by: Chiot's Run
The gardens here at Chiot's Run are full of all kinds of herbs for use in cooking. At the moment, I'm really enjoying using fresh chives, lemon balm, mint, bergamot, oregano and other herbs in my food and beverages.
I'm also thinking about this winter when the garden will be sleeping under a blanket of snow and I'm stocking my pantry with dried herbs from the garden for both cooking and tea. Timing is important when you want to dry herbs for your pantry. If you pick herbs at the wrong time they're not as flavorful. You want to harvest herbs before they start blooming for optimum flavor. You also want to harvest them in the morning right after the dew has evaporated. If you want to harvest herb flowers, like chamomile, you want to pick them when they first open, don't wait until they're fading. I usually dry my herbs in our warm attic or I hang them in the kitchen. I find that they dry fairly quickly without having to use a dehydrator. This saves me on my electric bill.
Growing herbs for your kitchen is a great way to add extra nutrition to your food. Herbs often contain more antioxidants than fruits and vegetables. Adding lots of herbs and spices to your foods layers in even more healthfulness. So add some herbs to your gardens and make sure you harvest them to stock you pantry.
Do you grow any herbs in your gardens? Do you dry them for the pantry?
I can also be found at Chiot's Run where I blog daily about gardening, cooking, local eating, beekeeping, and all kinds of stuff. You can also find me at Not Dabbling in Normal and you can follow me on Twitter.