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?
Different salt-preserving approaches and techniques for the bounty of your spring and summer herbs.
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.
Exploring my culinary heritage, Herbes Salees is one of the simplest preserves to make and extends the life of fresh herbs in your fridge for weeks, months, or more...