Harvesting herbs for the kitchen
Harvesting herbs for the kitchen has to be one of the most enjoyable gardening activity to take part in. This year the herb garden has been phenomenal and I have been able to harvest so much that I had to be a little bit more inventive in my cooking experimentation.
So aside from drying my herbs by the bag full for teas and potions and lotions (health and skin care) as well as first aid balms and syrups, I also made lots of condiments, some in dry powder form and others suspended in olive oil and put into ice-cubes and frozen so that I have cooking basics to hand.
I made garlic and mint for my meat dishes, fennel seeds and fennel herb salt rubs, sage butter, basil and pumpkin/sunflower nut pesto, salsa of every kind and I then threw in every seed, nut and herb I had that was left over to make base sauces for gratins, pasta and vegetable soups.
Phew! Having more time in the kitchen since I have been ill means that I really got going on the preserving in every which way possible.