My herb trug is getting somewhat wild and overgrown so time to start harvesting and preserving the crop I think – watch this space, I’m going to try various different ways of trying to keep them. I’ve always just frozen them in ice-cube trays before but I want to try freezing in olive oil for adding to sauces and making a kind of herb puree to freeze too, maybe even getting some use out of the stems. Also thinking about trying a coriander and peanut butter pesto.
What to do with all the nasturtium leaves though? I’m rather hoping for some seed pods as I would love to try “poor man’s capers” but I think I have to leave the leaves (ugh!) to carry on growing for those.