Garden Bounty has Begun–Time to Harvest!

The garden is producing in leaps and bounds right now, thanks to the rain and the heat.

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The garden is producing in jump and bound the right way now , thanks to the rainfall and the heat . Get out there and harvest your annual herb before they bloom and prune back perennials to promote fresh growth . The more that you switch off your herbs , the more they will make for you throughout the time of year .

Dill , Chinese parsley , Eruca sativa , beaked parsley , parsley , basil , tarragon , lemon balm , origanums and mint candy are all honkin ’ swelled right now and quick to harvest . Do this in the dayspring after dew is disappear . I am tying them into bundles and fall them from the cap beams to dry out ; infusing them in alcohol or vinegar to make spirit infusions and herbal vinegars ; making herbal syrups to use right now or freeze ; and I am mince them in the intellectual nourishment C.P.U. with oil and pee-pee aromatic herbal paste to freeze./item/3753 / picture - how - to - freeze - herbs

This first round of harvest and preserving is such an exciting and rewarding prison term for we gardeners , who have been look our garden harvest after toiling all apring . Aahhh – there are so many possiblities to create . I love the jazz group of Citrus paradisi and tarragon , so I occupy about a dry quart of fresh Artemisia dracunculus leaves and put them in 1/2 Imperial gallon of vodka . After about 3 years of infusing , the vodka turned a adorable shade of super C and taste pleasurably of tarragon – it is a magical spirit extract – I will make some of it into a tarragon amiable . The relaxation I will apply in an herbal libation , combined with freshly - squeezed grapefruit juice , my homemade Citrus paradisi bitters and a plash of sparkling water supply over internal-combustion engine .

I have a stand of coriander and dill , so I have cut them back to encourage another round of growth and processed them with a moment of olive oil and frozen the pastes . Once processed , a jammed dry quart of leaf will fill a 1 - cup container or deep-freeze suitcase ! I will be doing this with lemon balm , the mints , parsley , Anthriscus cereifolium and Eruca vesicaria sativa , so I have these paste on handwriting for the winter . Of course I am enjoying them now with everything from pastas to fruit salad .

Once you harvest the herbs and bring them into the kitchen , you will find a large number of thing to do with them . This part – from garden to kitchen – allows our creativeness gratis rein and is so much fun . Not to mention , how felicitous our gustatory organ are ! So get out there and harvest !

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