I love growing all types of herbs and I continue to try new varieties.   I dry them so I have them on hand when fresh herbs are not in season.

Most herbs are easy to grow and drying them is simple.  Just layer fresh cut herbs on paper towels and stack them.  They take two to three weeks to dry completely.  

To store herbs, you can leave them whole or process them in the food processor for a finer consistency.   You can store them in just about any airtight container or a pretty herb cabinet for bottle or immediate use.  The flavor is best if you crush them just before you're ready to use them and add them to your dish towards the end of cooking.

I just added a few new varieties to my garden:  chocolate mint, variegated basil, and pineapple sage.  I can’t wait to try them.  Chocolate mint is said to be great in teas and topped on ice cream. Variegated basil is non-blooming, and makes the best pesto.  As far as pineapple sage, I'll let you know!  It grows to three feet tall and three feet wide with beautiful, bright red flowers.  It likes full sun and will provide a little shade for certain vegetables in the garden while feeding the bees and hummingbirds.

I'm looking forward to trying even more varieties.  Give growing and drying herbs a try!

Note:  Chives and cilantro are best preserved by freezing.

Basil & Rosemary

By Miss Lady Bug