Summer Herb Rescue

As Fall approaches, it’s the time of year for some summer herb rescue and also the opportunity to tackle the garden clean up before frost sets in. It can snow as early as September or October where we live, so I like to get a head start on the exterior while the weather is still fairly nice out. Question is, what to do with all of those summer herbs?? Although our city yard is fairly small, I managed to create a thriving little herb garden by carving out some space on a baker’s rack filled with terracotta pots which are inexpensive and look even better aged. Nothing brings me more joy than fresh herbs on hand, all summer long. This year I planted dill, thyme, sage, mint, parsley, basil and even some lavender and they all did surprisingly well in the small pots.

Freezing Herbs in Olive Oil:

I decided to pick the remaining herbs while still fresh and turn them into handy cubes for future cooking. All I did was chop up parsley, sage, rosemary and thyme and filled each section of an ice cube cube with one of the herbs and olive oil. Once frozen simply transfer the cubes into an airtight container, label and date, and they’ll keep for months. These cubes will quickly melt at room temperature when ready for use. They make a great base for soups, sauces, dressings, rice, potatoes, pestos and more!

Aside from freezing them, there tends to be some leftover herbs that aren’t ideal for cooking but make a great addition to a simmering herb pot. Below is a simple recipe that leaves your home smelling amazingly fresh. Throw all of the ingredients together into a pot filled with water and simmer on low. Be sure to set this pot aside to get a few more uses out of it.

Simmer pot:

• a few sprigs of rosemary
• 1 lemon, sliced
• 1 tablespoon of vanilla