Matthew's Journal

The other day, we finished a bottle of Bombay Sapphire, and duly took it to the bottle bank, where we were faced with clear (they mean clear and colourless, but hey), green, and brown bottle banks...( poll: what would you do? )

Separately, I'm wondering about our herbs. Mint is straightforward - I cut the tops of stems and use the leaves fresh. The bay tree, is similarly simple - pick a leaf or two off, and dry them. I'm more confused about the others - how to harvest them without killing the plant, and what to do with the result before use in cookery. We also have:

Oregano

I think just "prune" the tops of the stems, and then use the leaves, dried?

Rosemary

prune the stems, take the leaves off, and use fresh? I gather dried it becomes much stronger, which is sometimes desirable...

Sage

pluck leaves, and use fresh, I think. Maybe with veal...

Thyme

prune and dry?, then use the leaves?

I'd be interested in comments/corrections. Also, how should I go about drying those herbs which need drying? leave them on a sunny windowsil? or something else?

I leave you with a link to a site with quite a lot of details about herbs and spices.