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More northerly here in Western NY State. This is my time of the season to focus on the veggie garden and not herbs. But in another month when the veggie garden is on auto-pilot except for harvesting and weeding with the occasional watering, I'll begin to harvest herbs and start seed-saving. That will go through the fall. Most of my wildcrafting is of non-native "weeds" or natives that have very secure and robust populations - which counts out too many of the "shade-growing perennial medicinals" here. Loss of habitat is a very huge concern. It's all turned into housing here. Even farmland is vanishing quickly. When speaking about wild herbs to people I encourage people to plant the native plants they wish to use, practice stewardship, and use more common plants in the herbal remedies. Sorry, I guess I can't share the cool and rare stuff I'm picking with you because I never do that. It's all stuff I've grown (native & not), mundane "weeds" like dandelion, or common wild plants like wild strawberry (leaf). FataMorgana

Glad to see Daisy joined this thread! I need to make my way over to the herb forum myself, I am under-utilizing my herbs. I find herbal information in books hard to interpret, sometimes because the books are really old. So I question goggle and out pops the great responses from Daisy and/or Fatamorgana! See? you two are better than books! Luke_oh I see that Dave answered the question for you. I would only add that I use the peels because I know that nothing has been sprayed on my fruit. Hey I do wash them very well (bird poop on organic fruit is still bird poop....LOL). A couple of other ways to preserve the rind is to use them to make a syrup and filter the rinds away from the liquid, you get candied rinds that way. Just like what you use in marmalade minus the marmalade. I use those in baked products. To use in tea, I just let them sit, cut into convenient size pieces. If your climate is humid maybe a dehydrator would be better, try without and see what you get. I got the idea from the orange flavor in one of my favorite commercial tea blends, all they did was add orange peels! Timing for dill/cucumbers and tomatoes&peppers/cilantro is a real bummer indeed. I freeze a lot of my winter cilantro since I do not want to go to the store just for cilantro when I have everything else for salsa. This works, but as you folks already know, there is no substitute for fresh cilantro. Frozen works pretty well, it looses some flavor, so I just add a little more....;-) I know of another herb named CULANTRO. It is tropical, so it should not require cold weather at all. If you come across it just remember that a little bit goes a long way, it is VERY strong, but has the cilantro taste. I will plant some when i find seed for it. As far as dill goes, well it is my one problematic herb. The rolly pollys (or slugs?) do a number on it usually at night. So I do go to the store for dill when I make dilly bean pickles or some cucumber pickles. This year I am trying another dill variety and so far it seems to be doing better, but still too early to tell. I make pesto (minus the parmesan) and freeze flat in ziplock bags. When I need some I can easily brake a chunk of it. Basil does dry reasonably well too. zabby, the citrus is a mixed blessing. I walk to work, and have been carrying a day pack full of citrus a couple of times a week. I could probably get rid of more, I work in two separate buildings...my coworkers are appreciative of it, so why not? I have also considered calling a food pantry, I might do that if the giant minneola is still loaded by April. Don't get me wrong, I love citrus! I have also been eating citrus fruit every day. Tsatsuma tangerines, navel oranges, and the grapefruits are tasting a lot better this year.

I am sending you a link on dehydrating. Also this one : How to dry herbs: CORVALLIS, Ore. � When chopped or ground, the leaves and seeds of fresh herbs release their oils and make food tastier. If dried at the right temperatures and stored effectively, herbs can continue their flavoring for as long as a year. The best time to harvest herbs for drying is just before the flowers first open (the bursting bud stage), according to Carolyn Raab, food and nutrition specialist with Oregon State University Extension Service. "Gather herbs in the early morning, after the dew has evaporated to minimize wilting," she said. "Label them when you pick them, because after drying many look alike. Rinse the herbs in cool water and gently shake to remove excess moisture. Discard bruised, soiled or imperfect leaves and stems." You can dry herbs with a dehydrator or microwave, or air drying works for hardy herbs such as sage, thyme, rosemary, summer savory and parsley. It's important to keep the temperature below 100 degrees because high temperatures cause flavor loss. Here are a few guidelines for different methods: Dehydrator: Herbs dry quickly in a dehydrator and will produce high quality herbs. Place them on the trays and cover with a fine screen to catch dried leaves that fall from the stems. Preheat the dehydrator to 90 to 100 degrees. Dry one to three hours or until the herbs are dry and crumble easily. Microwave: Microwave ovens are a fast way to dry herbs, but dry no more than one to two cups at a time. Place herbs in a single layer between two sheets of plain white paper towels; recycled towels often contain metal scraps that can arc and catch on fire. Check manuals for recommended times for drying herbs and OSU Extension publication SP 50-921, Drying Herbs, for a general guide for drying. Stir the herbs every 30 seconds after the first minute until almost dry, and then let them finish drying at room temperature. Herbs commonly dried in the microwave are parsley, celery leaves, chives, thyme and sage. Air Drying: Sturdier herbs are the easiest to dry and can be tied in small bundles and air dried indoors for best color and flavor. Tender leaf herbs � basil, tarragon, lemon balm and the mints � are high in moisture and should be tied together in small bunches and hung inside a paper bag with cut vent holes. Close the top with a rubber band and place where air currents will circulate, such as an attic, kitchen or other warm location. The herbs with leaves, such as bay, mint and sage, can be placed on paper towels on a tray to dry in about five to 10 days. Sun drying is not recommended. Herbs are dry when they crumble easily and brittle stems break when bent; leaves and seeds should fall from the stems. To store them, place dried herbs in an airtight container and keep in a cool, dark, dry location for optimum flavor and color. Use them within six months to a year. Whole seeds and leaves have the longest shelf life. For the fullest flavor crush or grind just before using. . Here is a link that might be useful: drying herbs