Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Make your herbs last all winter by preserving them in this zesty and bright, vegan and nut-free cilantro pesto sauce (you could also use basil or parsley).
Extend the shelf life of our favorite herbaceous ingredients: making herb-infused simple syrups. They're easy, delicious and great in cocktails. Recipes for basil, mint and tarragon simple syrups.
For his North African-inspired herb jam, the chef at Oakland's Camino uses a mixture of sweet greens (spinach or beet tops), stronger greens (carrots tops, fennel tops, wild nettles) and herbs like mint, oregano, cilantro or celery leaves.
No need to let the windfalls and misshapen fruit from wild apple trees go to waste. Use them to make a delectable jelly that combines the tart flavour of apples with the sweetness of rose.
Michael Dietsch makes this summer shrub by combining raspberries and thyme, first sweetening the raspberries with sugar and allowing them to macerate before combing them with thyme-infused apple cider vinegar.
Jam isn't normally what you think of when you have a pile of nectarines to use up, but this jam is well worth the effort and will have you dreaming of summer all winter long.
