Herbes de Provence at my Back Forty

It was a clear and sunny day with no clouds in the sky but the freeze was predicted for the evening.  We had covered up the one and only plant and lit a couple of lights under the tarp.  The greens, the broccoli, and the cabbage will do fine and perhaps acquiring a sweeter taste with the nip of frost.

I ventured out to snip most of the aromatic herbs from the garden by the very cold summer kitchen.  I made a bouquet or two of Herbes de Provence and hang them up to dry.  The dried Herbes de Provence is typical of the south east region of France.  Don't worry, I haven't gone too fancy--I can't even pronounce the name.

I made a small bouquet of parsley that I have plenty of and rosemary, tarragon or marjoram (can't tell the difference between these two), sage, wispy dill, and sweet basil from a pot in the kitchen.  I hung this little bouquet up to dry above the stove.

I chopped and minced the rest of stems and leaves of the common but sweet smelling herbs, added fennel seeds and put them on a cake plate to dry in the warm oven.

I found out that dried herbs keep their flavor when cooking whereas fresh herbs lose their flavor after 20 minutes of cooking.  A dried bouquet of Herbes de Provence in a pot of stew will look good and it is easy to remove.  I've got to get out of the kitchen.

Keep warm!
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