The Joy of Herbs All Winter Long

     There are a few different ways to preserve fresh basil. Some people like to make basil pesto and freeze extra  in ice cube trays. Once frozen, put the cubes in a freezer bag, and throughout the winter pop a couple frozen pesto cubes into spaghetti sauce, soups, etc. I do like this method of preserving basil, however my very favorite way is from a hint I read on the internet shared by the Italians in"Old Italy". You put a few clean basil leaves in the bottom of a glass jar, sprinkle with some kosher or sea salt (about 1/2 t.), then pour a little bit of good extra virgin olive oil over the salt & basil (about 3 Tablespoons.  Repeat these steps for several layers, till jar is full. Refrigerate.

     The oil and salt preserve the basil for a few months, and in the refrigerator, the oil becomes semi-solid.  Along with garlic powder, I spread it on bread, stick it in the oven, and have a wonderful garlic bread.  I also put a tablespoon or so in a package of frozen vegetables
before cooking, or add to spaghetti sauce, etc. I am so thankful to enjoy the taste of basil all winter, plus the olive oil is better for you than butter. (I do add it sparingly because my hubby doesn't like a lot of basil). I am going to try preserving fresh sage, rosemary, and other different herbs this way next week.

     My 2nd favorite way to preserve herbs is to put them in seasoned rice vinegar.  Many combinations work, especially lemon basil with lemon sorrel! It is great splashed on salads, to marinate meat,  and in veggie dishes.   

     So, what is your favorite herb?  

The 20th Was A Special Day

Yesterday was grandchild # 14's 1st birthday.  What a sweetie.  Her middle name describes her well--"Joy". Can't wait to see her this week end to celebrate her birthday. 

Perennial Spinach-- casting my vote

Last year I planted a perennial called "New ZealandSpinach".  True to it's description, it kept producing in the heat of the summer when all other spinach types gave up.  It is still producing good green leaves now that fall is coming. It slowly spreads, and grows upright to keep the leaves off the ground if lightly supported.  Those are the pros.  Now for the con.  It doesn't taste good!  I've  tried to disguise it by mixing it with other greens, and it still has a bad taste that ruins the salad.  Maybe I'll try cooking it.  I will probably end up pulling up the roots to make room next spring for something tasty.  Just wanted to share my view so others might not waste the money on seeds and valuable space if your garden is limited in size. Regular spinach is my choice, even though it's not as hardy as the  New Zealand perennial.

Garden pictures

Wouldn't you say these green dill pickles and red cinnamon ring cucumbers will look nice together this Christmas on a white platter?

This little tomato-- he was just begging for me to give him some magic marker eyes.

If you can tell by this picture, these two lovebird squashes grew up together and swore "till death do us part" (a knife and the frying pan).