Jackson Hole B&B Fall Herb Harvest

Fall is upon us at Inn on the Creek, our Jackson Hole B&B. The calendar might say it’s still a few days from starting, but fall in Jackson Hole came early. The aspen, maple and willow leaves are reaching the peak of their yellow, red and orange colors. The geese are flying south. The shorter days with their lovely golden light mean longer nights with colder temperatures.

We have already had several nights below freezing, which means that our gardening days are coming to a close as well. With this in mind, we are trying to preserve the tastes of summer well into the fall and winter for guests at our Jackson Hole B&B. Our Innkeeper Lindsey will be working on transplanting some of our hardiest herbs, such as chives, sage and rosemary, into pots to brighten up our dining room this winter. Our Chef Sarah went to work just before the first frost to harvest and dry as much of our herb garden as possible.

Inn on the Creek’s great fall herb harvest.

After gathering our herbs, we followed the directions provided by Mother Earth News to dry them, tying them into bundles and hanging them in our warm, dry shed for several days.

Dill and parsley hanging upside down to dry.

Our herbs, prepped and ready for drying.

Come visit us at Inn on the Creek this fall or winter, and enjoy the fruits of our summer’s labor in your delicious homemade breakfast. The drying process worked beautifully, and we are looking forward to using dried herbs in our Jackson Hole B&B recipe book all year!

Parsley, sage, rosemary, and thyme.