October 24, 2019
Tell us a Story
by Joey Bokor
Listen by Joey Bokor
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| Tell us your Kerby's Nursery story. |
Our birthday isn't coming up until the spring of 2020, but we want to celebrate it in a special way. Rather than turning the spotlight on ourselves, we want to shine it on you, our amazing customers. Kerby's Nursery wouldn't exist without you. As part of next year's birthday celebrations, we will highlight a different story from customers and staff each week in this newsletter and online. So, tell us your story. We want to hear how Kerby's Nursery has been a part of your life and garden. You can e-mail it to us at admin@kerbysnursery.com (we'd love to see garden pictures!), give us a call at 813-685-3265 or of course come in and share it with us in person. We're glad that you have let us into your lives and gardens for almost 40 years and we're excited to make the next 40 even better.
And just because we are already thinking about spring doesn't mean that Fall Fun in the Garden is over. Far from it, it is just getting started. In this week's garden tip below, Kim shows you how to preserve herbs with salt and this Saturday at 10am at the nursery we are having our Herb Gardening Seminar. Fresh herbs will make the delectable, delicious difference in all of your recipes so get those gardens growing now for big holiday harvests.
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Happy
Gardening, The Kerby's Nursery Family 
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Garden Tip
While cleaning out our herb garden last weekend, I realized that there were a few overacheivers that needed to be pruned back - a lot. There was so much to cut back, that I couldn't bring myself to throw it into the compost heap, but I didn't have a use for it fresh either. It was time to get creative and in the end, my solution to this over-abundance of herbs was to make Herb Salts. Follow along below to see how I did it. If you're a Simon and Garfunkel fan, you'll appreciate what I came up with.
1. Collect fresh herbs from your garden and remove leaves from the stems. I used 1 cup of loosely
packed fresh leaves per 1/2 cup of kosher salt.
2. Chop and Process, adding the 1 cup of herb leaves to a food processor with 1/4 cup of the
kosher salt, reserving the other portion of salt. Pulse until the leaves are finely chopped. The mixture
will be a beautiful green color and slightly wet at this point.
3. Mix Combine the processed mixture with the reserved kosher salt and spread in a thin layer
on a sheet pan.
4. Time to Dry Preheat your oven to its lowest setting. I used 170F. When the oven has reached the
set temperature, place the sheet pan with the
herb salt mixture into the oven and turn off the heat. Leave the pan in the oven until it is dry to the touch.
For the mixture of herbs I used, it took about one hour.
5. Storage Once the mixture is dry to the touch, remove it from the oven and you are ready to store your herb salts. I used some mini Ball glass jars and added some twine to the outside for decoration.
5. Storage Once the mixture is dry to the touch, remove it from the oven and you are ready to store your herb salts. I used some mini Ball glass jars and added some twine to the outside for decoration.
7. Enjoy So far, we've used our herb salt on fresh tomatoes, as a rub on pork chops and as a popcorn
topping. It has been a great way to preserve some of the extra herbs from the garden and given us an easy way
to use them. I think this would make a great holiday gift as well. Below is the recipe for the version of the
salt I made. This time I used Parsley, Sage, Rosemary and Thyme and I call it Simon and Garfunkel Herb Salt.
Have a little fun creating your own herb mixes.
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