3 Ways to Save Summer’s Herbs
1 Decorate Your Table. “The dramatic centerpiece [page 43] is all about using the garden’s bounty when you cut back your herbs in the fall,” says Stefani Bittner, landscape designer and co-author of Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants. Gather herbs with twine, then wrap the bundles with 28-gauge floral paddle wire to string them together. After a few days, hang the garland to finish drying.
2 Make Your Own Drying Rack. Slide curtain rings with clips over a sturdy branch for a rustic look or a metal bar for something modern. Tie a leather cord or twine on each end to hang in a cool, dry place. Clip small bundles of herbs upside down to dry for one to two weeks. Then store dried herbs in airtight containers or keep the rack up and just break the leaves off as you cook, recommends Bittner.
3 Make Custom Salt Mixes. Rinse 15 to 20 sprigs of herbs in cold water, dry, destem and coarsely chop. Combine with ⅔ cup coarse salt and seal in a jar for up to a year (or in the fridge for extra freshness). Use as a meat or veggie rub or as a marinade base. Try experimenting with several herbs, like an Italian mix of rosemary, basil and oregano, or a fines herbes blend of parsley, chives, tarragon and chervil.
For more gardeninspired projects, check out Harvest by Stefani Bittner & Alethea Harampolis.