Here on the island, the light is changing, the air is getting a touch crisper, and our focus in the garden has shifted. We are moving from propagation to preservation! While the outdoor garden is preparing for its winter rest, I’ve been busy transforming our sunny kitchen studio into an aromatic drying house.
This week’s update is all about celebrating the generous summer we had and ensuring we can taste that Whidbey Island sun all through the cozy months ahead. I’ve brought in the last big bundles of fresh goodness, and the studio is just smelling incredible right now.
The Last Fresh Harvest
Before the temperatures really dropped, I made one final, abundant cut. Here is a look at the lush spread we brought inside to start processing:
The basil has been incredible this year (Image_13.png)! My pots were overflowing, and these leaves are just bursting with flavor. I’m drying the bulk of it for sauces and winter soups, but I’m saving some back fresh to make a final, late-season batch of pasta salad (our next kitchen recipe feature!).
We also have fragrant rosemary and huge mounds of refreshing mint—perfect for those winter teas and comforting roasts.
A Sunny Spot to Rest: The Drying Setup
The key to preserving that vibrant flavor is air and gentle, indirect light. I use our warm studio space, taking advantage of natural ventilation. This bundle of culinary sage is looking so beautiful as it slowly dries. Once these fuzzy, soft leaves feel fully desiccated, they will be stripped from the stems and stored in our collection of recycled glass jars.
There is something so satisfying about the process—from the initial green harvest to the transformation into concentrated winter medicine and spice.
A Surprise Island Nature Note: The Backyard Conks!
Finally, while my cultivated harvest was inside drying, the wild nature outside was busy making an appearance! These amazing polypore or ‘conk’ mushrooms popped up on some fallen wood in the garden area. Just look at the intricate lines and that incredible concentric blue-green patterning in this closeup! We didn’t harvest these for the pantry, but they are absolutely a reminder that the island’s natural magic is always at work.
I can’t wait to show you how these dried treasures make their way into our winter stews, holiday bread, and soothing teas. Keep an eye out next Thursday for Cozy Island Kitchen Recipes Vol. 1, where I’ll be sharing a special way we use our dried sage and rosemary.
How are your gardens finishing up the season? Are you drying herbs too? Leave a comment and let me know!
