Flavored Salt How Tuesday -- and a blog change

With everyone, including myself, at home so much these days, many folks are trying to fill the time with activities and taking advantage of the forced break to learn something new.

I thought I would change the things I had planned for the blog for the next few months to easy recipes, herb activities and even a few herb-related crafts.  With Mother's and Father's days coming, you might even be able to make a gift for someone special.

Today is How to - normally I do these on Tuesday's but yesterday was election day and I was a bit preoccupied as I work as an election judge.

So today I am going to demonstrate how to make an herbed salt.

I've shown in the past how to make Herbed Sugar, but this technique is a bit different.  For this you need fresh herbs and some salt.  Sea salt or kosher salt will work equally well.  I avoid regular table salt because it sometimes had additives, but it will work in a pinch.  You can use any combination of herbs you want, but I always recommend using the herb blending rules which say you sort herbs into three categories, sweet, savory and pungent, then start with groups of three to find your blending basics in terms of flavors.

For this infused salt I actually used five herbs and broke one of my cardinal rules using two pungent together.  I could get away with it because I added a second savory as well.  The reason I used two savories, is I wanted the salt for using on grilled meats, so I needed more pungent herbs.  However, you can choose to leave out one of the pungent herbs if you don't like stronger flavors.

Making Herbed Salt

Ingredients:
Kosher Salt
Fresh Rosemary
Fresh Chives
Fresh Oregano
Fresh Thyme
Fresh Sage

Materials:
Parchment paper
Baking sheet

Directions:
Step 1 - Line the baking sheet with parchment and cover with salt, about 1/4 to 1/2 inch deep.

Step 2 - Snip, chop or mince the herbs over top of the salt.

Step 3 - Stir herbs into salt and allow to infuse for about a week.

Step 4 - Sift out the herbs and enjoy the flavored salt.

Here is the How to:

Spread the salt then begin to chop the herbs into the salt.  How you chop up a fresh herb depends on the herb.

Chives, which are long thin and hollow are best cut with a sharp pair of scissors.  Using a knife tends to crush or bruise the chives making them mushy.

Thyme leaves are small the fine stems are not very tasty, so all you need to do is strip the leaves from the stem and can use them whole.

Oregano can be minced with a knife, but I like to use my garden scissors instead.  I chopped the leaves and the soft stems because both are flavorful.

For rosemary, you first need to remove the fronds or needles from the stem.  You can use a mezzaluna rocking knife to chop them fine.  A chef knife and use the hold the tip and move over the needles method of chopping.  Since I already had my scissor out I just snipped them into the salt.

To cut the sage you use the same methods you would use for basil leaves. You create a chiffonade.
To do that you stack the leaves and roll them into a coil.

Then lay the coil on the cutting board and chop the coil of leaves into thin strips.  Take the strips and chop those in the other directions to make a fine mince.

Sorry to take the photo I just grabbed the first knife I touched and it was serrated.  You should not cut herbs with a serrated blade.  Always use a flat blade.

Then stir the herbs into the salt.  I used my fingers.  Let it sit out with a piece of parchment over the top and stir again very day or so for about a week.

Once the herbs are dry , sift out the herbs to get a clear white salt with all the flavor of the herbs you stirred in.

What struck me the most about the drying process is the herbs are dry to the touch, but still the same bright green color as fresh herbs.

So grab a few fresh herbs from your garden or grocery store and a box of salt (I think they still have these two items in stores) and get chopping and stirring.

And jar some up for Dad for Father's Day as this is the perfect for the grilling specialist in your family!

Fruit Kabobs - Monday comfort food

Today I thought I’d share an unusual kabob ingredient.  We often think of kabobs as a meat dish or vegetable preparation, but today I thought I would share two fruit kabobs.  The first is to be served cold the second is to be grilled.  Each has a sauce that can be served with them or brushed on.   

Dipped Fruit Kabobs (makes 12)

1 tart apple cut in 1-inch cubes

1 pear cut in 1-inch cubes

1 can unsweetened pineapple chunks

30 to 40 individual mint leaves

24 grapes

24 strawberries

1 Tbls lemon juice

For Dip:

1 ½ cups vanilla yogurt

4 1/2  tsp flaked coconut

4 1/2 tsp unsweetened orange marmalade

2 tsp freshly chopped mint

Toss apple and pear with lemon juice.  Divide ingredients into 12 even portions and thread onto wooden skewers.  Combine dip ingredients in a small bowl. Chill and serve with kabobs.

Grilled Fruit Kabobs (makes 8)

This recipe is a great grilled dessert, with a sweet and tart flavor.  Just make sure the grill is cleaned of meat before grilling fruit or the flavor will be contaminated.

For syrup:

1 cup granulated sugar

1 cup water

¼ cup peeled and thinly sliced fresh ginger

For kabobs:

4 bananas, not overly ripe

4 large peaches

1 small pineapple

1 medium-size papaya, ripe, but not too soft

Make the syrup: combine sugar with water and ginger in a saucepan. Bring to a boil and simmer 3 minutes.  Remove from heat, cool to room temperature, strain out ginger.

Make the kabobs: Cut unpeeled bananas into 2-inch chunks, make a small slit in the peels. Quarter the peaches, discarding pit.  Peel and core pineapple; cut into 2-inch pieces. Peel papaya, cut in half, discard seeds and cut into 2-inch chunks. Thread fruit onto 8 wood skewers and brush lightly with ginger syrup.   Grill over high heat until lightly browned, about 2 minutes per side.  Brush with more syrup and serve warm.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr)

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Herbs and Disinfection in the time of Coronavirus (COVID-19) weekend recipes

I have begun to feel some intense pressure as a result of the CoVid-19 situation.  I worry that I stay healthy as I work directly with members of the public.  I am concerned that the places that I teach are clean and that people will feel comfortable enough in them to actually put aside their worries and learn.  I have had programs cancelled as events, organizations and institutions do hard and soft shutdowns.

Disinfecting herbs rosemary, oregano, sage (clockwise from top)

This Chicago Flower and Garden Show has been cancelled, so my book launch will not be happening quite as I envisioned it.  I am working on what I can do instead.

Community Education in District 128 and District 214 has been cancelled/postponed until at least April 2020.  That is a shame as I had a nice sized class for Mocktails that would have happened last night, had the district not shut down all extra activities effective Thursday at 1:00 pm. The Garden Club has to cancel the March meeting at the request of the library where we meet.

So I can sit around and worry, or I can share some of the things I have been doing to make sure I stay healthy and that the areas I function in stay clean and sanitary.

Since disinfectants, hand sanitizer and other items are selling out in stores, my main weapon is an herbal vinegar I made myself specifically to clean with.  We have been using it on our kitchen counter since last summer and we love it.  The herbs were chosen for their disinfecting qualities.  You should be able to get fresh herbs and distilled white vinegar in the store as other things sell out.


Vinegar is a great germ fighter

Vinegar can be used as a safer bleach alternative for some applications, such as cleaning, and research has shown it can be affective against some bacteria and viruses, including the flu. It is also biodegradable. Vinegar is not a registered disinfectant, however, and does not kill dangerous bacteria like staphylococcus. We do not know how it works against CoVid-19, but its effectiveness against flu makes it a good choice as a disinfectant.

Cleaning Vinegar

Thyme or lemon thyme
Rosemary
Sage
Lemon Balm
Distilled white vinegar (5% acidity)

Use one or all of these herbs and add 1 cup of fresh leaves or branches to 2 cups of vinegar in a glass jar.  Bruise the herbs in the jar and then allow the vinegar and herbs to steep for 1 to 2 weeks before straining to use. To speed the steep, warm the vinegar after you place in the herbs.  Pop in the microwave for 2 minutes on high, then let steep. When warmed the vinegar will be ready in a week.




Kitchen Disinfectant

Create a 50/50 blend of cleaning vinegar and filtered water in a spray bottle.  More than 50% and the room smells like vinegar.


Counter and Appliance Cleaner

3 cups water
1 cup herb vinegar (cleaning vinegar or any single disinfecting herb vinegar)
2 tsp lemon juice
10 drop lemon essential oil


This is an all-purpose cleaner, much more diluted than a disinfectant.  You can use it to wipe down counters, walls, tables, toys, appliance surfaces and shelves.


Floor Cleaner

½ cup vinegar
½ gallon warm water

Combine in a large bucket and soak a mop or sponge, wring out the excess and wipe the floor.  Allow to air dry.


Alcohol is a great disinfectant

Alcohol has long been used as an antiseptic. Ethyl alcohol (rubbing alcohol) in particular is effective against a wide range of bacteria, and also some viruses, namely those known as "enveloped viruses." These viruses — including influenza and coronaviruses — are enveloped in a lipid membrane that can be disrupted by alcohol and other disinfectants, thus inactivating the virus. Alcohol may not be helpful, however, against viruses that lack this envelope, such as norovirus.

For disinfecting surfaces, the CDC advises using an alcohol solution with at least 70% alcohol. For hand sanitizers, it suggests using one with at least 60% alcohol, although it notes washing your hands with soap and water is preferable. The U.S. Food and Drug Administration (FDA) has warned the makers of some hand sanitizers against claiming their products can prevent infections like the flu, citing inadequate evidence. If you buy hand sanitizer, avoid products that contain triclosan. As an alternative to buying it, you could also make your own hand sanitizer at home.

Here is the recipe to make your own hand sanitizer, however I have not had to go to the store to buy these ingredients as I have them on hand.  I have heard that getting Aloe Vera Gel might prove to be a challenge.

Handmade Hand Sanitizer

6 Tablespoons rubbing alcohol (isopropyl alcohol), at least 60% alcohol by volume 
2 Tablespoons aloe vera gel 
3 to 4 drops essential oil (optional) 

Simply mix the alcohol and aloe vera together well and pour it into a bottle using a funnel. You can double, triple or quadruple the recipe as needed.  You can use a squeeze bottle or a spray bottle.  Then carry in your purse or pocket.

Note that you shouldn't use fresh aloe vera but should use a commercial gel because fresh won't remain stable for long-term use.  Essential oils should be tested for irritation before being used. So they can be an optional in this mixture.  If you want more germ fighting, try rosemary, tea tree or thyme oil.  If you want something to soothe your worry, try lavender or lemon balm or geranium.

I used thyme and lemon grass oil in my hand sanitizer, because they smell good and will add to the germ fighting.

Bleach can disinfect the best, but...
Bleach is a relatively cheap and highly effective disinfectant. It kills some of the most dangerous bacteria, including staphylococcus, streptococcus, E. coli and salmonella — as well as many viruses, including the flu and the common cold. It should also work on the novel coronavirus, according to the CDC, which notes that "unexpired household bleach will be effective against coronaviruses when properly diluted."

In its guidance for COVID-19, the CDC advises using a bleach solution with 5 tablespoons (1/3 cup) bleach per gallon of water, or 4 teaspoons bleach per quart of water, and following manufacturer's instructions for application and ventilation.

While bleach can be an important disinfectant in some situations, though, it's also a potential hazard to human health, capable of not only irritating sensitive tissue in the eyes, skin, mouth and throat, but also contributing to long-term respiratory problems like asthma. Bleach can also be hazardous to pets, wildlife and ecological health. There are some safer alternatives in disinfecting wipes and cleaning sprays, although these eco-friendly choices may not be as effective in killing bacteria and viruses.

So I hope that you are keeping yourself well. And that these recipes can help you lower the amount of worry in your circle so that we keep panic at bay and enjoy the upcoming growing season.

Lemon Mint Bath Tub Tea - Monthly Bath Blend

Herbal bath teas are used to obtain the relaxing and therapeutic benefits of herbs in a simple format. It is easy to become overwhelmed by the many office tasks, household chores and family functions that require our attention.  Our bodies requirement rest and relaxation to rejuvenate. The use of herbal bath teas is it is an inexpensive method to have relaxation and to have the calming feeling of the herbs. Because of the relaxing as well as the calming feelings it provides, it is an ages old method to gather the healing and therapeutic benefits of herbs.

Herbal bath teas are great for our skin. And it is easy to make your own personal herbal bath tea.  Two great ingredients to include in an herbal tub tea are lemon and mint

Juice from the lemon can give a cleaning effect to the skin balancing the acid levels and removing dead skin cells, making younger and fresh-looking skin. Lemon herbs also have calming and soothing capabilities, like lemon balm which adds to happy thoughts and lemon verbena. Mint, especially peppermint, allows better oxygen circulation in your body which help the body to properly repair itself.

Lemon Mint Bath Tea

½ cup dry lemon balm

¼ cup dry lemon verbena

¼ cup dry peppermint leaves

1 lemon, sliced

Directions:

Combine the dry ingredients in a jar with a tight-fitting lid.  Shake to combine.  Measure ¼ to ½ cup dry ingredients into a coffee filter and tie closed to use. 

TO USE:  place herbs in coffee filter in a saucepan of 1 cup of water and bring to boil.  Remove from heat and allow to steep 10 minutes or more.  Draw a warm bath and place lemon slices in warm drawn bath and then pour the steeped tea into the bath water.  Slip in an enjoy the relaxing and soothing benefits.

Seven Herbs for a Cocktail Garden

Whether you are a gardener who enjoys a cocktail now and then or a mixologist tired of spending money on ingredients with an all-too-short shelf life, growing your own herbs to use in your favorite mixed drinks is fun and easy. 

I crafted a program on using herbs for cocktails (called Crafting Herbal Mocktails) and as a result have experimented with ways to incorporate fresh and dried herbs into mixed drinks or alcohol-free cocktails.  And you too can make your own herb enhanced drinks with just a few herbs.  If you grow in just a couple of planter boxes, a hodge podge of pots of varying sizes or in a garden patch or raised bed you can add a few herbs and start experimenting.

Realize you are not distilling your own spirits, but crafting flavorings and infusing existing spirits with the unique flavor of herbs is easy and fun.  Selecting herbs to grow can transform cocktail hour into an irresistible exercise in gardening as herbs make their way from planter box to martini, collins or rocks glass.

If you are interested in Cocktails or Mocktails I have posted several recipes in the past and you can search the blog or chose the links above.

Here are my picks for the 7 Best herbs to grow for cocktail making:

Mint

Flavor: Cool and refreshing. Depending on what type you grow, some have citrus tones, other are floral or spicy. Kentucky Colonel or Mojito mint are good choices for growing in a cocktail garden.

How to use it: Mint is probably the most commonly used fresh herb for cocktails. Mojitos and juleps are well known for using mint, but this refreshing leaf brightens flavor wherever it is used. Muddled or used as a garnish or infusion, mint is a winning choice for the gardener’s cocktail. And simple syrup can be used to make non-alcoholic ades or to flavor teas.

How to grow it: Mint grows like a weed. Plant in containers or in the yard (if you are prepared to have a lot of it).

To try: Nojito Mint Mojito-Style Mocktail

Rosemary

Flavor: Rosemary looks like clippings from a pine tree with a taste to match.

How to use it: Great as a garnish where just a hint of its flavor pops in to visit. The rich, woody flavor of rosemary can be added whole or muddled as a featured player in gin or vodka or to add pronounced depth to bourbon. Try adding a sprig to your next gin and tonic or whiskey sour. Enjoy it in a punch with sweeter flavor to give a savory hint.  It can also be used to craft a Gin substitute.

How to grow it: Start from cuttings in a pot placed in a sunny spot. Rosemary stands up well in drought conditions, and should be brought in for winter in colder climates.

To try: Rosemary Lemon Vodka

Thyme

Flavor: Can be sweet to savory depending on the variety but for cocktails common garden thyme is a good choice.  It provides a robust earthy flavor with a hint of lemon and mint and a subtle undertone of pepper.

How to use it: A simple syrup made with thyme makes it a great companion to any gin-based drink.  And using the simple syrup to create a fun fizz made with prosecco or a liqueur-based cocktail with Grand Marnier gives your cocktail hour variety.

How to grow it: Great in a rock garden and dry areas, raise from seed or cutting, but if you want to harvest the first year, get yourself a nursery plant to get a head start with this perennial that is slow to get going.

To try: Pear and Thyme Fizz

Basil

Flavor: Currently a fashionable herb in the cocktail scene, different varieties of this complex, aromatic herb can lean sweet, peppery or citrus-y with clove or licorice overtones.

How to use it: Like mint, basil is a great all-purpose herb, adding great flavor to gin, tequila or rum drinks among others. Muddle, use as a garnish or craft a simple syrup to use in cocktails as a change of pace from the same old cocktail. For some great color, use a purple basil.

How to grow it: Make sure basil plants get plenty of water and sunlight. Harvest leaves from the top a few at a time so the plant will have continued healthy growth throughout the summer and beyond. Start from seed or get a jump start with a nursery plant.

To try: Pineapple Basil Gin Cocktail

Lavender

Flavor: Floral and woody with undertones similar to mint and rosemary, lavender is wonderfully distinctive, but a little goes a long way.

How to use it: Perhaps best prepared in a simple syrup, lavender is the taste of springtime in front porch drinks featuring vodka, gin or even lemonade for the non-drinker.  But sprigs make a great garnish, and sugared stems are wonderful stirred into a drink.

How to grow it: A great container plant. Water deeply, but make sure it has good drainage and gets plenty of sunlight. Harvest as blossoms begin to open. It likes a well drained soil.  Hard to grow from seed, so get a plant from the shops or divide an existing plant from a freind.

To Try: Lavender Collins

Lemon Grass

Flavor: light citrus to lemon overtones with a hint of sweet mint combined with an intoxicating lemon scent.

How to use it: Lemon grass is used both for its lemon flavor as well as its amazing aroma it adds great dimension to flavoring vodka, as well as a simple syrup to make lemonade based drinks or complex citrus cocktails with gin, whiskey or sparkling wines.

How to grow it: An annual in cooler climates grow in a container as an accent plant or in the ground as a focal item as it has a tall spreading grass look that fans out.  It needs little care except regular water and well-drained soil. Propagate by seed or root division. 

To try: Mint and Lemongrass Cooler

Sage

Flavor: Earthy, woody and vaguely peppery, sage has a wonderful and distinctive flavor, but should be used sparingly.

How to use it: Muddled, infused into spirits or prepared in a simple syrup, sage adds savory complexity to mixed drinks, but the flavor can be overpowering for some. Try it in tequila or add some sage to your next gin fizz for a summer drink with unmistakable garden taste. A salt infused with sage is great savory glass rim.

How to grow it: Requires little care and is tolerant of different soil types and conditions, but soil should be well-drained.  Can be started from seed, cutting or division of an existing plant.  Keep well trimmed to avoid woodiness.

To try: Tequila Sage Smash from cakenknife.com

We also have created DIY Cocktail and Mocktail Kits which are available through our website. www.backyardpatch.com