I used to have a backyard bursting with bunches of basil, parsley, lemon thyme and a plethora of other herbs. Whenever a recipe called for some, I’d just go and pluck a handful. Aside from the hot, balmy New York City summers when the plants required constant care, mother nature mostly did the work — sunshine during the day and the occasional rain once a week, which supplied enough water to make up for the days I forgot to give them a sprinkle with the hose.
The apartment I live in now doesn’t have a garden, so I rely on window boxes for growing fresh herbs. Indoor plants need more attention and due diligence, especially in the water department. When I went away for the Christmas holidays this past December, I forgot to set up my self-watering globes. It was no surprise that I came home to bone-dry plants.
As with all of life’s mistakes, though, there is a lesson to be learned. Ever since I accidentally killed all my plants, I’ve been relying on the farmers’ market for fresh herbs — luckily we have a hydroponic farmer at the Union Square market during the winter months. The problem with buying herbs versus growing them is that I don’t usually finish up the bunch before it wilts. Then one day, I glanced at the old containers of dried-up plants (I swear I’m going to empty them this week), and suddenly the light bulb went off. With a little planning, I could make my own dried herbs. I use the fresh-bought herbs as I would normally, but just before any leftovers hit the wilting stage, I pluck the leaves and set them on a baking sheet.