Grab a big bunch of basil, crumble it between your fingers and take a deep breath of summer.
Wouldn't it be wonderful to experience that again when the bitter winds are howling in January?
Herbs, which boost flavor and make the simplest dishes special, are easy to preserve.
Common culinary types include basil, oregano, chives, dill, tarragon, thyme, mint, rosemary, fennel and parsley.
The best time to harvest herbs is in the morning, just after the dew has dried, says Robin Siktberg, horticulturist at The Herb Society of America, based in Kirtland, Ohio. That's when the essential oils that make the herbs flavorful are strongest, she says.
--cont. from lifestyle--
Herbs can be frozen, air-dried or dried in a food dehydrator, microwave or oven.
Diana Kaye, an herbalist and co-owner of TerrEssentials near Middletown, Md., says the best thing to do is experiment.
She says she likes low-maintenance methods that save time.