I have people asking me all the time
- “What can do with all the Eau De Cologne mint I have at the moment?”
- “What can I do with the abundance of chilies in my garden at the moment?”
- “How do I store Basil so I can use it in winter?”
- “Can I dry all the parsley I have at present, I cannot eat it fast enough?”
Some herbs dry better than others and some taste like card board when they are dried ( parsley, dill and tarragon)
What you can make with your excess herbs this season:
- herb vinegars for use in the kitchen and giving away as gifts (best herbs to use Rosemay, tarragon, horseradish)
- herb butters and freeze for future use (parsley, garlic, marjoram for steaks, rosemary, chervil, tarragon, fennel and dill for fish, basil for beans)
- herb oils using recycled bottles and cold pressed olive oil (rosemary, garlic, chilies)
- sorbet to freeze for future dinner parties (mint, rose pelargonium)
- chutney (Mint, garlic, chilies, thyme, marjoram)
- Add herbs to Yoghurt and cheeses (chives, coriander dill, parsley ,tarragon, mint and spring onions)
Herbs to freeze in ice cubes
Herbs to dry for:
- Bouquet Garni (small bunch of parsley, two bay leaves and a sprig of thyme)
- Teas (peppermint – uplifting; lemon grass, lemon verbena and lemon balm – relaxing; thyme and sage – coughs and cold)
- Sleep pillows (lavender, marjoram, chamomile, honey suckle, lady’s bed straw, lemon verbena, marjoram)
- Bath bags – I use old, odd socks (rosemary, lavender flowers, pineapple mint, eau de cologne mint, rose petals, rose pelargonium)
Tips when working with herbs in the kitchen:
- Cut chives and do not chop them.
- Never cut basil with a knife as it turns black. Break/ pull apart with your thumb finger nail.
- Always wash herbs as soon as you purchase them or pick from your garden. Wash in cold water with apple cider vinegar. Soak and allow to drain. Store in sealed container till required. Can last up to two weeks.