Reap what you Sow!

Simple Syrups

      Step into the garden,
     lift your face to the sun
              and Breath.
   It will help you remember
      all that is beautiful and 
          right in the world


                      
                                        
                                                
                                                      
                                             
                                                     
                                                         

Lavender drying

  A few weeks back I started to dry my Lavender. I took a cookie tray, lined it with a piece of parchment paper and laid out the Lavender. I then put it in my laundry room where it is cool and dry.

  Once dried I removed the flowers and started to think about what I  might  do with it. I have in previous years made Lavender cupcakes, (the Lavender is in the icing) and I have made Lavender sugar cookies. Both very tasty but I was looking to try something new.

Dried Lavender flowers

  I had read about flavored honey's and thought this would be fun to try. I took two cups of Ontario Honey and placed it in the top of a double boiler, then I added 6 tablespoons of dried Lavender flowers, gave it a stir and let it simmer over the water for approximately a half hour. Then I let it cool and strained it into jars. I filled 4 half pint jars. 

 You can warm it longer and you can add more flowers, it all depends how strong of a Lavender flavor you want.  I have to tell you I was so pleased with the result.

 Now one thing is for sure, you either like the taste of Lavender or not. I for one love the floral taste of Lavender and Roses so I love, love, love this honey. It is perfect over crumpets, tea biscuits, fruit, ice cream etc. Let your imagination be your guide. 

Lavender Honey

  The next thing I decided to try was making Simple Syrups. I had read about them and seen them in many recipes, especially in cocktails. 

  I ended up making three different kinds. The first one was with Pineapple Sage leaves, the second with Anise Hyssop leaves and the third with Lemon Balm.

Anise Hyssop

  Making these is exactly as the name implies, simple. Take one cup of sugar, one cup of water and place in a medium pot, bring the mixture to a soft boil and stir until sugar has dissolved.  

    Add a handful of whatever leaves you are using (approx. 25) and bring the mixture back to a boil. You can turn the mixture off at this point and leave it steep for about a half hour. I turned mine down to low and let it simmer for about fifteen minutes and then turned it off letting it sit for another half hour. Again it all depends on the strength of flavor you are looking for. 

   The flavor of these syrups is amazing. If you like licorice, Anise Hyssop is for you.

 This is one of my new favorite plants. Not only is it a late bloomer which in my books is a definite plus, it attracts Bees, Butterflies and Hummingbirds also a plus and it has an amazing licorice flavor. You can use the leaves and flowers for various baked goods, syrups or whatever else you can think of. Does it get any better than this?

  I have tried the Anise Hyssop syrup and the Lemon Balm syrup over cut strawberries and it is delicious. On the week-end I made Pavlovas. I used strawberries marinated in the Lemon Balm syrup over whipped cream in the Pavlova. It was nice and fresh, just a hint of lemon.

Lemon Balm

  I saw a recipe for a Gin Martini using the Pineapple Sage syrup, it would also pair nicely with Vodka. You could use them in iced tea or over ice creams. You could try using Mint, Lavender or even Rosemary. It is so simple to make and herbs are abundant so have some fun playing with flavor. Refrigerate the syrups once made and they will keep for about two weeks.

  The other thing I decided to make was Nasturtium Vinegar. I have made this before and it is so pretty and easy I just had to make it again. 

Nasturtium Vinegar

Nasturtium

  You can eat both the flowers and leaves of the Nasturtium plant which has a nice peppery taste. Think of adding them to a salad and then making a dressing using your Nasturtium vinegar, or slice some tomatoes and add some Nasturtium flowers a little cheese such as goats or feta and then drizzle with some Nasturtium vinegar and oil. The possibilities are endless.
 I  have also in recent years made flavored butters and oils which I hope to do again this year. The butters are so versatile and easy not to mention pretty and can be frozen which is a bonus. They can be sweet or savory and you can use them in cooking or just as a butter for various delicacies.  
  Another thing I would like to try is flavored salts and sugars. Those are easy to do, just add dried herbs or flowers to the sugar or salt, cover them and let them sit for a few weeks. You can then use them as is or grind to incorporate the herbs. I made the mistake of not drying the flowers and believe me it dosen't work, so be patient and dry, dry, dry.
  So if you have herbs in your garden go out and clip some and play in the kitchen, don't be afraid to experiment with flavor.  If you don't have herbs maybe it's time to give them a try, there easy and fun to grow. Enjoy the fruits of your labor and whatever you decide to do, have fun.

Happy Gardening!