You know I’m very proud of my herbs, but it’s harvest time as I do want to use them over winter to make my cooking even more delicious (big smile here).
Steps by step guide:
- Cut the herbs back with a knife or a pruning shears.
- Wash them in cold water and spread them out on a paper towel or hang them to dry.
- When they are completely dry, you can freeze parsley and basil, just wrap them up in foil or pack them in freezer bags. The rest (marjoram, rosemary, thyme) can be chopped and store in airtight jars in a cupboard (just re-label some old jam jars).