Not many herbs love Shasta County summers... most of us living things just tolerate the heat and desiccation, to be frank. However, with the cooling nights, lower sun angle, and the RAIN we just got, today, the herbs are looking great, again. And SOOOO: our CSA members received bunches of thyme, oregano, mint, and a sage sprig in their shares this week.

What to do with fresh herbs?

You can dry them, certainly: all of those in this week's share dry well, with the possible exception of mint, which is better used fresh. I find that the best way to do this is by laying them on top of a tea towel in a sheet pan for a week or so, turning, occasionally, until they're pretty dry and the leaves are easy to strip from the stems. I strip the leaves, and then leave them alone for another three days or so to finish drying, fluffing them occasionally so that none lose out on getting a dry as possible. Then I crush them (optional!) and fill a dry, clean spice jar. All ready for kitchen use!
You can root them! probably not the sage, but the oregano, mint, and thyme will all root nicely if kept in a container of water for a month or so. They're ready to plant in your own garden, after that!
You can make this AMAZING chermoula sauce that Pedro and I have been enjoying on meat, cucumbers and tomatoes, and sandwiches (mixed with mayo - YUM!). It is good on everything, and is forgiving if you don't have a particular ingredient (or if you add in others that you happen to have a lot of!). I also find it quite a good place to hide a bit of turmeric... we try to get a good amount each week in our normal diet, as it's so healthy, but the flavour doesn't always go with everything. This sauce is a great way to get it!

Enjoy this week's share!

- Elizabeth