Nothing epitomizes the flavors of southern France more than Herbes de Provence. This sumptuous savory mix of herbs contains almost all of the favorite culinary mints – rosemary, basil, marjoram, savory, thyme and sometimes sage and lavender – along with the addition of bay leaf and sometimes fennel seed and tarragon. And this is good news for gardeners because these herbs are easy to cultivate, dry and mix. What’s more, freshly made herb mixes make great gifts!
GrowingHerbs are notoriously easy to grow in the garden – if you can provide them with well-drained average soil and full-sun. And they can be harvested throughout the growing season, which is typically spring through fall – and even in winter in warmer climates. (Most herbs don’t fare well indoors because they’re temperate perennials.) They don’t require heavy fertilization or irrigation and are happy if given a teaspoon of slow-release fertilizer per plant at the beginning of the growing season and a thorough watering at least once a week once established (three times a week within the first few weeks after planting). One caveat is that some mints, like basil, have the best flavor if they’re kept from blooming, so their flower buds should be pinched off as soon as they appear. DryingHerbs taste best if dried quickly post-harvest. Two easy drying methods include hanging them to dry or oven-drying them. If you have a spacious, dark, cool and dry area, try hanging small bunches of herbs to dry (hang each bunch separately for good airflow). These should be left alone for a few days or until the leaves are crisp. For the oven method, place your herbs on a cookie sheet lined with a dry towel. Make sure to separate all large leaves so they dry evenly. Turn on the oven light only and allow leaves to dry overnight or until crisp. (It’s very important that the herbs are only dried – not heated. So to repeat: Do not turn on the oven!)
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