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?
Growing and drying your own herbs makes for an intensely flavored result, especially when you blend them to make this indispensable combination.
Preserve herbs by fermenting them. Tastes as fresh as when you picked them and the brine is as flavorful as the herbs themselves.
Who wants to pay for Basil in the dead of winter? Not me and here is an easy way to take care of that!
My new favorite flavor combination, plus what to do with those peels and pits.
When you put the garden to bed, make sure to harvest those bushy herb clumps for winter soups and stews!
A pesto sauce recipe doesn't have to be that traditional basil and pine nut mixture.
There's lots you can grow in your garden that is essentially preservable for use later on in the year. Chamomile blossoms, cilantro seeds (coriander), garlic and onions are all things coming out of the garden now that you can dry! Here's some tips..
How to make herb infused vinegar, like this Sage Blossom Vinegar.
Don't waste your leftover herbs! Dry them or grow them instead.
Early margaritas with strawberries and thyme.
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