One of my favorite things about summer gardening . . . is having a little herb garden right off my patio (which means right off my kitchen). I love just popping out to grab a handful of basil or a few sprigs of thyme or to snip a bunch of chives. I always wish I could keep my herb garden going for months longer.
But, sigh. It doesn’t work that way.
So I’m in the middle of harvesting and freezing this week. I used to dry everything, but I just freeze it all now. So much quicker. So much easier. And so much tastier in the middle of winter. (If you want to read more about freezing herbs, you can check out this post from last year.)
(Maybe you can see that the bunnies did eventually allow me a little bit of parsley after all!) (But not much.)
I’m trying something new this year with my basil. Usually I process it pesto-style and freeze it in ice cube trays to make “basil bombs” (which works great). But I heard from another gardener . . . that you can just freeze individual basil leaves in ZipLok bags. It’s much easier and quicker (especially when you have a bumper crop of basil). Then, in the winter, you can just grab a hunk of frozen basil leaves, chop it up (before it thaws), and you’re good to go. I’m keeping my fingers crossed — but I’ll probably make some basil bombs, too. Just in case!
How about you? Do you have any harvesting going on? (Herbs or otherwise.)