I am off to the twin cities this weekend (tonight, actually) to attend my first Master Gardener State Advisory Board meeting. Hence, the one-day-early post, if anyone out there is actually keeping track.
So if youre not too sick of hearing about herbs yet. . .
Im wondering if any of my fabulous readers can give me some pointers. Trevor and I decided that, since we have such a wonderful bounty of herbs this year and also have a new-found appreciation for actually USING them, wed like to try to dry the ones we have instead of just letting them freeze.
We have never dried herbs before, though, and are looking for some advice. My mom has a dehydrator that Im sure shed be happy to lend us, but it seems like the herbs would fall through the little holes. . . am I missing something here? (She mostly uses it for apple slices, and it works great for that.) Is there another way to dry herbs, like in the oven on a sheet pan or something? Do you chop them before or after drying?
Im also wondering if anyone can give me any ideas of how to use my Sweet Dani Basil and my Thai basil. . . the regular basil, of course, is easywe use that all the time. But the different flavors of the sweet and Thai basil make it more challenging for me. I did use the Thai basil in a recipe for Thai salad once earlier this summer, but we werent crazy about the salad recipe, so I havent used that one again.
And if anyone has any ideas for lemon thyme aside from the green beans and lemon thyme bars, Id love those as well.
Heres a shot of one of my favorite herbs from our garden this yearpurple sage. . . it tastes just like regular sage, but, of course, since its an unusual color, I was all over it. (I actually planted one of these in my purple pot as wellits so pretty that I like using it in arrangements as well as in the vegetable garden.) Weve been making a very simple pizza with a store-bought crust (I know, I knowso sue me), fresh mozzarella, fresh sage, and just a little olive oil, freshly grated parmesan, and salt and pepperit sounds too simple to be true but it is SOOOOO good. I think weve had it at least 6 times already this summer. So Im also up for suggestions how to use my purple sage, although its getting a fair workout just for the pizza.
Thanks for your commentsI hope you all chime in! Ill be back on Monday with a report on the advisory board meetingIm really looking forward to meeting another great bunch of gardeners!