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Drying herbs gives your kitchen the ambiance of a Medieval apothecary, and their botanical names hint at this ancient history.
Drying herbs gives your kitchen the ambience of a Medieval apothecary, and their botanical names hint at this ancient history.
Rosemary (Rosmarinus officinalis), lavender (Lavandula officinalis) and sage (Salvia officinalis) are only three of hundreds of herbs with centuries of medicinal use, particularly in Europe. Officinalis denotes this use, as the officium was the office of the apothecary in the Middle Ages.
Gather herbs early in the day, just after the dew has dried. Hang them (a rubber band is handy as it contracts as the stems dry) in a cool, well-ventilated place out of the sun.
Cut lavender when the top two florets are open and the rest are still closed.