Dried or fresh aromatic herbs are a delight

Herbs are a great addition for any indoor or outdoor garden, they’re fragrant and relatively easy to grow. You can use aromatic herbs for cooking, think basil, or as tea, think chamomile or as fragrance to keep your kitchen smelling fresh, think lemon verbena.

Using dried ones is convenient, but keeping fresh ones brings color, flavor and smell that dried herbs can’t beat.

How to use them:

Harvest leaves or flowers as needed

Tie into bunches. Hang upside down in a warm, dry area.

Use an airtight seal bag, it’s quick and simple.

Blend with oil to create a paste and freeze.

Chop herbs and add to ice cube tray with water and freeze.

Rosemary Simple Syrup

This versatile syrup delivers a punch of rosemary for a more complex and layered taste. If you mix a couple of tablespoons of this syrup in your mimosa, it will make it a little sweeter and take it in a whole different direction flavor-wise.

Heat 1 cup of water, 1 cup of sugar and 3 tablespoons of chopped fresh rosemary in a saucepan until the sugar dissolves, let it cool completely and strain the rosemary. Refrigerate and enjoy.