Spud Celebration!

Yesterday was National Spud Day!  Never giving up on a reason to celebrate and eat potatoes I thought in honor of National Spud Day, I would share some herb and potato recipes with you.

Roasted Potato Cubes with Pesto Dipping Sauce

2 pounds medium red potatoes, cut into 1-inch pieces

8 sprigs fresh thyme

1 cup grated Parmesan (4 ounces)

1/4 cup olive oil

Kosher salt and black pepper

Directions

Heat oven to 400° F. In a large roasting pan, toss the potatoes, thyme, Parmesan, oil, 1 teaspoon salt, and ¼ teaspoon pepper.  Roast, stirring once, until golden brown and crisp, 45 to 50 minutes. Serve at room temperature with pesto for dipping and these make a great appetizer (or you can serve them hot as a side dish with beef or pork.)

For Pesto Sauce see our blog on August 30^th 

Unique Potato Salad

1-pound small red potatoes (about 12)

kosher salt and black pepper

1/4 cup olive oil

1/4 cup crumbled blue cheese (about 1 ounce)

2 tablespoons white wine vinegar (a nice herbal vinegar will work well too!)

1 small head Boston lettuce, torn (about 4 cups)

Directions

Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half. In a large bowl, combine the blue cheese, vinegar, ¼ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with flank or flat iron steaks, seasoned lightly with salt and pepper. Serve at room temperature with pesto for dipping and these make a great appetizer (or you can serve them hot as a side dish with beef or pork.)

Mashed Potatoes Extraordinaire!

2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces

2 garlic cloves, peeled

1/2 cup milk

1/4 cup (1/2 stick) unsalted butter

1/4 cup chopped flat-leaf parsley

3 scallions, trimmed and chopped

1/2 cup grated Parmesan

1/2 teaspoon kosher salt

2 pounds salad tomatoes (about 5 medium), chopped (Canned tomatoes can be used in this recipe, but fresh ones are preferable.)

Directions

Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.  Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.

Backyard Patch Herbs creates several blends that are perfect with potatoes.  We made a grouping called Spud Celebration Sampler that we think you should check out.  Or you can see all of our products at http://www.backyardpatch.com/  

Sage - Herb-of-the-Week

Wednesday is sometimes referred to as hump day. This always seemed a bad label for Wednesday, so to rejuvenate the hump day idea, I thought it might be nice to give something detailed and interesting to get you thinking creatively.  So while coasting down the hump into the weekend I hope I am giving you either a new herb to put on your list or something new to do with an herb you already know.

I have christened Wednesday Herb-of-the-Week day. Every other Wednesday I will feature a blog on a special herb and detail it uses, growing habit and include recipes not only for food.

This week’s herb is: SAGE

Sage in my first garden

The genus Salvia contains a staggering range of species suitable for every garden use under the sun—and in the shade. But for cooking, none can rival Common Garden Sage (Salvia officinalis) and its cultivars. Sage has long been valued for its contributions to the cook’s palette of flavors. Its robust piney aroma and earthy flavor complement many ingredients. Sage is also an attractive garden plant, particularly in its fancy-leaved forms. Plus, it prospers under a wide range of conditions and adds a striking bold texture to mixed plantings.

S. officinalis varies widely in the size and shape of its leaves. Sharp-eyed herbalists have spotted numerous selections with unusual leaves, taken cuttings and propagated the resulting plants so that we can all enjoy them. There are a wide variety of colors, shapes and even dwarf versions of Sage all residing under the same general name Salvia Officinalis. Most commonly available in garden centers beyond Garden Sage is ‘Berggarten’ a vigorous clone with large, broad leaves and a strong flavor. It’s probably the most productive variety for home herb gardens. Dwarf forms of S. officinalis circulate under a variety of names, including Dwarf, Nana and Minima. In general, these plants will reach 8 to 12 inches in height and width, making them significantly smaller than the traditional species. Use them in containers or in-ground plantings where space is tight.

Purple basil with purple sage

Numerous forms have been selected for colored foliage. ‘Icterina’ has strong golden-green variegation surrounding a cucumber-green splash. It’s hearty and vigorous in growth. ‘Purpurea’ is another strong grower, this time with dark leaves that have a dusky sheen of purple, green and indigo. ‘Tricolor’ is the more common multicolored form, with splashes of lilac, cream and green. It’s slow-growing and resents crowding, wet and cold.

Salvia officinalis is admirably ornamental in its typical grey-green form. It can be trained into sculpted mounds for a controlled appearance, or left to sprawl in irregular clumps. The leaves have a lightly pebbled surface, which makes them look fuzzy. This soft texture combined with a muted flower color (pastel shades of blue and lilac-pink) gives the plants a soft appearance. Garden visitors will want to stroke them. If they do, they’ll be pleased at the plants’ robust fragrance. Although they flower in late July into August, the foliage is usually more desirable so flower stalks can be pinched off.

Varieties with unusual leaf sizes, shapes and colors have even more garden potential. ‘Berggarten’ and ‘Mammoth’, with their broader leaves, have a blockier presence and make a great foil to frilly-leaved companions. The dwarf forms’ tighter growth habit makes them well-suited to plantings in which forms must be strongly defined, such as parterres and knot gardens.

Fresh sage is deep, robust and earthy, much different from the stronger dried version many are used to from poultry seasoning.  Fresh sage also has a lively zing that you won’t find in any powder. This lively—almost lemony—flavor component is most obvious in spring, while the leaves are still very young.  You can strengthen this taste by combining sage with mint. You can also keep sage from becoming drab by combining it with lemon.

As summer approaches and sage’s flavor becomes more robust, try combining it with a multitude of different herbs. Its earthiness adds depth to herbal blends. Autumn cooking is highly supportive of sage. Its haunting aroma can perfume rich meats and carb-rich dishes. Use it to flavor slow-braised pork or starchy cubes of roasted squash. And in herb breads it is especially good.

Sage can easily become overwhelming, so start with a small amount and slowly increase the quantity to taste. The leaves can be rough and chewy, particularly later in the year, so mince them finely. If you want the flavor of sage without its presence in the final result, add sprigs of it to whatever you’re cooking and remove them before serving. To calm jittery nerves, make a decoction with the dried herb, strain and drink.

Salvia officinalis is an easygoing plant with few demands. But, if you want it to thrive, give it what it needs:  At least six hours of full sun per day;  Soil that is well-drained, but not constantly dry. That’s it.  If you want to ruin a sage, give it an over-rich soil, you’ll have lush growth at the expense of flavor.

Typical green-leaved S. officinalis is winter-hardy in Zones 5 to 9. The colored-leaf forms are weaker. Even under the best of conditions, they’re not reliably winter-hardy in areas north of Zone 7. Treat them as annuals and be happily surprised if they return for an encore performance. Don’t mulch them with anything moist and composty—they’ll rot. Also, make sure that they’re not crowded—most (particularly ‘Tricolor’) need impeccable air circulation and resent being jostled by their neighbors.

Sage is evergreen in most of its hardiness range, although its leaves will be damaged by extended periods of extreme cold. Wait until hard frosts pass in spring before trimming your sage. Most salvias—including S. officinalis—can be severely damaged by late frosts if they’re cut back early and start into growth while it’s still cold.

Once the weather warms in spring, sages will put forth a new crop of leaves. These will have the best flavor of the entire year. Their flavor intensifies until flowering starts, usually in late spring. After flowering, sage’s leaves toughen. To stimulate new growth, cut the plant back by one-third. Fertilize lightly with an organic fertilizer, such as fish emulsion, after pruning.

Sage has numerous medicinal benefits. The oils and tannins in Sage have astringent, antiseptic, and irritant properties. It is therefore an important herb in medications for mouth sores, mouth ulcers, and sore throat medications. As with many of the other herbs, Sage can also be tried in a tea for digestive problems and flatulence.

It can be grown from seed, but the easiest way to increase your stock is by taking cuttings. Cuttings are the only way to maintain specific clones (you won’t get variegated seedlings from seeds taken from a variegated plant). Since sage plants often become woody and start to die out in spots as they age, it’s a good idea to take cuttings and start new plants every two or three years—especially because young plants are more vigorous and produce better yields than older plants.


Recipes

SAGE and SWEET VIOLET OINTMENT
Good for chapped lips, cold sores and chapped skin.

• 2 tbsp finely chopped fresh sage leaves
• 2 tbsp sweet violets
• 4 tbsp sweet almond oil

Combine ingredients in a small stoppered bottle. Leave in a warm place for 1 month, shaking daily. Strain into a bowl and add 4 tbsp each of almond oil and melted beeswax which have been melted together in the top of a double boiler. Beat until cold. Store in an airtight jar in a cool place.

Sage Cheese Spread

• 1 cup dry cottage cheese
• 1/2 cup extra sharp cheddar cheese, grated and at room temperature
• 4 tsp. chopped fresh sage (or 2 tsp. dry)
• 1 tsp. prepared mustard

Mix all ingredients in blender or food processor until smooth and creamy. Store in crock in refrigerator at least 24 hours before using. You can place this in small crocks and give as a favor to guests to take home as well.

Sage and Tarragon Chicken Salad
This is another terrific sandwich spread to serve on top of the whole wheat herb bread.

• One (10 ounce) can Chicken breast meat
• 1/4 cup mayonnaise
• 1/3 cup finely diced celery hearts
• 2 teaspoons fresh sage - chopped fine
• 1 tablespoon fresh tarragon leaves - chopped fine
• salt & pepper - optional

Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired.

If you love sage try the Seasonings of the Backyard Patch where the dried flavor of sage is at its best!

Braiding Garlic to Dry

Those wonderful braid that you see in gourmet shops are wonderful decoration for your kitchen and useful too, because they properly store fresh garlic and keep it from moulding. To make one yourself is rather easy.


To do this you need garlic fresh from the garden with the leaves still pliable and not brittle. If you ask at the local farmers market, you can find a farmer who will gladly get you some with leaves still attached.

Steps to Braid Garlic:

1. Rinse off the natural dirt and choose the fullest heads. You are going to start with a group of three and lay them with heads together and stems crossing.

2. Braid the leaves together once or twice close to the heads. You want to braid tightly because you don’t want to see the leaves, just garlic.

3. Add a fourth head of garlic above the one in the center, weaving its leaves in with the center crossing the leaves of another. Braid a time or two.

4. Next add two more heads, these off to each side. Include their leaves with the other bunches and continue to braid.

5. Keep adding one, then two, then one, then two and braiding in-between for as long as you want until you run out of garlic.

6. To finish the top, braid the remaining leaves together tie with twine and trim the ends even. Hang it to dry. When you need garlic just snip off a head and use it.

If you love cooking with garlic, but don't grow your own, check out the Herb Mixes and Seasonings from the Backyard Patch.  We have rubs, marinades and others blends that are a garlic lover's dream.  See us at http://www.backyardpatch.com/

Freezing Herbs - Preservation in Ice

About a week ago I posted ways to dry your herbs in the microwave. Today I am going to present another method of preserving herbs. When drying an herb you can change the flavor, but preserve it. However, some herbs, like chives lose so much flavor in drying that the dried herb is a shadowy substitute for the real thing. So if you want to preserve a closer to fresh flavor, freezing may be the answer. There are many different ways to preserve herbs through freezing. Some have a longer life than others.



Short Term Storage (three weeks)

Lay whole herb leaves (for sage or basil) or whole sprigs (like thyme or tarragon) onto cookie sheets lined with parchment or wax paper. Place the sheets in the freezer for at least one hour, or until herbs are frozen. Then place the frozen herbs into freezer bags and press out excess air. Label the bags with contents and date.

To use the herbs, remove leaves or sprigs you need and chop them into your recipes. No need to defrost before use.


Longer Term Storage


Herbal Ice cubes – (4 months)

Freezing chopped herbs in water or broth. Although not as concentrated as oil purees, the individual cubes are easy to add to winter recipes.

Freeze recipe-sized portions of herbs in the liquid base you most often use for winter soups, stews, sauces and marinades. Later pull out the individual cubes and drop them as needed into the cook pot.

One of the easiest ways to do this is chop and blend the herbs, then measure 1 tsp. to 1 Tbls. Into sections of an ice cube tray then cover with broth or water. Once they are frozen pop out the cubes and place them in a zip seal bag with the measurement and herbs listed on the bag.


Frozen Puree – (4 months)

Pureeing, or making an herbal paste, is the more reliable method for freezing fresh herbs. All you need light oil, fresh herbs and a blender.

The technique involves slowly drizzling canola, safflower or other cooking oil while chopping the leaves in a blender. The oil coats the herb particles, preserving their color, flavor and texture. Purees can be used with any culinary herb. You can combine two or three herbs and even add garlic if you want. Freeze the herb puree in small containers so that you can use what you defrost within a week. Always label the jars with contents (herbs and oil used) and the date.

Purees are ideal in any dish including roasted meats, vegetables, sauces, butter, marinades, and salad dressings. They are used as an equal substitute for the freshly chopped herbs. So, if a recipe calls fro 1 Tbls freshly chopped basil, simply substitute 1 Tbls. Basil puree.

To create Puree:

• 1 to 2 cups fresh herbs
• ¼ to ½ cup oil

Gently rinse and dry herbs. Put the herbs in a blender or food processor and pulse-chop until finely minced. With the motor running, slowly drizzle the oil into the chopped herbs until they are coated completely, but without excess oil pooling at the bottom. If the herbs look dry, add a bit more oil and mix well. Scoop puree into small, ¼ to ½ cup containers. Pour a layer of oil over the top, then cover, label, date and place in the freezer.

The best part of these methods? When winter gets you down, these will be a tasty reminder of summer’s bounty and that winter will not last forever.

These recipes are just one aspect of the Backyard Patch. For more details on Herb Puree (Pastes) search our blogs in August 2010. To read our herb research, or see a listing of our more than 200 herbal blends for cooking, tea and bath visit the Backyard Patch on-line at http://www.backyardpatch.com/

Dry your harvest!

I have used five different methods to dry the harvest from my garden. All are easy and I have listed them in order of energy and attention needed. Those that need the most attention are listed last.


Before you begin:

Always pick herbs just before the plant flowers to insure the strongest flavor.

Harvest in the late morning after the dew has lifted, but before the sun becomes too strong and evaporates the essential oils.

Cut only healthy herbs. Don’t worry about a few dead or damaged leaves; just pluck them off before the drying process.

Ways to dry:

                 1. Hang Drying – this is ideal for any long-stemmed herbs, tarragon, lavender, sage, rosemary,  mints, lemon balm, etc.

Take stems and bundle together, tying them or holding them with a rubber band. Depending on the size of the stem 10 to 12 stems is a good size bundle. Choose a hanging location that has good air circulation, minimal light, especially sunlight, and dust. In my first home I suspended a rack from the ceiling in the basement, draped a white bed sheet over the top to collect the dust and had plenty of air circulation under and around the herbs. The average drying time is 1 to 2 weeks. In humid places, like Illinois, running a dehumidifier during the muggy months can help.

Once they are dry, and you know they are completely dry when they crumble in your hand, you can crumble them into jars for long-term storage. Or you can leave them on the stem for longer storage by placing them stem and all in a zip lock bag. Herbs left on the stem will keep their flavor several months longer than those crumbled and a year longer than those ground or powdered.

                2. Screen drying – smaller leaf or stem herbs, flowers and other petite plants are perfect for        screen drying.

Place herbs on a window screen. You can also use cheese cloth stretched over a frame or even lay them out on paper towel on corrugated cardboard. What you want is good air circulation again and minimal sunlight. The herbs will dry in a week or less, but you may need to turn them over depending on your air conditions.

I purchased scratch and dent window screens from a building supply store all the same size and shape. For this we then crafted a frame where the screens could slide in and out to make access easier once during loading and unloading.

                3. Oven drying – can be used for any herbs, but is best for those that do not do well with longer  methods, especially Basil. You do have to be careful with sage that has a very volatile oil.

Remove the fresh leaves from the stalk and place them on an oven tray. You can layer the tray with parchment to make it easy to remove. There are two ways to use the oven, the short method and the long method. The short method you place the tray in a warm oven (350 to 400 degrees) for only 5 to 9 minutes until the herbs are dry and brittle. Do not walk away and leave them or you can end up with scorched herbs. If you have picked the herbs previously (up to 24 hours ahead) you can reduce the oven temp to 250 to 300 degrees.

The long method is easier because you can set it and forget it. With the long method you set the over to 350 degrees and allow it to pre-heat. Then take the tray of herbs and set in the oven after you turn it off. Leaving the oven door open to allow moisture to escape and allow a couple of hours or overnight for the herbs to dry. If you have a gas oven with a pilot light, you can use this method without turning the oven on. It may take 6 to 8 hours to dry the herbs this way.

                4. Refrigeration method – this is perfect for herbs with small leaves, thyme, rosemary,             marjoram, or savory.

Place the small leaved herbs on a plate or a square of cardboard laid with paper towel and place in the refrigerator. You can also do this with basil leaves but the paper towel is required. Check them frequently and stir them around to avoid wilting and ensure even drawing. The drying time varies depending on the herb. Thyme is much faster, while basil may take more time. Once they are dry place them in containers.

The down side of this method is you need extra space in refrigerator and you can have flavor transfer. Some foods stored in the fridge may flavor the herbs and some foods may pick up the flavor of the herbs.

                5. Microwave drying – good for small batches of herbs, especially those that need to dry quickly or risk turning moldy, like Basil.

Lay the herbs out on paper towel. Don’t fill the sheet too full, then place another towel on top. You can do multiple layers of herbs and toweling. Place the towel stack in the microwave and microwave on high for 2 minutes stopping every 30 seconds to be sure they do not burn. Remove leaves that become crumble dry and continue until all herbs are dry to the touch.

Do you have a favorite drying technique? Which one gives you the most success? Leave a comment and let’s chat about it.

At the Backyard Patch we make hundred of blends using dried herbs if you are interested in learning more about our combinations, visit us at http://www.backyardpatch.com/

Harvest Tea

This time of year when I am spending so much time harvesting, I need a hearty tea to keep me going. I found this blend in a book (which book escapes me after all these years.) What I can tell you is the flavor is all about fall its apple base and spicy overtones make it marvelous on a cool evening. The smell is heavenly.


I make all my blends in jars and shake blend them to avoid bruising the herbs which helps give my herb blends and teas a lengthy shelf life. I craft this tea and keep it in a large glass jar in the kitchen to brew whenever I needed a pick-me-up. If it was the time of year I was harvesting late into the night I made this blend with black tea. If in the morning, I used green tea. And once I discovered red bush (rooibos) tea from Africa, I used that all the time.


Harvest Tea

• 1/3 cup dried apple pieces, chopped in small pieces
• ¼ cup hibiscus flowers
• ¼ cup rooibos or black tea
• ¼ cup rose hip shells
• ¼ cup allspice berries
• 1/3 cup wintergreen leaves (substitute spearmint but not peppermint)
• 1 Tbls. Currants or dired cranberries
• 15 inches of cinnamon stick or ¼ cup ground cinnamon
• 1 rounded Tbls. birch bark (You can leave this out. I find its medicinal benefits useful in cool weather)

Combine dry ingredients in a glass jar. Add the wintergreen oil; shake well to blend and distribute the oil. Store away from light for up to a year. Use 1 heaping teaspoon per cup of hot water. Steep 5 minutes and sweeten only with honey.

These recipes are just one aspect of the Backyard Patch. To read our herb research, or see a listing of our 25 different herbal teas visit the Backyard Patch on-line at http://www.backyardpatch.com/

Nasturtiums - Herb of the Week

Wednesday is sometimes referred to as hump day. This always seemed a bad label for Wednesday, so to rejuvenate the hump day idea, I thought it might be nice to give something detailed and interesting to get you thinking creatively, sowhen as you coast down the hump into the weekend you have either a new herb to put on your list or something new to do with an herb you already know.


So I christen Wednesday and Herb-of-the-Week day. Every Wednesday I will feature a blog on a special herb and detail it uses, growing habit and include recipes.

This week’s herb is: NASTURTIUMS

If you are looking for a plant for your garden that will spread like wildfire, produce decorative foliage, have an ocean of brightly-colored blossoms, and be tasty to boot, there is only one that will fit the bill: Nasturtiums.


I remember growing them from seed in my first herb garden. The fun colorful bush was a great focal point, drawing the eye all the way to back of my garden making it look larger than it was. The name for them is also fun. It is a combination of the Latin nasus for “nose” and tortus for “twisted,” describing the way our nose twists and wrinkles when we inhale their spicy scent.


Nasturtiums effortlessly fill a garden space with mounds of fun foliage even before their colorful blooms appear. The leaves are rounded with wavy edges, with a single stem that comes out of the back. Depending on species the leaves vary from gray-green to bright green, blue green to variegated. The veining created a star like pattern. The flowers are spurred; trumpet-shaped flowers available in a palette of bright colors.


It was the Spanish conquistadores who brought nasturtiums from their native South America to Europe more than 500 years ago. There are two cultivars. Common garden varieties are small and bushy and perfect in beds and pots growing only 8 to 20 inches in height. However the traditional vine style needs a trellis or supporting fence to grow. I like to plant them in pots or bed areas where the sprawling stems can fall over the edges and make a graceful natural pattern.


To grow these colorful plants, you can easily start them from seed. In fact the seeds are so large they often make a great project for kids to garden with. All they require is average soil and full sun. In zone 7 you can put them in the ground in late March or early April. In Zone 5 where I live, I wait until May (unless the April was unseasonably warm). For a good mass of color plant the seeds 12 inches apart. Once the plants are up, keep them watered, but don’t feed them too much nitrogen or you will get lots of leaves but few blooms.


You can harvest the edible leaves regularly to keep the plant bushy and slightly tame. Remove the stems and rinse the leaves. You can use them like lettuce. Actually because of their peppery flavor I use them with lettuce or a mixed green salad. They go well with endive and dandelion. To harvest the flowers, which are also edible, pick those with long stems and keep them in a glass of water until you are ready to prepare them. When you are ready, rinse the blooms gently, shape and pat them dry and remove the stems. Use the whole blossom or separate them into petals. They can be added to salads or used to create a vinegar you can then use as a dressing. I make mine with 1/4 cup vinegar to 2/3 cup canola oil. (Vinegar recipe is below.)


Both the foliage and the flowers add a pleasant hint of heat and pungency to many summer dishes. The leaves are high in vitamin C and cam be used any place you might like water cress including salads, sandwiches and green sauces. Although the blossoms appear delicate, they are actually very durable and make vibrant and long-lasting garnishes, one of their best uses. Use the blossoms either whole or chopped to decorate creamy soups, salads, butters, cakes and platters. When shredded they make a flavorful accent for pasta, rice, couscous or chicken salad. You can even chop and sprinkle them on pizza. Add chopped clean nasturtium flower petals to your favorite tuna, egg or chicken salad to craft a sandwich filling. Blend nasturtium petals with cream cheese or butter and spread on thin slices of dark bread for savory snacks or appetizers. (Cream Cheese recipe below.)


The blossoms have the same peppery quality as the leaves, but milder, with a hint of floral. The blossoms make great holders for cold salads, and cheese blends. Because they have no internal structure when filled I sometime lay them on bread or crackers or toasts to make them easier to pick up. The flowers also make colorful vinegar. You can make Nasturtium-only vinegar (see instrcutions below) or add it as a compliment to basil, chive, garlic or lemon herb vinegars.  The seeds can be harvested and used too. Pickled they make a suitable substitute for capers.


Recipes:

Nasturtium Vinegar

• About 1 to 1 ½ cups of loosely packed nasturtium flowers
• 1 pint white wine vinegar or apple cider vinegar

Harvest the flowers on a sunny morning, rinse them as necessary and pat them dry. Bruise them slightly to release the flavor. Fill a clean jar ¾ full with flowers and cover them with vinegar. Use plastic rather than metal lid to seal the jar to keep it from reacting. Place the jar in a cool dark place. It can be used as soon as 12 hours but the longer you wait the deeper the flavor. However they will break down and stop creating a fresh bright flavor, so you want to decant the vinegar before this. You should begin tasting the vinegar after about 10 days.

When it reaches its best flavor, strain out the flowers to achieve crystal clear vinegar, you will need coffee filters for this. Store in a cool dark place and use within a year.


Nasturtium Cheese Blend

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup chopped nasturtium flowers
• 1/4 cup prepared horseradish
• Crackers or snack rye bread

In a bowl, beat the cream cheese, nasturtium flowers and horseradish until well blended. Serve with crackers or bread. Yield: 1-1/2 cups.


This Herb of the Week blog will repeat every Wednesday, so stop back to learn about more herbs.  And for additional herb information and recipes, visit my website http://www.backyardpatch.com/