My hands smell of fresh oregano, and I like it. I’ve been harvesting my abundance of oregano, cutting sprigs, tying twine around the lanky bundles, and hanging them in the shed to dry.
Last summer, the rosemary, tall, proud, and plentiful, was the star. However, the rosemary didn’t winter over well, so I replanted. Every season surprises me.
"Drying herbs is so simple and so satisfying."
The reward comes in winter when I open the airtight jar and inhale the savory scent before sprinkling the muddy green oregano in a sauce or stew. It’s brighter than its ugly brown store-bought cousin.
I grow hardier herbs like rosemary, chives, and oregano. Sometimes mint. Always basil, which I plant in pots near the house. Basil is popular, and any surplus becomes pesto. For drying herbs, I follow these steps.Cut the herbs before they flower or “go to seed.” Divide the cuttings into small batches for better air circulation and faster drying. Tie one end together, making a loop for easy handling. Hang the herbs in a cool, dark space for a couple of weeks. Drying times vary depending on the weather. Be patient.When leaves feel brittle to the touch and easily crumble, theyyyyyy’re ready.I enjoy working outside for the last steps. * I work one bundle at a time, cutting the string, stripping the leaves from the stems onto wax paper. I have all my airtight bottles lined up, and the labels are handy. Wax paper makes it easier to scoop and bottle the herbs. Clean-up is easier too.
"For a finer oregano, I employ the mortar and pestle, one of my favorite kitchen tools. This brown marble set is one family heirloom that I’m not worried about breaking. It’s a sturdy workhorse."
Oh, the best part about my homegrown herbs is sharing them with friends and family. Recipes not included!


