how i preserve my summer herbs for winter !! - nature’s cough syrup with fresh thyme, fresh ginger, and lemon slices then covered completely with local honey. store in the fridge and enjoy a spoonful with warm water in the morning. - compound butter! this is great for soft herbs like basil, tarragon, chives, and any herb florals. store in the freezer for up to 6 months! - creamy basil pesto: 2 cups fresh basil leaves, 1/3 cup pine nuts, 1 garlic clove, 1/2 cup freshly grated parmesan, 2 tablespoons fresh lemon juice + zest of a lemon, 1/4-1/3 cup extra virgin olive oil, salt and black pepper to taste - olive oil herb bombs: my mom loved cooking with these growing up for meat, eggs, pasta, potatoes. just keep in the freezer and use until gone! - hang herbs to air dry until crisp or dehydrate in the oven at 100F for a few hours (make sure it’s not soft at all or that can cause mold!) and you can do this to create your own spice blends, teas, etc #summergardening #gardeninspo #g...