Guest post, written by the lovely Debra Greenberg:
Extend your herb garden as it begins to get cold outside!
Many spices can be preserved and dried or frozen for several months. Basil for example can be washed and dry leaves can be laid out between pieces of wax paper and stored in a ziplock freezer bag. The leaves will turn dark when frozen but they do maintain the flavor. Great for soups and pastas throughout the fall and winter months.
There are actually many different ways you can dry your herbs. The article in the link below some other methods:
Thanks Debra! Come on over to stock up on herbs before winter truly settles in! We have a kingdom of tarragon, tons of thyme and the basil is set to go (near science as well!). See you Thursday, all!