After all the rain we’ve had, my herbs have grown absolutely HUGE and could do with cutting back. Last week I received an email asking me how best to dry lavender… and I thought – aha, time for a blog on drying herbs!
Cutting back overgrown herbs, leaves you with masses of fragrant and tasty cuttings that are far too good to be thrown away. Drying them is a brilliant way to add flavour to your cooking outside the herb growing season and save money.
Living plants contain large amounts of water – as much as seven eighths of their weight in many cases – and his has to be removed before they can be stored.
Tie bunches of leaves and flowers loosely together in bundles and hang in a clean, airy, place out of direct sun until brittle enough to break easily between your fingers. A good tip is to hold a bunch together with an elastic band rather than string, then it shrinks as the stalks dry out and stops them dropping on the floor. They usually take about a week to dry if the weather is warm enough.
However… given the summer we are ‘enjoying’ in the UK this year, you may need to use an airing cupboard, shaded greenhouse, warm attic or dry ventilated shed.
Herbs can also be dried in a domestic oven or dehydrator, but you need to keep the temperature at no more than 32ºC/90ºF for the first day or two, after which reduce to 25ºC/75ºF until the process is complete – between three and five days. Turn the material occasionally and complete one batch at a time – don’t be tempted to add fresh material as this will reduce the temperature and raise humidity. I personally prefer the hanging in bunches method AND it looks lovely in the house!
Bunching several herbs together for bouquet garnis is easier before drying then after.
Handy tip: Culinary herbs cut up small and packed in measured amounts with water in ice-cube trays lose little of their flavour when frozen and are ready for almost immediate use!
Goodness me – have we got a delicious treat for you this week! Writing pal and foraging guru Julia Horton-Powdrill has come up with this absolutely gorgeous reciped for ElderFlower Delight. What a lovely change from the usual Turkish variety and another great use for wonderful edlerflower. Thank you Julia!
You will need:
- 25g leaf gelatine
- 25 heads of elderflowers
- 700g granulated sugar
- 400ml water
- 130g cornflour
- 30g icing sugar
- Juice of two lemons
Soak the gelatine in a shallow dish of cold water to soften. Strip the blossom from the stems and tie loosely in a piece of muslin leaving one piece of string long.
Put granulated sugar, lemon juice and 300ml water in a heavy-based saucepan, heat gently until sugar is dissolved, then leave to cool.
Mix 100g of the cornflour with the remaining 100ml water until smooth, then stir into lemon/sugar syrup. Return the saucepan to a low heat. Squeeze gelatine to remove excess water, then add to mixture. Whisk until dissolved.
Bring mixture very slowly to the boil and simmer for 10 minutes, stirring almost continuously to prevent the mixture sticking. Suspend the muslin bag in the mixture and simmer, still stirring, for a further 15 minutes. Give muslin bag an occasional squeeze with back of spoon to release Elderflower fragrance. The mixture will gradually clarify and become extremely gloopy. When ready, leave to cool for 10 minutes.
Mix remaining 30g cornflour with icing sugar. Line a shallow baking tin, about 20cm square, with baking parchment and dust with a heaped tablespoonful of the icing sugar and cornflour mixture. Remove the muslin bag from the gloopy mixture, then pour it into baking tin and place in a cool place (not the fridge) to set.
Refrigerate for a few hours until it becomes rubbery. Cut the Elderflower Delight into cubes with a knife or scissors and dust with the remaining icing sugar and cornflour. Enjoy!
To see more of Julia’s wonderful recipes and foraging tips, go to: www.facebook.com/WildAboutPembrokeshire
My favourite cards always involve something feminine and this example is definitely a favourite! I love the effect you can achieve with the lace stamps (there are several to choose from on the web site) and the mixture of parchment, velvet, lace and flowers is wonderful. Those hydrangeas from my garden look pretty too don’t they – thank you photographer!
The way to get one of the best effects from the lace stamps is to choose a “detail white” embossing powder, stamp with a Versamark pad and then sprinkle with the embossing powder – tap to clear any excess and then heat emboss. This is an easy task once you have the hang of it – using parchment I always heat from the back so I can see the changes taking place and move the heat along to prevent burning/overheating etc.
Both the backing paper under the parchment and the main image come from the Jane Shasky CD – “From the Heart of the Garden” – if you haven’t had a look through the contents do go to the website and click on the videos section where you will find a wander through all of our videos – worth looking before you buy!
So I will go back to admiring my hydrangeas out of the window and see what we can come up with for next week’s blog!
I know I do tend to go on about how lovely Devon is… but it just is! This week, I thought I’d ramble (excuse the pun!) on about the South West Coast Path.
Not only is Devon blessed with lovely rolling countryside and dramatic moorland, it also has two stunning coastlines to the north and south. The north is rugged and exposed, while the south is softer with more sheltered bays. Devon is the chunky ‘thigh’ of the south west ‘leg’ of England that delicately dips its toe out to the far south west and the Atlantic ocean.
The South West Coast Path National Trail goes right round this leg taking in Devon and Cornwall and more – starting in the north, at Minehead in Somerset and going on for 630 miles – to Poole in Dorset in the south
It is regarded as one of the top walks to be found anywhere in the world. The heritage, wildlife, geology and scenery along the way are stunning and every day spent walking it brings new experiences.
You don’t have to be super fit, and you obviously don’t have to do all of it! Some areas, especially in Cornwall, are very steep and challenging (and very beautiful) but lots of other sections are gentle and make lovely seaside strolls.
Some people spend years walking small sections of it, ticking off the miles until they’ve done the whole thing. Others – heaven help them – tackle the whole thing in a couple of months, often for charity.
There’s a rather nifty scheme that lets you stay in B&Bs, while some obliging people will drive your bags on ahead of you so that, when you arrived footsore after a coastal canter, your bubble bath and slippers are ready and waiting for you.
There’s a very good website: www.southwestcoastpath.com which shows you everything you need from amazing photos that will inspire you, to walks that are interesting for children, or include pubs on the route (count me in!).
With all the herbs growing like mad, I thought it was time we had another herby pampering session!
Rosemary Hair Tonic
Rosemary is an excellent substitute for mildly medicated shampoos, and this tonic also helps control greasy hair and enhances the shine and natural colour.
You will need:
- 250ml/8fl oz fresh rosemary tips
- 1.2 litres/2 pints bottled water.
- Put the ingredients in a saucepan and bring to the boil. Simmer for approximately 20 minutes, then allow to cool in the pan.
- Strain the mixture and store it in a clean bottle. Use after shampooing your hair.
Feverfew Complexion Milk
Feverfew grown prolifically in the garden, self-seeding all over the herb beds, and this is a welcome use for some of this over-enthusiastic plant. The milk will moisturise dry skin, help to fade blemishes and discourage blackheads.
You will need:
- One large handful feverfew leaves
- 300ml/½ pint milk
- Put the leaves and milk in a small saucepan and simmers for 20 minutes.
- Allow the mixture to cool in the pan then strain into a bottle.
PS. Feverfew flowers
If you haven’t got feverfew sprouting everywhere like I have… it can be cultivated easily; it is especially pretty grown in tubs and pots in the greenhouse or conservatory.
Hang bunches of flowers upside sown and leave to air dry; use as a decorative addition to flower arrangements.