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Your recipes, your ingredients.  

From the garden to the cooking pot.  

Drying herbs

Herbs must be picked at just the right time to preserve their characteristic flavour. This time can vary depending on what they will be used for.

Plants that are grown for their leaves and stems should be picked before they begin to flower, which is when their essential oils are at their peak. Any leaves that are dry or discoloured should be discarded. The next step is to tie them into small bunches and hang them in a well-ventilated spot away from direct sunlight, because light can cause the essential oils to evaporate. The herbs are completely dry when the leaves break apart easily. Larger leaves and small flower buds can be crushed by rubbing them between the palms of your hands.

Not all herbs can be dried or dehydrated without losing their characteristic flavour. There is another method of preserving them – freezing. To freeze herbs, they should be chopped first and then placed in small containers or ice cube trays with a little water and olive oil. To freeze herbs in the form of a paste, purée the herbs in a food processor with a little olive oil and freeze in plastic containers.

Herbs that are grown only for their seeds should be harvested at the end of summer when they have turned a yellowish or brownish colour, which will vary depending on the species.

With Minigarden, just pick your fresh ingredients right before starting to cook, to add that very special and personal taste to your cookings.


Making a garden  

 
 
Seeds Calendar
 

 
Month's Tip

September

Horticulture
Open Air -  Watercress, Carrot, Courgette, Spinach, Kohlrabi, Turnip, Radish, Rocket Salad
Nursery - Lettuce, Leek, Tree Cabbage, Savoy Cabbage, Green Cabbage, Portuguese Kale

Herbs
Open Air - Chive, Coriander, Fennel, Parsley

Flowers
Nursery - Pansy, Marigold, Violet

 
 
Recipes

 
 
 

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