Drying Culinary Herbs


As the air starts to chill, I am preserving the last crops of the season. In the summer, I freeze tomatoes, zucchini, and basil pesto. In the fall, I dry peppers, garlic, and herbs. My herb garden is brimming with oregano, thyme, rosemary, sage, mint. Autumn is last call to harvest these frost-tender herbs and preserve them before a hard frost. I like to dry the fragrant leaves and crumble them into jars, making my own homegrown spices.

Preserving herbs couldn’t be easier: Just bag it! Harvest stems and leaves of herbs and put them in a large paper grocery bag.

To read the rest of my article that was published in the Frederick News Post, click here:

On the Farm: Homegrown Culinary Spices

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