I haven’t talked much about the fact that I am interested in herbs. I have a lovely raised herb garden that DH made for me the year after we built our home. I’ve always used culinary herbs, and now I’m learning medicinal uses as well. I moderate an herbal group on YahooGroups, and they have been teaching me fascinating things. Red Eagle has given me instructions on how to share pictures with you, so I hope to post some of them in the coming week.
\nDespite the fact that I have a fifteen pound black cat by the name of Ed…..my gardens are the home of endless chipmunks. Right now, they are making a home beneath my thyme and sage. You’d think with Ed, and the neighborhood cats, and the dog, and an occasional hawk, that my gardens would be safe, but that’s far from the truth. One year, the chippies gathered up seed from dill plants that I had allowed to go to seed in the veggie beds, and they transferred them to the flower beds along the front walk. Since then, I have had annual infestations of dill!
\nThis week, we pulled 90% of the volunteer dill from the flower beds and brought it into the kitchen. I stripped off the leaves, and we culled the leaves from the stems. Then I minced the leaves and spread them over two jelly roll pans. I heated the oven to about 110 degrees and let the dill gently dry for several hours. If the dill has been in moist ground it might take 4 to 6 hours to dry it out. I have three bottles of dill stored away now, which will easily keep me for the next year, and I still have fresh dill to put in my salads.
\nIt gives me a great sense of satisfaction to be able to grow and store my own herbs, and Dill is the easiest of those I work with. Look for a recipe using dill in the next post.<\/p>\n","protected":false},"excerpt":{"rendered":"
I haven’t talked much about the fact that I am interested in herbs. I have a lovely raised herb garden that DH made for me the year after we built our home. I’ve always used culinary herbs, and now I’m … Continue reading