Herb question

[mrissa]

So I went out to harvest the herbs before it gets frosty enough to kill them all. Ohhhhh goodness. If it had been the basil, we'd be in business: tons of fresh basil means tons of fresh pesto. But the basil seems to have died off on its own, along with the cilantro, which I also could have used. Instead it's oregano and sage and chives.

Help! What does one do with a metric ton of oregano? sage? chives? And is there any point to fresh lavender, or should I go with the "it smelled pretty and now it's dead; such is the way of the world" attitude?

And a word to the wise: sage goes nuts in Minnesota, apparently. Now you know.

Comments

[jenett]

Sage makes decent tea, if you like that. (I do) or can be dried for use in smudging spaces for magical work. (I know you don't care, but you may have friends who would find it handy.) Also good in stuffings, chicken, etc. Soup. Roast potatos.

Lavender is fantastic dried. You can throw some in some muslin and throw it in the bath, use it for a hair rinse (you can do this with tea, too), add it to tea, put it in drawers (already saw that conversation).

If you have lots you don't know what to do with, I go through tons of it, and will happily give it a good home.

[mrissa.livejournal.com]

Tons of which? I will see what I have when I've got it all used or dried, and I will definitely let you know.

[jenett]

Lavender, by preference. (I have a fair bit of sage, and I use less of it.)