Herb day

With the garden coming in, the farmer’s markets in full swing, and orchard produce streaming across the mountains, August is the busiest month for putting food by. Every day I try to do at least one task.

Today I worked on herbs. Last Thursday at the Bremerton Farmer’s Market, Jean Schanen sold me a fistful of what she said was the best parsley she’d every grown. Saturday at the Poulsbo Farmer’s Market I picked up some basil. Time to break out the new Nesco food dehydrator and try out herbs. It took most of the day for them to actually dry out.

Dried dill

Dried dill

I’d picked one of my dill plants in its prime, tied it with string, and hung it in the living room to dry. When it was finished I stored it in a plastic bag until I was ready to deal with it. Today was the day I finally got around to crumbling the leaves off the stem. I did this on one of those thin flexible cutting boards, so I could pour the dill bits into a spice tin.

This year so far I have put by thyme, oregano, and dill I grew myself, and basil and parsley. I love cooking with my own herbs – all winter long I’ll put them in soups.

The house smells pleasantly of dill. It smells like green.


Herb day — 1 Comment

  1. Regarding herbs, you can also freeze many of them. I like to freeze parsley especially. I wash it, spin it, then pull off the leaves and lay them on a cookie sheet to freeze. They freeze pretty fast and then I vacuum pack them for summer (parsley is a winter crop here, like most greens.)

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