Oct 27, 2007 Posted in From the Garden, Preserving, Recipes

Chive Blossom Vinegar

 

Choose attractive, clean bottles with fitting corks. Put a favorite kind of mild, pale vinegar in a stainless pan on a medium low heat on the stove, covered. Cut to appropriate lengths, stalks of chive blossoms (or favorite herbs like tarragon or basil) and put them in the bottles. When the vinegar is hot, but not boiling, use a funnel to fill the bottles with vinegar. Cork the bottles when they have cooled. Chive blossom infused vinegar is an enhancing accompaniment to Chinese steamed dumplings or delicate vegetable salads.

 

Oct 27, 2007 Posted in From the Garden, Preserving, Recipes

Horseradish

 
Fresh horseradish root is usually available only in spring. Dig your own or buy it in the produce section. Scrub it well. If the skin is tough, peel it with a vegetable peeler. Cut in chunks and grind in a food processor or blender with a bit of mild vinegar like cider or rice. Place in sterilized jars and cover with vinegar. Refrigerate or freeze to retain potency. Excellent for sauces or spreads. It surely cleans the sinuses.

 

Oct 27, 2007 Posted in From the Garden, Recipes

Comfrey Salve

 

Comfrey is a beautiful plant with large furry leaves and beautiful lavender flowers. It can be dried as a tea or made into a soothing salve with only a small investment of time. Although, it is a couple processes that need a few weeks.

Gather clean, healthy leaves after the plant has finished blooming. Pack them in a wide mouth 2 quart jar. Fill the jar with olive oil and cover. Keep out of direct sunlight and occasionally tip the jar upside down and then upright again.

After a few weeks the oil will become very dark green. Strain the oil into the top of a double boiler. Put water in the bottom of the double boiler and heat. Add some drops of your favorite fragrant oils like rosemary, lavender or both as the mixture is heating. Add about a teaspoon of vitamin E oil. Add beeswax piece by piece until the texture hardens on a testing spoon. Pour into small, clean jars and wait until cooled to put lids on the jars.