Fragrant fire starters

I love my wood burning fireplace. I've thought about converting it to flip-the-switch gas, but I can't resist the smell of a real wood fire. 

I also love of rosemary and sage on a fire. It reminds me of a restaurant friends and I used to love in Toronto- Jamie Kennedy Wine Bar. A smouldering rosemary sprig would come to the table with one of the dishes, enhancing our sensory experience of a delicious meal. 

I grow lots of Rosemary and sage in my garden, but they don't last through the winter. I make sure I dry lots before the frost gets them. I hang them to dry in the kitchen, then crumble them and store them in jars until they grow again in the spring. Rather than get herb leaves all over the place, I put the dry branches in a bag before removing the leaves from the stems. The stems then get tied and put with the logs, ready to add to the enjoyment of the fireplace. 

Sage will come back - cut it back well so it's not too woody. Rosemary is an annual in colder climates, but is a perennial where it's warmer. I've been able to overwinter it outside if the winter isn't too cold by covering it with a cloche.