Growing Herbs

From the botanical viewpoint, an herb is a seed plant that does not produce a woody stem like a tree. But an herb will live long enough to develop flowers and seeds. Herbs have played an important part in our life for countless years till now. 

Early herb gardens were the major source for food seasoning. Today, many gardeners are rediscovering the joy and pleasure of producing their own herbs. Herb gardens were almost an essential feature of pioneer homes. They were placed in sunny corners near the house to be readily available to the busy homemaker. 

The Brooklyn Botanic Garden Handbook on Herbs lists 73 different types of herbs. Some herbs fit into one or more classifications according to use -- culinary, aromatic, ornamental, and medicinal. Herbs also can be classified as annuals, biennials, and perennials. Annuals bloom one season and then die. Biennials live for two seasons, blooming the second season only. Once established, perennials will bloom each season.

Culinary Herbs are probably the most useful to herb gardeners, having a wide range of uses in cooking. These herbs, because of their strong flavors, are generally used in small quantities to add flavor. Parsley, produced in the largest amount, is used mostly as a garnish. Next in popularity is sage -- an important flavoring in pork sausage. Other popular culinary herbs include chives, thyme, savory, marjoram, mint, and basil.

Aromatic Herbs  have some novel uses and are not as popular to grow. Most have pleasant smelling flowers or foliage. Oils from aromatic herbs can be used to produce perfumes, toilet water, and various scents. For home use, the plant parts are used intact, often to scent linens or clothing. When dried, many aromatic herbs will retain their aroma for a considerable period. Some common aromatic herbs include mint, marjoram, rosemary, and basil.

Ornamental Herbs have brightly colored flowers and foliage. Many have whitish or light-colored flowers. Valerian has crimson blossoms while borage and chicory are blue-flowered. Such herbs as variegated thyme, mint, lavender, and chives produce variegated foliage.

Medicinal Herbs have long been thought to have curative powers. But while present medical knowledge recognizes some herbs as having healing properties, others are highly overrated. Medicinal herbs should be used carefully. Some herbs are harmless while others can be dangerous if consumed.

Drying Herbs

Home-dried herbs can be just as tasty as those bought at the store. However, proper handling is as important to the success of your herb harvest as good cultural practices.

Preparation: Most herbs are at their peak flavor just before flowering, so this is a good time to collect them for drying and storage. 

Wash herbs, with the leaves on the stems, lightly in cold running water to remove any soil, dust, bugs, or other foreign material. Drain thoroughly on absorbent towels or hang plants upside down in the sun until the water evaporates.

Strip leaves off the stalks once plants have drained and dried, leaving only the top 6 inches. Remove all blossoms.

Natural or Air Drying: Herbs must be dried thoroughly before storing. Herbs with high moisture content, such as mint and basil, need rapid drying or they will mold. To retain some green leaf coloring, dry in the dark by hanging plants upside down in bunches in paper bags. Hanging leaves down allows essential oils to flow from stems to leaves. Tie whole stems very tightly in small bunches. Individual stems will shrink and fall. Hang in a dark, warm (70^o-80^oF [21.1^o-26.7^oC]), well-ventilated, dust-free area. Leaves are ready when they feel dry and crumbly in about 1 to 2 weeks.

Over Drying: For quick oven drying, take care to prevent loss of flavor, oils, and color. Place leaves or seeds on a cookie sheet or shallow pan not more than 1 inch deep in an open oven at low heat less than 180^oF (82.2^oC) for about 2 to 4 hours.

Microwave ovens can be used to dry leaves quickly. Place the clean leaves on a paper plate or paper towel. Place the herbs in the oven for 1 to 3 minutes, mixing every 30 seconds.

Silica Gel or Salt Drying: Silica gel or no iodized table salt can be used to dry or "cure" non-hairy leaves. Clean and blot dry leaves before placing them in a tray or shallow pan of the silica gel or salt. After the leaves have dried, approximately 2 to 4 weeks, remove the leaves from the drying material, shake off the excess material, and store them in glass containers. Before using, rinse leaves thoroughly in clear, cold water.

Another method of drying herbs is to remove the leaves from the plants, wash them, and spread them thinly on screens to dry, avoiding exposure to bright light. Cheesecloth makes a good screen material and stretches well.

Freezing Herbs: Herbs also can be frozen. Harvest herbs according to recommendations. Wash them thoroughly and blanch them in boiling, unsalted water for 50 seconds Cool them quickly in ice water and then package and freeze them. Washed fresh dill, chives, and basil can be frozen without blanching.

Storage

When completely dry, the leaves may be screened to a powder or stored whole in airtight containers, such as canning jars with tightly sealed lids.

Seeds should be stored whole and ground as needed. Leaves retain their oil and flavor if stored whole and crushed just before use.

For a few days, it is very important to examine daily the jars in which you have stored dried herbs. If you see any moisture in the jars, remove the herbs and repeat the drying process. Herbs will mold quickly in closed jars if not completely dry.

Once you are sure the herbs are completely dry, place them in the airtight containers, and store them in a cool, dry place away from light. Never use paper or cardboard containers for storage as they will absorb the herbs' aromatic oils.

Following below is a some variety of herbs you can find in Singapore.