My Herb Garden in Mid-September: It’s Winding Down
September 14, 2024 by Erica
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I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
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Erica De Mane 
Pretty much the same here in Vancouver. Just when I need the mint…it’s pretty much finished! You do have a beautiful herb garden! I’m thinking…got a ton of chives…what to do…I’ve been cutting them back but back they come! Good year for chives. I’ve in my mind to put them in the processor with EVO and make a puree to use with pasta or whatever. Probably end up putting the puree into ice cube trays and freezing. I have dried small amounts of some herbs. Fingers crossed that we don’t get a freeze for a month or two as I like to keep using the fresh sage. Happy weekend!
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