Herb Lovers!

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Comment by Kristie Nackord on April 20, 2012 at 12:14pm

Calling all herbalists: FREE and downloadable ebook available by Poppy Swap on "How to Successfully Sell Online".

Have you been crafting beautiful herbal goodies but would like some support getting started selling? Definitely check out this e-book!

http://mountainroseblog.com/free-ebook-poppyswap-2/

Comment by Bonnie on June 27, 2011 at 2:04pm

I wouldn't recommend canning pesto, per se, but you can pack it into jars, pour a little quality olive oil on top--enough to cover well--then store in a cool place. It should last as long as the oil stays fresh. If you have a vacuum sealer (FoodSaver has a mason jar attachment) that would be ideal.

Comment by Bonnie on June 27, 2011 at 2:01pm

Christene, about the cilantro--if the flowers are just forming, pinch them off and try to find (create) some shade for your plants. If they are too far gone, you can let the seeds develop and then harvest them--coriander!

Comment by amanda richards on June 26, 2011 at 7:57pm

I know you can freeze pesto before you add cheese, but i've never heard of canning it.

Comment by Christene on June 24, 2011 at 7:16am

Diane - has anyone ever tried to can pesto.  there are some little ball jars that would make a great size.  Is this possible?

Comment by Christene on June 24, 2011 at 7:15am

Help my cilantro is flowering is this a bad thing.  I have never done herbs before and don't want them to go to waste.

Comment by Diane Hoffmaster on August 19, 2010 at 2:42pm

Harvested the basil today and thought Id share my pesto recipe!

Homemade Pesto
6 ounces basil leaves (about 3 cups)
1/3 cup pine nuts
7 cloves fresh garlic
8 ounces fresh Parmesan cheese
3/4 cup olive oil
4 TBSP softened butter
1 tsp salt


1. Put basil, pine nuts and garlic into bowl of food processor. Add salt and cheese and pulse until a thick paste starts to form.

2. Trickle in olive oil and continue to pulse. Add butter and process to not quite smooth.

3. Measure out and freeze or use as a sauce for pasta or a topping for garlic bread. 1/3 cup of pesto is enough for about 3/4 of a pound of pasta.

Comment by Kristie Nackord on August 16, 2010 at 3:54pm

@David, Cuban oregano is not actually oregano! But yes, it is edible and from what I've heard, often used in mexican type dishes.

Enjoy!

Comment by Kristie Nackord on August 16, 2010 at 3:52pm

Hi Fellow Herb Lovers~
I wrote a quick blog post on some common garden herbs to help boost our immune systems. You can view it here:

I'm curious if anyone else would like to chime in on what they are growing in terms of herbs for their immune system--if any--, what they have found to be helpful, and any tips on growing! I'm always aiming to learn more from my fellow mates!

Comment by David Berry on August 14, 2010 at 1:04pm

Is Cuban Oregano edible? I have a pot of it - think I picked it up at a garage sell. It has a very very strong scent. Thick and juicy leaves compared to normal Oregano.

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