HERBAL HARVEST

“Each one should use whatever gift he has received to serve others,
faithfully administering God’s grace in its various forms.”
I Peter 4:10

One of the best ways to preserve herbs is to prepare culinary herb products to use or share as a blessing with others as I demonstrated recently to the Jane Sheldon Chapter of the Daughters of the American Revolution.  Of course, first you have to harvest your herbs either from your garden or the shelves of your local grocery store!!  Here are a few tips for harvesting from your garden:

 

·      Herb flavors are generally strongest just as the flower buds appear, but before they are fully open

·     Pick healthy growth & discard damaged leaves

·     Gather in the morning – after the dew has dried but before the sun gets hot

·     Wash and dry herbs in cold salt water before preserving

·     Cut annuals just above a leaf leaving at least 6” of stem

·     Cut only 1/3 of the top growth of perennials except chives which should be cut completely to the ground each time

 

Here are some of the easy to make products sampled:

  

 

 

 

 

 

 

 

 

Herb Jelly
Herbs can enhance many ordinary jelly recipes with infusions instead of the ordinary liquid.

 

BASIC HERB JELLY
2c juice                                                         
1c fresh herbs or 1/3c dried                      
4c sugar
1/4c vinegar
3oz liquid pectin

Bring juice to a boil, pour over herbs and steep 30 mins.  Strain and return to pan, add sugar and vinegar.  Boil until sugar dissolves, stir in pectin and boil 1 minute.  Cool slightly, skim off foam, and pour into jars and water-process for 10 mins.

CRANBERRY SAGE JELLY
2c cranberry juice
9 tops of fresh sage
2c sugar
1/4c lime juice
3oz liquid pectin       

CINNA-BASIL JELLY
1 ½ c cinnamon basil leaves
2 1/4c water
3Tbs lemon juice    
3 1/2c sugar
3oz liquid pectin     

GARLIC PEPPER JELLY: Melt 2 (16oz) jars apple jelly over low heat stirring often.  Stir in 2Tbs parsley flakes,  1Tbs pressed garlic, 1/2tsp chili pepper flakes and 4tsp white vinegar.  Pour into jars and water process for 10 mins. or freeze in containers up to 6 months.                                                                                  

Herb Mustards 

Herbs can be added to homemade mustards or added to prepared mustards.

 

 

Herb Butters

Herbs can be chopped and added to butter to be used on vegetables, brushed on grilled meats, melted into sauces or simply used on breads or crackers.  Most refrigerated herb butter stay fresh for up to a month, and they can be frozen.

BASIC HERB BUTTER
Add 2Tbs fresh herbs or 2tsp dried herbs to ½ cup butter.  May add lemon, salt and pepper.  Allow to stand to blend flavors or refrigerate overnight.           

LEMON-ROSEMARY BUTTER
1 stick butter                                    
1tsp fresh lemon juice
1Tbs chopped fresh rosemary                   
1tsp chopped fresh lemon thyme

SWEET ORANGE-GINGER BUTTER
1/2c butter
1Tbs chopped crystallized ginger
1Tbs honey
1tsp orange zest
¼ tsp ginger
¼ tsp allspice

 

Herb Salts
Salt removes moisture from herb leaves and you can either alternate layers of salt and herbs in a jar, cover then store in a dark place or combine in a food processor then spread mixture on cookie sheet to dry for an hour at 200 degrees.

 

 

 

 

 

 

 

 

 

 

Herb Honey
Herbs can be added to honey for use in recipes, tea or drizzled on your favorite bread.

 

BASIC HERB HONEY
1c honey
1-2 sprigs of fresh herbs or 1Tbs dried

Select the herb of your choice, bruise the foliage to release the oils and place in a sterilized jar.  Heat honey for about 2 minutes and pour into jar and seal with a lid.  Store the honey for about a week to allow the flavors to steep and keep it fresh in the refrigerator.

Alternatively, place dried herbs and honey in a saucepan and heat for 2 minutes then steep for 15 mins.  Strain to remove herbs, place in a sterilized jar and refrigerate to keep fresh.

THYME HONEY
1c honey
2 sprigs of fresh thyme

 

Herb Vinegars
Herbs may be added to wine vinegars – white, rice or red – to create unique salad dressings and marinades.   For more information and recipes see this earlier post.

 

 

 

 

 

 

 

Herb Sugar
Herb may be added to flavor sugar which then can be used in recipes, sprinkled on cookies or added to your favorite cup of tea.  They can be mixed in and ground or layered between sugar and removed before use.

BASIC HERB SUGAR
1/3 cup fresh herb leaves or flowers                   
1 cup white granulated sugar

Mix the herb and sugar and set aside for at least 1 week, shaking occasionally before use.  Strain out whole leaves.  Store in a cool place out of the light.  Try rose geranium leaves, any of the lemon herbs such as lemon verbena, lemon balm or lemon thyme and lavender flowers.

 

 

 

 

 

 

 

 

 

Herb Tea Blends
Herbs may be used individually or combined to make herbal teas or added to your favorite green, oolong or black tea.

 

 

 

These cookies were served along with a sampling of this caffeine free tea as part of the tasting of the culinary herbal harvest products:

LAVENDER-LEMON BUTTER COOKIES:   Cream 1c butter and 1c lavender sugar, then add 1ysp lemon zest and 1 egg and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp lemon juice. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with lavender sugar and bake at 350 degrees for 10 mins.
NOTE: To make lavender sugar, combine 1 c sugar with 1tsp lavender for 24 hrs, then grind in food processor.

HONEY & LEMON TEA
3tsp Honeybush herbal tea
1tsp lemon myrtle
1tsp lemon balm
1tsp lemon verbena
1tsp lemongrass
1/2tsp hibiscus
1/2tsp rosehips

Combine and steep in a pot of boiling water for 5-10 minutes.

 

See these links for more information on available free presentations and demonstrations for your groups!

                                                                                                                                                                                                       Joyce