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RSS Beautiful Wildlife Garden

  • When Birds Recycle February 3, 2012
    I was out and about on Sunday, cleaning up after the dogs and looking for wildlife of interest. January is not always the best time of year to find things, but Florida has experienced a relatively warm winter and spring is in the air so we have our fair share of resident wildlife meandering around.... [Continue Reading] […]
    Loret T. Setters
  • Orange Moon and The Grandmother Tree February 1, 2012
    Exploring the wonders of nature with the children who come to visit my wildlife garden is one of the greatest joys of my life. We turn over rocks to look for the Worm Snake who lives there. We watch the bugs with our hand lenses. We are amazed when the butterfly emerges from its chrysalis.... [Continue Reading] […]
    Carole Sevilla Brown
  • Green Healthy Lawns and Yards without Chemicals January 31, 2012
    In cased you missed it, last week our very own Carole Brown took the wildlife gardening world by storm with her exposure of the National Wildlife Federation/ScottsMiracle-Gro partnership, which quickly escalated into a widespread social media storm of protest by organic gardeners, farmers and environmental writers. On Sunday, amazingly, the NWF’s reversed th […]
    Ellen Sousa
  • Counting Birds in the Garden January 30, 2012
    I could not have guessed how timely this post would turn out to be.  I thought, I’ll get a head start promoting the Great Backyard Bird Count (GBBC).  After all we want to see more birds in the garden.  But who would have guessed that while I was gazing out my window this past gray... [Continue Reading] […]
    Donna Donabella
  • Feels Like the First Time January 29, 2012
    [Guest post by Jan Bills] “For me the only things of interests are those linked to the heart” ~Audrey Hepburn When I read the email from Carole asking if I would like to write a guest post for her highly regarded, well-respected website, I nearly dropped my teeth! Me, I thought to myself. I am... [Continue Reading] […]
    Guest Author

#GardenChat

Using Herbs

“Tea, a drink with jam and bread…”

A warm cup of tea or fruity jam on bread, who wouldn’t love one of these gifts from your garden?

TEAS: (To brew tea, use one healthy teaspoon-full of herbs for each cup of tea. Steep 1-2 minutes.)

Morning Blend:

  • 1/2 c. yarrow
  • 1/2 c. rose hips
  • 1/2 c. lavender
  • 1 tsp. orange peel
  • 1/4 c. marjoram
  • Honey to taste or 1/4 c. stevia

Chocolate Mint Tea:

  • 1 c. chocolate mint
  • 1/2 c. lavender
  • 1/2 c. sweet woodruff
  • 1/4 c. rose hips
  • Sweetener to taste

Licorice Tea:

  • 1 c. bergamot
  • 1 c. anise hyssop
  • 1 c. spearmint

Afternoon Pick-me-up:

  • 1 c. yarrow
  • 1/3 c. anise hyssop
  • 1/3 c. spearmint
  • 1/3 c. lavender

JAMS AND JELLIES:

Rose Hip Jam:

  • 3 lbs. rose hips
  • 4 tart apples (preferably green)
  • 2 1/2 lbs. sugar
  • 1/3 c. lemon juice

Simmer rose hips in water until tender and put through a food mill or sieve to remove  skins and seeds. Set aside. Do the same for the apples. Combine purees in a large stockpot with lemon juice and sugar. Bring to a boil and continue to boil for 15 minutes. Follow directions for canning found here. Makes 5 cups.

Rose Petal Jelly:

  • 4 c. loosely packed, heavily scented rose petals (Do not use chemically sprayed roses)
  • 4 c. water
  • juice of two lemons
  • 4 c. granulated sugar
  • 1 box powdered pectin

In a small saucepan, combine rose petals and water. Simmer for 15 min. The petals will lose their color and appear brown, this is normal. Strain the rose scented water into a GLASS bowl and add the lemon juice. Pour the rosewater back into a deep saucepan and add the pectin, stirring to dissolve. Heat the mixture to boiling over medium-high heat. While it’s boiling, add the sugar and stir to dissolve. return to a full boil and boil for 1 minute. Remove from heat and skim any foam.  Pour into jelly jars, seal and process for 10 minutes in a boiling water bath. (Canning link here.)

Note: Rose water is also excellent for adding to other dishes and desserts. Sprinkle over fruit salads, add to baked goods etc. Delightful!

Lavender Apple Jelly:

6 lbs. apples

1 1/2 c. lavender flowers

3 c. sugar

1 c. water

Wash and quarter apples. Place in a kettle with the lavender flowers and water. Simmer until apples are very soft. Using a double layer of cheesecloth, line a strainer and our the fruit and liquid into it. Let it sit until the juice has drained completely, usually overnight. Measure 3 cupf of juice into a deep pot and add the sugar. Bring to a boil and continue to boil for 10-15 minutes or until a film forms on a cold spoon when jelly is dropped onto it. Follow canning directions (see link above). Makes four cups.

Herb Wine Jelly:

4 c. dry white wine

1/2 c. fresh herbs, rinsed and patted dry. (Thyme, tarragon, lemon basil, rosemary or a mix)

6 c. granulated sugar

6 oz. pkt. liquid pectin

Combine the wine and herb(s) in a saucepan and bring to a gentle boil. Reduce heat and simmer for 10 minutes, covered. Strain the wine into a bowl and discard herbs. Add the sugar to the wine and bring to a rolling boil. Add liquid pectin and return to a boil. Continue to boil for 1 minute. Ladle into hot jelly jars, add a fresh sprig of herbs if desired and seal. Process for 10 minutes in a boiling water bath.

Rosemary Garlic Wine Jelly:

1 1/4 cups dry white wine (Such as Pinot Grigio)

1/4 cup fresh minced garlic (more  or less to taste), about one head

1/4 cup white wine vinegar

2 tablespoons finely chopped fresh rosemary

3 1/2 cups sugar

1 pouch CERTO Fruit Pectin

Mix wine, garlic,vinegar and rosemary in a deep saucepot. Heat to a boil and simmer 5-7 minutes. At this point you may strain the liquid to remove the garlic and rosemary if desired. Return the liquid to a boil and add the sugar. Return to a boil and boil for one minute. Remove from heat and stir in the pouch of pectin.Ladle into hot jars and add a fresh sprig of rosemary to each jar. Seal and process for 5 min.


Herb Butter:

1 lb. fresh made organic butter (or store-bought)

1 1/2 tsp.  fresh thyme, chopped

1 1/2 tsp. basil, chopped

1 1/2 tsp marjoram, chopped

1 Tbsp. chives, finely snipped

2 cloves garlic, minced

1 tsp. fresh lemon juice (opt.)

Blend all ingredients thoroughly into butter, shape as desired.  Wrap well in parchment paper (or use a plastic container with a secure lid.) Allow flavors to blend in refrigerator for 8 hours or overnight before using.

Herbs de Provence:

1 tbsp. thyme

1 Tbsp. chervil

1 Tbsp. rosemary

1 tbsp. savory

1 tsp. lavender

1 tsp. tarragon

1 tsp.marjoram

1/2 tsp. oregano

1/2 tsp. mint

2 bay leaves, crumbled

Combine well and store in an airtight container. Store in a cool, dry area away from light for freshness.