Our herbs are kind of dramatic. Like Janis Joplin and James Dean, their fate in life is to flower and die young. Which is no good for herbs, because you can’t use them after they’ve flowered. So, it’s always a race to get them before they reach that stage. Such was the case with the sage and the thyme.
After we’d cut them back, we laid them in a dark cupboard on top of some wax paper and left them for a few weeks. When we came back, they were definitely dried herbs. Fresh herbs have their place, but dried herbs are wonderful too. These will be great in herbs de provence, Italian sauces, some muddled vodka drinks, and with some meats like pork, chicken and steak.