A herb is a plant that is valued for qualities such as flavor, scent, or the like. Herbs have a variety of uses in a decorative, medicinal, spiritual and culinary manner.

Harvesting
Wait to harvest your herbs until the plant has reached sufficient growth to withstand cutting. Gathering from a plant that is too young will not yield full flavour yet on the contrary, using herbs after they have flowered may result in a bitter taste. Harvesting just before the plant flowers ensures the highest level of flavor, since that is when essential oils are at their peak. Ideally, herbs should be harvested mid-morning, after the dew has dried, but before the sun can wilt them. Refrain from major pruning of perennial herbs 45 days prior to the first hard frost. This will allow new growth to harden off and enable the plant to store up energy for winter.

Helpful hint: gently wash any dirt off the herbs the day (or even a few hours) before harvesting to alleviate the chore of washing each sprig individually.

Storing your Herbs
Dry Herbs: remove leaves from the stems and crush or place whole leaves in air tight glass bottles and store in a dark, cool place. Enjoy the fresh flavour for up to one year. Other dried herb uses include potpourris and flower arrangements.

Fresh Herbs: Most herbs enjoy being stored at 4º C. Minimize water loss by packaging herbs in small quantities in plastic bags. Try to avoid bruising the leaves for optimal use. Note: basil is the most cold-sensitive herb and should be stored at 10º C otherwise the leaves will tuen black and deteriorate.

Cuisine
Herbs are most commonly used as marinades, dry rubs, flavour additives, garnishes, etc.

Top 10 Cooking Herbs
Basil | Chives | Cilantro | Dill | Mint | Oregano | Rosemary | Sage | Tarragon | Thyme


Create your own herb infused oil and vinegar mixtures!

Oil - Loosely fill a clear glass jar with freshly harvested herbs and cover with a mildly flavoured, unheated oil such as sunflower. Cover with cheesecloth and set on a sunny windowsill for 2 weeks. Stir daily. Strain through the cloth and test the flavour. If suitable; bottle and label. If you would like stronger oil, repeat the process using fresh herbs in the same oil.

Vinegar - Bruise (crush/crumple) the freshly harvested herbs and loosely fill a clear jar. Pour warm, (not hot) cider or wine vinegar over the herbs, filling the jar and seal with an acid proof cap. Set in a sunny window for 2 weeks, shaking daily. Check the flavour, if a stronger flavour is desired, strain the vinegar and repeat the process with fresh herbs. Once the desired strength is achieved, store as is or drain and transfer to your favorite decorative bottle. For added visual appeal, add a fresh sprig of the herb to the bottle. (this helps with identification purposes too!)

Flavourful Infusions - Herbs also make great tea. Use a classic herb like mint, chamomile, lavender, jasmine or echinacea steeped in boiling water to create a delightful sensory experience.

Fun Facts
Did you know herbs are symbolic?

basil = love
marjoram = joy & happiness
sage = peacefulness

Information credits to: Freeman Herbs and River View Herbs.