Harvesting Herbs

It is that time of year that I do major harvesting of my herbs.  There are many ways you can preserve herbs for future use.  This is my preferred method.

​I usually hang my herbs to dry.  This is the way I was taught to do it over 40 years ago and continues to be one of the best.  Personally I like having bundles of herbs hanging in my dining room.  Many people put them in brown lunch sacks and hang to dry, however I just tie them in loose bundles and hang them until dry.  After the herbs are dried, (this takes several days,) remove them from the stems.  I then put them in small bowls and allow to dry a few more days.  From this point I grind them if needed and put in jars to store and use for the winter. If stored in a dark spot  herbs dried this way keep for at least a year.  

​Rosemary Oil
2 or 3 sprigs fresh rosemary                                3 cloves garlic
3 fresh bay leaves                                                   2 cups olive oil
Lightly bruise rosemary, garlic and bay leaves by hitting them with the flat of a knife. Place herbs in clean 17 fl. oz. bottle; pour in olive oil. 
Leave for 2 to 3 days to allow flavors to develop.  Store in a cool, dark place.  Use with pork or lamb. 
Makes 2 cups