Plenty of thyme…

In this tail end of summer season, the herb bed is flourishing. Many of these perennial herbs die back during the cold weather so I am planning to preserve some to flavor winter soups and sauces. I cut parsley and chives and wash and dry them. Then I chopped them and store them in ziplock bags in the freezer. So easy to grab a handful when needed. Oregano, thyme, rosemary and sage get spread on cookie sheets and dried for a couple of hours in a low oven. I store them in small glass jars individually, and sometimes make an Italian herb blend to share with friends and family. Basil is best preserved in pesto for the freshest taste, but it can also be dried in the oven (although it turns dark). The sage usually stays looking good in the winter months and its leaves are delicious fried and used to top soups and butternut squash dishes. Tarragon is a new addition this year so I will experiment with how best to save it. It’s fun to experiment with fresh herbs to elevate the flavor of my everyday cooking. And I love working in the herb bed and just drinking in all those wonderful scents!