Here is a collection of recipes I hope you enjoy making, vary them as you wish and to fit your pallet.
Herbal Vinegars: Use them in vinaigarrete salad dressings, sauces or marinades. They also are a digestive aid.
Four Spice Vinegar- Grind 1 tsp Coriander, Peppercorns & dried Chili and 2 tsp Dill or Fennel seeds.Add to heated vinegar, allow to cool. Next day, strain, then store in a cool place.
Alternative- add herbs into vinegar. Let sit in a cool dark place. Strain in 2-3 weeks, refrigerate.
Use other herbs as substitutes: Bay, Marjoram, Oregano, Rosemary, Sage & Thyme.
Alternative- add herbs into a jar with oil. Leave on a window sill for 2-3 weeks (warm place). Strain and refrigerate. Use on salads or ingredient for other recipes.
Use Herbal Oils in dressings, flavor vegetables, meats and even for skin care or fragrance.
There are many herbs you can use for flavored oils: Basil, Bay, Coriander, Dill, Fennel, Garlic, Peppers & Peppercorns, Rosemary, Sage, and Thyme. You can also make floral oils for baths or add essential oils for perfume: Calendula, Chamomile, Violets & Pansies, Roses and Yarrow
Need: 1lb Red or Pink Carnation, Hibiscus, Rose & Peony petals, 5 cups water, 12 Cloves and 1lb sugar.
Prepare: Combine petals, clove and water in a pan. Cover and simmer for 5-6 hours. Strain liquid. For every 2 ½ cups use 1lb sugar, simmer until sugar melts and becomes a syrup. Cool, then Store in a cool place.
There will be more to comein the coming weeks. If you have a question about using herbs from your garden email me at: Thepondpad@gmail.com
I also teaching gardening classes, write eBooks and consult online www.HerbalElements.net