All my herbs are flourishing.
I harvest a few at a time and dry them on the kitchen counter. I have lots of old bottles for them when they are ready.
I have
parsley
sage
rosemary
thyme
chives
Thai Basil
Sweet Italian basil
cilantro.
In the spring I expect the mangoes, bananas, avocados, oranges, limes, lemons, figs, and muscadat grapes.
All on a postage stamp of land. LOL!
“I harvest a few at a time and dry them on the kitchen counter”
I usually just plant tomatos but this year grew several types of basil. Any hints on properly drying and bottling? Do you just leave it out on the counter? in a bowl? how long? any advice will be welcomed.
BTW, have been canning 5 pints a week of huge grape tomatos. (It’s nice like having freshly grown tomatos in a recipe during a Massachusetts blizzard)