Culinary Herb Bouquets
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. A bouquet of culinary herbs that includes several types of sage and…
