Drying Herbs

My parsley was overtaking my herb pot!

It's obviously very happy with its growing conditions.

However, it was definately time to cut it back

before it overtook the other herbs in the pot.

Now I know that hanging herbs is the recommended way to dry them

and I have done that in previous years

but I seem to have the most success with the herbs

making it into my cupboard when I dry them in the oven.

First I wash the herbs and remove any damaged leaves

and then I lay a single layer on parchment paper on a cookie sheet.

I then put my oven racks to the top

and set my oven to the lowest possible temperature

(which is 150F on my oven).

and leave the oven door open an inch or two.

I set my timer and turn my herbs every half hour.

They are done when the leaves are crunchy and dry.

I let them cool and then crumble them into a jar

and voila - the herbs are all done!

I usually pick my herbs when I go out to water my pots

first thing in the morning.

And have them drying in the oven

while I prepare breakfast

and get everyone out the door for the day.

I have found this system works best for me

and once you have home grown herbs

you will never want to go back.

Aren't these little herb jars the cutest?

It was a Christmas present from my parents :)

~Finding the amazing in the simple~

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Herb Garden

I had a herb garden for several years

in an area near the back of our yard.

And every year it just seemed to struggle along.

Because of all that was going on last year

some herbs got left in pots on our back door lower deck

instead of getting planted in the herb garden area.

And they thrived.

That's when I decided my herb garden

was going to stay in pots

on the back door lower deck.

So this is the new space

that has become my herb garden.

The little watering can holds some lavender.

Parsley and marjoram.

Oregano and tarragon.

Chamomile and thyme.

Sage and rosemary.

Fennel and anise.

Both of these are new herbs to me this year.

And a selection of hot peppers for the guys.

I know they aren't herbs but they should do well here.

I so enjoy being able to step out my back door

and seeing my herbs growing there.

~Finding the amazing in the simple~

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Basil Vinegar

I love herbed vinegars.

They are so easy to make and

they just add that extra bit of flavor to a recipe.

I decided to make some Basil Vinegar

using my purple basil

using a recipe from my

Company's Coming Preserves recipe book.

Ingredients

2-3 springs of basil

2 cups white vinegar

Place basil in jar.  Add vinegar.  Cover.

Let stand in cool place for 4 weeks.

Taste to see if flavored enough.

If it is, strain before using.

If it isn't strong enough, let stand a few more days.

Basil twig may be left in bottle for looks.

Keeps at least 1 year.

Makes about 1 pint.

The one thing I like about using purple basil

is the beautiful pink/red color

that the vinegar turns after just a few days.

It just gives it that extra special touch.

~Finding the amazing in the simple~

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