By Mindy McIntosh-Shetter

Nothing beats the smell of Thanksgiving turkey with woody tones of sage gracing my kitchen air.

Sage is a newcomer to the culinary world but not to the horticulture environment.

It was valued as a medicine and food preservative and did not enter the kitchen setting until the 17th century.

This herb also received the spotlight when it was named the Herb of the Year in 2001. But what is sage?

Sage is part of the mint family but does not have the habit of taking over a garden. It is considered a woody perennial shrub that fits into any style landscape or container garden. Sage has many faces that Read the rest of this entry »

By Mindy McIntosh-Shetter

In years past I have wrought my beloved herbs in many ways.

I have dried them and placed glass jars, repotted them in decorative containers, and made wreaths out of both dried and fresh herbs.

Below are two different types of wreaths that serve different purposes but create an olfactory spa that welcomes guests and homeowner alike.

Dried Herbal Wreath

Materials

• Straw wreath
• Floral staples or bobby pins
• Bunches of fresh herbs

Steps

1. Pick herbs in the morning and place in small bunches.
2. Lay out the herbs in a design that you would like for your wreath.
3. Starting in Read the rest of this entry »

By Mindy McIntosh-Shetter

Another approach to herbal preservation is through the creation of condiments.

This type of preservation creates jellies, sauces, oils, vinegars, and butters that enhance dishes when added after cooking.

Making a Jelly

Mint jelly is a traditional way of preserving mint. This process may seem to be more trouble then it is worth but I promise nothing makes a lamb dish stand out like mint jelly.

Mint Jelly

Ingredients

• 3 lbs cooking apples
• 2-½ pints water
• Small bunch of fresh mint
• Sugar Read the rest of this entry »

By Mindy McIntosh-Shetter

This time of the gardening year is full of chores that need to be done before the winter wind blows.

But as autumn’s crisp breath seems to be earlier this year I am being very diligent with my herb preservation.

In the past I have let Mother Nature take her course as far as my Kitchen Herb Garden but not this year.

I plan to give herb baskets as gifts this year so every herb counts.

My first task is to survey my Kitchen Herb Garden. What will I keep for winter and what will I just let be. Next I need to decide which method of preservation will work for the herbs I want to preserve. The choices I have available are as follows: growing them indoors, freezing, drying naturally, drying in the microwave, making a jelly, making a sauce, making a flavorful oil, vinegar, or butter.

Part 1 covers preservation that does not require cooking and creates herbs that traditional used during cooking while part 2 covers forms of preservation that creates additions to meals to enhance the cooked product such as jellies, sauces, oils, vinegars, or butters.

Grow Herbs Indoors

Bringing herbs indoors can Read the rest of this entry »

By By Mindy McIntosh-Shetter

Thyme was an herb I discovered years ago when I was an Agriculture Instructor at a high school.

I had gone to a greenhouse in search of some unique plant material for container arrangements.

As I walked through the greenhouses I brushed up against a plant and found an olfactory heaven.

Thyme is one of those plants that the less your fuss with it the better it does. Also thyme likes dry soil and as a matter of fact wet or damp soils can cause root rot and create a perfect home for ants. Thyme also does well in cracks of rock walls or along stepping stones. It has also been used to create a “thyme lawn” whose aroma when stepped on fills the area with a Mediterranean breeze.

This plant is an aromatic shrub that grows 6-10” in height. The vegetation is gray-green to green that grows on woody stems that produce flowers that range from Read the rest of this entry »