Today I started on my annual herb harvest. There are a number of ways of preserving herbs for the winter months, such as infusions of oils/vinegars, freezing, salts etc. My preference is dried.
I start with my Genovese Basil, as it was the planting that was eagerly trying to go to seed. With the exception of dill, I try not to let my herbs bloom, in order to keep the culinary part of the plant as rich with oils as possible.
When harvesting, I try to leave some plant life to continue utilizing as fresh, until the frosts arrive.
This was a most exceptional Basil growing year. I am over the moon with how well my crop turned out!
I love love LOVE Autumn weather. Warm days, cool nights, crisp air and no mosquitos! Such was the day today. Perfect to work in the garden!
I ended up with about 12 cups of basil leaves once cut off the stalk (groomed).
I don’t always wash my herbs, before drying, but did this morning after harvesting, as many leaves were dirty after a recent rain.
When I work with herbs that have thicker leaves, I cut off the Stalk and Petoile, to encourage a quicker drying time.
Seriously. My favorite. So good on a warm sunny day.
I think Faye got into something she shouldn’t have (ie, Quail Poop, or one of the many dead fish at the lakeshore that the area campers have killed and left abandoned to rot), as she is really not feeling well, and seeming to want to be very close today.
There are many types of Basil, these are two of my favorites, that are in my garden. I grew them from seed 🌱🌱🌱.
Yes, I am still using the drying rack my Dad made for me decades ago, but with the plethora of herbs this season, decided to treat myself to a dehydrator. A Hamilton Beach, in fact I LOVE IT. Very very quiet, and simple to use. What more could you ask for? (Still not sponsored 😝)
I have really no kitchen to speak of in the tiny trailer I live in full time. Most of the year, I cook 🧑🍳 in my “Rock Shop” (garden shed). The only sad part of this, for me, is missing the amazing smell of the basil as it slowly dries.
These are some of the other herbs I will be working at drying over the next few weeks.
After that?
Why, cooking with them, and if you’re interested, sharing the recipes with you.
👩🏼🍳🥘🫔🍕🍲🍞🍛👩🏼🍳. Eh ☺️🇨🇦
enjoy☕️🐾
ps
tonight’s dinner. Basil, ahhhhh.
