....just the basics.....
...basic, simple recipes & information about herbs & botanicals....user-friendly...
kid-friendly...adult friendly...
This is from my herb guide...fast and easy stuff....
Herb-ed Vinegars...1/4 C fresh or 2-3 tsp. dried herbs in glass bottle/jar...add
1 qt vinegar...cap tight...store 1-2 mos ...strain...add sprig of fresh herb to bottle... "I can't wait" version... simmer vinegar & herbs ½ hr...cool.. cap... store 1-2 wks... strain...use...
Red wine vinegar...strong flavored herbs, basil, dill, bay leaf, fennel, parsley...
White vinegar...mild herbs, chives, thyme, marjoram,
Quick Herb-ed Oil....use a baby food jar...fill with fresh basil, rosemary, parsley or a clove of garlic...fill with olive oil...put on lid and place next to stove in warm area...most people say they can use the oil in about 2 days...great for cooking or salad dressing...small amount doesn't last long, so is always fresh...
Think about all that fresh herb from "grow your own project" in this fast herb-ed oil....
Hey...remember that our favorite chocolate taste is also a herb and botanical...cocoa...so, make your own syrup for adding to tea, coffee, milk or over just about anything...all natural..goooood...
1/2 cup cocoa
1 cup sugar
1 cup water
1 teaspoon vanilla extract
1 dash salt
Mix cocoa, sugar, and salt in a saucepan stir to break-up clumps......add water, and stir til smooth....Bring to boil.... boil 1-5 minute til your desired thickness.....remove from heat...cool a bit, add the vanilla. Don't burn your tongue! Blow before you scarf...please refrigerate and store in a glass jar, keeps better....cheaper than the brown can syrup and tastes better...Enjoy....!
Herb-ed sugars or non-sugars.
Layer herbs/botanicals with sugar or non-sugar in a glass jar, keep in warm area, shake daily for 2 weeks. When flavor is strong enough, sift, use...stir 1 tsp (to taste) herb-ed sugar into a glass of cold milk. Stir til dissolved.
Begin with small batch, find your favorite flavor/taste.
Can use raw sugar, powdered and brown.....make take a different time frame to get desired flavor. Also, don't forget to flavor sugar cubes for tea and coffee...especially nice for special events.
Use in baking, icings, puddings, cereal, everything. I keep vanilla sugar all the time for baking. Am working on a batch of cinnamon-ginger sugar now.
Try any of the mints, lemon thyme, vanilla bean, cinnamon sticks, citrus peel and zest.
If using stevia, remember when using it, use a small amount, as it is sweeter than sugar.
Splenda and Equal have been tried and seem to work okay.
Hey, when you try this...send me an email...let me know your blend and flavor or any problems you found with the recipe....Thanks...Donna D
Herbed Tea.....
1 C boiling water....pour over
1-2 t herbs (dried) or 1-2 T fresh...
cover, steep 5-min...strain/not...teatools help with tea-herb mess
Simple Herbed Syrup....
1 C sugar +1/2 C water = 3/4 C syrup, appx...
mix sugar, water and chosen herbs together in saucepan...
boil medium heat 10-20 min. til syrupy..
strain thru coffee filter to glass jar...
refrigerate ...keep 2-6 months...
can be made with stevia....splenda...honey
Cinnamon syrup..for coffee...cinnamon stick
Vanilla syrup...for everything ....add 2 vanilla beans or ½ T vanilla extract
Mint syrup..for tea..2 T mint leaves....
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