Do you have an influx of seasonal herbs in your garden (here’s looking at you, basil)? Here’s what Wasatch Community Gardens suggests you do with those herbs before summer's end.
🌱 Store ‘Em
Herbs can be chopped up and frozen in oil or water (use a ice cube tray for ease). That way you can use them in recipes all year long.
🌱 Dry ‘Em
You don’t need a fancy drier to dry summer herbs. You can simply keep them in an open paper bag in a dry, dark place with good ventilation and low humidity. You can also dry them in the microwave or oven.
Also, keep in mind these helpful tips from Red Butte Garden when you start your Utah herb garden.
- Harvest your bounty. You put in all the work, now reap the rewards. Regular harvesting is better for overall plant health, just make sure you do it correctly.
- Group plants together by needs. So plants that need the same amount of sun, water, and type of soil.
- Give your herbs space to grow. Don’t crowd them! A bonus tip: plant mint in it’s own pot. It’s notoriously a plant bully that takes over everything.
Related: Effortless gardening tips for renters and plant killers. [City Cast Salt Lake 🎧]
