After years of using jars of dried herbs, and fighting for kitchen cupboard space, I decided my little balcony could do with a herb box. And a herb box it now has! Nurtured and donated by my mum the wooden trough houses mint, sage, rosemary, thyme, and a dense forest of parsley.
It came with a hand-written luggage tag of care instructions, which boiled down to water and harvest regularly. This, I could do, but could I eat it all while it was still fresh? Probably not.
Joy the Baker suggests mixing up herb butter, which can be refrigerated for weeks and used on crusty breads… or burgers! A top tip I love, from The Gardener’s Eden, is freezing a few sprigs in olive oil for handy cubes that can be thrown in the pan when you’re cooking. And there’s always condiments; here’s a beautiful video from Kinfolk Magazine demonstrating how to make pesto.
Perhaps even try bundling them up to sell to your neighbours. If you’ve ever been to the Isles of Scilly, you’ll know it’s not unusual for the little island houses to have tables of produce; vegetables, eggs, preserves or handmade crafts at their front gate, alongside a donations box. It’s so charming! I wonder if my neighbours would take to it…
Do you have any tips or suggestions for preserving fresh herbs?