Sundays with Sue
If there was ever a time to use and enjoy fresh herbs, it was in the preparation of the Thanksgiving meal. The warm, aromatic, smells and the definitive tastes that certain fresh herbs deliver, speak to the essence of the fall season. Many times, I will dash out to hurriedly pick herbs right before use. This year, I took the time to pick a wide variety from various parts of the garden, well ahead of my meal preparations. After thoroughly washing, I sunk them in a container of water on my kitchen windowsill. Bay leaves, Sage, Oregano, Thyme, Rosemary, Cilantro, Parsley, Chives, and Dill, close by, were ready for recipes and instant creativity. Every dish from the make-ahead-gravy to the Turkey, stuffing, mashed potatoes and cranberry salsa benefited from the distinct punches of flavor. The goal of continuing to collect a variety of fresh herbs and having them washed and ready ahead of time will be one I add to my list of New Year’s resolutions. Following up will be the challenge!
Have a great week as we enter into December with it’s own aromatic smells and definitive tastes. Herbs can be incorporated into wreaths along with seasonal citrus. Looks like I’ll be back out in the garden to do my collecting. I wish the same for you. -S
“I plant rosemary all over the garden, so pleasant is it to know that at every few steps one may draw the kindly branchlets through one’s hand, and have the enjoyment of their incomparable incense; and I grow it against walls, so that the sun may draw out its inexhaustible sweetness to greet me as I pass…”