Wonderland Retreat

Thank you to Garden Beautiful - Heal-all skin balms.

22 little packets of all different medicinal herbs and some special veggie seeds, each of which I am learning about, and looking forward to planting this spring.
And 13 seedlings and shoots from her own garden, mostly straight from the ground. All potted up that afternoon, and doing well.

Thank you for sharing Jenny Oldham, I look forward to learning more from you soon.

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Yesterday I harvested big handfuls of fresh oregano, rosemary, parsley, thyme, and basil and turned them into these amazing herb cubes. I make them every year, and they’re a total game-changer for soups, sauces, stews, and roasted dishes. Just pop one out and you get that bright burst of fresh herb flavor even in the middle of winter!

Frozen Herb Cubes

Ingredients:
- Fresh herbs (oregano, rosemary, parsley, thyme, basil — or any combination you love)
- A splash of lemon juice
- Salt and pepper (to taste)
- Olive oil (a drizzle)
- A little water (just enough to help blend)

Instructions:
1. Wash your fresh herbs and pat them dry.
2. Place a generous amount of herbs in a blender.
3. Add a splash of lemon juice, a pinch of salt and pepper, a drizzle of olive oil, and a small splash of water.
4. Blend until you have a thick but pourable consistency (like a loose pesto).
5. Spoon or pour the mixture into silicone ice cube trays or molds.
6. Freeze overnight until completely solid.
7. Pop the cubes out and transfer them to a zip-top freezer bag. Label and store in the freezer.

To Use:
Drop one or two herb cubes straight into hot soups, sauces, stews, or sauté pans. They melt quickly and infuse your dishes with incredible fresh flavor!

These little gems make winter cooking so much brighter and easier. Once you try them, you’ll never want to be without them!

— The Tan Recipes

Not quite as impressive, but also harvested one pot of ginger