Looks terrific! Those herbs are beutiful and lush!
Those do look great.
I'm curious why you pull them out and dry them. Do they stop growing well at some point? Do you need space for other herbs in the hydroponics? Do you prefer the dried version of the herbs? Something else?
They were getting out of control. The more I prune, the more they grow! And, eventually, they will go to seed. When plants do that, they change flavor and can turn bitter. I don't suppose that too much of a big deal with Dill, but I chose to end them. It does make more room in the garden for things that I use more of and more often. The Cilantro and Seasoning Celery...parsley and so on. Plus, the Dill was totally shading the Rosemary, and that ticked me off! LOL.
For the Marseille Basil, this was the first time growing it. I'm not terribly impressed. So, I'm drying it. I have some Genovese there too that may go in the freezer, although I have a lot in the freezer. I'm enjoying the little Globe Basil, so that one stays along with the Red Rubin, 'cuz it is different!
Does that make sense? If these start to flower, they will need to go too. I get tired of pinching off the flowers?
This makes perfect sense.
I freeze dill, because I use dill when I make graved laks. I make the gravede laks with a frozen piece of salmon and frozen dill, if I don't have any that's fresh. I let them thaw in the "marinade" in the fridge. It's easier to get the dill off the finished gravede laks when it's in longer pieces of stem than the short bits of dried stuff.
Good deal! Or should that be "good dill"?
I'm not a salmon fan, but I can see that the fresh or frozen would be best.
Have you tried salmon that hasn't been heated? I and DH detest cooked salmon. I hate it so much that it makes me gag. But, I adore cold smoked salmon, gravede laks, and salmon tartar is pretty good too. I always use frozen salmon for my gravede laks. If it is commercially frozen or frozen at -18°C / 0°C, for at least a week, it kills any parasites. In fact, that is how a lot of "sushi grade salmon" is made safe to eat raw.
Interesting...and no, I've not tried it cold smoked. I've been cautious of uncooked fish since we lost an uncle to the big "C". Although he lived here in the USA, he got a kind of Cancer that isn't often seen here, only in Japan. It is caused by parasites in fish...and Uncle Jack loved to fish and he loved sushi. So, there you go.
I usually grow herbs during the summer, then dry them at 95 deg F in the dehydrator, crumble or process, put in jars, label.
I also save seeds. I had a hard time finding summer savory seeds last year, so I attempted to save them this summer. I harvested the savory that was not flowering. I let the flowers go and last week cut those, and then crumbled the flower heads-tiny. The seeds are tiny-er. Usually I winnow seeds with a hair drier but these were too tiny. Even a little blowing on them scattered the chaff and seed.
I found that I had two sifter densities, so one took out the big chaff and the other only let the little chaff through. I sifted 4 times. I have seeds for summer savory! Woo hoo. It was a difficult victory!
Ginny, we usually winter sow the seeds in containers, and we use tweezers a lot.
I have a friend that is just starting to grow some hydroponics this winter for her first time. She's crazy about greens and herbs too.