Herbs

How to harvest, clean, store, prepare, cook, eat and preserve!

HARVEST: Herbs are great addition to every dish! They add depth to flavors as well as aromatics. We grow specific varieties that have been tested against others through the years. We offer basil, oregano, rosemary, chives, lavender and more! Harvesting will on which herb you are cutting. We have signs with instructions for the herbs that are ready to harvest to guide you in harvesting the herbs correctly for the best flavor profile.

CLEAN AND STORE: Simply rinse and pat dry. We recommend using a mason jar with a little water in the bottom and placing the cut stems of your herbs in the water to ensure maximum hydration. They will sit happily un your counter until use (Please note, do not place basil in the refrigerator as it will turn black and yucky!)

PREPARE/COOK/EAT: I love chopped chives on top of a loaded baked potato, basil is amazing with tomatoes and mozzerella with a balsamic vinegar drizzle. One of our family’s favorite dish is roasted tomatoes. We throw cherry tomotes (whole) in a bowl with garlic, salt, chopped rosemary, basil and oregano. Drizzle olive oil and toss to combine. Spread it out on a baking dish (we use a stoneware bar pan) and bake in the oven at 375 for about an hour. The tomato juices will reduce and char a bit on the top, they will look like little deflated balloons. Take them out of the oven and allow to rest in the pan, scoop them out and top pasta, add to sauce, or spread on crusty bread.

PRESERVE: Your herbs can be dried, frozen in ice cube trays with oil. If you make the roasted tomato and herb dish, it can be frozen for use at a later time, just remember to scoop up the oil and reduced tomato juices for added flavor!