I love this time of year, when everything is starting to get ready for Winter. There is so much to do: tidying up the garden ready for Winter, harvesting, pickling, storing, planning, rediscovering the joy of winter woollies, starting to think about bonfires, enjoying the ever lengthening shadows and liquid amber sunlight.
The bees have gone mad for the thyme flowers this year so I've tried to leave it as late as possible to give the herbs a drastic haircut in the hope of gaining some more fresh growth before the weather really does 'turn'.
I couldn't bear to consign the thyme and rosemary trimmings to the compost so here's what I did...
I shook the trimmings free of insects, gave them a very brief rinse (so as not to rob them of too much fragrance), chopped them up, put them in a jar, topped up with oil (Sunflower or olive or whatever was lurking in the cupboard), gave them a good shake and placed on the windowsill hoping for a bit of late Summer/ early Autumn sunshine.
In 2-3 weeks time I'll strain them and they'll be ready to use for cooking, salad dressing, putting in the bath, using as body oil, the list goes on and on and on... If you make bread try adding them to your mix where they will give a subtle hint of herb. My favourite is rosemary oil in sourdough- toast a slice and eat with honey- Mmmmmmm! Mr TH likes to drizzle oil directly on to his bread instead of butter.
P.S. The plate was a thrifty 30p bargain in a local charity shop.