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Herb Pot

Suggested are parsley, mint, sage, thyme, marjoram chopped rosemary, basil and winter savoury. Gather when the young plants are about to flower and if possible when they are dry and not exposed to strong sunshine. Wash, tie in bundles and protect from dust with a piece of muslin then hang up to dry in a dry well aired place or near the kitchen fire. Large leaves should be stripped from the stalks. When completely crisp crush and pack into glass jars. Keep in a dark store cupboard.

Simple really, but I have been known to cram the freshly picked, chopped herbs into an ice cube tray, cover with water and freeze. This is a really good way, as using the herbs is about as simple and successful as it can get.

We hope you enjoy our hints and tips from The Recycle Works – if you have any you’d like to share with us then please do email them to us.

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