Edible Herb Weaving: Save Summer’s Herbs for Winter’s Soups, Stews

(photo source Windy Meadow Farm)

In the fall, it’s the perfect time to do a little herb weaving using sage, sedum and other herbs on hand!

I love the rich herby fragrance of sage (salvia officinalis) when it’s freshly cut and the color of the leaves when it’s dried and hanging in my kitchen.

Late summer and early autumn is a perfect time to gather from the aromatic herbs growing in your herb garden or look for bunches of it at a farmer’s market.

Oh, the joys of fall and the cooler days!

According to advice in Practical Herbalism, “Sage is an excellent digestive herb when used for seasoning on meals of rich meats and fowl which can be hard on the digestive system. The colonists also considered sage a valuable remedy for colds and fevers in the harsh New England winters.”

Edible Herb Weaving

A lovely way to use the gorgeous sage leaves and other herbs such as fragrant rosemary, yarrow, dill, and thyme is to make an edible herb weaving.  It’s a simple way to save summer’s fragrant herbs and keep it near your kitchen for winter’s stews, soups, and roasts.

When hung from a handy spot in your kitchen, these dried herbs are right there for the snipping.

What You will need:

Directions are courtesy of the beautiful Windy Meadow Farm.

• herbs
• empty picture frame
• scissors
• twine
• ruler
• 2 sticks the width of your frame

Directions:

 

Yay, you’re done! And don’t let the lengthy instructions scare you off… herb weaving is really easy and you’ll be done in no time at all! 

 

Enjoy snipping off the dried herbs for the coming holiday meals or use as a centerpiece on the table or sideboard.

Use sage sparingly as its flavor intensifies as it dries. Flavor will keep 3-4 months. 

“Sage is singular good for the head and brain; it quickeneth the senses and memory; strengtheneth the sinews; restoreth health to those that hath the palsy; and takes away shaky trembling of the members.” ~ Gerard

“I grow my own vegetables and herbs. I like being able to tell people that the lunch I’m serving started out as a seed in my yard.” ~Curtis Stone

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