I was told on another forum I may need a greenhouse to grow rosemary and cumin as they require 4 months of at least 85 degrees?Brian, buy a start of rosemary--it's notoriously slow to germinate. Basil is easy from seed--I start ours inside, also thyme. I can't comment on cilantro (we don't like the taste) nor cumin (we don't use much).
How about Italian Flat Leaf parsley? It germinates well, grows during the cooler season, and has a wonderful flavor.
About drying herbs--basil chopped fine and with a little water added to make a "mud pie" consistency; placed on a wax-paper lined cookie sheet in tablespoon size blobs and frozen; then the frozen blobs placed in a freezer container until a blob is needed. Much better than drying. Thyme cut when the stems are 5" long or so, hung out of direct sunlight but with good air circulation, and then stored in a dark, cool spot in a glass jar, wonderful herb!
Rosemary may be evergreen in your area--it was for us in upstate NY. It is best grown in-ground and harvested when needed. If you want to dry it, the method is the same as for thyme.
After you have success with your herbs this season, consider adding marjoram and oregano to your herb garden. Both are perennial, lovely flavors, and can be grown either in containers or in-ground. We grow Mexican oregano because the Italian oregano just can't stand our heat and humidity.
When drying herbs, leave the leaves whole. The more surface area exposed, as in ground or pulverized herbs, the more the flavor loss. Rub your dried leaves between your hands just before adding them to a dish. You'll love the aroma!
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