Lemon Verbena simple syrup

Lemon Verbena simple syrup

Refreshing, delicious and versatile simple syrups made at home with herbs grown right in your garden!

In this HOW TO video I explain and demonstrate how easy it is to create flavorful syrups from lemon verbena. Simple syrups are so easy to make and have so many uses.

video

The recipe I use is...1 to 1 a ratio sugar to water

Gather herbs, clean  sterile jar with a lid, cooking pan (non-reactive), spoon, measuring cup, sugar and water
1 cup sugar (white, raw, rapadura-whatever kind you choose)
1 cup water
1/4 cup to 1/2 cup fresh herbs....lemon balm, mint of any kind, lemon verbena, rosemary...the choices are many

Use a non-reactive pan
place water in pan and bring to a boil
add sugar, let it dissolve
add herbs, tear the leaves to help release the oils and flavors
allow to gently boil for one minute
turn off heat and allow to cool slightly
Pour into clean jar, cap it and let it sit for 8 hours.
Strain it and place in the fridge for up to a month
You can extend the shelf life by adding a shot of vodka.

this is very concentrated-less is more, add in small increments to taste.
Get creative....you can make amazing cocktails, Popsicles, sparkling summer drinks,
use in frosting's, make sorbet, salad dressings or share with us what you came up with!

For non alcohol spritzers...
2 tbsp syrup in a 12-14 oz glass
ice
10 oz sparkling water
dash of fresh lemon or lime juice
stir, taste, adjust
add a fresh leaf of herb of choice-flower petals add a nice touch
Enjoy!

Plant your food forest now for harvest next year

Want more edibles to harvest? We have a huge selection...

*Asparagus
*Apples-columnar, great for smaller spaces
*Aronia-gorgeous berries-for jams, pies or leave for birds-beautiful fall color
*kiwi-need male and female
*Evgn. Huckleberries- wild blueberries-NW Native
*Elderberries (black)-great for pies, jams, syrups to fight colds and flu
*rhubarb
*horseradish
*pears-needs a pollinator/neighbor/dwarf variety
*Cherries-Danube-self pollinating
*Angelica -100's of uses for this herb






*oxalis
*ostrich ferns
*day lilies-eat the buds like squash
*gooseberry
*Indian plum
*Salal
*Mahonia Aquafolium-eat young leaves in
spring/also herbal remedies
*Raspberries
*Strawberries-many varieties
****Marshall strawberries- Village Green introduction... NOT included in sale-here is why...( a variety described by Slow Food USA and the RAFT alliance in 2004 as one of the top ten endangered foods in the country...it was once known as “the finest eating strawberry in America” “exceedingly handsome, splendidly flavored, pleasantly sprightly, aromatic and juicy”. Who could resist that? I had to taste one.) http://www.slowfoodusa.org/index.php/slow_food/blog_post/the_longer_the_wait_the_sweeter_the_jam/

***Antique roses-a very long history of culinary uses in oils, teas, cakes, syrups, salads, candied petals and so much more (not included in the sale-I grow each one on it's own roots from cutting, it takes 2 years to offer them for sale)

-------Fertilizers...Amendments------
Hendrikus Organic fertilizers are the only fertilizers I use and the only one we sell.

*Seasons-good for raspberries for canes up to 6ft tall
*Humagic/soil enhancer combo-breaks up clay soil
*Bouquet-winter crops and bulb fertilizers well
*Organibloom for Azaleas, rhodies, hydrangeas, tomatoes, acid loving plants-fruiting trees and shrubs

*Worm castings-adds trace minerals and living microorganisms to your soil for strong root development, adding life to dead soils. 100% certified organic. Nothing less.

 

Come and see us-the ducks have grown so much and are quite eager to quack their greetings to welcome you!

Dandelion pesto

Look at it this way...make friends -not enemies out of the free greens

Last weekend we collected and ate an entire salad out of wild harvested greens.

Greens collected...

dandelion

indian plum

oxalis

wash and toss is all together

I  like to add feta, slivered almonds and cranberries (my favorite is fresh strawberries)

my favorite salad dressing for this one is

balsamic vinegar and honey mixed to taste, with thyme, oregano and sage mixed in...

enjoy!

We also made pesto out of the dandelion greens

Dandelion greens,

 olive oil,

parmesan cheese

garlic
lemon juice

pine nuts

blend it all up in a food processor

I don't measure, I just go by taste and consistency

EASY!!

Eat it on pasta

with crackers and red peppers

use as sandwich spread

or any way you want!