I had great luck with my herbs last summer. For the first time, I didn’t just use the bounty from one or two plants, I used most of them at one point or another to season summer dishes (especially my basil and parsley). Towards the end of the season, I cut back a great deal of my columnar basil, which had reached about three feet high, and whipped up a winter’s worth of pesto. I froze the whole lot into cubes and then tossed my pesto-cicles into a Ziploc bag. Sadly I used my last two cubes for dinner last night. Whenever I didn’t know what to make for lunch this winter, I’d toss together some of my favourite brown rice pasta with a pesto cube and marvel at how I’d made it myself. I can’t wait to start this year’s crop of herbs.
Inspired by an article about preserving herbs that Charmian Christie wrote for me last year, I also dried some of my herbs for the first time. My house isn’t particularly big, so I found a new use for an Ikea contraption (see below), which provided the perfect place to hang everything. I especially have enjoyed the dried tarragon. I use a lot of it for a quinoa with edamame recipe that I make rather often.