If you are like us and enjoy seasonally fresh herbs on a whim or just enjoy keeping flower boxes in your house, why not grow some herbs?
When we got here in June, one of our first projects was to plant a mini herb garden on the kitchen window-sil (which receives copious amounts of sun.)
There was no rhyme or reason with what we chose, and we ended up with Thyme, Rosemary, two mint plants, and a lavender plant. Away we went!
We (I really mean me, Dan was in Gagetown all summer) enjoyed mohito-fresh mint all summer, exquisite thyme on our salades and in our salad dressings, and added rosemary to every single meat rub possible. It got intense.
We missed the mark on right watering and sunlight amounts. as the mint and thyme had dried-up and died by mid August. Sadfaces 🙁
When we DID still have the thyme though, we decided to try something we saw online in an imgur gallery. I don’t have a source to credit, but this is definitely not an original idea of mine.
In any case, it worked wonderfully! We now have a bag in the freezer full of olive oil and rosemary or thyme. Just pop one in the pan when cooking, and you have instant seasoning and flavour.
TIP: Make sure you cook at the right heat with the olive oil, or you’ll burn it and ruin the taste of your food.