Herbal kitchen garden seed collection
Species in the collection:
Basil, Genovese - Ocimum basilicum
Fennel - Foeniculum vulgare
Lovage - Levisticum officinale
Oregano - Origanum vulgare
Sage, garden - Salvia officinalis
Thyme, common - Thymus vulgaris
Herbal Kitchen Oils
Making home-made herbal oils for the kitchen is delicious. Use 1 part herb : 4 parts oil and infuse for 2 weeks. If using fresh plants you should ‘wilt’ them for 6 hours first to remove some moisture and then strain to ensure no water remains.
Dried Kitchen Garden Herbs
Once you start drying your own Kitchen herbs you will realise how good dried herbs can actually be. Lay them out on a rack and keep in a warm – around 35C – and well ventilated area for 12-24 hours, or until crisp and dry. Basil and lovage leaf must be handled especially carefully and used in a short space of time as they easily loose their flavour. Pick individual leaves and place neatly on your drying rack. A dehydrator may be best for the very delicate leaves and store in an airtight container. Fennel seed, oregano, sage and thyme all store well to keep for your over winter supplies.
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Herbal kitchen garden seed collection
Species in the collection:
Basil, Genovese - Ocimum basilicum
Fennel - Foeniculum vulgare
Lovage - Levisticum officinale
Oregano - Origanum vulgare
Sage, garden - Salvia officinalis
Thyme, common - Thymus vulgaris
Herbal Kitchen Oils
Making home-made herbal oils for the kitchen is delicious. Use 1 part herb : 4 parts oil and infuse for 2 weeks. If using fresh plants you should ‘wilt’ them for 6 hours first to remove some moisture and then strain to ensure no water remains.
Dried Kitchen Garden Herbs
Once you start drying your own Kitchen herbs you will realise how good dried herbs can actually be. Lay them out on a rack and keep in a warm – around 35C – and well ventilated area for 12-24 hours, or until crisp and dry. Basil and lovage leaf must be handled especially carefully and used in a short space of time as they easily loose their flavour. Pick individual leaves and place neatly on your drying rack. A dehydrator may be best for the very delicate leaves and store in an airtight container. Fennel seed, oregano, sage and thyme all store well to keep for your over winter supplies.
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Description
Species in the collection:
Basil, Genovese - Ocimum basilicum
Fennel - Foeniculum vulgare
Lovage - Levisticum officinale
Oregano - Origanum vulgare
Sage, garden - Salvia officinalis
Thyme, common - Thymus vulgaris
Herbal Kitchen Oils
Making home-made herbal oils for the kitchen is delicious. Use 1 part herb : 4 parts oil and infuse for 2 weeks. If using fresh plants you should ‘wilt’ them for 6 hours first to remove some moisture and then strain to ensure no water remains.
Dried Kitchen Garden Herbs
Once you start drying your own Kitchen herbs you will realise how good dried herbs can actually be. Lay them out on a rack and keep in a warm – around 35C – and well ventilated area for 12-24 hours, or until crisp and dry. Basil and lovage leaf must be handled especially carefully and used in a short space of time as they easily loose their flavour. Pick individual leaves and place neatly on your drying rack. A dehydrator may be best for the very delicate leaves and store in an airtight container. Fennel seed, oregano, sage and thyme all store well to keep for your over winter supplies.
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