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Picking apples from a tree branch using the fruit picker

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Fruit Picker

$26.50

Small Gardener's Wash Basket filled with oranges

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Small Gardener's Wash Basket

$19.90

Large and medium Maine Garden Hods filled with fresh-picked vegetables, sitting on a picnic table

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Maine Garden Hods

From: $75.00

Using the back of the Mushroom Knife to remove the outer layer from a mushroom cap

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Opinel Mushroom Knife

$39.50

Berry Scoop being used to collect redcurrants

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Berry Scoop

$36.00

A man wearing the kangaroo pocket apron collects garden waste in the pocket

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Kangaroo Pocket Apron

$53.00

Using the harvest knife to cut a lettuce plant away from its roots

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Harvest Knife

$18.50

Tips For Harvesting Herbs

Tips For Harvesting Herbs

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  • Herbs are most flavorful when picked just before flowering.

  • Heat and sunlight will fade the color and weaken the flavor of dried herbs. When stored in airtight jars, away from heat and light, dried herbs will remain flavorful for about one year.

  • To harvest whole sprigs and bunches, clip the plants an inch or so from the base of the stem, and shake them lightly to remove bugs and soil.

  • When hanging herbs to dry, choose a dry, well-ventilated room that receives minimal light; herbs placed in a dank environment will simply rot.

  • Tie a paper bag (not waxed) or a piece of cheesecloth around each bouquet of herbs, and hang them upside down from the ceiling or from a rack. The coverings catch any leaves that might fall, keep dust off, and protect the herbs from strong light.

Cutting flowers with the Forged Flower Snips

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Forged Flower Snips

$64.50

Transplanting a plant into a garden using a Lee Valley trowel

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Lee Valley Trowel

$47.50

BL114 - Asparagus/Harvest Knife

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Asparagus/Harvest Knife

$32.50

Beeswax wraps used to cover fruit, salad, an avocado and a sandwich

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DIY Beeswax Wrap Kit

$27.50

Root knife cutting through roots to divide a plant

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Lee Valley Root Knife

$27.50

Herb Stripper with sprigs of fresh thyme

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Herb Stripper

$13.90

Pressing the tip of the strawberry huller into a tomato to remove the stem

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Strawberry Huller

$12.50

Small collapsible colander used to rinse grape tomatoes under a faucet

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Collapsible Colanders

From: $21.50

An eight-tier herb dryer hanging in a kitchen with herbs and vegetables

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Herb Dryers

From: $32.50

HK325 - Garlic Freezer Tray

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Garlic Freezer Tray

$13.90

Closer view of the leg connecting two trays at the corner of the Pasta and Herb Drying Rack

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Pasta & Herb Drying Racks

(Pair)

$73.50

Three sizes of reusable silicone bags filled with food in a freezer

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Reusable Silicone Bags

From: $16.50

Olive Oil Infused With Garden Herbs

Olive Oil Infused with Garden Herbs

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While frequently served on a shallow plate with slices of Italian bread, dipping oil can be used for so much more. Use olive oil infused with fresh garden herbs instead of butter to enhance any dish. Brush it on vegetables or meat before grilling, toss it with pasta, or drizzle it over sliced bocconcini (mozzarella balls) and tomatoes for a quick appetizer. Make flavored oil with a blend of fresh herbs or just one type — whatever suits your taste or the dish you are preparing.



  • 2 cups (500ml) extra-virgin olive oil

  • 3 or 4 sprigs of your choice of fresh herbs (e.g., rosemary, thyme, oregano, basil)

  • 3 cloves garlic, minced

  • 1/4 tsp (1.25ml) dried red pepper flakes (optional or to taste)


Heat the oil in a medium-size saucepan to medium-high heat, being careful not to burn it. Bruise the herbs to release their flavor, then add them and the remaining ingredients to the oil. Reduce heat to low and cook for about 5 minutes. Let cool, then pour the mixture into a glass bottle with an airtight seal. Store flavored oil in a cool, dark place, such as a pantry. Use within one month, but, since you’ll find excuses to use it, it won’t last that long.