservation
Home Gardening
Vegetable Storage
Domestic News Details
Event Details
Advice on storing herbs for winter use by dividing them into foliage and seed types, with methods for cutting, drying, and storing in jars. Lists common herbs categorized by growth type and use, marked with asterisks for cooking importance. Suggests contacting county agent or University Farm, St. Paul, for Circular 43 on home vegetable storage.