How to Oven Dry Fresh Herbs

Great idea! I think these would make great DIY gifts!

We cut our herbs from the garden and brought them inside right away. The best time to cut herbs is in the morning before the plants have been stressed by hot sun.
We rinsed them, carefully shook as much water off into the sink as possible, very gently patted them dry with clean towels, then laid them flat on the towels until they were completely dry. Note: it’s important to not bruise the leaves while rinsing and drying, because bruising releases the oils (flavors) of the plant.
We removed the leaves from the stems. This is such a perfect job for little hands! My girls loved helping, and their hands are the perfect size for removing tiny leaves.
We placed the leaves in single layers on baking sheets. (I use these silicone matson my baking sheets.)
Each tray of herbs went into the oven (middle rack,) heated to 175 degrees F. I put 2 trays in the oven at a time.
The key is to vent the oven door (I placed a dish towel in the door to prop it open slightly.) If the herbs truly bake, their essential oils are destroyed and the flavor deteriorates.
The parsley and oregano trays were in the oven for 1 hour until they were dried. Basil took a bit longer, at 1 hour and 20 minutes. You’ll want to keep a very close eye on the herbs while they’re drying.
You’ll know your herbs are completely dry when you can crumble them between

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Greek Vinaigrette

Whip up this easy homemade Greek Vinaigrette in just minutes for authentic Greek flavor with most ingredients found in your pantry. With just the right hint of lemon and garlic this vinaigrette comes together in 5 minutes in a mason jar (if you have one) or any container with a lid. It will leave you craving more salad!!


Yields: ½ cup

¼ cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with side of your knife then peeled*
1 tsp. dried oregano leaves
3 pinches of salt
10-15 grinds black pepper


  1. Add all ingredients to a mason jar or any type of container with a top. Cover and shake vigorously until combined. Adjust salt and pepper as needed.
  2. Cover and store in the refrigerator up to 1 week. Stir before serving.
*the garlic flavor gets stronger the longer the vinaigrette sits, so if serving the vinaigrette immediately, you can add minced or pressed garlic, otherwise, smashed garlic works great here as it gradually flavors the vinaigrette.

Cool Tree Stump Ideas

Cool Tree Stump Ideas

You can reuse a fallen trees and turn them into a cool flower planters for your garden or patio. Choose a thick branch or the trunk, hollow it out (made even easier if the wood is rotten) and create a flat bottom to it. Add some soil and a favourite plant or two and you'll have a lovely looking pot that will both stand out and blend into your garden. You can also make many useful things from them by yourself like chairs, trays, lamps, tables and many other cool things.

Cool Tree Stump Ideas

Beautiful Tree Stump House. Via...

Cool Tree Stump Ideas

Tree stump tables by Nicole Belanger of Nickadoo Tree Trunk Tables.

Check out the gallery below and you’ll see many great ideas made of tree stumps


Creative Ways to Use Drinking Straws

Diy - Hama Bead Party Straws

Make these cute Hama bead party straw. Tutorial...

Beautiful silk flower party straws. Get Tutorial...

Click on the images below for more great ideas!

DIY - No-Sew Colored Pencil Roll

Make this simple pencil roll to keep your colored pencils organized. By keeping your colored pencils organized will help to find the color you need. Really easy to make and no machine required. Go to for tutorial


This looks so gorgeous..and simple to make.. great recipe!


1/2 cup dark rum

1/2 cup packed brown sugar

1 tsp. ground cinnamon (plus extra for dusting)

1 pineapple, cored and cut into about 6-8 rings (choose desired thickness)

cooking spray

favorite vanilla ice cream


In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.
When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and simmer for about 6-8 minutes, or until reduced by half. Set aside.While the sauce is cooking, heat a grill pan or saute pan over medium-high heat until hot. Lightly grease the pan with cooking spray. Add pineapple slices in an even layer (you may need to do this in multiple batches) and cook for 1-2 minutes per side until browned and grill marks appear. Transfer to a serving plates, and set aside. Repeat with remaining pineapple.Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. (If desired, you can also lightly dust the pineapple with some extra cinnamon.) Serve immediately.

Recipe from

Best Ever Tropical Fruit Salad. The dressing is truly magical.

What a gorgeous fruit salad!


12 mandarin oranges, divided (for dressing and salad)

2 cup strawberries, sliced

1 pineapple, cut into bite size chunks

5 kiwi, sliced

3 mangoes, cut into bite size chunks


Citrus Poppy Seed Dressing

1 medium lemon

1 lime

1/4 cup honey

1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger

1/2 teaspoon poppy seeds

Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater.

Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).

Add honey, ginger and poppy seeds to juice mixture and whisk until combined.  Set aside or place in the refrigerator if serving later. Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy

This recipe comes from