Written By: Psychic AlyciaRose
The July Moon is known as the Wort Moon, a peak time to gather herbs (worts) to be dried, for use in spells and natural medicines long after summer has passed, with the full moon’s energy being seen as especially potent in influencing the natural qualities of the plants. ‘Gardening by the Moon’ is still a longtime tradition, utilizing the age-old practice that cycles of the Moon affect plant growth. You can find out more about this simply by consulting your Farmer’s Almanac for your planting zone.
If you are just getting started growing and harvesting herbs, the following guidelines will help. Do visit the garden often, noticing the changes when the various herbs are at their peak. Medicinal and magickal qualities, flavor and aroma are preserved best by cutting at optimal times for their intended use. One you know how to harvest them, and how to preserve them, you can have the fresh taste of summer in your cooking all year long.
Some good general guidelines to use:
- Harvest using good scissors or clippers to trim herbs to cut sharply.
Use gloves, and have something to carry the clipped herbs before you snip – a large bowl, bucket, or baskets will do nicely. - Harvest the herb when it has enough foliage to maintain growth. Most herbs can be cut whenever you need them, regrowing quickly. The exceptions include parsley and basil, both go to seed quickly after reaching maturity. Harvest these on time, and in bunches.
- Harvest plants when they are healthy and not stressed.
- Harvest a few hours after watering, or early the following morning after a watering, but before the day heats up on a sunny day.
- Harvest leaf herbs before flowering, before the energy of the plant is redirected into flowering. Pinch off the flowers as they appear until you are ready to harvest.
- Harvest flower herbs after flower buds appear. Their heads will be firm, the oil within will be concentrated at this time, and at peak flavor. Harvest edible herb flowers such as dill, lavender, borage, and tarragon just after the flowers open.
- Harvest seed herbs such as dill and coriander requires careful timing. The seeds will plump and turn brown. Clip the heads right away, or they may be scattered by winds and hungry birds.
- Harvest only parts that are in good condition, any that are wilted or damaged won’t improve after.
- Harvest/clip annual herbs until frost.
- Harvest/clip perennial herbs until late August, then allow them to go to seed before the frost. Remember in milder winter areas, some herbs stay evergreen – such as rosemary, thyme and sage.
- Clean herbs after harvesting with water.
- Dry or preserve quickly, keeping them away from light and moisture.
There are a number of methods to preserve herbs, and their culinary and medicinal value.
Drying Herbs:
Drying herbs the old fashioned way can be pretty and nostalgic, it is space intensive. A dry indoor area is needed, away from sunlight. Tie the stems into small loose bundles and hang them upside down, and allow for good air circulation. When they are ‘crispy’ dry, strip the leaves off and seal in bags or air tight containers. To air dry seed herbs, tie the herbs in small bundles and suspend inside a paper bag with holes punched to allow airflow. Collect the seeds when they are dry from the bag.
You can also dry herbs in the microwave. Lay a single layer of dry leaves between dry paper towels and place them in the microwave for 1 to 2 minutes on high power. Let the leaves cool and if they are not brittle, reheat for 30 seconds and retest. Thick leaved herbs may need to be air dried first. Home food dehydrators can also dry herbs use the directions provided with the dehydrator. Kept properly in air tight containers that block light, your dried herbs can store for a year.
In Salt or Sugar:
To preserve herbs in sugar or salt, simply layer the fresh herbs with either in a tight-sealed jar. Some herbs naturally make great herbal sugars and other make terrific herbal salts. You can choose to use the herbs as they are or blend with the salt or sugar. No need to buy expensive salt rubs, or hard to find gourmet sugars. This method is also useful for magickal recipes of protection using salt.
Freezing in Water:
Freezing fresh herbs in ice cube trays is an easy method for culinary use. Toss the ice cubes straight into your cooking pot. You can also freeze chopped herbs into a plastic freezer bag, squeezing out all the air before you freeze. Use portions as needed.
Preserving in Vinegar:
You can preserve your herbs in vinegar for culinary, medicinal, or magickal use. Four Thieves vinegar is a great example. Any vinegar will do, but if using for magick, consider the energies of the kind of vinegar you choose. You may wish to add herbs to the vinegar after drying to increase its potency.
Freezing In Oil or Butter
Another option, rather than freezing in water, is freezing in oil. It provides the freshest taste. Simply chop herbs, and cover with oil in ice cube trays. You may also wish to freeze in butter in the recipe below. It’s important to make fresh butter, as what you purchase in your supermarket may have been on the shelf for a month, and salted butter often turns rancid but goes unnoticed because of the salt content which overpowers the taste. This method is especially useful when creating salves – just free the herbs in the oil until you can create the salve. Massage oil is also perfect for herbs for a ‘flying ointment’.
Here’s a special recipe for those of you interested in making your own butter. Try it and let us know how you liked it!
Fresh Summer Herb Butter Recipe
- 1/2 cup home made unsalted butter, softened
- Pour heavy cream into a food processor, mixer, or blender. Process for about 10 minutes, or until the butter separates. Strain off the liquid.
Add:
- 1/4 cup finely chopped mixed herbs (such as basil, dill, chives, marjoram, oregano, parsley, tarragon, thyme, sage, or rosemary).
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
In a small bowl, combine and mix well until herbs are distributed evenly. Chill in refrigerator until firm. It will last in the refrigerator for two weeks, and several months in the freezer. Spread on bread or use in your favorite recipes.
Enjoy! Many Blessings!
Editor’s Note: Be sure to catch Alycia’s LIVE Stream show on Oranum every Wednesday from 3-6pm PDT.
