We have many types of herbs growing in our Herb Gardens at Tantre Farm and also the Washtenaw Food Hub. These herbs are typically picked fresh for our CSA members the day before distribution. Usually we offer 1 or 2 herbs each week with sometimes choices between 3 or 4 different types of herbs. Some CSA members grow herbs at home, so we like to let them choose what they don’t have to supplement their culinary options.
Many of our members will choose to dry or freeze their herbs for preservation, especially if they can’t use them quickly enough fresh. All herbs can be frozen, but the varieties that preserve better frozen rather than dried (due to being more flavorful this way) are parsley, cilantro, sorrel, and sometimes chives. It’s very simple to do. Just snip them into tiny bits after removing them from the branches and put into freezer bags. They can be cut easily with a scissors in a glass jar or chopped with a knife on a cutting board. All the other herbs can easily be preserved by drying them. This is done by hanging them upside down on a string out of direct sunlight, but with gentle air flow, for about 1 week or until leaves are crumbly. Then leaves are removed from the branches and put in jars. Leaves should be as whole as possible without crumbling them into a powder, since the aromatic oils will stay more intact and last longer than if the leaf is pulverized.
Some of our wholesale customers also are able to choose from some of the herbs below, but their selection is more limited due to herbs we have in great abundance compared to a more limited patch of herbs. These customers will know what is available based on their weekly wholesale list sent by email.
We have the following varieties off and on throughout the season:
Basil with root (all kinds)