As we begin our herbal cookery adventures, it is important to talk about harvesting and preserving. We'll be covering a number of recipes in the coming weeks. In every recipe, you will have the opportunity to use fresh or preserved herbs and as the season might get away from many of us, it's important to cover preserving right away.

From an actual recipe standpoint, this is our lightest lesson. However, it might also be the week in which you are the busiest. This might be the ideal time, depending on your local climate, to be gathering and preserving a multitude of herbs.

Download the lesson here.

In the lesson, I mention several times how very important it is to label our preserved herbs. I've created some labels for you that you can print and use as you desire. These are big enough to allow for simple labels that include ingredients and date. They're pretty too, which isn't a requirement but is sometimes nice.

You can print the labels here.

Lesson 1: Harvesting & Preserving Herbs