Fresh fruits and vegetables are the joys of spring and summer, but they don't last forever. Unless, that is, you know the tricks to keeping them around. And you can learn those tricks here, in Preserved.
Marjoram, oregano and mint all maintain most of their original aroma and fragrance once dried, making them ideal candidates for this project. (Credit: Matt Duckor)
Few things love warm rainstorms and abundant sunshine more than the herbs of summer--and if your window box looks anything like mine, things are getting pretty out of hand. Sure, we love using fresh leaves in salads, to make pesto, or for those salsa verdes, but there is an easier (i.e., lazier) way to reap the benefits of all that shrubbery: clip them and leave them out on your counter to dry. Within 48 hours, you should have dried herbs, ready for storage and for helping you through the winter.
