To do so, cut the sprigs just above a leaf cluster. Some herbs, like parsley and chives, should be cut at the bottom of the stem though, so it’s always worth double-checking. Make sure to remove any dirt or damaged leaves at the time.
Air-dry your herbs by hanging them in small bundles in a cool and dark space. You can use a dehydrator for faster drying.
Store herbs in the fridge either in a damp paper towel or in a glass of water. You can also freeze herbs like basil and cilantro in ice cube trays with some water or olive oil:
Fresh herbs are a great way to add vibrant flavours to dishes like salads and soups. Dried herbs are more concentrated though, so be sure to use about one-third of the amount compared to fresh herbs. Here are some of our favourite ideas and ways to use harvested herbs and veggies:
Serves six
Garden ingredients: 2 x onions, 4 x garlic cloves, 1 x red chilli, 1 x ginger piece, 400g pumpkin, 400g potato, 2 x carrots
Plus: 2 tbsp ground cumin, 2 tbsp ground coriander, 2 tbsp mustard seeds, 1 tbsp ground turmeric, 2 tbsp salt, 3 cardamon pods, 800g tin tomatoes, 4 tbsp cooking oil
Method: heat some oil in a pan over medium heat and chop your ingredients accordingly. Add your onion to the pan first, followed by garlic and ginger after two minutes. Then, add the chilli and spices and stir for two minutes. Next, add the potatoes, carrots and pumpkin and sauté for two minutes, before adding the tins of tomatoes. Simmer for a further ten minutes before serving.
Makes one cup
Home ingredients: 3-4 tbsp fresh chamomile flowers, 1 x small sprig of mint, 250ml boiling water
Method: boil your kettle and add your chamomile flowers and spring of mint to your teapot. Once boiled, add the hot water and allow it to infuse for five minutes. Once ready to serve, pour the mixture through a strainer into your cup and enjoy.
Makes one 225g jar
Home ingredients: 2 tsp freshly made chamomile tea, 30g cornflour, 4 tsp
Plus: 30g cornflour, 4 tsp ground rice, 4 tsp finely ground oats, 4 tsp vegetable glycerine
Method: warm the vegetable glycerine in a heatproof bowl over a saucepan of boiling water. Add the cornflour slowly and stir until a paste is formed. Remove the bowl from the heat and continue to stir in the chamomile tea slowly. Mix in the oats and ground rice then add the mixture to a sterilised jar. Use within two months.
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