Change of Seasoning 2- A Dry Topic
A few weeks ago I harvested all the remaining herbs from the Food It Yourself Garden. I hung them in bundles inside paper bags. Then I waited. Finally, the leaves were dry and crisp. Today I gathered up some clean, dry quart jars and finished the job of saving summer’s deliciousness.
It took a long time to make it through all the stems- about 2 and a half hours, in fact. Then I had to vacuum my kitchen because the floor was strewn with leaves and twigs. However, I now have plenty of dry herbs to use until I have fresh ones available again. Also, I’m planning to make some herb season mixes for Winter Holiday gift giving. (I have to call it that at work…sorry.)
- The Kitchen has a salt-free poultry seasoning recipe. I can totally sub oregano for the marjoram, they taste pretty much the same.
- Gimme some Oven has an Italian seasoning mix that looks good.
- Frugal Café has a collection of recipes.
I’ll pick up any seasonings I didn’t grow, like mustard, garlic powder or black pepper at my favorite local South Asian market.
One of the best things about growing stuff is sharing it. Herb are easy to grow, easy to preserve, and easy to share. If you have never grown anything edible before herbs are a good place to start. Give it a try!
What garden goodies are you squirreling away for the winter? Share in the comments.
Remember how I planted saffron crocuses? It escalated quickly.