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.