herb pressing.

We love to press herbs and flowers and use them for crafts like ornaments, bookmarks, gift tags or artwork. We pick all kinds of flowers - from lilacs and violets to those lovely flowers atop the arugula going to seed and dill tops.


Pressing flowers is nice because they are so colorful even months later when peeled from between the pages. But we also love to press herbs and leaves. We are always picking different things and experimenting. Some may be for our quest to see if we remember what they are later, or just using something that caught the eye of A or G.

We also love pressing things for ... smell. There is something quite heady about getting a whiff of an herb in January during a blizzard. We try different things to see what holds the smell best. We do dehydrate herbs for culinary uses but they turn dark and crinkle in the dehydrator so all we get is smell. Pressing in a flower press we keep color and shape and often the scent!


So throughout the summer we will remember to pick and press for both crafts and smell. This week we heard that we might get an early frost and could lose the delicate greenery. Which means it was the perfect time to pick. One of our presses is full of summer flowers, but we still had some space in the second one.

We picked all kinds of things - remembering or wondering which would be best later.


We picked flowering herb tops such as hyssop, chocolate mint, spearmint, lemon balm, tiny dill heads, shisho, thai basil, purple basil. We picked other leafy herbs like celery tops, thyme, marjoram, cilantro, and fennel. And of course the boys picked some other things that looked interesting like nasturtium flowers, lilacs, a piece of tomato leaf (G wants to sniff it later!), and some clover just for good luck. They wanted to save all the four leaf clover so they will have good luck all winter, so they searched and searched. ;)

I am interested to see if the celery still smells in 4 months!

What do you think would retain its scent best?

herbs from the garden.

Being home this week has meant plenty of time in the garden and kitchen. Many herbs are nice and new right now (not woody or thick), perfect for using in herbal recipes. I love growing things that are not only tasty but also have other properties and uses. For me, I like building and experimenting a little more every year so that I can build up my recipes and experience, as well as find what things really work well for us and that we use often. It feels good to see bottles of hand crafted goodness from the garden. There are a bunch of things we have made this week - here are a few::

++

::mint apple cider vinegar hair rinse::


1 quart freshly picked mint leaves (you can use any type of mint you like/have)
2 cups of hot distilled water (not boiling, but very hot)
2 cups apple cider vinegar


Place your freshly picked leaves in a quart jar. Pour over the hot water and loosely cover. Let steep overnight.

Strain into a bottle, squeezing the mint to get all the liquid out. Add 2 cups of apple cider vinegar to the bottle.


To use, simply pour some over your hair in the shower, and massage into your scalp (don't get in your eyes). Let it sit a minute and rinse if you like. You can also leave it in, if you don't mind the slight vinegar aroma for awhile.

Together with the mint, the apple cider vinegar cleanses your scalp and removes residue buildup on your hair from styling products, soaps, shampoos and hard water. The mint also adds shine and balances out the strong smell of the cider.

++

::lemon balm astringent::


1 quart of freshly picked lemon balm leaves
3/4 cup good quality witch hazel
1/4 cups of hot distilled water (not boiling, but hot)**

**(I noticed this morning I put the wrong amount of water in the recipe - this is now correct. It is 1/4 cup water, not 2 cups. I suppose that is a risk when blogging late night!)


Add the freshly picked leaves to a quart jar. Add the hot water. Let it steep with the herbs and come down to room temp. Add the witch hazel. Cover and let steep overnight (or a few days). Strain into a bottle, squeezing the herbs to get all the liquid out. Keep in the fridge for a hot summer treat for your skin - use with a cotton ball as you would any facial astringent.

The leaves of lemon balm contain potent astringent and antibacterial properties. Witch Hazel extract has astringent, antiseptic, anti-inflammatory, antimicrobial, antibacterial, antifungal, and anesthetic properties. This astringent can be used on your face and is nice stored in the refrigerator to cool and soothe a sunburn. It can also be used as a compress for eczema flare ups, sore muscles and plant rashes (poison ivy, nettles stings, etc.).

++

And in progress? Rose Water - to be made into linen/room freshening spray. It needs to steep a few weeks before ready.



Can't wait!

How are you using herbs from your garden?

.

dandelion season.

Spring is here. And with that comes fresh greens from the garden as well as foraging for all kinds of good things nature has to offer. One of the closest and easiest things to forage is dandelions. I don't have to go far at all. I can find them in my own yard. Yesterday we had a sunny morning, a hot day ahead, and lots of dandelions in bloom.


To pick dandelions is easy - we needed a few quarts of flowers for several recipes, so we just plucked the heads right off. It is best to pick the dandelions early in the day - before full heat and before they wilt or close up. I know this is pretty obvious, but only pick from organic lawns -not anywhere that has been sprayed - and best to stay back from busy roads or where you know animals (dogs) have been doing their business.

What we wanted was enough dandelions for lemonade!


We found a really good recipe here via a Facebook friend - but since I am biologically incapable of ever following a recipe exactly I have my own version. ;)

1 quart of fresh dandelion flowers
3 lemons, juiced (organic best so you can use the rind too)
2 limes, juiced
1 knob of ginger (thumb sized), thinly sliced
honey to taste
filtered room temperature water


After picking the flowers rinse and drain them in cold water. Add them to a 1/2 gallon canning jar. To that add the juice of the lemons and limes, as well as a few (clean) rinds left from the squeezing, the ginger and the honey. Fill the canning jar with room temperature filtered water.


Let it steep for a few hours. From there strain it and chill!

A loves it plain (and cold!).


G loves it with a little elderberry syrup. "Pink" lemonade.


Both are delicious!

We have some more time in this dandelion season and are working on batches of dandelion vinegar, oil and a salve. Dandelions and their greens just have so much good stuff in them it is worth it all. And if you are looking for some other ways to eat the flowers - check out these recipes. Dandelion Fritters over at Clean. And Dandelion Cookies at 5 Orange Potatoes. Yum.

What is your favorite way to enjoy dandelions?

.

photos of the day: garden

lavender...

I love lavender. It smells wonderful, it is beautiful, it has many wonderful properties. I am very sensitive to lavender essential oil and so cannot use any bath/body/laundry/cleaning supplies using lavender oils/fragrance. I can, however, handle the plant itself just fine. And what a plant it is.

We picked up a few bundles of fresh lavender at our CSA farm last week. After letting it dry for a few days, we were ready to go. There are so many things you can make with dried lavender...we decided to make lavender sugar and bath salts. Both quick and easy to make, and the boys love to pluck the buds and shake the jars.



Lavender Sugar.

It has such a nice aroma. It is a great substitute for the store bought sprinkles on top of cakes and cookies. It is really amazing sprinkled over fresh berries (try it, really!) or mixed in at the end when whipping cream for desserts.

ingredients::
1 cup organic big crystal sugar
2-3 tsp fresh lavender buds, dried (don't use the stuff made for potpourri...not for food!)
small jelly jar

Mix together, screw on the lid, and let sit at room temperature for a week or two before using for maximum flavor.


You can put the lavender buds in a little muslin bag inside the sugar to add its aroma but not add the little chunks into what you sprinkle it on if you like - or sift before using. I actually like seeing the little flowers along with the crystals. And they are edible. :)

You can of course also make this with a finer turbinado sugar...and use it for baking scones and cakes. (I'm making a lavender honey today!!!).

++


Lavender Bath Salts.

I love using dead sea salts as a detox body scrub for me, and it is a great additive every week (or whenever he has a flare-up) for the bath for my son with eczema. Dead sea salt contains many minerals and has many therapeutic qualities good for the skin, the body, and healing - and that combined with the soothing/anti-inflammatory properties of the lavender and the emollient almond oil relieves itching and flare-ups.

ingredients::
1 cup good quality dead sea salt
1 Tbsp lavender buds, dried
1 Tbsp good quality almond oil

Mix together and store in an air tight canning jar. Let sit at room temperature for a week or two before using for maximum scent. Multiply this recipe for quantity...this makes about 2 baths worth.


You can scoop this into a small muslin bag and place it into the bathwater or just scoop right into bath if you don't mind little buds. :)

There are so many great uses for lavender...I'm sure we'll make many more things as the summer goes along. These all make great gifts too (we love testing out recipes in the summer so we can have ideas for gifting in a few months).

Drying herbs.

I planted a few tarragon plants a few years back which I grew from seed. Of course over time they are now the size of small cars and take over the front garden area (which before was the 'came with the house' generic landscaping). It grows fast, doesn't need much water, and I can cut it down a few times per summer and make infused vinegars and oils, dry it for culinary use, or ... make a wreath?

I clipped a lot this week and it is bunched and hanging from the gazebo to dry. I also had some massive woody stalks which were flowering, so I cut those and made them into a wreath. It is drying with the other herbs - we'll see how it works!