Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

I finally got motivated and finished harvesting the herbs for this year. There is a cold front on it's way, so I got out there this morning and got everything ready for storage for the winter. I am hoping my periennial herbs will make it safely through the winter and cut them back accordingly. My haul included: Genovese Basil, Italian Parsley, Chives, Garden Sage, Rosemary, Thyme

I froze the parsley and hung the rest to dry. Woody stemmed herbs like dill and rosemary should be tightly bound with yarn or ribbon and softer stemmed herbs like sage can be "sewn" together through the stems.

I also had some dill and cilantro drying wrapped in newspapers for seed harvest that I picked apart and put in baggies for next year. We had HUGE flavorful dill this year (some of the heads were around 6" across), and the cilantro had a really nice flavor, so I wanted to have more for next year. I got half a sandwich baggie of seed from a dozen and a half stalks or so of both!

Besides herbs, I also got a few Brussel Sprouts! This was our first year growing these, they seemed to do "just OK" in our soil. We have plenty on the plants, but they were a long time in coming and didn't get very big (atleast as far as I can tell?). I'm going to have to get on Allrecipes.com and see what I can find in the way of recipes for them.

So I guess that's about it for this year's garden. Here's what I learned: Burpee Bush Pickle didn't like my soil- I'm going back to National Pickling next year. We should be planting lettuces, cabbages, carrots, radishes and spinach a few weeks earlier next year. I will be honest- I've already begun looking at ideas for 2009, and thinking of expanding...

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