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Herbs, Drying and Storing for Winter Use

Gather the herbs on a dry day. They are at their greatest perfection just before they begin to flower. Cleanse them immediately, cut off the roots, divide them into small bunches, and dry them in a Dutch oven before the fire, or lay them on dishes in a moderate oven. If this is not convenient, they may be divided into bunches, and laid on sheets of paper in the sun, but the more quickly they are dried the better will be their flavour. Care must be taken that they do not burn. When dry, it is usual to tie the herbs in paper bags, and keep them hanging in a dry place until wanted, but it is much the better plan to pick off the leaves, pound them in a mortar, pass them through a sieve, and put the powder into bottles, which must be kept closely corked. The different herbs should be gathered and dried in the following months:-- BASIL. The middle of August. BURNET. June, July, and August. CHERVIL. May, June, and July. ELDER FLOWER. May, June, and July. FENNEL. May, June, and July. KNOTTED MARJORAM. July. MINT. The latter end of June and July. PARSLEY. May, June, and July. SAGE. August and September. SAVOURY, SUMMER. The latter end of July and August. SAVOURY, WINTER. End of July and August. TARRAGON. June, July, and August. THYME. End of July and August. THYME, LEMON. End of July and August. THYME, ORANGE. June and July.