After a summer of watering and weeding, it is finally time to start reaping the rewards of all your hard work. Your herb garden has provided a wealth of delights all season and there is no reason it should end now. Drying, freezing and/or processing your herbs into vinegars, oils, pestos, sauces, tinctures, syrups, ointments and tea, seasoning or aromatic blends can extend the life of your garden until next spring.

Now is the time to start blending your favorite herbal concoctions to use for cooking, health care and pleasure….not to mention for gift giving. Herbs are at their peak of flavour, nutritional value and potency at harvest time. Remember any herbs that you are drying should be done in a warm dry place out of direct sunlight. Roots should be cut while fresh then dried, as they become hard as rocks when dry.

Dried herbs for teas and seasoning blends should be stored as whole as possible and cut as required. Make up only what you will use in the next few weeks, as once cut they loose their flavour, aroma and potency quickly. If possible store these blends in glass jars with tight fitting lids.

Here are a few of our most useful concoctions:

Calendula Oil-great for skin care, scrapes, sores, rashes, soap additive, dry skin conditions

25g of freshly dried calendula flowers

500ml of oil- almond, grapeseed, or olive-enough to cover herbs

5ml Vit. E oil-acts as a preservative and is great for skin.

Place calendula flowers in a glass jar and pour oil over; allow to steep in a warm place-but not in the sun as oils have a tendency to become rancid if left in the sun for a period of time. Allow to steep for 2 weeks, shaking bottle 2 times per day. Use a triple layer of cheesecloth to filter out the herbs, press or squeeze out as much oil as possible from the herbs. Filter again if not clear. Add the Vit E., mix well, cap tightly and label clearly with contents and date.

This is a great oil for making ointment or creams with or applying directly on the skin. It should keep for up to 1 year. *You can make other medicated oils using this same method and the herbs and oils appropriate for their use.

½ cup dried red clover flowers (20g)

¼ cup stinging nettle-cut (10g)

¼ cup dried hyssop-cut (10g)

Combine well and store in a glass jar.

To use: Pour 2 cups (500ml) of boiling water over 3-4 tablespoons of above blend (~15g), cover and steep 10 to 15 minutes. Strain using a coffee filter, bottle, cap and label and store in fridge. Adult Dosage: Take 2 tablespoons (30ml) three times a day until finished. Can be stored in fridge for 1 week.

Basil Pesto: We freeze this in ice cube trays, then store in a freezer bag and use the cubes all winter in soups, casseroles and sauces.

2 large cloves garlic

2 cups fresh basil

½ cup pine nuts

¾ cup olive oil

¾ cup Parmesan cheese

Chop garlic in food processor/blender; add basil, nuts and olive oil. Process for 30-45 seconds and then with the motor running add the cheese. Blend until well mixed. Spoon into sterilized jars and refrigerate or freeze. Makes 1 cup (250ml)

Pain in the Back Blend-just ask John!

Equal amounts of the following herbs:

Rosemary-dried leaves

Sage-dried leaves

Comfrey-dried leaves

Lavender-dried leaves

Combine all of the above, mix well and store in a glass jar.

To Use- fill a muslin bag with a handful of the above blend and tie securely. Soak the bag in a small amount of water until the herbs are totally wet. Now shower using the hard spray setting if possible on the painful area and rub the herb bag, using a circular motion over your body from the toes up concentrating on the affected area with a circular motion. Alternating the shower water temperature from hot to cold makes this treatment even more effective. (If you cannot reach the painful area, try a little gentle persuasion on a close friend.)

A lot of excitement and activity at Kettleby Herb Farms, as we are currently in the process of constructing a new production facility!!!!!!

Expected to be completed by November 1, 1999 the new building will accommodate our store, a production/ workshop kitchen, the drying and processing area as well as storage and shipping facilities. An additional greenhouse will also be incorporated into the new facility.

The new facility will be located directly behind the display garden and will be accessed via a driveway at the top of the existing driveway. Our children are extremely pleased as they will no longer be sleeping in our storage areas (bedrooms) and access to the kitchen will be easier (current production area), not to mention we now will be able to actually put a car in the garage (current store and drying area).

As the saying goes "No pain, No gain" and the construction phase has certainly disrupted our present set-up. Our current store has been temporarily relocated within the garage to facilitate a family room addition to the house-what the heck-if your going to make a mess, you might as well make a big one!

We apologize for the temporary mess, and hope you forgive the sound of concrete trucks, hammers, saws etc. Come for a visit to check out the progress. We would like to take this opportunity to thank you for your continued support that has helped us to grow to serve you better.

.So what’s happening at Kettleby Herb Farms?

• The Summer Lecture Series is now over and was a great success. We would like to thank Joanna Baird Mallouk, Pat Crocker, Heather Bakazias, Karen James and Bev Campbell for their excellent presentations that were enjoyed by all that attended. Thank you also to Jan Guillard for two fabulous Dinner Workshops and Elizabeth Brock for a very informative and relaxing Reflexology Workshop.
• During the past summer we were pleased to participate in the Harbourfront Herb Fair in June, The Royal Botanical Herb Faire in August and Sue will be giving a lecture at the Canadian National Exhibition on September 1 at the Green Thumb Theatre.
• A selection of Perennials Herb Plants in large pots are still available for fall planting.
• Our Year 2000 Catalogue will be available as of September 1, 1999. Some of the new additions to our product line include-Garlic Mustard, "Heart Smart" tea blend, Aroma Balms, and an all natural insect repellent-"Bite This" and a sunscreen-"Sunny Daze". We have also included a selection of suggested Gift Packages. Gift packs should be available at the farm after October 1, 1999 or by pre-ordering when ever!
• The Dried Botanical List is growing and with the help of other Canadian Growers we have been able to offer quite an extensive selection of organically grown Canadian Herbs.
• The Seed list was not about to be outdone and also has some new additions including Cinnamon Basil, Bronze Fennel, Milk Thistle and East Indian Lemon Grass.
• Some of the new additions to our Supplies List include 500ml and 1 litre plastic bottles, organic oat bran and cornflour, fine and coarse sea salts and epsom salts. Due to some volume purchasing we have also been able to substantially reduce the price of our Heat-seal tea bags.
• The E-mail list is growing and if anyone would prefer to receive our newsletters etc. by e-mail, could you please send us an e-mail so we can put you on our E-mail list. This helps us to reduce paper and postage.