The rains of October and the bizarre heat wave of November had been a jackpot for herb gardens in New Hampshire. Don't let it go to waste!

Parsley

If you haven't tried this stuff after it's gone through some chilly nights, you have my pity.

For decades, I always thought that this stuff was vastly overrated and that's just because I either had it dried and/or processed by some far away herb manufacturing conglomerate.

If you know anyone with an herb garden, beg them for a taste of this and you'll never look at it the same way.

As far as keeping it fresh like this in your fridge? The best you can hope for is about two weeks before it gets slimy and sad. Washing them with a half and half solution of apple cider vinegar and water will help reduce future sliminess but 15 days is about the best you can hope for.

You can cut the stems and set them in a vase and they'll last about a month though.

Train Images

Chives

When it comes to post-frost deliciousness, I always tend to think about kale or broccoli and maybe brussels sprouts.

But, yesterday, I had some chives and they were amazing!

Throw these on as many scrambled eggs, bowls of chili and nachos as you can because the flavor right now is the best of the year.

Luckily, I find they hold up better in storage as you can cut them and hang them in a bunch on the wall or you can freeze them in a ziploc freezer bag and they're pretty good a couple months later.

But by all means if you have them in your forgotten herb garden, GO GET THEM NOW!

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