Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Once you've eaten as much fresh pesto as you can stomach and have given away enough dill, marjoram, and thyme to outfit a small herbarium, it’s time to consider plan B: freezing and drying those herbs for later use.
Use herbs to create delicious herb butters, vinegars, and mustard.
Growing and drying your own herbs makes for an intensely flavored result, especially when you blend them to make this indispensable combination.
When you put the garden to bed, make sure to harvest those bushy herb clumps for winter soups and stews!
Two methods -- one fast, one slow -- for preserving all those delicious and aromatic herbs from your garden for use throughout the winter.
Drying chives, like most herbs, is an easy thing to do. The flavour is far superior of anything store bought - just the smell of these makes me crave sour cream and a potato (something I never crave).