Winter harvest and back to the southwest.

Before leaving for three weeks, I decided to harvest the herbs I could, assuming that they would most likely not survive the break. Perhaps they are magical plants, with camel-like super powers to store water, but I'm not taking my chances. I think we'll have enough dried basil, cilantro, dill, and mint to last us for quite a while. Here's some pictures from the harvest:

Basil at it's wildest.

Mr. Mint needs a haircut.

I learned this on the internet. You cut the stalks then bundle them and hang them upside down in dark, warm space.

My dark, warm space is inside a paper grocery back placed next to the heater. I'll let you know how it works...

And now I am back in the Southwest, not under 2 feet of snow, and enjoying the sun and 60 degrees. Oh, and it stays light here till past 5:30! Oh, and my parents took me out for green chile enchiladas straight from the airport. Such amazing people! It's good to be home.