(Dill & Thyme)
Today I unbagged and bottled the herbs I’ve been drying for the past two weeks, these turned out great, extremely fragrant. I cannot wait to make chip dip.
All of my new herbs have sprouted.
My kitchen garden is growing beyond my means to consume it, salads, salad dressings, chip dips, herbed chickens, herbed potatoes, infused oils and all of the other things I forgot I made were not enough, The Aerogarden grows fast! It’s time to start drying. I’m going to try the paper bag method. I now regret not bringing the food dehydrator with me when I moved.
(For the paper bag method you cut and tie small bundles of herbs, make sure any damaged leaves are removed. Tightly tie them hang upside down by the stem in a paper bags for two weeks.)
My next grow is going to be Oregano, Savory, Mint, Chives, Parsley, Cilantro, and Genovese Basil.
I am using an Aerogarden and for my first grow 5 out of 7 plants came up. Lemon Basil, Red Basil, Dill, Thyme and Sage. The Parsley and Mint did not want to grow unfortunately. This is the first week where everything has grown big enough I can start harvesting it.
So here is one of my favorite things to make with dill. Generally I make this with all dried herbs.
Sour Cream Herb Dip
Mix all, let rest in fridge for flavors to mingle for a couple of hours or over night.
A few of my favorite things to eat with this dip are cracked pepper & olive oil triscuits, artichokes and on french fries. But i will sometimes use it in place of salad dressing or as I will be doing for dinner, using it for a dipping sauce for chicken fingers.