Dilly Dallying in the Pickled Beans: An Intro to Canning with Jennifer Audette

July 28th, 2012 § 7

Delicious Dilly Beans

Dilly Beans: Easy Entrance to the World of Canning      Guest Author - Jennifer Audette

Here in New England, a moment exists each growing season when the stars align and your local farmstand, farmer’s market or (if you’re really amazing), own garden suddenly has all the necessary ingredients for the first batch of Dilly Beans. I have the fortune of working in the ‘stand at Walker Farm in Dummerston, VT and this past Thursday it happened. On Wednesday, the fantastic field crew picked seven bushels of beans and then four more the following day.  That means beans coming out our ears for a few days. The first, shy harvest of red chilies appeared in a small bowl, bouquets of dill heads made my mouth water in anticipation of eating pickled things and the garlic has been harvested and waiting patiently for several weeks now.  It’s time to pickle those beans!

As a kid, I spent a lot of time helping my Mom can things like peaches, pears and applesauce. I was a master of slipping skins from blanched peaches; sliding the glistening, sunrise-colored orbs into a mild vinegar bath to keep them from discoloring.  In the autumn, I looked forward to the smell of warm, cooked apples wafting up to meet me as I managed the Foley Food Mill from my perch on the stool. My mom’s palate tends toward the sweet; she’s been known to sprinkle sugar on salad greens deemed too bitter. She doesn’t do hot peppers or vinegar in large quantity and she’s only recently discovered the joys of garlic. Dilly Beans were not part of my childhood canning experience.  But I crave the savory world more than I crave the sweet world and so several years ago, after my Mom had set me up with all the paraphernalia for canning, I found the recipe for Dilly Beans in the Ball Blue Book Guide to Preserving and entered my very own world of canning…

Slender, Verdant Beauties, Await Morning Harvest

Home Grown Herbs & Spices: Hard Neck Garlic, Chili Peppers & Dill

Freshly Harvested, Washed & Trimmed Haricots Verts from the Potager

This is where I’m supposed to give you a nice tutorial about making Dilly Beans; a specific recipe, step-by-step instructions and such. Unfortunately, I’m not that kind of person. I’m not very good at specifics and I almost never following directions exactly and I certainly don’t do anything the same way twice. But, if you were here with me, I would be happy to show you how I do it. Side by side, you would help me find eight wide-mouth pint jars in the storage space under the stairs, wiping away cobwebs and hoping no mice scurried out.  You would fill the dishpan with hot, soapy water and then wash the jars, the brand new lids and the old screw caps. Together we would wait a long, long time for the half-full kettle of water to come to a boil, discovering while we waited that I didn’t have enough white vinegar for the recipe. I would send you to the store for that.  Thanks, it’s so nice to have a helper!

I’d want to show you how I organize my workspace so that the jars are being sterilized in the large pot of water on the left front burner, the lids are simmering for 10 minutes (not boiling!) in their own separate pan on a back burner and the pickling liquid is simmering on the other front burner.  We’d remove one jar at a time from the hot water and pack them with the beans I’d prepared the night before (washed and trimmed), garlic cloves, chili peppers and dill. We’d fill the jars to a ¼” from the top with the hot pickling solution, remove any bubbles, wipe the top, slap on a lid and load each one into the canner basket.  Likely, there are much better ways to go about packing jars with garlic, chilies, dill and beans. I’m not very good at it and it takes me way longer than it seems like it should. (Maybe if you were here you would have come up with a more efficient way to stuff all those beans into jars!)  But eventually, all 4 pounds of beans and spices would be nestled into jars and lowered into the canning pot. Once we reached a rolling boil, we’d set the timer for 10 minutes. Tick, tick, tick….ding! After a short rest, we’d use the super-cool jar tongs to remove them from the hot water. Then we’d high-five and tell the cat to clean up the mess while we sat out on the porch toasting our efforts with a cool beverage. I’d give you your very own copy of the Ball Blue Book Guide to Preserving and you’d eagerly look through it for your next canning project (balsamic caramelized onions, sweet and spicy pepper relish, bread and butter pickles, tomato sauce, tomatillo salsa, hot peppers for sandwiches, barbecue sauce), knowing how easy it is to preserve the summer’s bounty, once you learn the ropes.

Dilly Beans

Dilly Bean ingredient list*

Ingredients to be Evenly Distributed in Each Jar:

4 pounds green beans, washed and trimmed

8 cloves of garlic

8 small red chilies

8 dill heads

Pickling Solution:

5 cups white vinegar

5 cups water

½ cup pickling salt

*For all the important canning safety basics and full recipe with directions, please take the time to locate a good book from the canning canon and do your homework.  The previously mentioned Ball Blue Book Guide to Preserving is a very approachable, easy-to-use introduction, full of inspiring recipes. It’s a reasonable $9 or so and you might even find it at your local hardware store along with all the necessary canning supplies. Have fun!

 Today’s guest blogger, the multi-talented writer Jennifer Audette, is author of the always entertaining and often humorous Cozy Toes Blogspot. When not experimenting with canning, baking, cooking, horticulture, entomology or other scientific pursuits, Jennifer can also be found hiking, making music, writing and delivering smiles to her very fortunate friends.

Thank you Jen! xo

Some Great Resources for Learning to Safely Preserve the Harvest…

Putting Food By

Ball Complete Book of Home Preserving with 400 Delicious and Creative Recipes

How to Store Your Garden Produce

Tips for Growing and Harvesting Tasty Green Beans

Haricots verts —or French-style filet beans— are slender, deep green and very flavorful. All beans should be picked frequently in mid-summer —daily when hot— to insure they don’t go to seed. For best flavor and texture, harvest beans when they are no thicker than the diameter of a pencil. As with most crops, I think it’s best to pick beans very early in the morning, before the heat of the day. Marigold and Summer Savory —believed to improve the growth of bush beans and deter beetles— are fantastic companion plants for haricots verts. Enrich soil with well rotted compost and provide plants with regular foliar feeding (applying liquid fertilizer to leaves in a spray or shower) of Neptune’s Harvest or fish emulsion to insure strong, healthy plants and a beautiful, tasty crop. Always wash beans thoroughly when harvesting, especially after applying fish emulsion or any fertilizer. Green beans provide their best yield during the first three weeks of harvest. With this in mind, I like to succession plant this crop for a steady supply of tender young beans straight through the killing frost.

Dilly Beans: Easy Entrance to the World of Canning ⓒ 2012 Jennifer Audette. Photographs ⓒ 2012 Jennifer Audette and Michaela Medina for The Gardener’s Eden, as noted. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Please do not use photographs without permission. Thank you! 

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Bavarian Purple, Spanish Roja & More: Selecting & Planting Gourmet Garlic …

October 24th, 2011 § 2

Gorgeous, Gourmet Garlic! Bulbs, Clockwise from Top of Ceramic Bowl: German White, Russian Red, Bavarian Purple & Spanish Roja. On Table: Two Heads of Doc’s German & One Each of German Red & Music. In Basket: A Combination of All Garlic Varieties, Plus Continental.

Creatures of the night, beware: I grow garlic! Garlic and onion braids hang from the wooden beams of my kitchen, and they inhabit colorful ceramic keepers on my shelves. I have garlic galore planted in my garden, squirreled away for winter use upon shelves in paper bags and hanging from floor joists in my cellar. Vampires dare not kiss me, for I cook with this delightfully stinky herb most every night.

Every autumn, I plant many varieties of cold hardy, hardneck garlic in my potager (hardneck garlic is the best choice for climates with long, cold winters). It’s a good idea to purchase garlic grown close to your own home (this insures the hardiest selections for your climate and local growing conditions), and traditionally, each October, I visit the annual Garlic & Arts Festival in nearby North Orange, Massachusetts, to select a few more gourmet bulbs for my garden. One of my all-time favorite garlic varieties, which I finally found at the festival a few years ago, is Spanish Roja (a rocambole hardneck garlic). This beautifully colored, hot and spicy selection possesses a true garlic flavor and easy-to-peel cloves, making it one of the most popular —and sometimes hard to find— bulbs at market. This zesty variety and others —including German Red, Bavarian Purple and Russian Red—-  tend  to be my favorite types for roasting and cooking. But I also love the milder varieties of garlic —including smokey, medium heat Continental— for salad dressing, salsa, cold pasta and other recipes calling for raw cloves, and for use in subtler dishes.

Garlic Bulbs are Harvested in Late Summer, When the Tops Yellow, Wither and Flop (Also True for Onions). Once Lifted from the Earth with a Garden Fork, Excess Soil is Shaken from the Bulbs as They ‘Cure’ for Two Weeks in a Warm, Dry Place.

Many hard neck garlic varieties (including rocambole, porcelain and striped) store beautifully in cool, dark, dry conditions. Porcelain garlic bulbs, such as German White and Music, are exceptionally good selections for long-term (up to 9 months under optimal conditions) storage. Russian Red, another good-sized porcelain hardneck variety, is also a top-notch keeper. I hang garlic braids in my kitchen and always have a few bulbs on hand in ceramic keepers, but most of my garlic is stored on shelves in a cool (approximately 55 degrees) part of my dark, dry cellar. After harvest and curing (for more detail, see previous post by clicking here) I like to store my garlic bulbs in braids (click here for my popular onion/garlic braiding tutorial with step-by-step photos) and in loosely folded, brown paper bags (this provides ample air circulation). I mark the name of the variety on the outside for quick reference. Some bulbs return to the garden every autumn, and the rest remain in stock on my shelves for winter and springtime use.

Preparing to Plant Garlic: Breaking a Basket of Large, Firm, Hard Neck Bulbs into Cloves

Mid-autumn is the best time to plant hardneck garlic in my climate. Each year I rotate my crop; preparing a new garlic bed with fresh compost in late September. Selecting large, firm bulbs from my crop, I carefully separate the cloves and prepare tags for each variety. On a cool, dry October day, I plant each clove approximately 2″ deep and 4-6″ apart (space wider for big, porcelain bulbs like Music). Mulching is very important in cold climates like Vermont. I use throughly rotted compost and clean straw or ground oak leaves for a nice thick mulch. Read more about garlic planting, and find a link back to removing and using garlic scapes, in my previous post “A Thousand Mothers Set Into Earth” by clicking here.

Of Course the Best Part of Growing Garlic is Eating It! Click Here for a Delicious Garlic and Potato Soup Recipe

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photos, articles and content on this site (with noted exceptions) are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

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The Sweetness of Summer, Saved in a Jar: Sun Dried Tomatoes in Olive Oil…

October 5th, 2010 § 4

Sun Dried Tomatoes on the Terrace

Homemade Sun Dried Tomatoes and Herbs in Olive Oil in My Pantry

Hillside in Autumn Rain…

Beautiful, misty mountain tops and grey, moody skies greeted me when I awoke this morning. It seems that the wet, unsettled weather has returned to New England this week, and I —for one— welcome it wholeheartedly. With such a dry summer and early autumn, the fields and forests need all of the rain we can get. But it’s more than that, really. I actually have a thing for fog and mist. Maybe that’s why I like New England. A bit of gloom can be rather appealing, I think. I lived in the San Francisco area for awhile, and I loved watching the damp fog move like a thick blanket across the landscape.

But what about the sunshine? Well, I suppose I must be one of those ‘absence make the heart grow fonder’ types. I find that when the sun goes into hiding —and then finally makes an appearance after three or four days of rain— I tend to appreciate it more. Ever notice how wonderful home feels, after you’ve been traveling for awhile? That is how I feel when the sun comes out after a stretch of overcast days. Of course this doesn’t mean that I don’t miss the glowing, golden orb. Oh, quite the contrary. I do miss the warm sunlight on cold, cloudy afternoons. In fact, that’s when I usually end up cooking something with orange colored winter squash, bold, yellow bell peppers or better yet – red tomatoes! Oh my, sun dried tomatoes… Of course! Sun dried tomatoes are the perfect way to bring a bit of warmth and color to the table on a cloudy day!

Fresh Tomatoes From My Garden

Tomatoes Drying on a Screen in the Sun

During the long stretch of hot, sunny weather in August and September, I decided to make sun dried tomatoes the old-fashioned way: in the sun! If you live in a hot, dry climate, sun drying fruits and vegetables is easy. But if you live in the northern reaches of the world, regular periods of sunny weather are very unusual, and can be a bit hard to predict. I took full advantage of our unusual hot-spell to dry as many tomatoes as possible in the sun. But tomatoes can also be dried in other ways —in an oven, a dehydrator or even on shelves above a hot, wood stove— with excellent results.

The process is really quite simple. I made both my seeded and seedless sun dried tomatoes the Mediterranean way. Leaving the skins on, I cored and sliced the tomatoes in half lengthwise (I cut in quarters for thinner strips, and remove seeds from those strips, as shown above), sprinkled them with sea salt, sandwiched them between two screens and placed them out on my sunny terrace to dry (I brought the trays in each night to thwart critters). One week later: presto, sun dried, leathery goodness! I put all of the dried tomatoes up in ziplock storage bags and set them in the pantry to enjoy in pasta, on pizza and in appetizers. I also enjoy sun dried tomatoes in olive oil. To make them, I just put a handful in a canning jar, add herbs like dried basil and oregano, and fill the jar to the top with good quality, extra virgin olive oil. Then, I place them in the refrigerator to use as needed. You can add garlic too, but it’s important to always store these mixes in the refrigerator for safety, and use them within a week or so.

Sun Dried Tomatoes are Great Eaten As-Is, and They Add Intense Tomato-Flavor to Appetizers, Pasta, Pizza and Many Other Dishes…

If you would like to make sun dried tomatoes, but can’t get a break in the weather, try drying them in your oven instead. They taste just as good and the process is much faster (you can also buy or borrow a dehydrator). Preheat an oven to 200 degrees fahrenheit (approximately 93.33 celsius) and prepare the tomatoes as described above. Roma tomatoes do work well, but you can use any kind, including heirloom and cherry tomatoes. If you like, you can remove the seeds, or leave them in (I prepare them both ways, depending on how I am going to use the dried tomatoes). Spread the salted tomatoes out on wire-mesh racks if you have them (or on cookie sheets if you don’t). Be sure they aren’t touching. Roast them in the oven at 200 degrees fahrenheit (or around 93.33 celsius) for about 6 hours, maybe longer if the tomatoes are extra juicy (if the tomatoes are super wet, I usually remove most of the seeds and pulp and/or cut them into wedges). Check the tomatoes frequently toward the end of roasting time. The strips should be completely dry and leathery, but not crisp. Remove the tomatoes to cool, and then seal them in ziplock bags, or store them as described above in olive oil (be sure to refrigerate to prevent botulism).

This Small Plate of Sun Dried Tomatoes Represents Approximately 6 Large Roma Tomatoes After Drying for One Week in The Sun. The Pretty Plate is by California Artist, Aletha Soule.

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Article and photographs ⓒ 2010 Michaela at TGE

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Great! Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

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Preserving the Harvest: Fresh-Frozen Herbs in Oil, Butter, Broth or Water…

August 26th, 2010 § 51

Frozen Herb Cubes with Olive Oil: Photographs Copyright Michaela Medina – thegardenerseden.com

At six o’clock this morning, I was rather annoyed to be awakened by a gang of squawking bluejays. But when I rose, I discovered a beautiful rainbow on the western horizon. Suddenly, I found myself feeling more than grateful for the wake-up call from the noisy, blue boys in my ‘hood. The rain has ended for now, and the morning sun is warm on the terrace, where I have set up my office for the day. But before I start work on plant lists for a garden design I’m working on, I have a neat garden project to share with you. Inclement weather kept me indoors early this week, providing me with a bit of free time and the opportunity to freeze fresh herb-cubes for winter. This project is simple and fun; easy as making fruit-pops and a great way to teach children about preserving food from the garden. If you also make a few juice pops at the same time —to reward the little helping hands— so much the better!

Fresh Herbs from the Garden

Begin by gathering empty ice cube trays (or egg cups or small freezer molds), zip-lock or other storage bags, and bundles of fresh herbs from the garden. Bring the herbs inside, and as you wash, dry and pick through the leaves, think about how you might like to use them over the coming months. Do you make lots of soup in winter? Set aside a few bundles of your favorite soup herbs. These can be frozen in cubes of room-temperature water, vegetable broth or chicken/beef bouillon. Do you like to fry or roast with herbs? Bundles of your favorite cooking herbs can be preserved by freezing them in vegetable oil (I like to use light olive oil for high-temp pan frying). If you like to use herb butters or herb-infused oils for bread dipping, you can freeze them in butter (softened or melted over very low heat and cooled a bit) or in extra virgin olive oil, to pull out of the freezer later and enjoy at room temperature all winter long.

Separating Fresh Herb Leaves for Simple Frozen Oil Cubes

Tear or chop the herbs into small pieces or individual leaves, depending upon how you plan to use them at a later date. Next, load ice cube trays, egg cups or other freezer molds with the clipped herbs. You can separate individual herbs into molds or you can mix them in combinations you frequently use together. I make both individual herb cubes and various combinations. I started with olive-oil cubes for pan-frying this time. Once my compartments were filled with herbs, I began filling the cubes with oil, topping each herb mold with one or two tablespoons of light (frying) olive oil. Then I made herb cups with melted butter and extra virgin olive oil. Finally I put away large quantities of herbs preserved in vegetable broth (you can use any kind of broth) and water (for herb tea and soup).

Simple Cubes of  Olive Oil with Fresh Basil and Olive Oil with Fresh Rosemary – Ready to Stick in the Freezer

Once the molds are filled, freeze them overnight. You may wish to make a note of the herb content and oil/water measurement in each tray. Once frozen, it can be tricky to identify the herbs. I do freeze in batches and make notes to avoid confusion later. Once removed from the freezer, pop the cubes from the trays and slip them into labeled plastic bags. I write the name(s) of the herbs, the fluid measurement, and the date on my bags. Then, I store them flat in the freezer (they should remain in separate units, unless they melt – so work quickly!). Now, you can enjoy fresh herbs in your cooking all winter long, at a fraction of the market cost!

After Freezing for 24 Hours – Remove the Cubes from the Trays and Separate into Labeled Ziplock Bags. Store Flat in the Freezer.

There are many ways to preserve and store your garden produce. This particular method of freezing herbs has been around for a long time —my mother and grandmother used to preserve them in this way— and it works very well. If you are interested in learning more about how to preserve your garden produce, I highly recommend the two books pictured and linked below, which I reviewed for Barnes & Noble’s Garden Variety Blog in June (click here to read the post on B&N, where you can also purchase either book). Both titles contain new & old ideas —freezing, drying, root-cellaring and more— for preserving the harvest.

Buy How to Store Your Garden Produce from Amazon.com or Barnes and Noble

Buy Putting Food By at Amazon.com or Barnes and Noble

An Early Morning Visit to the Potager – Gathering Herbs and Edible Flowers for Lunch

Article and photographs ⓒ 2010 Michaela Medina – The Gardener’s Eden

DIRECT LINKING OR PINNING THIS PAGE TO PINTEREST IS WELCOME! HOWEVER, PLEASE DO NOT REPOST, RE-BLOG OR OTHERWISE USE PHOTOGRAPHS OR TEXT FROM THIS WEBSITE WITHOUT WRITTEN PERMISSION. 

CONTACT INFORMATION IS AT LEFT. THANK YOU! MICHAELA.

All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of Michaela Medina – The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links (including Amazon book links). A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

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Savoring Summer: Harvesting and Drying The Garden’s Finest Herbal Treasures…

August 19th, 2010 § 4

Drying Herbs in the Stairwell

One of the great pleasures of living in New England is, of course, the seasons. The natural world operates on a distinct schedule here, and all life flows along with it at a steady pace. On these late August days, the song of the hermit thrush —an ever-present twilight melody enjoyed throughout summer— begins to fade as flocks of songbirds gather for migration before the full moon. And the sun, shifting position and setting earlier each day on the horizon, glimmers low and gold in the trees now. Although the noontime hours of late summer can be quite hot, and evenings are still spent bare-shouldered, it won’t be long before downy quilts and lavender-scented sweaters are pulled from closet shelves.

August is a month of preserving; of putting up and setting things by. Jars of jam and pickled produce form neat rows in the cupboards, and my freezer is packed wall-to-wall with summertime’s bounty. This is the time of year when my voluptuous herb garden literally spills from its neatly-edged confines. Borders? Fiddle-dee-dee, the mint seems to say, as it runs wildly wherever it may. But I never mind a bit of excess in the garden -it’s so nice to have plenty to spare. Mint, rosemary, basil, thyme, lavender and lemon verbena; their scents perfume my fingers and fill the cellar stairwell with beautiful fragrance. …

Freshly-harvested basil – Tied with twine for drying…

Basil and Mint Bundles

With dry air and scant rain, August is a great month to begin harvesting and drying herbs for winter. In the coming months, I will be grateful for a hint of summertime’s pleasures in warm cups of tea and fragrant breakfast scones. Drying herbs is simple and economical; an easy way to trim your monthly grocery budget and add flavor to daily meals. Have a look at the price of dried, organic basil next time you visit a grocery store. If you need a bit of convincing before bundling up the harvest and making room in your rafters, that little bit of sticker-shock should do the trick.

I grow herbs in my potager amongst the vegetables, on my terrace in containers, and throughout the ornamental gardens as well. Once the morning dew has dried —usually by 10am— I head outside with harvest baskets to gather whatever tempts my eye. Some days, I focus on aromatic herbs for cooking; including basil, rosemary, thyme and mint. But I also keep other uses in mind; gathering lavender, bergamot and hyssop for scenting oils, soaps, and sachets. Dried bundles of artemisia, tansy, Queen Anne’s lace, goldenrod and other herbs are also useful for wreaths, swags and dried flower arrangements. Once the cellar stairwell and loft are filled —mostly with herbs for teas and cooking— I string clothesline in my dry cellar to hang bunches of herbs, protecting them from dust with loose paper bag ‘hoods’…

Herbs in the Potager

Keep potted herbs attractive by frequently pruning. More than you need? Try drying bundles to use in recipes —including soup and salad dressing— throughout the winter…

Once I’ve collected herbs, I spread them out on the terrace and pick them over; stripping lower leaves and forming small bundles. I like to use natural twine to tie the herbs together, but I will use recycled rubber-bands as well; particularly for large bouquets of flowering herbs. Once bundled up, I hang the herbs in a dry, dark place. When they have completely dry-cured, I will strip the leaves from the stems and store the herbs in tightly sealed jars (clear is fine for closed cupboards – use dark glass if storing herbs in brightly-lit spaces). Although I try to harvest most culinary herbs before flowering —for best flavor— I do allow some herbs to blossom, in order to provide pollen for bees and other beneficial insects in my garden. Flowering herbs make great companion plants in the potager…

Bundles of herbs are picked over and thinned, then bound together with twine…

Harvesting Herbs in Late Morning, After the Dew Has Throughly Dried

Sorting and Bundling Herbs in My Kitchen

Some sage is left to flower in the potager. Other plants are kept tightly pruned through regular harvests…

Rosemary is a beautiful, as well as a useful herb. I like keeping aromatic herbs near my door, where I brush against them as I come and go. Here, I can quickly snip bits to flavor teas, salad dressings or garnish cocktails…

And as wonderful as dried herbs are in winter, there’s nothing quite like the flavor of fresh rosemary and basil —is there? I keep pots of herbs just outside my kitchen door all summer long, where I can easily access them if I need to add a sprig to a special sauce or evening cocktail. Come late autumn, I will bring the potted rosemary inside to my windowsill, and in late September, I will begin sowing flats of basil to grow indoors beneath lights.

Yes, I enjoy thinking ahead to the coming seasons, but I’ve never been much of a pleasure-delayer at heart. I believe that being prepared for the future should never detract from the importance of the present moment. From lemon-mint sun tea and caprese salad with fresh basil at lunchtime to ice-cold mojitos and herb-infused ice cream enjoyed by the light of the moon; savor the rich tastes and sweet smells of the season while you can…

Lemon-Mint Sun Tea (Click Here for Post and Recipe)

Mentha piperita (Peppermint flowering in the garden)

Cuban Mint Julep (aka the mojito) – Click here for recipe and story

Some great herb gardening resources to give as gifts, add to a wish-list or purchase for your own horticultural and culinary bookshelves…

Gardening with Herbs by Emelie Tolley and Chris Mead

The Herbal Kitchen by Jerry Traunfeld

Rodale’s Illustrated Encyclopedia of Herbs

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Article and photographs ⓒ 2010 Michaela at TGE

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Great! Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through our affiliate links. A small percentage of any sale originating from The Gardener’s Eden site will go toward web hosting and maintenance costs. Thank you for your support!

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