One of the things I remember most about growing up with my mom is her herb garden.

 

Our friend Billy came and installed a raised bed with cinderblocks and bricks when I was four years old. It wasn’t long before I was pinching the Rosemary, Basil, Oregano, and Sage to smell their unique aromas.

 

It’s so amazing when I think about it—how we’ve figured out that we can distill these plants and collect concentrated essences of what we smell. I’ve worked with oils in bottles for a long time. I’m familiar with how to dilute them and use them in blends, but I’m just now starting to get to know the herbs themselves.

 

It feels like coming home.

 

In the Inner Sanctum, we regularly walk with Sylla through her garden (or as she calls it, her “yarden”) to see what’s going on. I love how the garden contains so many life lessons.

This time around, Sylla explains that you’ve got to cut back the abundance of growth from the summer. That way, you can get rid of what’s run its course or isn’t growing to make room for what’s yet to come.

 

Here’s the great part about cutting back: you get to enjoy what you reap! For Sylla, this means collecting and drying all the herbs that she’s been growing.

Herbs de Sylla’s Yarden

Ever since her trip to France in the 90’s (and presumably after she ran out of the herbs that she got there), she’s collected and dried her yarden herbs, calling them “Herbs de Sylla’s Yarden.”

This time around, she’s got:
  • Oregano
  • Marjoram
  • Basil
  • Fennel
  • Peppermint
  • Spearmint

 

Some, like the mints, she’ll use in tea. Others, like the Oregano and Marjoram, she’ll dry and sprinkle on meals. The rest she will save and give as gifts to her friends.

 

 

What a simple and fun way to use what you’ve got! What herbs will you cut back and use in your kitchen? Leave us a comment below!
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