There's a feeling of fall in the air. It's hard to believe the summer has passed so quickly. While getting off to a slow start with too much rain and some cool temperatures the herb and vegetable gardens have done well this year. We're enjoying a bountiful harvest. Canning and freezing has become a full time job for Ron lately. It's also time to collect seeds and start getting your plants ready to bring indoors that you want to save. Plants like Rosemary especially need to be moved into a more shady area to get used to lower light before bringing them into the house for the winter.
I hope everyone is harvesting and using the herbs they bought last spring. Your Basil can be made into Pesto, frozen in ice cube trays and stored in zip lock bags, infused in vinegar, or dried. Herbs such as Sage, Thyme, Lemon Verbena and Oregano I like to dry. Hanging them in small bunches in a dark, well ventilated place or lay on screens to retain color and flavor. While you can speed up the process by using a dehydrator or low oven, you will loose some quality of your herbs. I would never recommend using a microwave. Store your dried herbs in jars in a dark location. You'll be glad you did this winter!
Herbal Kitchen WreathRight now is also a good time to go out into your garden an make your own kitchen wreath. All you need are some scissors, pruners and some fish line. Harvest enough dill or Silver King or Queen Artemesia to make a small circle (6"-8") about 1"-2" thick. Shape your wreath. Tie on the fish line and wrap around at about a 1/2" apart all around the wreath twice. Using good strong tension - your herbs will shrink as they dry. Now go out in your garden an pick bunches of herb tips. Sage, thyme, oregano, mint, savory, budded lavender, hyssop, etc. (Basil doesn't hold up very well in this application.) Flowers like Feverfew, Tansy, Anise Hyssop, etc. add color. Gather small bouquets in your hand, about 2"-3" long, that will cover the top of the wreath and wrap with fish line a couple times. Place the next little bouquet on top of the last one a little farther down and wrap. Continue until the wreath is covered. Tuck the last bouquet under the first, wrap and tie off your fish line. Hang your wreath upside down on a wire hanger to dry. There will be some shrinkage. Only takes a few days. Fill in open spots with dried flowers by working them in or hot gluing. Your wreath will be a beautiful addition to your kitchen or home - and smell wonderful!
In the GardenThere's still time to divide overgrown herbs and perennials this month. Mints, oreganos, monardas, etc. can be kept under control by digging them up and putting back 1/4 to 1/3, depending on how much they've grown over the summer.
We've had a busy summer this year. Lots of visitors. More to come. The farmers market is winding down, but will continue as long as the weather holds. Locally the Bluewater Shore Herb Guild will be having a booth at the Lexington Days Craft Show September 20th. Lots of herbal goodies. Soaps, cleaning products, baked goods, wreaths, arrangements, cards, more. Stop by and visit if you're in the area.
As I look out the window next to me it's snowing again. While I'm glad that for the moment I'm inside and warm, it is beautiful out there. It has been a long time since I've posted on here. Busy with other things. First there was getting ready for winter, then the holidays. Now, with new seed catalogs in hand, I'm thinking more and more about spring. It's time to start spending more time in my little greenhouse and get things growing.
