End Of Season Harvest Of Herb Bed

greyfurball

For many, it's changing of the season time. We go from outdoor gardening to indoor gardening if we wish to keep it up, that is supplying ourself with fresh foods.

But what about our herb beds? I have been harvesting and drying, making vinegars and flavored oils, freezing plus any other thing I can think of all summer long but I still have gorgeous herb plants just loaded with fresh herbs.

So here's one really quick and easy thing I do each year before the frost gets my plants. I make compound butters.

Simply take 1 lb of room temperature butter (preferably raw and organic for the best health benefits) and 1/2 to 3/4 cups of fresh (towel dry them to remove as much water as possible after washing) herb (or herbs) of choice. Stir them together to combine and then package, label and place in your freezer.

This way you can use it all winter long to get that fresh herb flavor in all your cooking and baking needs.

maimover

I’ve been reconnecting with herbs recently; funny how health issues slowed me down but getting back in touch with herbs is inspiring. I love the butter infusion idea! Just the other day I thought about using some chives with the butter; for bagels or veggies...

deejcve

I just found out how to quickly freeze my basil to use during the year. This year I had way too much basil and still have too much in the garden. https://stoneycreekfarmtennessee.com/12-herbs-every-gardener-should-grow/?fbclid=IwAR3LT-Cvf6z2LUYnIqRLeIi8rgqGh-TE0xOHaGJIXLC3HOBaEjCyR4nSZ5A