3 Ways to Save Sum­mer’s Herbs

EatingWell - - FRESH -

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.

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