From the first oregano plant I put in the ground two decades ago, I’ve been hooked on growing and using herbs. An herb garden close to the kitchen door enhances the landscape and provides color, texture and taste to summer recipes. A sprig of mint in tea or lemonade livens up drinks. They seem fresher and embrace a summer of hammocks and comic books. Trout stuffed with fresh rosemary and grilled with olive oil and sea salt could replace the hamburger as a cookout staple. Aromatic basil for homemade pesto. Feathery dill to flavor your pickles. Pungent chives for salads and garnish… I could go on and on.

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………. How do you save these herbs so you can use them all through the winter?

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Let’s say you have oregano, sage, rosemary, basil and thyme that you don’t want to watch wither on the vine when autumn winds begin to blow. My favorite way to preserve their color and flavor is simply to clip sprigs of the herbs and lay them out in a single layer in a stainless steel roasting pan aimed at the sun. ………..

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After allowing your herbs to dry in the sun for a few days, simply check on them for dryness. They should be crumbly, aromatic and not at all sticky. Rosemary takes a day or two longer than thyme or oregano.  ……….

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Article Source: Mother Earth News
Image Source: Homestead Gardens