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?
A very simple, brightly colored, herbaceous rhubarb jam with a hint of lemon zest and rosemary.
A rustic apple jam infused with rosemary from Preserving by the Pint by Marisa McClellan.
Without much fruit in season, I made a savory red onion jam perfumed with sprigs of fresh rosemary. Caramelizing the onions brought out their complex sweetness.
Lemon Clementine Chutney with Dried Cranberries
How to make a simple rosemary and parsley compound butter and my book So Easy Herbal.
Move over basil, rosemary and mint vinegar makes the perfect partnership with tomato salad!
Having preserved herbs on hand is probably my favorite trick for everything I make. Most herbs have one particular method of preserving which suits them best, either drying, preserving in oil, freezing in oil, or preserving in apple cider vinegar.
Roasted fruit preserves: Apples with Thyme and Peaches with Rosemary. Use them with savory or sweet dishes.
If you are rolling in the black currants I highly recommend trying this. The black currants are just sweet enough and the rosemary and black peppercorns add a dash of savory adult sophistication!
This simple syrup and packed with seasonal sweet flavor and can be used for cocktails, drizzled over ice cream or your favorite breakfast pancakes!
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