Now is the time to harvest and use those healthy herbs.
Rinse, dry thoroughly and place them in brown paper bags in a cool, dry place until they are dry and crispy.
With clean hands, crush them up and place them in bottles. Store in a cool, dry area and use during winter.
Pick herbs just before using for the freshest taste. Especially for salads, pickles and kabobs.
Experiment with combinations and mix them with extra virgin olive oil and a little vinegar. Or crumble some dried herbs onto a plate and drizzle olive oil over-top. Dip crispy Italian, French or Italian white ciabatta bread.
Possible combinations, fresh, dried or a combination of both:
- basil, oregano, chives, crushed garlic
- tarragon, parsley, oregano, milled peppercorns
- mint, basil, fresh squeezed lemon juice
Options: Add shredded parmesean