Learn how to harvest herbs and how to preserves them! A step-by-step tutorial on how to cut each herb so it will continue to grow and produce, along with a step-by-step guide to preserving your abundance of herbs.
Learn how use homegrown produce with tips to cook, store, and preserve garden veggies, recipe and meal ideas, and ways to reduce food waste.
Sometimes the garden produces so much, you don't know what to do with excess Swiss chard that you grow. Check out what you can do.
Here's a great way to use up any excess lemons
Learn how use homegrown produce with tips to cook, store, and preserve garden veggies, recipe and meal ideas, and ways to reduce food waste.
Ask most people what their favorite herb is, and their response will often be basil. For many of us, this tender annual seems to epitomize the season. Basil tastes its absolute best when it’s enjoyed fresh, but thankfully you have a few creative options to preserve the vibrant flavor of this herb that’s so strongly associated with summertime.
GREEN GARLIC: ideas for preserving and cooking with immature green garlic. How to freeze, dehydrate and cook with green garlic.
The last of the vegetables are ripe for pickling. And softening fruit makes the ideal filling for a sumptuous pie…
To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.
Mid-summer in the herb garden is full of glorious smells, but it’s hard to beat the fragrance passing by the lemon balm patch. Lemon balm is at its fullest when temps are hottest in the…
Here you will find out several ways how to preserve Thai Basil so you can enjoy its fantastic flavor all year round.
Add some spice to your mealtimes with Jamie’s tricks on making your favourite fresh chillies into 4 delicious store-cupboard staples. Read more.
Mint is an easy to grow herb that cools and relieves pain. It can help ease stomachache, indigestion, headache, nausea and sore muscles. If you've ever grown mint in your garden, you're probably well aware of just how rapidly it spreads! Today, I'm sharing ten ways that you can use up an abundance of mint to make things that are both fun and practical.
Since mints tend to grow very well and can be slightly invasive, you may be wondering what to do with too much fresh mint.
Sage is an intensely aromatic herb, and unlike its tender cousins — basil and parsley — its leaves are sturdy and resinous. Because of sage’s powerful aroma and oily texture, a little goes long way, flavor-wise. The preserving possibilities are numerous, so we get to be creative with this potent perennial. Infuse honey with dried sage leaves to add flavor to hot or iced tea, sweeten baked goods, add to a citrus-y marinade, or serve on a cheese plate.
remaking runny jam, jam didn't gel, canning, making jam, plum jam
4 Ways How to store fresh basil Did you just buy some basil? Or did you harvest basil from your garden? There are three easy ways you can keep your basil fresh.
Drying storing and freezing herbs in general and sage in particular plus good ideas and recipes to make the best of fresh sage
Arugula is a wonderful spicy herb (it's also called roquette). Learn to preserve arugula by freezing arugula into olive oil cubes. Preserve arugula is easy, you can freeze arugula by following these tips
Three simple tips to preserve your basil.
New York City isn’t exactly the ideal place for planting a vegetable garden. Or, at least the kind of vegetable garden I’d love to have. Herb gardens on the other hand are totally doable for city dwellers, and something I’ve had great success with over the years. This year, in particular, I’ve watched my small basil plant flourish and grow like wildfire.
Preserving your own beetroot is simple, and delicious. Grow your own organic beetroot and stash it away for when Summer has faded.
Learning how to make stevia extract is easier than you think. It's possible to create your own sugar-free sweetener from a plant you can grow.
Learn how to harvest herbs and how to preserves them! A step-by-step tutorial on how to cut each herb so it will continue to grow and produce, along with a step-by-step guide to preserving your abundance of herbs.
The following fills a 2-gallon crock. You can certainly halve or quarter this recipe and use a smaller jar. Select whichever fruits are in season where you live, but note that melons don't work well. Serving ideas can be found at OrganicGardening.com/rumtopf.
A natural leafy green and onion pickle made with a simple brine cure. It's a perfect way to use up leaves and stems of tender and sweet leafy greens.
Talinum paniculatum a lovely tropical flower popularly known as Jewels of Opar or Malabar Chestnut. It’s easy to care for Talinum Paniculatum. [DETAILS]
We all know that gooseberry (known as amla in Hindi and nellikai in Tamil) is a very rich source of natural vitamin C. In fact it is a power house of Vitamin C. Fresh gooseberry juice is said to contain nearly 20 times as much vitamin C as orange juice. So during the gooseberry season,...Read More
Here's an easy way to preserve fresh Basil. If you store it this way, you can enjoy fresh tasting Basil all winter. Easy and fast to do!
Preserve your herb harvest by making flavorful herb salt. You can use whatever combos you love with different salts. Herb salts make a great garden gift.
This easy to make, lacto-fermented salsa recipe is a perfect way to use up bits of garden produce. Unlike canning, you can make just one jar, and fermenting it for just a few days will allow you to refrigerate it for up to 6 months.
These spicy lacto-fermented beets are easy to make and a great way to support your gut health. They truly offer up a unique, but tasty flavor and pair well on the side of a green salad or snack tray next to a cheese platter.
If you aren't storing your carrots in water, you need to read this.
Radish pods, resembling tiny peppers, have a sharp peppery flavor similar to that of the radish root we're used to eating. Pickling the radishes calms down the sharp bite and makes them perfect as a surprise addition to the relish tray at dinner.
Kimchi, when made right, is an easy crowd-pleaser. This is by far one of my favorite vegetable ferments for several reasons. The flavor is great, the ingredients are commonly found and the turnips that grow so easily but are eaten so begrudgingly are converted into a form our whole family loves.
Freezing sage is easy! How to freeze sage to have fresh sage leaves all winter long!
Inspired by Fiona’s comment about Indian food yesterday, plus the fact we had been given two kilos of beautiful Killcare cumquats by our friends the Nannas of Naremburn, I messed around with …
I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. —Helen Brooks, Lacombe, Alberta r
We learned about Cheong Syrup from Johnny Kyunghwo Sheldrick who posted a fabulous Pineapple Cheong Reel on Instagram. Cheong is a Korean technique of making syrups and fruit preserves. It's incredibly easy and the result is great. Like for everything good in life, you only need one thing: time. The syrup should sit in the fridge for at least three weeks so that the sugar can extract all the juices from the fruit. Since it's rhubarb season, we wanted to try a Rhubarb Cheong Syrup and what can we
