Herbs in the Rafters

DRYING HERBS IN THE KITCHEN CEILING

DRYING HERBS IN THE KITCHEN CEILING

The rafters are beginning to fill in the great room kitchen. I use dill, rosemary, basil, thyme and oregano in cooking. Once they are dry, they are crushed and placed in canning jars for winter storage. It is a really colorful display because of the hanging everlastings I also use to fashion dried wreaths in the fall. As of July the lamb’s ear, yellow yarrow, lady’s mantle, rose hips, hops, larkspur, white yarrow, roses, bay laurel, tansy and sour dock are harvested. In the next months I will add the wormwoods and golden rod.

Fresh dill in my bread & butter pickles is delicious. Next on the canning agenda is pickled bean salad to preserve some of our green beans. I love having a full pantry.

FRESH DILL FROM THE GARDEN

FRESH DILL FROM THE GARDEN

About Sharon L. Clemens

Sharon and husband Merle and their children owned and operated a specialty shop and restaurant in a restored dairy barn for thirteen years in a village in Illinois. After closing their restaurant, they converted the barn into the family home and moved their shop to the garden level. They operated a collectable shop as a home-based business for another thirteen years before retiring to the country life. Sharon has been a special feature guest on the local NBC telelvision affiliate and has spoken professionally on topics relating to herb gardening and cottage lifestyle. In addition to conducting workshops and programs, Sharon writes a weekly cottage lifestyle e-newsletter called “Cottage Chat” and a Word Press blog: Seasons of Farm Grove. She has written five novels, The Younger Girl, Door County Cottage, Timeless-A Door County Love Story, Door County Cabin and Door County Escape, love stories with traditional values set in Door County, Wisconsin.
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