By Mindy McIntosh-Shetter
This time of the gardening year is full of chores that need to be done before the winter wind blows.
But as autumn’s crisp breath seems to be earlier this year I am being very diligent with my herb preservation.
In the past I have let Mother Nature take her course as far as my Kitchen Herb Garden but not this year.
I plan to give herb baskets as gifts this year so every herb counts.
My first task is to survey my Kitchen Herb Garden. What will I keep for winter and what will I just let be. Next I need to decide which method of preservation will work for the herbs I want to preserve. The choices I have available are as follows: growing them indoors, freezing, drying naturally, drying in the microwave, making a jelly, making a sauce, making a flavorful oil, vinegar, or butter.
Part 1 covers preservation that does not require cooking and creates herbs that traditional used during cooking while part 2 covers forms of preservation that creates additions to meals to enhance the cooked product such as jellies, sauces, oils, vinegars, or butters.
Grow Herbs Indoors
Bringing herbs indoors can Read the rest of this entry »