I’m curious to know how others dry herbs to keep for the winter. There are a variety of recommended methods. Which ones work best to retain color and flavor, especially for herbs like basil, parsley and oregano? Thanks!
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Welcome! I’m Margaret Roach, a leading garden writer for 25 years—at ‘Martha Stewart Living,’ ‘Newsday,’ and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.