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?
Exploring my culinary heritage, Herbes Salees is one of the simplest preserves to make and extends the life of fresh herbs in your fridge for weeks, months, or more...
This french pickled garlic was my first foray into the wild world of pickling, and now I'm hooked! The garlic's bite is soothed by the floral, herbaceous pickling solution, meaning you could eat the cloves whole! These are addicting!
Basil brightens up boysenberry jam... perfect on a thick slice of sourdough with goat cheese
Sweet peaches, earthy rosemary, and a hint of heat from the pepper. This is a special jam you will want in your pantry!
Fresh local peaches combine with spicy habanero peppers and floral basil for a unique twist on the traditional jam.
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!
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