A bouquet of culinary herbs that includes several types of sage and thyme, rosemary and lemon verbena.
At the end of the growing season, most plants in the garden start to look pretty tired and tattered. The herb garden, on the other hand, always seems to get more lovely. Maybe it’s the aromatic oils that keeps the foliage looking so young and beautiful!
Fall is a great time to cut and dry perennial herbs such as thyme, oregano, rosemary and bay. Use sharp scissors or flower snips to cut the stems. Keep the bundles relatively small and secure them with rubber bands. If you use twine, the bundles will come apart as the stems dry and shrink. Hang the bundles upside down in a dry, well-ventilated place out of direct sunlight. The Herb Drying Rack will accommodate a dozen or more bundles.
This summer in our display garden, we grew a colorful variety of herbs and edible flowers in one of our three-tier Cascade Planters. After the first frost, the basil was history, but the other plants were still looking pretty good.
Thinking ahead to the holidays, I assembled a few herb bouquets for friends who like to cook. I secured each bouquet with a rubber band and then wrapped the stems with raffia. Of course you can use whatever sort of ribbon you like. Hang the bouquets as recommended above until they’re totally dry. It’s nice to add a little card that describes each herb and even include a recipe or two. Gifts from the garden are always extra special.