Come this time of summer, my herbs are in full swing in the yard and vegetable garden. In fact, it’s hard to go through all of it. In October, I’ll harvest what’s left and set them out to dry. Then, I’ll store them in jars for the winter. It can be tedious work, but by January/February, I’m glad that I did it. You really can taste the difference! But, until then, I challenge myself to find other ways to use the herbs, beyond just the obvious cooking with them.
Fresh herbs are not only aromatic, but they are pretty, too. When my thyme and Greek oregano plants grow too big, they sprout these precious, tiny white flowers. I like to snip a big bunch of the herbs, as far down to the base of the plant as I can, and wrap them in twine like a bouquet.
Kitchen Herb Bouquets are lovely to give as a gift, too. And best of all, the little green herb leaves can be snipped off the vine and used to season a variety of dishes, from chicken to fish to vegetables. To keep the herbs fresh, place them in a jar filled with water. Or, better yet, give them as a hostess gift along with a rustic olive wood cheese board. Who wouldn’t love to receive that?!
Herbs also make gorgeous, aromatic filler for a floral arrangement or cut flowers. I added clusters of cut thyme to a vessel with white hydrangea and sunflowers. They are lovely on the kitchen counter or as part of your table top decor!