Freezing nights are upon us now; our first 30-degree night is slated for tonight. It was 35 when I got up this morning, and not getting much above 50, today. Of course, with some sunshine, the unheated greenhouse will be nice and toasty for a while yet.
That said, I have two LARGE rosemary plants in a planter on the porch that need to be ‘processed’ and today is the day. I also have Lemon Thyme planted with them, so I plan on freezing some, and making some Citrus Salt with them too, for future roasting and grilling. We grill all winter; it’s a Wisconsin Tradition!
Here are some ideas and the recipes I’ll be using later today, or tomorrow. I’ll get some picture if things are photogenic enough. ;)
https://www.thekitchn.com/4-ways-to-preserve-fresh-rosemary-221277
Trading in my flip-flops for my UGG boots today, too!
I have lots of Parsley too, so I will also make this Herb Salt:
https://www.theprairiehomestead.com/2015/07/homemade-herb-salt-recipe.html