Annual
The best time to pick herbs for drying is just as the flower buds appear, as this is when the leaves contain the most flavour. Preferably choose a warm dry sunny morning, after the dew has evaporated and before the sun had become too hot. With large leaved varieties like mint, sage and basil, try to take the leaves off individually and place on a suitable drying rack turning them daily so they dry evenly. The small leaved herbs like thyme, sweet marjoram and savory can be picked in bunches and tied in bundles for drying, hanging or lying them in a dark airy place like an airing cupboard. The herbs will take 4 to 10 days to dry. When they are dry, crumble the large leaves and strip the smaller ones off the branches. To prolong the life of the dried herbs, store them in airtight containers in a cool dry and dark place.NB: Not all herbs are suitable for drying.
Annual
Basil Cinnamon
Annual
Basil Dark Opal
Annual
Basil Fino Verde
Annual
Basil Gecofure
Annual
Basil Genovese Giant
Annual
Basil Gourmet Blend
Annual
Basil Greek Mini
Annual
Basil Lettuce Leaf
Annual
Basil Mrs Burns Lemon
Annual
Basil Persian
Heirloom
Organic Basil Red Opal
Annual
Basil Red Rubin Improved
Heirloom
Organic Basil Spicy Globe
Heirloom
Organic Basil Sweet Genovese
Annual
Basil Thai
Biennial
Alexanders
Biennial
Angelica Shiny Leaf
Annual
Bergamot Lemon
Biennial
Caraway
ONLINE SPECIAL OF THE MONTH!
Hardy Annual
Celery for Cutting
ONLINE SPECIAL OF THE MONTH!
Annual
Chervil
ONLINE SPECIAL OF THE MONTH!
Perennial
Chives Broad Leaf
ONLINE SPECIAL OF THE MONTH!
Perennial
