how to dry herbs: the complete diy herb drying guide
TRANSCRIPT
Copyright©2015 Sally AnnJohnson
This book or any portion thereof may notbe reproduced or used in any waywhatsoever without the written consentof the Author except for the purpose ofbrief quotations for book reviews.
Disclaimer
This book is intended to be a generalguide, to raise awareness, and to helppeople make informed decisions in thecontext of their own personalcircumstance.
The author accepts no responsibility forany loss or injury be it personal orfinancial, as a result for the use ormisuse of the information in this book. Ifyou have any doubts or concerns afterreading this book, please speak to aqualified person before taking anyactions.
Table of Contents
IntroductionChapter 1 What Is Herb Drying?Chapter 2 The Benefits Of Herb DryingAt HomeChapter 3 Dried VS Fresh HerbsChapter 4 Harvesting And HandlingHerbs The Right WayChapter 5 The Easiest And Most UsefulHerbs You Can Dry At HomeChapter 6 How To Use Dried HerbsChapter 7 How To Store Your DriedHerbs
Chapter 8 Great Mixed Dried HerbRecipesConclusionFrom The Author
Introduction
Growing a garden is a common activityfor people from all walks of life. Itdoesn't matter if you live in anapartment, in the suburbs or on a bigspread of land. Gardening is anenjoyable activity that gets you outsidewhile getting a little exercise. It is also away to supplement your grocerieswithout running up your grocery bill.Growing herbs is another way tosupplement your pantry without spendingany money.
You don't have to have land to grow anherb garden. Growing herbs incontainers on the window sill or outside
on the patio or deck is perfectly doableand really quite easy. You will soondiscover that all herbs are quite prolific.You will be blessed with more herbsthan you could possibly used before theystarted to go bad. That is okay!
You cannot deny the pleasure you getfrom growing items. It is a special thrillthat only a gardener would understand.Oh, you need some basil for that recipe?Head out to your garden or pluck it offthe plant in your window! It gives yousomething to be proud of when you cansay you grew the ingredients of afavourite dish.
This book will show you how to dry the
herbs so you can use them for years tocome. Fresh herbs are lovely, butcooking with dried herbs is oftenpreferable. Drying herbs is fairlystraightforward, but there are a fewthings you will need to know in order todo it right. This book will give you all ofthe important details about drying herbsas well as explain the necessary storagerequirements of your dried herbs. Oh,and, what good are dried herbs without afew recipes to add them to? You willfind a handful of delicious recipes thatare sure to please the whole family.
Chapter 1 What Is Herb Drying?
Herb drying is just like it sounds. It isthe art of drying fresh herbs from thegarden. And it is an art. You cannotsimply pluck some herbs and toss themon the counter to dry overnight. Dryingherbs is something that has been passeddown for generations.
Drying herbs gives you the chance topreserve the bounty of your herb garden.Because herbs are very aromatic, a littlegoes a long way. A single plant willproduce more than you could use in anaverage week. Regular harvesting of the
plant ensures you will always have afresh supply growing. If you don't use thefresh herbs, drying them gives you thechance to put them away for a later day.
Herb drying is a slow process thatallows the plant to retain the majority ofits flavour. It is crucial the plant isn'tdried too fast. Imagine your favourite cutof meat marinating in the fridgeovernight or a barrel of wine beinggiven the time to sit and ferment. Thesepractices bring out the flavours and givethe flavours time to blend. Drying herbsis very similar. You want to give theherb bunches time to dry and slowlylock in that specific taste that makes aparticular herb so desirable.
Using dried herbs that you have grownand put through the drying process is oneway you can guarantee the quality andsafety of your food. Too often, there arerecalls due to food not being properlypackaged or coming into contact withharmful bacteria. Dried herbs do notcarry those same risks, especially whenyou do it all in your own home.
Chapter 2 The Benefits Of Herb Drying
At Home
There are numerous benefits to dryingthe herbs you grow at home. If you aresomebody who likes the idea of having awell-stocked pantry, a plethora of driedherbs is certainly appealing. Along withthat reason, there are several otherreasons you will want to learn how todry herbs in the comfort of your ownhome.
Cost
Take a look in your spice cabinet rightnow. You probably have no less than 10different spices and herb bottles rightnow. Each of those bottles, depending onbrand name, probably cost you a coupleof dollars each. Imagine how muchmoney you could save by not purchasingthe spices needed to make your mealsdelicious. You would have the luxury ofadding as much as you wanted withoutworrying about how much it is costingyou.
Satisfaction
There is supreme satisfaction ingrowing, harvesting and then using foodyou have grown yourself. It gives youbragging rights. When somebodycomplements a dish you have made, youcan proudly tell them the secret is theherbs in which you grew yourself.Tending a garden, even if it is a smallone with just a few containers issomewhat therapeutic. A few minutes aday with your herbs will make you feelbetter.
Aroma
Drying herbs give of a pleasant aromathat trumps any commercially producedair freshener. Your home will smelldelightful. Drying oregano, basil andeven peppermint smell absolutelywonderful. You will feel as if you arewalking into your favourite restaurantevery day. The aromas eliminate many ofthe smells we often pay to mask. Youwon't have to worry about spraying anaerosol spray in the room before guestsarrive or burning candles in the hopesyou can cover an unpleasant odour.
Quality Control
When you pluck your herbs from yourown plants, you know exactly where
they have been and what has beenapplied to the plant and soil. You canpick the best leaves and stems anddiscard the ones you don't like. You havecomplete control over the quality of theherbs you dry, store and serve yourfamily. You don't have to worry aboutthe herbs being contaminated or getting abad batch. Organic is very important tomany people. Herbs are very easy togrow and really they don't need anyfertilizers. They are natural pestrepellents and don't need to be treatedwith any chemicals. Growing your ownorganic herbs ensures you have completecontrol over what is being put into yourfood.
Convenience
Stopping a recipe right in the middle torun to the store to grab a particularingredient is irritating and couldpotentially ruin the dish. Having a one-stop shopping centre on your patio orwindowsill makes it easy for you tokeep a steady supply of the herbs andspices you use to cook with. You won'thave to worry about running out andbeing forced to run to the store or doingwithout a particular flavour in a recipe.Having a supply of fresh and dried herbsis a convenience that will make youwonder how you ever managed withoutit.
Chapter 3 Dried VS Fresh Herbs
Now, you are probably wondering whyyou would dry your herbs when freshhas always been promoted as beingbetter. In many ways fresh is better—forcertain herbs and recipes.
When you use fresh and dried herbs willoften depend on what you are cookingand what the recipe calls for. Typically,anything that is cooked slowly will callfor dried herbs. Dried herbs are morepowerful and pack more flavour.Allowing dried herbs to slow cook in arecipe gives you the best flavourdistribution. It gives the herbs time toblend with the other ingredients andenhances the dish.
Fresh herbs are typically added at thelast minute, just before serving. Thinkchives on a baked potato. Fresh chivesshould be added once the cooking isdone. The flavour of fresh herbs is muchmore mild than dried herbs that canborder on bitter if too much is used.
Imagine putting fresh leaves, stems orother pieces from your fresh herbs into abowl of soup. It certainly doesn't soundor look very appetizing does it? Whenyou dry the herbs before adding them toyour recipes, the herbs will be mucheasier to blend with other ingredientsand will not take on a slimy quality.
It is important you pay close attention to
a recipe. If it calls for dried herbs andyou want to replace it with fresh, youwill need to double the amount of freshherbs you add. When recipes arecreated, the amount of spice used is acrucial part of the overall flavouroutcome. Because dried herbs are muchmore flavourful than their freshcounterparts, you must be careful youdon't add too much and end upoverpowering the rest of the ingredients.If a recipe calls for fresh herbs, only usehalf the quantity if using dried—possiblyless.
If you are drying your own herbs, theyare likely to be more flavourful thanwhat you would purchase in the store.
This is especially true if your driedherbs are relatively fresh. Whencooking, dried herbs tend to be the mostcommon and fresh herbs are used forgarnishment. It is a little tough to workfresh herbs are often very weed-like intoa meal. You would be serving bits andpieces of stems and leaves that wouldnot be appealing. This is why driedherbs are more common and a favouritefor cooks.
Chapter 4 Harvesting And Handling
Herbs The Right Way
Before you start randomly plucking andpulling your herbs from the pot orgarden, you need to understand the rightway to harvest your herbs in order toallow the herbs to continue to grow.
Harvesting Tips
*Throughout the growing season, cut off“branches” of the plant making sure younever cut off more than one third of thestem at a time. Many herbs grow flower-type heads similar to that of a broccoli
plant. Cutting off these bunches whenthey are ready allows the plant tocontinue to produce more bunchesthroughout the season.
*If your herb garden isoutdoors, make your cuttingsmid-morning after the dew hasdried and before the sun hastime to heat the oils in theplants.
*If you are gathering the seedsfrom the herb, like corianderor dill seed, wait until theflower head is completely drybefore harvesting. The headshould be dry and brittle and
the seeds will easily dropwhen shaken.
*If you are harvesting theleaves of a particular herb, thebest time to do so is rightwhen the flowers start to form.This is when the leaves aremost flavourful.
Handling
Herbs are rather delicate. Followingproper handling procedures ensures yourherbs make it through the drying processwith most of the flavour in tact.
*Do not crush the plant stemsor leaves when you are
harvesting. This releases theflavour.
*Harvest in bunches wheneverpossible for easier drying.
*Gently lay the harvest plantsin a basket as you make yourway through the garden toavoid the plants breaking orflowers and seeds dropping.
Drying
Drying herbs is fairly simple.
1. If necessary, gently washthe herbs before drying.
2. Use string or a rubber bandto tie the base of the stemstogether to form a bouquet ofsorts.
3. Hang the herb bunches froman herb drying rack or use thestring and wrap around a hookto hang upside down.
4. Hang herb bunchessomewhere out of directsunlight. In a pantry, the cornerof a kitchen or in a closet isideal.
5. When herbs crumble upontouching, they are ready for
storage.
You can put the herb bunches inside apaper bag to ensure you are not losingany of the bits and pieces in the dryingprocess. Placing a plate or bowl underan individual herb bunch is also helpfulto catching falling pieces. If you areharvesting seed heads, this is crucial.The seeds will drop very easily.
You can use the microwave or the ovento dry your herbs if you do not want towait a couple of weeks. However, thequality may not be quite as high as if youdid the slow, hanging method. You canalso dry herbs in a food dehydrator ifyou have a lot and don't want to wait.
Chapter 5 The Easiest And Most UsefulHerbs You Can Dry At Home
There are plenty of herbs that you cangrow in your garden, but there are somethat are much easier to grow and tend tobe a little more commonly used invarious recipes than others. Some herbs,like chives, are not great for drying.They are best used fresh. A rule of thumbis that herbs that are very aromaticduring the growing process are going tomake the best herbs for drying.
Herbs You Can Dry at Home
This is a list of the top herbs to dry athome based on the quality of the herbafter it has dried and the regular use ofthe herb in recipes and daily cooking.
● Oregano
● Thyme
● Cilantro
● Rosemary
● Basil
● Lemon grass
● Tarragon
● Dill seeds
● Sage
● Bay leaf
Herbs that are best fresh are as follows.You can dry these, but they tend to losesome of their flavour and can taste a bitlike weeds or eating stems.
● Chives
● Dill weed
● Parsley
There are plenty of other herbs that canbe grown in the garden and dried, likepeppermint for example, but are notregularly used in cooking. However,these herbs are often used for teas or fortheir medicinal qualities. You are notlimited to the above mentioned herbs.Some spices come from roots, like
garlic for example. These can be grownin containers, but are best grown in anoutdoor garden.
When you are choosing herbs to grow,think about the dishes you cook the most.Are you a big fan of Italian dishes? If so,you are going to use a lot of oregano andcilantro. If you cook a lot of red meat,you will want plenty of thyme. Poultrylovers will want to have sage androsemary readily available.
Some herbs, like dill weed androsemary, are best dried and then groundjust before adding to the dish. The herbstend to be a little difficult to chewwithout feeling like you are chewing on
a stick. Grinding the stems up just beforeadding into a recipe will give you therich flavour you are looking for withoutpicking bits and pieces out of your teeth.
Check out the chart below to see whatherbs you are most likely to use in yourown kitchen. There is really no point ingrowing an herb you will never use!
Chapter 6 How To Use Dried Herbs
Dried herbs should be used in dishesthat require slow cooking. You want torehydrate the herbs slowly, to bring outtheir flavour. Adding dried herbs at theend of the recipe will not give you muchflavour. In fact, you will be able to tastethe crunchiness of the herb, but verylittle flavour.
One trick that many beginner cooks donot know, is the herbs release theirflavour when they are crushed. Insteadof sprinkling oregano into a pot ofspaghetti sauce, you must first dump a bitinto your palm. Then gently crush theherb and sprinkle it into the dish. This isthe best way to maximize the burst of
flavour from the herb.
Add the herbs at the beginning of thecooking session or at the very latest, atthe mid-point. The slow rehydrating andrelease of the flavours of the herb willallow it to blend with the food it issupposed to be adding flavour to.
If a recipe calls for fresh herbs and youdon't have any, you can substitute yourdried herbs in their place. If a recipecalls for a tablespoon of fresh oregano,only use about a teaspoon. Any timefresh herbs are called for in a recipe,they will be put in towards the end.Read the entire recipe before hand soyou will know what dried herbs you
need to add in the beginning.
Dried herbs that are more than sixmonths old will have lost some of theirpotency. You may need to add a bit moreto get the desired taste. Just be sure toadd a little at a time and give the herbsat least 30 minutes to release theirflavour before adding more. You don'twant to overdo it. Do not add any moredried herbs to a recipe beyond thehalfway cooking point. The herbs willtypically not have the time needed tofully rehydrate and add the desired tasteyou are going for.
You can also use a process that is oftenreferred to as sweating herbs. Since
most recipes include olive oil orvegetable oil, you can add your herbs tothe oil to help them release theirflavours. You will need to heat the oilover very low heat for several minuteswith the dried herbs in it. When it istime, add the oil to the recipe. You willget the flavour of the herbs withouthaving to slowly cook a recipe.
Chapter 7 How To Store Your Dried
Herbs
The storage of your dried herbs isextremely important. Storing themimproperly can ultimately ruin the herbsand make them flavourless and nothingmore than decoration in your meals. Youdon't want to go through all the work ofgrowing, harvesting and drying to end upwasting the herbs.
These tips will ensure you get the mostout of your herbs.
*Dried herbs begin to losetheir potency after 6 months.You can certainly store themfor longer, but you will takeinto account the weakenedflavour when using them in
recipes. After a year, the herbswill likely be extremely weakin flavour.
*Store herbs in glasscontainers with lids. Plasticwill suffice as well. You canuse old Mason jars or evenreuse spice containers youbought at the store. These areactually very handy becausethey already have the properlid for sprinkling a spice intoyour meal.
*Store your spices in a pantry.You don't want to leave themlined up on a window sill or
even across the stove if thestove gets a lot of directsunlight. Sunlight and light ingeneral will heat the spicesand cause them to release theirflavour. When you go to usethem, they will already havereleased their flavour and willbe much weaker.
*Do not store your spices in acupboard that is close to thestove or the refrigerator.These appliances generateheat. Again, heat is an enemyfor your dried herbs. The heatwill also create humidity,which you do not want to have
your spices exposed to.
*When you add a new batch ofdried herbs to your storage,monitor it for a couple ofdays. If the herbs are nottotally dry and you seal theherbs in a container, they willmould. If your herbs mould,you will need to throw out theentire container full.
*Do not crush leaves of theherb you are going to store.Gently place the leaves in thejar and put away for storage.When it is time to add theherbs to your recipe, crush
them in the palm of your handor use a mortar and pestle justbefore mixing them in.
*Do not store your herbs inpaper or cardboardcontainers. The oils of theplant will be absorbed by thecontainer and ultimately leavethe herbs flavourless.
Chapter 8 Great Mixed Dried Herb
Recipes
There are literally hundreds of herbcombinations you can create with yourdried herbs. Everybody will havedifferent taste preferences. The key is totweak a recipe until it is perfectly suitedfor your particular taste desires.
Check out some of these recipes. Thesecombos are sure to enhance any meal.
Rubs
Lamb/Pork Rub
● 1 1/2 Tbs. whole fennelseeds
● 2 Tbs. whole blackpeppercorns
● 1 Tbs. dried lavender
● 1 Tbs. dried rosemary
● 2 Tbs. dried thyme
● 2 Tbs. dried oregano
● 1 Tbs. dried marjoram
● 2 Tbs. red chili flakes
● 2 Tbs. sugar
● 4 Tbs. coarse salt
In a small skillet, heat the fennel seedsand black peppercorns for about threeminutes over medium heat. Remove fromheat and spread out on a baking sheetand allow to cool. Once cool, mix in theremaining ingredients except the saleand sugar and grind. Add the salt andsugar and mix well.
Spicy Rub
● 1/2 cup paprika
● 3 tbsps cayenne pepper
● 5 tbsps ground black pepper
● 6 tbsps garlic powder
● 3 tbsps onion powder
● 6 tbsps salt
● 2 1/2 tbsps dried oregano
● 2 1/2 tbsps dried thyme
Blend all ingredients together and storein a jar. Use on your favourite cut of redmeat.
Italian Rub
● 2 tbsps brown sugar
● 2 tbsps sea salt
● 2 tbsps dried oregano
● 2 tbsps dried basil
● 2 tbsps dried parsley
Blend herbs together and use as a rub forpoultry. Goes well with pork as well.
Perfect Hamburger Rub
● 1/4 cup brown sugar
● 2 tablespoons sea salt
● 2 tablespoons paprika
● 2 tablespoons ground blackpepper
● 1 tablespoon onion powder
● 1 tablespoon garlic powder
● 1 1/2 teaspoons groundcumin
● 1 1/2 teaspoons dried sage
● 1 pinch crushed red pepper
● 1 pinch chili powder
● 1 pinch dried thyme
Blend all of the dried herbs together in a
small jar. Season hamburgers whilecooking on the grill with the rub.
Rib-Eye Rosemary Rub
● 1 teaspoon dried rosemary
● 1 teaspoon dried mincedgarlic
● 1 teaspoon salt
● 1 teaspoon ground blackpepper
Blend spices and use to rub on rib-eyesbefore grilling.
Butters
Mint Butter
● 1 tablespoon dried mint
● 1 tablespoon lemon juice
● 1 cube of butter
Allow butter to stand at roomtemperature for at least 2 hours or untilsoftened. Add in the mint and mix well.Add the lemon juice a teaspoon at atime. Allow mixture to stand at roomtemperature for another 2 hours forflavours to blend. Is an excellentaddition to lamb, potatoes or peas.
Herb Blend Butter
● 3/4 teaspoon dried tarragon
● 3/4 teaspoon dried chervil
● 3/4 teaspoon dried dill
● 3/4 teaspoon dried chives
● 3/4 teaspoon dried mint
● 1 Tablespoon lemon juice
● 1 cube butter
Allow butter to stand at roomtemperature for at least 2 hours or untilsoftened. Add in the dried herbs and mixwell. Add the lemon juice a teaspoon ata time. Allow mixture to stand at room
temperature for another 2 hours forflavours to blend. This is an excellentaddition to broiled fish, noodles orbroiled tomatoes.
Basil Vegetable Butter
● 1 tablespoon dried basil
● 1 ½ teaspoons of driedparsley
● 1 cube butter
Allow butter to stand at roomtemperature for at least 2 hours or untilsoftened. Add in the dried herbs and mixwell. Makes a lovely addition tosteamed veggies.
Sage Poultry Butter
● 1 teaspoon dried sage
● 1/2 teaspoon dried celeryleaves or 1/4 teaspoon celeryseed
● 1 teaspoon onion juice
● 2 teaspoons lemon juice
● 1 cube butter
Allow butter to stand at roomtemperature for at least 2 hours or untilsoftened. Add in the dried herbs and mixwell. Add the lemon juice a teaspoon ata time. Allow mixture to stand at room
temperature for another 2 hours forflavours to blend. Use with poultrydishes, veal or lamb.
Tarragon Butter
● 2 teaspoons dried tarragon
● 1-1/2 teaspoon driedparsley
● 1 Tablespoon lemon juice
● 1 cube butter
Allow butter to stand at roomtemperature for at least 2 hours or untilsoftened. Add in the dried herbs and mixwell. Add the lemon juice a teaspoon at
a time. Allow mixture to stand at roomtemperature for another 2 hours forflavours to blend. Goes great with fishor lamb dishes.
Seasoning
Spicy Seasoning
● 1 teaspoon cayenne pepper
● 2 tablespoons garlicpowder
● 2 teaspoons dried basil
● 2 teaspoons ground savory
● 2 teaspoons onion powder
● 2 teaspoons dried sage
● 1 teaspoon grated lemonzest
● 2 teaspoons ground mace
● 2 teaspoons dried thyme
● 2 teaspoons dried parsley
● 2 teaspoons dried marjoram
● 2 teaspoons ground blackpepper
● 1 teaspoon paprika
Blend all ingredients in a small bowl.
Store in a seasoning jar and use insteadof salt when flavouring your meal.
Salad Seasoning
● 1/2 cup grated Parmesancheese
● 1 tablespoon dried parsleyflakes
● 2 teaspoons dried basil
● 2 teaspoons dried chives
● 2 teaspoons dried marjoram
● 2 teaspoons paprika
● 2 teaspoons onion powder
● 2 teaspoons garlic powder
● 2 teaspoons salt
● 1/2 teaspoon freshly groundblack pepper
Mix all ingredients together. Shake overfresh salad greens or on top of cookedpasta for a low-calorie flavour enhancer.
Universal Seasoning Blend
● 1 Tbsp. onion powder
● 1 Tbsp. garlic powder
● 1 Tbsp. dried parsley flakes
● 1 tsp. dried basil leaves
● 1 tsp. dried thyme leaves
● 1 tsp. dried marjoramleaves
● 1 tsp. white pepper
Mix all ingredients and store in a shaker.Add to your Italian dishes, meats, stewsand soups.
Taco Seasoning
● 1/4 cup instant mincedonion
● 2 Tbsp. chili powder
● 2 tsp. paprika
● 2 tsp. crushed dried redpepper flakes
● 1-1/2 tsp. dried oregano
● 1/2 tsp. dried marjoram
● 1 Tbsp. salt
● 1/4 tsp. pepper
● 2 Tbsp. cornstarch
● 1 Tbsp. instant mincedgarlic
● 1 tsp. ground cumin
Blend all ingredients together. Add ateaspoon to ground beef or shreddedchicken to be used on tacos.
Garlic Seasoning
● 2 tablespoons marjoram
● 2 tablespoons oregano
● 2 tablespoons rosemary
● 2 tablespoons basil
● 2 tablespoons parsley flakes
● 1 tablespoon onion powder
● 1 tablespoon thyme
● 1 tablespoon salt
● 2 teaspoons garlic powder
● 1 teaspoon black pepper
Blend all ingredients together and storein a jar or sealed bag. Use in tomatodishes or with poultry.
Herb-Infused Oils
Infused oils are very popular in upscalekitchens. However, when fresh herbs areused to infuse the oil, the oil needs to beused within a couple of days to preventbacteria growth. Using dried herbs will
extend the shelf life of your infused oilsfor up to a year when stored correctly.
Italian Herb Oil
● 3 leaves basil
● ½ teaspoon thyme
● ½ teaspoon rosemary
● ½ teaspoon oregano
● 1 1/2 cups extra virgin oliveoil
Add herbs to the oil. Seal in a jar orbottle and let sit overnight. Use to dipbread in.
Rosemary Oil
● 1 cup olive oil
● 1 teaspoon dried rosemary
Blend the rosemary into the olive oil andlet sit overnight. Use as a dressing onmeat or drizzle over roasted redpotatoes. Add a pinch of red pepperflakes if you like a little heat.
Basil Oil
● 1 cup olive oil
● 1 teaspoon dried basil
Blend oil and basil together in a jar or
bottle. Use the infused oil in place ofstandard olive oil in recipes.
Conclusion
Growing your own herbs is a rewardingactivity that will bring you greatpleasure. It is exciting to experimentwith a variety of recipes that you havecreated with your own taste preferencesin mind. There are so manycombinations you can create with yourvery own dried herbs. Because herbs areso prolific, a little trial and error withblending herbs won't cost you a fortune.
Drying your own herbs and creatingdelicious spice blends, rubs and butterscan become a lucrative hobby. You cansell your dried herbs and give them
away as gifts for friends and familymembers. It is one way to thank thosearound you while giving them somethingthat is truly a labour of love. Infused oilsin pretty bottles are an excellent additionto any kitchen décor. The herbs willbegin to plump up as they sit in the oiland with the yellow of the oil and thegreen of the herbs, you create a mini-masterpiece.
Head into any home improvement storeand pick up the seeds you need to startyour own herb garden. There are avariety of containers that can bepurchased for indoor herb growing.There are whimsical, classic and artisticpots that are all suitable for indoor and
outdoor herb gardens.
Don't delay another day! Get startedgrowing your herbs so you can begin thedrying process within a few shortmonths!
From The Author
Thank you for taking the time to readthis book. As an author, I understandthe importance of creating books whichmy readers will find both enjoyable andinformative. If you have the time andfeel generous, please don't hesitate toleave an honest review of thisbook..........Sally Ann Johnson
