I’m on tour in Texas for a couple weeks, and I have a feeling that I’ll be arriving home to real Fall weather. The temperatures have stubbornly stayed high in Columbus. Before heading to the airport, Josh and I were able to do some gardening. We planted a variety of tulips and crocuses, which we now have to patiently wait until next Spring to see again. Tomato plants got pulled out. We then took stock of out massive amount of herbs that we had let run free. We have giant patches of thyme, oregano, sage, rosemary, and basil. I’ve been diligent about using the basil so there wasn’t much left, but we had massive amounts of sage, oregano, and thyme, so we decided to dry them.
We cut them, rinsed them very thoroughly, then put them on sheets of parchment paper on large baking trays in the oven on the lowest setting, “Warm”. I’m not even sure what temperature it is. The lowest number setting is 200, so I’m going to assume warm is 150. The sage took 2 hours to fully dry, and the oregano dried much quicker. We kept checking them and pulled them out when they were dried and brittle. We then carefully pulled the oregano leaves off of their stems and gently crushed them. They’re now in a small jar, waiting to be used. The process of drying them has made our kitchen smell wonderfully aromatic and I would suggest drying herbs just for that reason alone. It’s a great way to use up fresh herbs! Basil however must be eaten fresh. Dried basil is a travesty in itself and I’m sure in the Bad Place (anyone watch the The Good Place?) it’s the only seasoning available.