The Culinary Herb Celebration
By now you’ve heard and read so much about the various culinary herbs in our garden. Its true we do love to spend time tending to oregano, mint, time, tarragon and basil. We now have plenty of dried herbs for our kitchen and to share with loved ones.
We dry our herbs in various ways. One can make small bushels, tied with string or wire. Then hang bushes around ones house in cool dry spaces. Another method for drying herbs entails putting the herb harvest on a cookie sheet or other similiar surface, cover with a light peice of fabric (bandana, dish towel, scarf, paper towel etc.) and allow harvest to dry. After a few days or weeks, depending on the moisture in the air, the culinary herbs should be dry. One can now pluck off the edible parts and pack into a jar. The sticks can be used in vegetable stock, to make art, or compost.
One can use herbs in any dish. I suggest garnishing eggs and potatoes with herbs to gain the best sense of the herb’s flavor. Another way to get to know the flavors would be to make pasta with olive oil, squeeze of lemon, salt and herbs or your choice. Culinary herbs awaken your taste buds and bring out flavors of the complimentary food.
Whe one plants a garden, one has plenty of gitfs for loved ones. Mother Earth gives and returns exactly what you put into her. Her gift in turn may be given to others. Already lively in our kitchen, our culinary herb harvest will find its way into the kitchens of many of our loved ones soon.