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?
Creating your own artisanal seasoning elevates any home cooked meal to a 4+ star dining experience. A simple ingredient combined with small amounts of sea salt can go a long way from the first bite to aftertaste.
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.
Dried basil is less full-bodied when it is dried, but it doesn't lose its distinctive delicious taste. Keeping the dried leaves whole instead of crushing them retains more of the flavor.
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..