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?
My garden is still full of fresh herbs, so I created a four herb cure for a 5 pound belly. I combined the classics of parsley, sage, rosemary and thyme (sing along!) Savory bacon, at your service!
Sage is a fantastic herb to have too much of. It is one of the earliest known medicinal plants, and has so many culinary uses.
Black raspberry and sage, a combination inspired by Chef Michael Gabriel of Aureole's Black Raspberry Sage Honey Tart.
makes two 200mL containers
A great sweet and slightly savory jam recipe! Use up all of those wild blueberries...
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.
My new favorite flavor combination, plus what to do with those peels and pits.
How to make herb infused vinegar, like this Sage Blossom Vinegar.
My sage bushes are in full leaf and bloom right now - a great bee attractor - but what else is sage good for? That's right! Infusions of both the oil and the alcoholic kind.
The sage blossomed again! Cocktail time!
Sage blossom jelly is springtime in a jar: herbal, floral, sweet, delicious, and the perfect shade of pink. And it came from my own backyard!
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