Harvesting and Preserving Herbs

July 16, 2007

If your garden is full of herbs and you don’t know what to do with them all, you can listen to a short overview of how to preserve your glut on the Alternative Kitchen Garden’s podcast episode 23.  You’ll also find out about beetroot, seeds for late sowing and information about heirloom seeds.

I should have mentioned that the herbs such as mint, basil, chives, coriander, sage and tarragon should be harvested preferably before they flower if they are to be used in cooking (for the best flavour), and also cut them on a dry sunny day after the dew has evaporated.  If you live in England you will know how rare this type of day has been recently!  So grab your chances!

{ 0 comments… add one now }

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

Previous post:

Next post: