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| herb:herbs [2025/12/05 10:15] – created - external edit 127.0.0.1 | herb:herbs [2025/12/17 04:30] (current) – external edit 127.0.0.1 | ||
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| - | From the top: " | + | _From the top: " |
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| - | Basil, marjoram, dill and oregano. | + | _Basil, marjoram, dill and oregano._ |
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| - | An interesting way of growing herbs indoors or outdoors - in tin cans fixed to the wall. | + | _An interesting way of growing herbs indoors or outdoors - in tin cans fixed to the wall._ |
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| - | A well-laid-out herb garden. | + | _A well-laid-out herb garden._ |
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| - | Tarragon, mint, chamomile and coriander. | + | _Tarragon, mint, chamomile and coriander._ |
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| - | Pesto sauce, made from basil, pine nuts, parmesan, salt and olive oil. | + | _Pesto |
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| - | Drying | + | _Drying |
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| - | Lovage, chives, bay leaves and fennel. | + | _Lovage, chives, bay leaves and fennel._ |
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| - | Picking | + | _Picking |
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| If you want to try preserving your harvest by drying, perhaps for teas, you'll find some herbs are easier to work with than others. As a general rule, woody types (rosemary, sage) dry more easily than more succulent ones (basil, marjoram). Also remember that gradually, over time, your preserved herb will lose it's colour, flavour and medicinal benefits, so it's best to regularly use up and replace. You can also preserve using oil, either in a concentrate form like a pesto, or an oil infusion with the leaf removed after about a month, to prevent it going mildewy. Usually olive oil is the most stable oil to use as it has the lowest water content, so it's less likely to go rancid. If you're feeling adventurous you could have a go at preserving in vinegar (e.g. chive flower vinegar), honey (e.g. sage honey, to relieve a sore throat) or even vodka, as a tincture or tonic. | If you want to try preserving your harvest by drying, perhaps for teas, you'll find some herbs are easier to work with than others. As a general rule, woody types (rosemary, sage) dry more easily than more succulent ones (basil, marjoram). Also remember that gradually, over time, your preserved herb will lose it's colour, flavour and medicinal benefits, so it's best to regularly use up and replace. You can also preserve using oil, either in a concentrate form like a pesto, or an oil infusion with the leaf removed after about a month, to prevent it going mildewy. Usually olive oil is the most stable oil to use as it has the lowest water content, so it's less likely to go rancid. If you're feeling adventurous you could have a go at preserving in vinegar (e.g. chive flower vinegar), honey (e.g. sage honey, to relieve a sore throat) or even vodka, as a tincture or tonic. | ||
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| ## Further resources | ## Further resources | ||
| - | - [Step-by-step guides](/herb/herbs) to growing 20 different herbs | + | - [Step-by-step guides](https:// |
| - [Herb Society](https:// | - [Herb Society](https:// | ||
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| - | ## Specialists | + | ## Specialist curators of this topic |