HARVESTING & STORAGE:
- Harvest in morning after dew has dried but before hot sun volatilizes fragrant oils.
- Sunlight destroys flavor so dry in dark, warm location.
- Hang bunches upside down, bound with rubber band, or dry individual leaves & flowers on drying screens.
- 2 tsp. fresh or 1 tsp. dried herbs
- 6 ounces boiling water
- Steep for no longer than ten minutes (taste will get bitter if steeped too long)
Herbal teas are not only delicious but also are believed to have health enhancing qualities. Chamomile tea is relaxing, Peppermint tea promotes digestive health, and Sage tea appears to provide cognitive benefits.
- 2 cups fruit juice (apple/white grape, etc.)
- ¼ cup dried herb (thyme, mint, rosemary or other)
- 3 TBSP lemon juice
- 3.5 cups sugar
- 1 pouch pectin
Boil juice / add herbs / let steep for 30 minutes / strain through cheesecloth lined colander / stir in lemon juice & sugar / boil / add pectin / return to rolling boil for 1 minute / remove from heart, skim off foam and pour into clean canning jars / heat process
SUGARED FLOWERS AND LEAVES:
- Pick fresh leaves/flowers early in day
- Rinse & pat dry
- Whip egg whites
- Gently paint frothed egg whites on flowers or leaves with small paintbrush
- Sprinkle with finely granulated sugar
- Place on waxed paper to dry for 24 hours
Can be stored in airtight container for several weeks. Candied flowers & leaves make an elegant finishing touch to cakes, cupcakes, cookies or ice cream.
HERB POTPOURRI / SACHETS:
- Dried leaves of fragrant herbs
- Dried colorful flowers (Gomphrena, Monarda, Strawflower, Yarrow, Roses)
- Orris Root as fixative (absorbs essential oils and keeps them from evaporating)
Place potpourri in decorative bowls to add delicate fragrance to your home. To make sachets, place potpourri in small drawstring bags and tuck into clothing drawers or hang on hangers in closets.