Every week my husband comes home with a dozen eggs from a local farm, fresh picked blackberries, and on occasion, pounds of produce from the parents and teachers who keep large gardens or farms out in Tomales. I know, super bummer. Yesterday he presented me with three gallon bags of fresh herbs, which left in the refrigerator might last 1-2 weeks. Roasting herbs brings out their natural oils and serves as a quick way to dry them and extends their use for months. Simply rinse and pat dry, put them on a baking sheet at 180 degrees with the oven door slightly ajar for air circulation, and roast for 2-4 hours. The aromatics are unbelievable. You can keep some out on the counter for immediate use, or store in air tight jars. I love to use roasted oregano in salsas and dry rubs, as well as pasta sauce. I'm roasting orange mint leaves for tea.
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