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> Related article: drying herbs without heat.Įnsure that your plant is healthy and growing vigorously before you harvest it. This defeats the purpose of drying herbs, since they will be useless for flavoring foods. This is why we don’t recommend oven drying fresh herbs. Trying to dry herbs by raising the temperature during the drying process (for example in the oven or microwave) may dry them quicker, but will lead to the natural oils that give the herb its flavor being lost. This helps to retain the natural oils better, as excess heat will cause to oils to evaporate. Thyme, like most delicate herbs, is best dried naturally, without using artificial heat. The intention of drying thyme is to preserve the leaves by removing the water, but without losing the natural oils that give it its flavor. While it might not be quite as good as fresh thyme, it can be used in place of the fresh herb in many dishes. This fragrant herb can be used fresh or dried, making it a convenient choice for cooks.įresh thyme is very easy to dry and, if dried correctly, it will retain its flavor well. When it comes to culinary herbs, thyme ( Thymus vulgaris) is one of the most versatile. Upright-growing rosemary is a good companion.Drying thyme is a great way to preserve its flavor.

Because it is low-growing and has thin stems and a wiry habit, don't crowd it because vigorous neighboring plants might choke it out. Give it excellent drainage in a pot and good air circulation. Thyme is well suited for containers because of its size and the fact that it demands perfect drainage. In the warm, humid climates of zones 9 and 10 it may suffer in the summer in zone 10 it is best to lower your expectations and just consider it a cool season annual. The leaves are evergreen to semi-evergreen, depending on the how far North it is growing. You may also hear it called winter thyme, because it is one of the most cold hardy of all the different thymes. This tiny-leaved thyme is among the most aromatic, more so than larger-leafed varieties. Use it to elevate the flavor of good ole' beef stew, too. Highly aromatic, it enhances meat dishes, eggs, cheeses, soups, and sauces, and it is a primary component of both Bouquet Garni and Herbes de Provence. Thyme is an easy and practical herb to grow.

Some gardeners also let the seeds drop to make new plants.Fall is a great time to grow cilantro in mild climates, as the plants are frost tolerant and love the cool weather in fall, winter, and early spring.Organic varieties are only available at retailers. You can grind the seeds or use them whole. After it blooms, harvest the seeds-they are what you buy in spice jars as coriander, another common ingredient in Asian cooking. Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. It is a fast-growing annual except in milder climates where it will overwinter. Young leaves have the best flavor, so be sure to harvest often. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.Cilantro looks like flat leaf Italian parsley, but the leaves are thinner.

The leaves have an instantly recognizable fragrance that fills a room when you cut them. If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro.