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Post by bluelacedredhead on Sept 6, 2019 20:40:54 GMT -5
The Pleasure of Herbs that I listed in an older thread as a favourite herb book, has chapters by months. Each chapter describes what to do with herbs in that month. I've had this book more than 30 years. I've never followed it through, although I have done the autumn harvest months many times. Tonight I tbought I should give this a go again. Bets on whether I make it past Christmas this time?? 😁. I doubt it too but canning someherbal jellies and making herb butters sound like a good place to start.
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Post by bestofour on Sept 6, 2019 20:53:38 GMT -5
Are you going to tell the rest of us what we're supposed to be doing for September?
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Post by brownrexx on Sept 7, 2019 7:34:40 GMT -5
I cut my chives off and then used scissors to cut them into little pieces and dehydrated them. We use them on potatoes occasionally.
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Post by ladymarmalade on Sept 7, 2019 9:08:12 GMT -5
Oooh, you remind me that there is a Basil Banana Pepper Jelly recipe from Ball that I haven't made in years and it's really good. I use little 4-ounce canning jars for pepper jelly, so one batch made quite a few. Here was an old blog post I did on how delicious it was and how easy it was to make. tummytreasure.com/blog/?p=2549Basil Banana Pepper Jellyfrom The Ball Complete Book of Home Preserving makes about 3 (8-ounce) jars 1/2 cup thinly sliced seeded mild banana peppers 1/4 cup thinly sliced partially seeded red or green chili peppers 1/4 cup finely chopped red onion 3 to 4 large fresh basil leaves, cut into thin ribbons 1/4 teaspoon dried basil 3/4 cup white vinegar 3 cups granulated sugar 1 pouch (3 ounces) liquid pectin (such as Certo brand) 1. Prepare canner, jars and lids. 2. In a large, stainless steel saucepan, combine banana peppers, chili peppers, red onion, fresh and dried basil and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off any foam. 3. Quickly pour hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. 4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.
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Post by bestofour on Sept 7, 2019 19:06:24 GMT -5
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Post by bluelacedredhead on Sept 7, 2019 19:19:11 GMT -5
Are you going to tell the rest of us what we're supposed to be doing for September? If you'd like me to It says to pot up any tender plants such as Scented Geraniums that you are bringing indoors for the winter. Also culinary herbs that you would use indoors such as rosemary, mint, or marjoram. Harvest Dill heads and dry/freeze for use in winter. I used to freeze a bags of dill leaves for winter use. And finally, she suggests making Lavender wands, herbal wreaths and potpourri for the holidays. I know, potpourri is so 80's but you asked ladymarmalade, That's a jelly I haven't heard of. Interesting. The first time I made Purple Basil Jelly as an accompaniment for meat or eggs, my Son tried it in a PB&J. I made it for about 10 years until he left home and that's the only way it was ever served.
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Post by bestofour on Sept 7, 2019 19:40:58 GMT -5
Great idea about dill. Wish I'd known it sooner. Remind me next year will ya What are lavender wands? I have a gigantic pot of lavender.
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Post by bluelacedredhead on Sept 7, 2019 19:53:30 GMT -5
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Post by bestofour on Sept 7, 2019 19:54:47 GMT -5
Thanks. I'm going to make a few wands.
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Post by bluelacedredhead on Sept 7, 2019 20:15:24 GMT -5
Awesome bestofour, Take a pic to share if you can, please. I'd like to see one.
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Post by ladymarmalade on Sept 8, 2019 7:24:39 GMT -5
My favorite thing to do with it is to layer it on cream cheese and eat it with pita chips or crackers. The tang of the cream cheese and the sweet of the jelly with all the herbs and peppers is just SO good! I've also used it as a glaze for pork when cooking, and that's tasty too, but most of it gets used with cream cheese.
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freelove
Junior Member
Posts: 13
Joined: April 2019
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Post by freelove on Sept 9, 2019 7:33:14 GMT -5
I love that book, too. I have gone through it month by month in the past, but not in recent years. You have gotten me interested in it again. I did do a few things in the book though I can't remember just what at the moment. I probably have notes in the book and will bring it out again soon. Right now I have half a bushel of red peppers to freeze, the last of the beans to pick, cucumbers to pickle, broccoli to freeze and more zuke and yellow squash to use up.
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Post by brownrexx on Sept 9, 2019 7:37:27 GMT -5
ladymarmalade , last Christmas I tried hot pepper jelly with cream cheese at a friend's house and it was delicious. The cream cheese made such a difference in the taste. Yummy. I never would have thought of doing that.
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Post by bestofour on Sept 9, 2019 9:45:35 GMT -5
Awesome bestofour, Take a pic to share if you can, please. I'd like to see one. Went out this morning and unfortunately I think it's too late for me to use the lilac this year. It smells great but the flowers have already opened. I think I'll cut some and bring it inside and put it in a vase. I've got peppermint in vases right now, which smells great, but it needs a breeze or for someone to bump or touch it for the fragrance to (what word am I looking for) for the fragrance to fragrant . The lavender smells good just being there. You guys remind me to do this next year.
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Post by bestofour on Sept 9, 2019 9:46:22 GMT -5
ladymarmalade , last Christmas I tried hot pepper jelly with cream cheese at a friend's house and it was delicious. The cream cheese made such a difference in the taste. Yummy. I never would have thought of doing that. You guys eat fun stuff. We're so boring.
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Post by brownrexx on Sept 9, 2019 9:52:24 GMT -5
You guys eat fun stuff. We're so boring. It's hard to branch out if the rest of the family is unwilling to try new things. My hubby will eat almost anything because he hates to cook and his feelings are "at least I didn't have to cook it" but actually men in his family have died young, mostly from heart or lung issues. He never smoked like so many in his family but he thinks that my cooking is probably what is keeping him healthy. He just had his cholesterol checked and it is the lowest that it has been in years. I didn't try as many new things until I retired and had more time. I started growing so many new things and the internet is a wonderful place to find recipes. I have become a much better cook than when I worked 50 - 60 hours per week. At that time I only grew tomatoes and peppers and at least once a week I would grab a rotisserie chicken at the store for dinner. I really like the way we eat now. It's so fresh and healthy most of the time.
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