Friday, 30 October 2009
A literary moment
If you feel like a quick read to go with your morning beverage or cup of herb tea, try Coals to Newcastle over at Mercian Muse.
Thursday, 8 October 2009
Time for more soup
Some friends of ours came over to dinner on Tuesday evening. They are off on holiday to South America at the weekend culminating in a visit to Machu Picchu, the historical Peruvian site. It is a place I have always wanted to visit, so I’m looking forward to seeing their photographs.
Judith said they had been preparing for the rigors of the holiday in different ways and would be following an iron rich diet to try and help in building up their haemoglobin to help them acclimatise to the high altitudes.
As my contribution to their preparations, I thought I would put together an iron-rich meal. This is what we had.
Nettle, beetroot leaf and sweet potato soup
½ colander full of fresh nettle tops
Leaves from 4 beetroot
2 sweet potatoes, peeled and sliced
2 carrots, scraped and sliced
10 cardamom seeds
1 onion, peeled and diced
4 garlic cloves peeled, sliced and left to rest for 15 minutes
Salt and pepper to taste
Wash and shred beetroot leaves, wash nettles. Fry onion and garlic in olive oil, add cardamom seeds, add all other ingredients and cover with cold water. Add salt and pepper. Bring to the boil, then simmer until everything is soft. Remove cardamom seeds. Liquidise then strain to remove stalks from nettles. Return to pan and serve with freshly made granary bread and butter. Serves 6.
Beef Stew
5lbs stewing steak and kidney
6 celery stalks
1 onion
6 cloves of garlic,
4 carrots
4 parsnips
Peeled and slice garlic cloves. Leave to rest for 15 minutes. Peel and dice onion. Wash and thinly slice celery. Fry onion and garlic. Add meat and fry until all meat is sealed. Add celery. Stir. Cover with cold water (about 4-5 pints). Bring to the boil and simmer on lowest heat for three hours. Add carrots and parsnips, salt and pepper. Cook for a further 15 minutes until vegetables are done. Thicken gravy (I used 3tsp cornflour and 3tsp Bisto mixed to a paste with a little cold water then stirred in). Serve with baked potato and further green vegetables (we had cabbage). This serves 8-10 people. (Leftovers were used the following night then frozen)
We had apple pie and cream for dessert. Chris made it and fashioned a beautiful treble clef on the top. It was his first homemade pie and tasted really good! The treble clef represented the ties of music which has run through our friendship.
Judith and I met when our children were very small. Both she and her husband, Julian, have served our communities for many years through the police and our local church. My eldest and her second son were in the same class at primary school. She helped me run a mums and tots group in a local church hall for a year in the early 1980s and was an alto in a small choir I put together for 3 fundraising concerts. I taught all her boys piano for several years until they went off to boarding school and accompanied a choir she put together to raise money for Malawi last year. Her eldest boy was married two weeks after Richard and Laura.
We all lead busy lives, but it was really nice to spend time together over an enjoyable meal.
Judith said they had been preparing for the rigors of the holiday in different ways and would be following an iron rich diet to try and help in building up their haemoglobin to help them acclimatise to the high altitudes.
As my contribution to their preparations, I thought I would put together an iron-rich meal. This is what we had.
Nettle, beetroot leaf and sweet potato soup
½ colander full of fresh nettle tops
Leaves from 4 beetroot
2 sweet potatoes, peeled and sliced
2 carrots, scraped and sliced
10 cardamom seeds
1 onion, peeled and diced
4 garlic cloves peeled, sliced and left to rest for 15 minutes
Salt and pepper to taste
Wash and shred beetroot leaves, wash nettles. Fry onion and garlic in olive oil, add cardamom seeds, add all other ingredients and cover with cold water. Add salt and pepper. Bring to the boil, then simmer until everything is soft. Remove cardamom seeds. Liquidise then strain to remove stalks from nettles. Return to pan and serve with freshly made granary bread and butter. Serves 6.
Beef Stew
5lbs stewing steak and kidney
6 celery stalks
1 onion
6 cloves of garlic,
4 carrots
4 parsnips
Peeled and slice garlic cloves. Leave to rest for 15 minutes. Peel and dice onion. Wash and thinly slice celery. Fry onion and garlic. Add meat and fry until all meat is sealed. Add celery. Stir. Cover with cold water (about 4-5 pints). Bring to the boil and simmer on lowest heat for three hours. Add carrots and parsnips, salt and pepper. Cook for a further 15 minutes until vegetables are done. Thicken gravy (I used 3tsp cornflour and 3tsp Bisto mixed to a paste with a little cold water then stirred in). Serve with baked potato and further green vegetables (we had cabbage). This serves 8-10 people. (Leftovers were used the following night then frozen)
We had apple pie and cream for dessert. Chris made it and fashioned a beautiful treble clef on the top. It was his first homemade pie and tasted really good! The treble clef represented the ties of music which has run through our friendship.
Judith and I met when our children were very small. Both she and her husband, Julian, have served our communities for many years through the police and our local church. My eldest and her second son were in the same class at primary school. She helped me run a mums and tots group in a local church hall for a year in the early 1980s and was an alto in a small choir I put together for 3 fundraising concerts. I taught all her boys piano for several years until they went off to boarding school and accompanied a choir she put together to raise money for Malawi last year. Her eldest boy was married two weeks after Richard and Laura.
We all lead busy lives, but it was really nice to spend time together over an enjoyable meal.
Friday, 2 October 2009
What to do with sage?
I was standing outside Condicote church after the annual Harvest Festival service when I caught up with someone I hadn’t seen since my cousin’s wedding last year. Her sister was one of my first piano pupils and then my bridesmaid five years later. I told her I was going to raid my aunt’s sage plants before we returned home.
“What are you going to do with it?” she asked. “We have tons of sage and I’d love to be able to make use of it more.”
So this post is for Caroline and anyone else who finds themselves with a glut of herb they don’t know what to do with.
Why do we use sage? Some will only know it as a condiment, mixed with onions as a stuffing for a fatty meat such as pork or goose or as a flavouring to replace salt in a salt-free diet.
While these uses show sage to be an aid to digestion, its myriad of uses stem from very ancient times. Sage is known as a Mediterranean herb which doesn’t like to get its feet wet (as I learned to my cost by over-watering cuttings!).
It’s location has led people to think it must have been brought to the UK by the Romans, but as historical plant expert, Anthony Lyman Dixon, is wont to remark, Romans are blamed for many things, but we really can’t be sure whether they brought all their herbal flavourings with them or whether sage was one of those herbs which was growing here well before they invaded our lands.
Sage, salvia officinalis, is described by Maud Grieve as “about a foot or more high, with wiry stems. The leaves are set in pairs on the stem and are 1 1/2 to 2 inches long, stalked, oblong, rounded at the ends, finely wrinkled by a strongly-marked network of veins on both sides, greyish-green in colour, softly hairy and beneath glandular. The flowers are in whorls, purplish and the corollas lipped. They blossom in August. All parts of the plant have a strong, scented odour and a warm, bitter, somewhat astringent taste, due to the volatile oil contained in the tissues.”
There are many different types of sage, but all those which begin with salvia can be used interchangeably. I prefer purple sage, salvia officinalis purpurascens, because this is the one most used medicinally in the UK and I prefer the flavour to the greener garden sage.
Sage has been a healing plant since ancient times and remained popular through the Middle Ages. Mrs Grieve quotes the latin phrase Cur moriatur homo cui Salvia crescit in horto? ('Why should a man die whilst sage grows in his garden?') and gives a corresponding English proverb, 'He that would live for aye, Must eat Sage in May.'
As with most herbs, I began my journey learning about one particular use. Sage has an affinity with the chest and throat, so is good for sore throats (gargling with a tea) and lingering coughs brought on by the common cold. Then Henriette Kress mentioned sage and thyme together could be taken at the beginning of the year for three months to support the respiratory system in reducing sensitivity to pollens and other particles which induce hayfever in sufferers.
This remedy then led to a wonderful tea which could be taken for colds, coughs and general symptoms. One of my friends was working in a doctor’s office in Washington State at the time and used to give the recipe to disgruntled patients who had been refused antibiotics for their virus.
Sage and Thyme Tea
1tsp dried sage (or 1 tblsp fresh)
1 tsp dried thyme (or 1tblsp fresh)
Juice of ½ lemon
1 inch chopped or grated root ginger with the peel left on
Honey to taste
Infuse the dried herbs and ginger for approximately 10 minutes in a pint of water in a cafatiere or teapot or mug with a lid. If making the drink without the ginger you can get away with infusing for 3 minutes if you don’t want to have a really strong sage taste. Strain and pour into a mug containing the juice of half a lemon and enough honey to taste.
If you are thinking of making this tea for a child, don’t use either the thyme or honey if the child is under two years of age. They may not like the ginger either.
This drink is really warming and comforting and can be drunk 2-3 times a day.
Sage has been used for increasing blood flow to the brain and therefore to help reduce memory loss. James Wong, in his recent BBC2 series, Grow your own drugs, carried out an interesting experiment with two people in middle age who were having problems remembering things. He asked them to drink cups of sage tea for a week and afterwards both people reported being able to remember things far better.
Obviously two people isn’t a large sample and a week isn’t a long time to take a herb, since herbal actions often take a while to make themselves apparent. Still, it was an interesting experiment and something everyone can try at home. I know I should, since my family constantly sigh at me when I start a sentence and then can’t remember either the rest of it or the key word I wanted at the time I wanted to say it!
Matthew Wood says that sage acts on veins which are depressed and relaxed. Sage also acts on clotted blood. He says he learned of this use from the herbalist Eva Graf. She used it to cleanse blood vessels, remove plaque or hardening, for varicose veins and for diabetic ulcerations of the veins, especially the calves.
This use is something I haven’t tried yet, but I’m tempted to make an oil and see what happens if I add it to horse chestnut oil as a varicose vein salve.
Sage is a potent anti-viral. Like many febrifuges, it encourages sweating when taken as a hot tea, but is cooling when drunk cold. You can make a sage tincture using the simpler method by adding vodka or brandy to a glass jar filled with fresh sage.
Medical herbalist, Jenny Jones, recently demonstrated how to make this tincture at the Herb Society’s Volunteers Day. She recommended not filling the jar completely to the top with vodka as the alcohol would draw water out of the sage leaves. Jenny suggested taking a 30-drop dose three times of day at the first sign of any cold or flu. If you were using a higher percentage alcohol, the drop dose would be much lower.
Sage also acts to dry up secretions, which is why it is so effective for chest and throat issues and can help to alleviate hot flushes of menopause. It can also help to dry up unwanted milk production and has even been known to delay the onset of menstruation by a couple of days if extremely large amounts are taken.
Sage should be safe to take in culinary amounts if you are pregnant or nursing, but it may well be prudent not to use sage medicinally during these times.
I have to be honest and admit sage is not one of my most favourite flavours in tea on its own, but I love the combination of sage and thyme. This year I experimented with a sage and thyme elixir which tastes wonderful.
Sage and Thyme Elixir
Pick enough fresh sage leaves and flowering thyme sprigs to half fill a glass jar. You could use dried sage or thyme, but reduce the volume by three-quarters. Cover with runny honey, stirring well with a chopstick to remove any air bubbles and make sure the herbs are completely covered. Fill to the top with brandy and mix well. Seal with a screw top lid. Label and date. Store in a cool dark place for 4-6 weeks. Strain, bottle and use. Dose is one dropperful every half hour at the first sign of a virus.
Sage also makes an amazing vinegar. I suspect the soil sage is grown in affects the colour which is transferred to the vinegar. My clay-grown garden purple sage only turns vinegar a pale pink, although the taste is good. My aunt’s sage plants, grown on alkaline Cotswold limestone, turn the vinegar a deep crimson within half an hour of being infused. This is why I have been raiding her plants annually for the past three years!
Sage Vinegar
Fill a glass jar with sage leaves. Pour over cider vinegar until the jar is full. Remove air bubbles with a chopstick, then refill with more cider vinegar. Seal the jar with a screwtop lid and label and date. Store in a warm, dark place for three weeks, shaking occasionally. Strain and bottle, label and date. Use with honey for a delightful hot drink or in salad dressings.
Sage Honey
Fill a glass jar with sage leaves. Very slowly, pour runny honey over the leaves, pausing regularly to remove air bubbles by stirring with a chopstick. When the jar is full, seal with a screwtop lid and leave to infuse for several weeks. Strain before use if you don’t fancy eating the sage leaves.
My sage honey and vinegar have now been infusing since the end of August. I’m looking forward to decanting them this weekend and trying out my first sage oxymel. That’s the wonderful thing about herbs. It doesn’t matter how many herbal products you have made with a particular plant, there are always more to experiment with and try.
“What are you going to do with it?” she asked. “We have tons of sage and I’d love to be able to make use of it more.”
So this post is for Caroline and anyone else who finds themselves with a glut of herb they don’t know what to do with.
Why do we use sage? Some will only know it as a condiment, mixed with onions as a stuffing for a fatty meat such as pork or goose or as a flavouring to replace salt in a salt-free diet.
While these uses show sage to be an aid to digestion, its myriad of uses stem from very ancient times. Sage is known as a Mediterranean herb which doesn’t like to get its feet wet (as I learned to my cost by over-watering cuttings!).
It’s location has led people to think it must have been brought to the UK by the Romans, but as historical plant expert, Anthony Lyman Dixon, is wont to remark, Romans are blamed for many things, but we really can’t be sure whether they brought all their herbal flavourings with them or whether sage was one of those herbs which was growing here well before they invaded our lands.
Sage, salvia officinalis, is described by Maud Grieve as “about a foot or more high, with wiry stems. The leaves are set in pairs on the stem and are 1 1/2 to 2 inches long, stalked, oblong, rounded at the ends, finely wrinkled by a strongly-marked network of veins on both sides, greyish-green in colour, softly hairy and beneath glandular. The flowers are in whorls, purplish and the corollas lipped. They blossom in August. All parts of the plant have a strong, scented odour and a warm, bitter, somewhat astringent taste, due to the volatile oil contained in the tissues.”
There are many different types of sage, but all those which begin with salvia can be used interchangeably. I prefer purple sage, salvia officinalis purpurascens, because this is the one most used medicinally in the UK and I prefer the flavour to the greener garden sage.
Sage has been a healing plant since ancient times and remained popular through the Middle Ages. Mrs Grieve quotes the latin phrase Cur moriatur homo cui Salvia crescit in horto? ('Why should a man die whilst sage grows in his garden?') and gives a corresponding English proverb, 'He that would live for aye, Must eat Sage in May.'
As with most herbs, I began my journey learning about one particular use. Sage has an affinity with the chest and throat, so is good for sore throats (gargling with a tea) and lingering coughs brought on by the common cold. Then Henriette Kress mentioned sage and thyme together could be taken at the beginning of the year for three months to support the respiratory system in reducing sensitivity to pollens and other particles which induce hayfever in sufferers.
This remedy then led to a wonderful tea which could be taken for colds, coughs and general symptoms. One of my friends was working in a doctor’s office in Washington State at the time and used to give the recipe to disgruntled patients who had been refused antibiotics for their virus.
Sage and Thyme Tea
1tsp dried sage (or 1 tblsp fresh)
1 tsp dried thyme (or 1tblsp fresh)
Juice of ½ lemon
1 inch chopped or grated root ginger with the peel left on
Honey to taste
Infuse the dried herbs and ginger for approximately 10 minutes in a pint of water in a cafatiere or teapot or mug with a lid. If making the drink without the ginger you can get away with infusing for 3 minutes if you don’t want to have a really strong sage taste. Strain and pour into a mug containing the juice of half a lemon and enough honey to taste.
If you are thinking of making this tea for a child, don’t use either the thyme or honey if the child is under two years of age. They may not like the ginger either.
This drink is really warming and comforting and can be drunk 2-3 times a day.
Sage has been used for increasing blood flow to the brain and therefore to help reduce memory loss. James Wong, in his recent BBC2 series, Grow your own drugs, carried out an interesting experiment with two people in middle age who were having problems remembering things. He asked them to drink cups of sage tea for a week and afterwards both people reported being able to remember things far better.
Obviously two people isn’t a large sample and a week isn’t a long time to take a herb, since herbal actions often take a while to make themselves apparent. Still, it was an interesting experiment and something everyone can try at home. I know I should, since my family constantly sigh at me when I start a sentence and then can’t remember either the rest of it or the key word I wanted at the time I wanted to say it!
Matthew Wood says that sage acts on veins which are depressed and relaxed. Sage also acts on clotted blood. He says he learned of this use from the herbalist Eva Graf. She used it to cleanse blood vessels, remove plaque or hardening, for varicose veins and for diabetic ulcerations of the veins, especially the calves.
This use is something I haven’t tried yet, but I’m tempted to make an oil and see what happens if I add it to horse chestnut oil as a varicose vein salve.
Sage is a potent anti-viral. Like many febrifuges, it encourages sweating when taken as a hot tea, but is cooling when drunk cold. You can make a sage tincture using the simpler method by adding vodka or brandy to a glass jar filled with fresh sage.
Medical herbalist, Jenny Jones, recently demonstrated how to make this tincture at the Herb Society’s Volunteers Day. She recommended not filling the jar completely to the top with vodka as the alcohol would draw water out of the sage leaves. Jenny suggested taking a 30-drop dose three times of day at the first sign of any cold or flu. If you were using a higher percentage alcohol, the drop dose would be much lower.
Sage also acts to dry up secretions, which is why it is so effective for chest and throat issues and can help to alleviate hot flushes of menopause. It can also help to dry up unwanted milk production and has even been known to delay the onset of menstruation by a couple of days if extremely large amounts are taken.
Sage should be safe to take in culinary amounts if you are pregnant or nursing, but it may well be prudent not to use sage medicinally during these times.
I have to be honest and admit sage is not one of my most favourite flavours in tea on its own, but I love the combination of sage and thyme. This year I experimented with a sage and thyme elixir which tastes wonderful.
Sage and Thyme Elixir
Pick enough fresh sage leaves and flowering thyme sprigs to half fill a glass jar. You could use dried sage or thyme, but reduce the volume by three-quarters. Cover with runny honey, stirring well with a chopstick to remove any air bubbles and make sure the herbs are completely covered. Fill to the top with brandy and mix well. Seal with a screw top lid. Label and date. Store in a cool dark place for 4-6 weeks. Strain, bottle and use. Dose is one dropperful every half hour at the first sign of a virus.
Sage also makes an amazing vinegar. I suspect the soil sage is grown in affects the colour which is transferred to the vinegar. My clay-grown garden purple sage only turns vinegar a pale pink, although the taste is good. My aunt’s sage plants, grown on alkaline Cotswold limestone, turn the vinegar a deep crimson within half an hour of being infused. This is why I have been raiding her plants annually for the past three years!
Sage Vinegar
Fill a glass jar with sage leaves. Pour over cider vinegar until the jar is full. Remove air bubbles with a chopstick, then refill with more cider vinegar. Seal the jar with a screwtop lid and label and date. Store in a warm, dark place for three weeks, shaking occasionally. Strain and bottle, label and date. Use with honey for a delightful hot drink or in salad dressings.
Sage Honey
Fill a glass jar with sage leaves. Very slowly, pour runny honey over the leaves, pausing regularly to remove air bubbles by stirring with a chopstick. When the jar is full, seal with a screwtop lid and leave to infuse for several weeks. Strain before use if you don’t fancy eating the sage leaves.
My sage honey and vinegar have now been infusing since the end of August. I’m looking forward to decanting them this weekend and trying out my first sage oxymel. That’s the wonderful thing about herbs. It doesn’t matter how many herbal products you have made with a particular plant, there are always more to experiment with and try.
Tuesday, 29 September 2009
Simpler Apprenticeships 2010
During 2010 I shall be offering apprenticeships to those who wish to develop their knowledge and skills of kitchen herbwifery.
Apprentices will be asked to commit to:-
Choosing between 10-20 herbs to study in greater depth
Attending at least six workshops during the year and taking responsibility for some of their chosen herbs
Keeping a detailed diary of their herbal journey including studies of their chosen herbs, associated studies of human physiology and notes of all herbal products made and taken.
Discussing herbal experiences via an email discussion group
Anyone who is interested in an apprenticeship should contact me before December 14th saying what their best hopes would be for the twelve months of their apprenticeship.
Unfortunately, because the essence of these apprenticeships is local and practical, they can only be offered to people living within the UK who are prepared to travel to the Cotswolds and/or Solihull. It is not possible to offer apprenticeships outside the UK. However, if someone abroad wishes a herbal mentor and can tell me how they think we could work well together, I'm willing to consider it.
Apprentices will be asked to commit to:-
Choosing between 10-20 herbs to study in greater depth
Attending at least six workshops during the year and taking responsibility for some of their chosen herbs
Keeping a detailed diary of their herbal journey including studies of their chosen herbs, associated studies of human physiology and notes of all herbal products made and taken.
Discussing herbal experiences via an email discussion group
Anyone who is interested in an apprenticeship should contact me before December 14th saying what their best hopes would be for the twelve months of their apprenticeship.
Unfortunately, because the essence of these apprenticeships is local and practical, they can only be offered to people living within the UK who are prepared to travel to the Cotswolds and/or Solihull. It is not possible to offer apprenticeships outside the UK. However, if someone abroad wishes a herbal mentor and can tell me how they think we could work well together, I'm willing to consider it.
Sunday, 20 September 2009
More hedgerow tonics
At the last meeting of the Mercian Herb Group I took along a bottle of my newly made blackberry, apple and rosehip syrup. Those who tried it, asked for the recipe.
Blackberry, apple and rosehip syrup
1lb blackberries
1 large double handful of rosehips
3 medium size cooking apples (preferably windfalls)
1 cinnamon stick
½ grated nutmeg
1 pint of water
Sugar or honey
Peel, core and slice the apples. Wash blackberries and rosehips and place in a large saucepan with the apples and spices. Just cover with water. Bring to the boil and simmer until everything is soft and mushy (around 40 minutes or so depending on the ripeness of the rosehips). Liquidise the contents of the saucepan, strain and measure the volume. Clean the saucepan and return the puree to the pan together with a suitable amount of either sugar or honey working on 1lb sugar/honey to 1 pint puree. Heat until sugar or honey is dissolved into the puree. Pour into heated sterile bottles and seal with screw top lids. Label and date.
Here are two more honey recipes. You will probably want to strain your honeys before using them.
Rosehip honey (Gail Faith Edward's recipe)
2 large double handfuls of fresh rosehips
1 jar of runny honey
1 large glass jar
Wash the rosehips and remove any stalks of dried bits of flowers. Put the fresh rosehips in a liquidiser and process for 30 seconds or so until they are in very small bits. Scrape all the rosehips into the glass jar and slowly pour on the runny honey, stirring as you go to remove all the air bubbles. (If you pour too fast it will stay on top of the rosehips and end up on the work surface). Seal the jar with a screw top lid tightly. Keep in a warm place e.g. a sunny windowsill for 4-6 weeks.
Mint honey (Kiva's recipe)
Pick several large handfuls of mint – preferably stalks which have not flowered yet or new side shoots. Remove each leaf and place in a 1lb glass jar. Every so often, cut up the mint leaves with a large pair of scissors inside the jar. When the jar is filled with chopped mint leaves, add the grated rind and juice of one lemon. Carefully pour runny honey over the mint leaves in small batches, mixing with a chop stick every time to remove air bubbles. Add as much honey as you can. Seal the jar with a screw top lid tightly and place in a warm place for a month or so.
Don't worry when the infused matter, whether blossom, leaves, or dessicated roots floats to the top of the honey. If your lid is secure, try turning it upside down ever so often so the top of the contents are covered.
I've made 2 small jars of horseradish root honey and one of elderberry honey this weekend. It's best to keep the elderberry honey in the fridge whilst infusing so it doesn't start to grow mold. It is your choice whether or not you strain the elderberries or horseradish out before using. I keep them in. Chris mutters about "having bits floating around" in his cider vinegar, but I like to chew them. The elderberries are wonderfully sweet at the end of your drink!
Blackberry, apple and rosehip syrup
1lb blackberries
1 large double handful of rosehips
3 medium size cooking apples (preferably windfalls)
1 cinnamon stick
½ grated nutmeg
1 pint of water
Sugar or honey
Peel, core and slice the apples. Wash blackberries and rosehips and place in a large saucepan with the apples and spices. Just cover with water. Bring to the boil and simmer until everything is soft and mushy (around 40 minutes or so depending on the ripeness of the rosehips). Liquidise the contents of the saucepan, strain and measure the volume. Clean the saucepan and return the puree to the pan together with a suitable amount of either sugar or honey working on 1lb sugar/honey to 1 pint puree. Heat until sugar or honey is dissolved into the puree. Pour into heated sterile bottles and seal with screw top lids. Label and date.
Here are two more honey recipes. You will probably want to strain your honeys before using them.
Rosehip honey (Gail Faith Edward's recipe)
2 large double handfuls of fresh rosehips
1 jar of runny honey
1 large glass jar
Wash the rosehips and remove any stalks of dried bits of flowers. Put the fresh rosehips in a liquidiser and process for 30 seconds or so until they are in very small bits. Scrape all the rosehips into the glass jar and slowly pour on the runny honey, stirring as you go to remove all the air bubbles. (If you pour too fast it will stay on top of the rosehips and end up on the work surface). Seal the jar with a screw top lid tightly. Keep in a warm place e.g. a sunny windowsill for 4-6 weeks.
Mint honey (Kiva's recipe)
Pick several large handfuls of mint – preferably stalks which have not flowered yet or new side shoots. Remove each leaf and place in a 1lb glass jar. Every so often, cut up the mint leaves with a large pair of scissors inside the jar. When the jar is filled with chopped mint leaves, add the grated rind and juice of one lemon. Carefully pour runny honey over the mint leaves in small batches, mixing with a chop stick every time to remove air bubbles. Add as much honey as you can. Seal the jar with a screw top lid tightly and place in a warm place for a month or so.
Don't worry when the infused matter, whether blossom, leaves, or dessicated roots floats to the top of the honey. If your lid is secure, try turning it upside down ever so often so the top of the contents are covered.
I've made 2 small jars of horseradish root honey and one of elderberry honey this weekend. It's best to keep the elderberry honey in the fridge whilst infusing so it doesn't start to grow mold. It is your choice whether or not you strain the elderberries or horseradish out before using. I keep them in. Chris mutters about "having bits floating around" in his cider vinegar, but I like to chew them. The elderberries are wonderfully sweet at the end of your drink!
Friday, 18 September 2009
Something new
“What’s been new for you this year?” Maddie asked during the August workshop. This post is a more considered response to the question than I was able to make at the time.
My first new loves must be mint honey and creating new elixirs. Mint is one of the two herbs which graced my childhood. On alternate Sundays we would have roast lamb. In summer this would be served with mint sauce, in winter with onion sauce.
Most people rave about mint tea when they first start trying herbal drinks. It is not my first choice, unless it is chocolate mint freshly picked from the Sanctuary. To me, mint tea belongs to the aftermath of a stomach bug when I can’t tolerate anything else.
I’ve grown several different varieties of mint for years – peppermint, applemint, spearmint, Swiss mint, pineapple mint, eau de cologne mint, lemon mint, lime mint, red mint, black mint and chocolate mint. The first three do battle for supremacy along the left hand border of my garden while others grow mournfully in tubs on the patio. The chocolate mint runs riot in the main Sanctuary bed, but I don’t try to cull it as everyone who goes there falls in love with it.
I love the smell of mint freshly crushed, but until this year I’ve never really engaged with the plant itself. Two months ago, Kiva Rose gave the recipe for her mint honey with lemon zest and juice. Lemon and honey is another comforting memory from childhood. A special drink my mother would make when we were ill with colds. The combination of lemon and mint with honey appears to have done something quite amazing to my taste buds. It is not often I sit and drool over something, but mint honey does it for me!
I was reading Carol Rogers' chapter on menopause recently, whilst preparing to give a talk to the Mercian Herb Group and she listed several foods which are especially nourishing for women during this time. Honey was one of them. Avocados were another. I have been relishing avocados for a year or so. Honey has been an important part of my life for the past three years, when I first became perimenopausal. It is easy to see how mint, which is a cooling herb, lemon and honey all combine to provide something richly nourishing for my particular time of life.
Needless to say, when I found applemint growing wild on the banks of the Catherine de Barnes canal last weekend, I gathered as much as I could and spent the next day putting up a further 2lb jar of lemon mint honey to add to the jar already infusing. It’s not really a flavour to spread on your toast, but it will be fantastic in drinks.
Chris loves honey and he was grumbling the other evening that all the jars I buy seem to disappear leaving him nothing to have for breakfast. I showed him all the herbal honeys sitting on the kitchen window sill and asked why he hadn’t been tempted to try them for himself.
“I daren’t” he replied. “I don’t know what is to eat, what is medicine and what is to be avoided while you go and lie down in another room.”
His reply had me in stitches for several minutes. When the children were small, there was a memorable occasion at Greenbelt when the mere offer of mint tea had two of them jumping up from their sickbed and declaring their complete recovery. It was good to be reminded.
I also loved the reference to Terry Pratchett’s dwarf bread which is carried on expeditions and is only eaten once everything else including clothes and soles of boots has been consumed. (Guess which books I was reading on holiday!)
Anyway, to return to the subject of honey, those currently infusing are:-
Blossom and pineapple mint and sage leaves, sage, wild bergamot, rosehip, mint and lemon, angelica root and St John’s wort honey. The latter was begun because Darcey said she wanted to make some to see if it would turn red like all other SJW concoctions. She had no access to fresh SJW flowers, so I decided to carry out the experiment myself.
The half jar of honey and yellow blossoms sat on the window sill next to the infusing SJW oil for weeks and nothing appeared to happen until last week when we had several days of hot sun. Finally the honey started to change colour. It won’t be the deep crimson of the oil, but it will be a definite SJW derivative.
I have already written about my new elixirs. I decanted them all last weekend, ending up in a sticky, sweet surfeit after trying them. Even Chris agreed they tasted far too good to be medicine!
The other completely new things in my herbal life have been plants – lemon geranium and lemon eucalyptus, pleurisy root, ashwaghanda and ox-eye daisy. Ashwaghanda is proving a total delight even though I have not yet tasted her. I was going to harvest the roots of both my plants this year, but after a member of the Herbwifery Forum advised that the roots were stronger, the older the plant, I decided to leave them to see if they will over-winter on the patio and return to me next year. It has been a real joy watching the flowers appear and produce beautiful bright green berries which then turn scarlet as the leaves become brown.
The ox-eye daisy has a tale all of its own. Several years ago, Henriette enthused about ox-eye daisy delivering a tasty and nourishing tea. It caught my fancy, but finding seeds proved a real problem. They only seemed to be available in wild flower meadow mixes, not on their own. My father came to the rescue, using his considerable charm on a local seed merchant who let him have an ounce of seed for nothing. I dug a suitable sized patch of ground in the main herb bed, planted the seeds and waited.
It was a good job I didn’t hold my breath, because nothing grew I convinced myself the plot had become overgrown and overshadowed with other herbs, thereby killing the seeds. I was really disappointed.
This spring I noticed a plant with strange leaves was growing in the middle of the herb bed. I presumed it was another wild flower like white or red campion but decided to let it flower before I pulled it up just to be sure. Imagine my delight when the newcomers turned out to be ox-eye daises! I checked the leaves against the moon daises in my garden and they were exactly the same shape, but larger. Obviously the seeds take several years to germinate, so I should not have been disappointed when they didn’t appear the first year they were planted.
Then I noticed their energetic properties – they help women come to terms with the menopause. It made me laugh and feel slightly humble. The plant had waited to enter my life until it was needed. I was very grateful and made a special batch of flower essence to share with others.
There have been several other new herbal products I have made this year: –
milk thistle leaf vinegar for its minerals,
dried mullein stalk tincture for hormonal incontinence,
hawthorn flower brandy to add to Christmas custards,
crampbark tincture for nocturnal leg cramps,
elecampagne flower essence for deep grief
hyssop, horehound, liquorice and marshmallow leaf cough syrup (a classic)
fennel tincture and liqueur
chive flower vinegar
nettle seed salt
The crampbark tincture was made from slivers of red bark collected from twigs when the bush was flowering – not the usual time to collect bark from deciduous trees or bushes! Janey prompted me to create the tincture. She mentioned she was having terrible trouble sleeping because of nocturnal leg cramps, so I suggested she tried taking some milk of magnesia to increase her intake of magnesium and gave her some twigs to start de-barking and cover with alcohol.
When she next returned to the Sanctuary, I asked her whether her cramps had improved. She said she had started taking the milk of magnesia immediately and the first night she had taken a spoonful of the crampbark tincture her cramps had disappeared and never returned!
Another tincture I am planning to make this weekend is Solomon seal root. The plants have become well established over the past ten years. The good reports I have heard about using the tincture to support back health from Jim MacDonald and Matthew Wood have inspired me to try making some for myself. It is not a tincture which is widely available commercially, so it will be exciting to see how it works.
One of the wonderful things about herbs is there is so much to learn and experience. It doesn’t matter how many you grow or what you make, each year is a new beginning and a real opportunity for growth.
My first new loves must be mint honey and creating new elixirs. Mint is one of the two herbs which graced my childhood. On alternate Sundays we would have roast lamb. In summer this would be served with mint sauce, in winter with onion sauce.
Most people rave about mint tea when they first start trying herbal drinks. It is not my first choice, unless it is chocolate mint freshly picked from the Sanctuary. To me, mint tea belongs to the aftermath of a stomach bug when I can’t tolerate anything else.
I’ve grown several different varieties of mint for years – peppermint, applemint, spearmint, Swiss mint, pineapple mint, eau de cologne mint, lemon mint, lime mint, red mint, black mint and chocolate mint. The first three do battle for supremacy along the left hand border of my garden while others grow mournfully in tubs on the patio. The chocolate mint runs riot in the main Sanctuary bed, but I don’t try to cull it as everyone who goes there falls in love with it.
I love the smell of mint freshly crushed, but until this year I’ve never really engaged with the plant itself. Two months ago, Kiva Rose gave the recipe for her mint honey with lemon zest and juice. Lemon and honey is another comforting memory from childhood. A special drink my mother would make when we were ill with colds. The combination of lemon and mint with honey appears to have done something quite amazing to my taste buds. It is not often I sit and drool over something, but mint honey does it for me!
I was reading Carol Rogers' chapter on menopause recently, whilst preparing to give a talk to the Mercian Herb Group and she listed several foods which are especially nourishing for women during this time. Honey was one of them. Avocados were another. I have been relishing avocados for a year or so. Honey has been an important part of my life for the past three years, when I first became perimenopausal. It is easy to see how mint, which is a cooling herb, lemon and honey all combine to provide something richly nourishing for my particular time of life.
Needless to say, when I found applemint growing wild on the banks of the Catherine de Barnes canal last weekend, I gathered as much as I could and spent the next day putting up a further 2lb jar of lemon mint honey to add to the jar already infusing. It’s not really a flavour to spread on your toast, but it will be fantastic in drinks.
Chris loves honey and he was grumbling the other evening that all the jars I buy seem to disappear leaving him nothing to have for breakfast. I showed him all the herbal honeys sitting on the kitchen window sill and asked why he hadn’t been tempted to try them for himself.
“I daren’t” he replied. “I don’t know what is to eat, what is medicine and what is to be avoided while you go and lie down in another room.”
His reply had me in stitches for several minutes. When the children were small, there was a memorable occasion at Greenbelt when the mere offer of mint tea had two of them jumping up from their sickbed and declaring their complete recovery. It was good to be reminded.
I also loved the reference to Terry Pratchett’s dwarf bread which is carried on expeditions and is only eaten once everything else including clothes and soles of boots has been consumed. (Guess which books I was reading on holiday!)
Anyway, to return to the subject of honey, those currently infusing are:-
Blossom and pineapple mint and sage leaves, sage, wild bergamot, rosehip, mint and lemon, angelica root and St John’s wort honey. The latter was begun because Darcey said she wanted to make some to see if it would turn red like all other SJW concoctions. She had no access to fresh SJW flowers, so I decided to carry out the experiment myself.
The half jar of honey and yellow blossoms sat on the window sill next to the infusing SJW oil for weeks and nothing appeared to happen until last week when we had several days of hot sun. Finally the honey started to change colour. It won’t be the deep crimson of the oil, but it will be a definite SJW derivative.
I have already written about my new elixirs. I decanted them all last weekend, ending up in a sticky, sweet surfeit after trying them. Even Chris agreed they tasted far too good to be medicine!
The other completely new things in my herbal life have been plants – lemon geranium and lemon eucalyptus, pleurisy root, ashwaghanda and ox-eye daisy. Ashwaghanda is proving a total delight even though I have not yet tasted her. I was going to harvest the roots of both my plants this year, but after a member of the Herbwifery Forum advised that the roots were stronger, the older the plant, I decided to leave them to see if they will over-winter on the patio and return to me next year. It has been a real joy watching the flowers appear and produce beautiful bright green berries which then turn scarlet as the leaves become brown.
The ox-eye daisy has a tale all of its own. Several years ago, Henriette enthused about ox-eye daisy delivering a tasty and nourishing tea. It caught my fancy, but finding seeds proved a real problem. They only seemed to be available in wild flower meadow mixes, not on their own. My father came to the rescue, using his considerable charm on a local seed merchant who let him have an ounce of seed for nothing. I dug a suitable sized patch of ground in the main herb bed, planted the seeds and waited.
It was a good job I didn’t hold my breath, because nothing grew I convinced myself the plot had become overgrown and overshadowed with other herbs, thereby killing the seeds. I was really disappointed.
This spring I noticed a plant with strange leaves was growing in the middle of the herb bed. I presumed it was another wild flower like white or red campion but decided to let it flower before I pulled it up just to be sure. Imagine my delight when the newcomers turned out to be ox-eye daises! I checked the leaves against the moon daises in my garden and they were exactly the same shape, but larger. Obviously the seeds take several years to germinate, so I should not have been disappointed when they didn’t appear the first year they were planted.
Then I noticed their energetic properties – they help women come to terms with the menopause. It made me laugh and feel slightly humble. The plant had waited to enter my life until it was needed. I was very grateful and made a special batch of flower essence to share with others.
There have been several other new herbal products I have made this year: –
milk thistle leaf vinegar for its minerals,
dried mullein stalk tincture for hormonal incontinence,
hawthorn flower brandy to add to Christmas custards,
crampbark tincture for nocturnal leg cramps,
elecampagne flower essence for deep grief
hyssop, horehound, liquorice and marshmallow leaf cough syrup (a classic)
fennel tincture and liqueur
chive flower vinegar
nettle seed salt
The crampbark tincture was made from slivers of red bark collected from twigs when the bush was flowering – not the usual time to collect bark from deciduous trees or bushes! Janey prompted me to create the tincture. She mentioned she was having terrible trouble sleeping because of nocturnal leg cramps, so I suggested she tried taking some milk of magnesia to increase her intake of magnesium and gave her some twigs to start de-barking and cover with alcohol.
When she next returned to the Sanctuary, I asked her whether her cramps had improved. She said she had started taking the milk of magnesia immediately and the first night she had taken a spoonful of the crampbark tincture her cramps had disappeared and never returned!
Another tincture I am planning to make this weekend is Solomon seal root. The plants have become well established over the past ten years. The good reports I have heard about using the tincture to support back health from Jim MacDonald and Matthew Wood have inspired me to try making some for myself. It is not a tincture which is widely available commercially, so it will be exciting to see how it works.
One of the wonderful things about herbs is there is so much to learn and experience. It doesn’t matter how many you grow or what you make, each year is a new beginning and a real opportunity for growth.
Thursday, 3 September 2009
Harvest ramblings
Despite the weather, harvest is upon us. No matter how large or small our productive plots, there is something to gather, preserve and enjoy. I thought I would share some of my recent activities.
Surprisingly, I harvested nothing during our time away apart from some wonderfully sweet blackberries and a few nettle seeds. Cornwall grows the largest ribwort plantain I’ve seen, but there seemed little point in gathering armfuls as I did two years ago when there was nowhere to keep it dry and relatively warm. Instead I caught up with embroideries I’ve been meaning to do for the past 15 years – starting but never finishing until last month.
Usually I make a new corn dolly to celebrate the harvest, but this year I drew one and embroidered it instead. I also drew a picture of the three pine trees we could see out of the caravan window. I can’t draw in any sense of artistic merit, but my little attempt at folk art brings me pleasure if no-one else!
Since our return, my free time has been taken up with birthdays and harvesting. Last week we celebrated my mother’s 81st birthday. I made new cockerel cushions for my father to give her and she liked them and the new teapot, milk jug, mugs and plates – all with blue cockerels on them - I’d found in Bakewell back in May.
We were at the farm again for the weekend for a herb workshop. Eight people came and made flower essences, comfrey and meadowsweet double infused oil, nettle salt, wild bergamot flower honey, bergamot leaf elixir and various vinegars and tinctures. The weather was kind and during our herb walk around the beds, we looked at meadowsweet, spotted orchids, burdock, white horehound, lemon balm, Solomon’s seal, calendula, motherwort and several other herbs.
The wasps’ nest behind the summerhouse had been deserted, but this didn’t stop the wasps being out in force, attracted by all the honey we were using. When everyone had gone, I managed to pick some hyssop, skullcap and white horehound along with a few dandelion roots.
After tea, I took my mother down to Condicote, where we used to live and where her brother and nephew still farm, so I could raid their purple sage plants. I finished the evening by collecting yarrow from around the garden. I was afraid it would all have gone to seed, but I managed to find some newly flowering plants.
On Sunday morning I picked flowering mullein stalks and dug rosettes to make mullein root tincture. It was really difficult digging the new plants as the hens decided they had to investigate everything I was doing as they couldn’t afford to miss any insects or seeds I might dislodge in the soil!
I also managed to pick some seed-heavy nettles from the field which will probably be the last ones I dry for this year. I already have several jars put away along with three or four from last year, so there should be plenty to munch my way through for the rest of the year or to give away to those in need.
My uncle gave us some of his cream out of a huge bowl while we stood in his kitchen. It was so thick; it turned into butter with just one whisk of the beaters when I worked it on Sunday morning! It took me back to my childhood whisking cream into yellow gold, then painstakingly squeezing it with a large knife to remove the buttermilk. With only one housecow, butter making was a very infrequent task in our household, but we relished the new butter when we had it.
On Bank Holiday Monday, Chris went off to spend a happy day at Greenbelt with his cousins while I took a deep breath and began my herbal task list. Herbs which had been drying in the kitchen and summerhouse were brought onto the garden bench to be checked for mildew and either discarded or placed in glass jars in the larder.
Although I still have to do something with a large bag of assorted dried herbs sitting in the summerhouse (nettles, dead nettles, ground ivy and red clover), sage, burdock, St John’s wort, thyme, calendula, apple and spearmint were all dealt with. I also decanted three jars of vinegar (milk thistle, motherwort and mint), put up some St John's wort and mullein root tincture and made some meadowsweet oil from last year's dried leaves and flowers.
The mint vinegar tasted and smelled so wonderful, I picked some more mint and put up another jarful, together with a small jar of rose petal vinegar using the last 3 roses in the garden and a sprig of spearmint.
The hawthorn trees in the garden have produced the most amazing large, ripe haws this year, so I took time to pick enough to put up 1 jar of brandy, 1 jar of liqueur and 2 jars of vinegar. Chris kindly took his stepladder on Tuesday and picked more haws, which took me two evenings after work to prepare more liqueur and vinegar.
When researching a particular herb, it is not often I find an appealing recipe and have all the herbs to hand. This happened on Tuesday when looking up the properties of horehound. Maud Grieve said a popular cough medicine was made with hyssop, white horehound, marshmallow root and liquorice.
I still haven’t had the courage to dig any marshmallow roots, but the plants are prolific in leaves, flowers and seeds at the moment, so it didn’t take long to pick a large handful to go in the syrup mix along with half my hyssop and horehound bundle and a large stick of liquorice I bought at a French farmers market in Solihull a few years ago. The resulting syrup was incredibly bitter, so it’s been put in the larder to wait for an unsuspecting guinea pig with a dreadful cough!
The remaining hyssop and horehound was mixed with brandy and honey for a cough elixir. We shall see which is the more popular!
My first priority yesterday was to make some St John’s wort salve for a Tabler friend who is suffering the aftermath of transverse myelitis. I mixed a small amount of yarrow oil with the SJW and will be interested to know how useful he finds the salve.
I split my yarrow harvest in two and made some more oil with the older stems and a tincture with the fresh green leaves and flowers. Now I just have nettle roots to tincture and dandelion roots to pickle tonight and this current batch of herbal preservation will be over.
It is very satisfying to see my hot cupboard full of vinegars and liqueurs, but I need to start decanting tinctures and elixirs soon as there is no more shelf space and I’ve run out of large glass jars!
Surprisingly, I harvested nothing during our time away apart from some wonderfully sweet blackberries and a few nettle seeds. Cornwall grows the largest ribwort plantain I’ve seen, but there seemed little point in gathering armfuls as I did two years ago when there was nowhere to keep it dry and relatively warm. Instead I caught up with embroideries I’ve been meaning to do for the past 15 years – starting but never finishing until last month.
Usually I make a new corn dolly to celebrate the harvest, but this year I drew one and embroidered it instead. I also drew a picture of the three pine trees we could see out of the caravan window. I can’t draw in any sense of artistic merit, but my little attempt at folk art brings me pleasure if no-one else!
Since our return, my free time has been taken up with birthdays and harvesting. Last week we celebrated my mother’s 81st birthday. I made new cockerel cushions for my father to give her and she liked them and the new teapot, milk jug, mugs and plates – all with blue cockerels on them - I’d found in Bakewell back in May.
We were at the farm again for the weekend for a herb workshop. Eight people came and made flower essences, comfrey and meadowsweet double infused oil, nettle salt, wild bergamot flower honey, bergamot leaf elixir and various vinegars and tinctures. The weather was kind and during our herb walk around the beds, we looked at meadowsweet, spotted orchids, burdock, white horehound, lemon balm, Solomon’s seal, calendula, motherwort and several other herbs.
The wasps’ nest behind the summerhouse had been deserted, but this didn’t stop the wasps being out in force, attracted by all the honey we were using. When everyone had gone, I managed to pick some hyssop, skullcap and white horehound along with a few dandelion roots.
After tea, I took my mother down to Condicote, where we used to live and where her brother and nephew still farm, so I could raid their purple sage plants. I finished the evening by collecting yarrow from around the garden. I was afraid it would all have gone to seed, but I managed to find some newly flowering plants.
On Sunday morning I picked flowering mullein stalks and dug rosettes to make mullein root tincture. It was really difficult digging the new plants as the hens decided they had to investigate everything I was doing as they couldn’t afford to miss any insects or seeds I might dislodge in the soil!
I also managed to pick some seed-heavy nettles from the field which will probably be the last ones I dry for this year. I already have several jars put away along with three or four from last year, so there should be plenty to munch my way through for the rest of the year or to give away to those in need.
My uncle gave us some of his cream out of a huge bowl while we stood in his kitchen. It was so thick; it turned into butter with just one whisk of the beaters when I worked it on Sunday morning! It took me back to my childhood whisking cream into yellow gold, then painstakingly squeezing it with a large knife to remove the buttermilk. With only one housecow, butter making was a very infrequent task in our household, but we relished the new butter when we had it.
On Bank Holiday Monday, Chris went off to spend a happy day at Greenbelt with his cousins while I took a deep breath and began my herbal task list. Herbs which had been drying in the kitchen and summerhouse were brought onto the garden bench to be checked for mildew and either discarded or placed in glass jars in the larder.
Although I still have to do something with a large bag of assorted dried herbs sitting in the summerhouse (nettles, dead nettles, ground ivy and red clover), sage, burdock, St John’s wort, thyme, calendula, apple and spearmint were all dealt with. I also decanted three jars of vinegar (milk thistle, motherwort and mint), put up some St John's wort and mullein root tincture and made some meadowsweet oil from last year's dried leaves and flowers.
The mint vinegar tasted and smelled so wonderful, I picked some more mint and put up another jarful, together with a small jar of rose petal vinegar using the last 3 roses in the garden and a sprig of spearmint.
The hawthorn trees in the garden have produced the most amazing large, ripe haws this year, so I took time to pick enough to put up 1 jar of brandy, 1 jar of liqueur and 2 jars of vinegar. Chris kindly took his stepladder on Tuesday and picked more haws, which took me two evenings after work to prepare more liqueur and vinegar.
When researching a particular herb, it is not often I find an appealing recipe and have all the herbs to hand. This happened on Tuesday when looking up the properties of horehound. Maud Grieve said a popular cough medicine was made with hyssop, white horehound, marshmallow root and liquorice.
I still haven’t had the courage to dig any marshmallow roots, but the plants are prolific in leaves, flowers and seeds at the moment, so it didn’t take long to pick a large handful to go in the syrup mix along with half my hyssop and horehound bundle and a large stick of liquorice I bought at a French farmers market in Solihull a few years ago. The resulting syrup was incredibly bitter, so it’s been put in the larder to wait for an unsuspecting guinea pig with a dreadful cough!
The remaining hyssop and horehound was mixed with brandy and honey for a cough elixir. We shall see which is the more popular!
My first priority yesterday was to make some St John’s wort salve for a Tabler friend who is suffering the aftermath of transverse myelitis. I mixed a small amount of yarrow oil with the SJW and will be interested to know how useful he finds the salve.
I split my yarrow harvest in two and made some more oil with the older stems and a tincture with the fresh green leaves and flowers. Now I just have nettle roots to tincture and dandelion roots to pickle tonight and this current batch of herbal preservation will be over.
It is very satisfying to see my hot cupboard full of vinegars and liqueurs, but I need to start decanting tinctures and elixirs soon as there is no more shelf space and I’ve run out of large glass jars!
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