Bottling Up Those Summertime Flavors
We have a new product line on the shelves - our homegrown bottled herbs!
During the peak season, we not only offer lavender, but around 10 different varieties of "pick your own herbs" as well.
Some of these include spearmint, Cuban mojito mint, rosemary, sage, basil, Thai basil, thyme, oregano, stevia, Mexican tarragon and nasturtium. They are grown with organic practices and are located in beds adjacent to our lavender fields. It makes for the perfect opportunity to grab a handful of freshness before you leave for that night's dinner.
I'm sure, like us, many of you begin to miss the taste of these fresh flavors come winter. So, to keep a little summer with us all year-round, we pick what is left of our herbs (from heartier plants like basil, rosemary, sage, stevia and thyme) in late summer/ early fall to dry out and bottle up.
How you ask?
There are more than one way to dry herbs, but you always want to make sure they are free of dirt. Then, we decided use a process of wrapping them in newspaper before storing in a dry, dark place until the leaves are brittle and void of any water. At this point, they can be hand-stripped and bottled. To best preserve the flavors, our herbs are bottled whole. We suggest crushing just before use to get the maximum flavor for the longest length of time.
But, why fresh herbs?
Fresh herbs, like the ones grown in our field, are about 5x more fragrant and flavorful than store-bought products. They don't go through the travel process, are grown locally, and if you use organic practices like us, you know they have not come in contact with any unwanted chemicals. They are also a healthy alternative to salt in order to add richness and flavor to your food.