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?
Our local plum variety used to be the plum of choice for jam manufacturers. When combined with English lavender it makes a colourful preserve worthy of a royal garden party.
Rose petals and lemon balm from my garden made a terrific jelly!
Strawberry jam, dressed up for a night out on the town: mint, basil & kick-up-your-heels habañero. Punkberry, indeed.
How to propagate mint and basil roots from stem cuttings.
Next time you buy cut fresh herbs, plant a few using this technique!
Salt Preservation: yet another way to savor those sacred scapes!
How to Grow Your Own Indoor Culinary Herb Garden.
Strawberries & Anise Hyssop were meant for each other! A true dessert jam, serve room temp or warm with delicate flavors like cheesecake, warm bread & butter, mascarpone… or by the spoonful right from the jar.
Drying chives, like most herbs, is an easy thing to do. The flavour is far superior of anything store bought - just the smell of these makes me crave sour cream and a potato (something I never crave).
Tarragon makes the perfect accent flavor for a batch of asparagus pickles. Process for long storage, or keep a crisp batch in the fridge.