I did my Flavor Infusions presentation for the Green Tree Garden Club today. Really enjoyed lunch and had a very enthusiastic group of ladies. Thanks ladies! They tend a beautiful group of perennial gardens at the Green Tree Municipal Complex. This garden has a statue and a birdhouse among the beautiful perennials.
Here is the rose garden.
Savory Basil Garlic Vinegar
1/2 cup summer savory or tender sprigs of winter savory
1/4 cup basil leaves
2 small cloves garlic
1 quart of red wine vinegar
Burnet Chives Garlic Vinegar
1/2 cup of salad burnet (If you don't grow salad burnet, I would try some sliced cucumbers. Try 1/4 cup to 1/2 cup of sliced cucumbers.)
1/2 cup of chive leaves
2 small cloves garlic
1 quart of white wine vinegar
Recipes courtesy of Shaudys, Phyllis V., Herbal Treasures, Pownal: Storey Communications, Inc., 1990.
You can use a quart jar and make sure if the lid is metal to place plastic between the lid and the jar. Trust me vinegar will eat a hole in the jar! Let it steep for at least 2 weeks at a minimum. Then test it and let it steep longer if necessary. Here is also a link for the radish pickles using Herbes de Provence. This is winter savory (Satureja montana) doing just fine in a concrete container. My summer savory (Satureja hortensis) is already gone this year. The summer savory did very well in the cooler temperatures last year. Both of these herbs are considered good with soups and stews and summer savory is called the bean herb because it combines so well with green beans. If you don't grow savory, you can buy savory through Penzeys.
Right in the center of the picture is salad burnet Poterium sanguisorba. It has a wonderful cucumber flavor and smell. It makes a great vinegar. The four-lined plant bug is driving The Herbal Husband crazy. Guess I have to patrol all day tomorrow! It may be a long day! Hope you had a great day wherever you may be. Talk to you later.
