Just before the cold set in I chopped up a load of my lovely herbs ready for winter stews. Rosemary, Thyme, Mint, Chives and Marjoram. I did some experimenting and found that chives are best dried in the oven, it only takes a few minutes, spread out onto a baing tray on a low heat but they keep their colour nicely, especially the pretty purple flowers. The rest I separated into small bundles of about 5 stems, tied up and hung on a hanger in the airing cupboard for a week. ok, two, I forgot about them! Then I just removed the leaves from the stems and put them into jars. I didn’t photograph that stage because I only have old curry sauce jars and blog law calls for mason jars. ¬¬

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