Creating Your Own Herbed Oils and Vinegars

Years ago when I lived in Fairfield County, I lived near a dear friend that has a large number of raspberry bushes that made their way near her fig trees.  These bushes would produce sweet, ruby red berries that were too tempting to put them all in the basket without popping a few in my mouth.  Other than having them as a snack or creating a raspberry sauce to put over ice cream, I would make a wonderful vinegar with them.  Its very easy to make, even though I used lots of fruit to create a beautiful red color with the sweetness of the fruit.  But whether you use fruit or herbs, making your own can be fun and makes a wonderful gift for the cook/chef in your family or friend.  It will allow you to enjoy the taste of fresh herbs year round and gives a special wonderful flavor when you use them in salads, sauces, marinades, when grilling or sauteed dishes.

You can use any herb to make a good flavored vinegar, even though tarragon has been known to be a popular herb for vinegar (which I have made as well).  Dill makes a wonderful vinegar as well, especially if you add a sprig or two of the seed heads when you bottle them.   For either a vinegar or oil base, mint can be made for lamb and fruit salads, lemon thyme for fish, basil for tomatoes, sage for marinating rich meats and fowls; oniony chive blossoms and even the buds, flowers and leaves of the peppery nasturtiums can be used.  You can also use a combination of two or more herbs, just decide which flavor you would like to have dominate.  Dill vinegar is quite delicious when a little lemon and garlic are added to the bottle.
Herbed oils are not only popular, they are especially beautiful to look at, with the colorful herbs and red chili peppers that fill the bottles.  One made with thyme and rosemary makes a quick flavorful oil or create one with garlic, chili peppers, rosemary and other herbs and use for marinating, or use as a basting sauce for grilling meats.  If you make one with peppermint, garlic, cumin, coriander, fennugreek, cloves, mace and fennel, your meals take on an Middle East flavor.

So, lets begin with some basics.  Make sure that the herbs you use are the freshest you can obtain and make sure they are not brown.  Use only the perfect leaves or flowers and make sure they are dry from any water.  Bruise the herbs slightly before putting them in a glass bottle or ceramic crock with a tightly fitting top.  Use about 1/2 cup of herbs for each pint of vinegar, more if you want the taste to be stronger.  (What I do at times, once I have let it sit for a period of time, I will repeat the process.  I do this when making raspberry vinegar, repeating the process 3 to 4 or more times, which can end up being expensive, if you need to purchase your own fruit.)  When you choose a vinegar, make sure the quality is the best cider or wine varieties available, as herbs will not disguise the sharpness of bad vinegar.  My favorite - champagne vinegar.  Strawberry or blueberry vinegars are great in fruit salads or a nice spring mixed greens salad.
Best herbs for vinegars: basils, chervil, chives and chive blossoms, dill leaves, fennel, lemon verbena, marjoram, rosemary, salad burnett, savory, tarragon, thyme, lemon thyme. Use these in any combination you desire. You may also wish to add garlic, savory seeds, red chilies, or lemon.

One of the two methods can be used:
1. Pour the vinegar over the herbs in a clear glass bottle and make sure that you close it tightly.  Place the bottle in a very bright sunny window and frequently turn it for a two week period. I have used this method when I make my flavored vinegars.  Looks really nice near a window.
Or:
2. Heat, then pour the warm vinegar over the herbs in a bottle or crock container and close tightly.  Let it steep overnight.  Do not over heat the vinegar, since you do want to keep the acidity level as close to the original level.

Which ever method you choose, you want to strain and rebottle the vinegar at the end of the steeping time, adding a fresh unbruised sprig for decoration.  You can either place one sprig or a generous bunch of herbs can be inserted.

Making herb oils are just as easy to create or can be more involved.  To make your own, add the herbs and spices of your choice to olive oil (olive oil is the best, even though you may use any good oil).  Steep herbs in a closed bottle or container in a warm (but not too hot) place for a few weeks before using.  Again, make sure that both the herbs and containers are water-free.  Sometimes, I will slightly dry the herbs by putting them in a warm oven to release some of the water content, before putting them in the oil.  As you know, water and oil do not mix. Again, add some dried whole peppers for a spicy oil or dried rosemary sprig.  Experiment and enjoy your creations. 

Herbal Oil
15 whole peppercorns

6 tsps dried rosemary
2 tsps dried crushed garlic
3 tsps dried oregano
3 tsps dried thyme
2 bay leaves (whole)

Olive Oil goes well with Basil, Fennel, Garlic, Cayenne, Rosemary, Thyme, Tarragon.

Sunflower Oil goes well with Basil, Rosemary, Tarragon, Thyme.

Safflower Oil is complimented by Basil, Garlic, Rosemary, Thyme.

Peanut Oil is enhanced by Garlic, Basil, Thyme, Rosemary.

Herb of the Month for March - Bergamot

Bergamot (Monarda didyma) reminds me of Earl Grey tea, with an orangery flavor. This fragrant herb has bright red flowers with pale red, red-tinged leaves. It prefers a rich, moist soil, partial shade and needs to be well watered. The scarlet flower blooms during the late summer and can grow between 18 to 36 inches tall. Rejuvenate the plant that has grown in one spot for more than three years by digging up the clump, discard the center and replant only the sucker shoots from the outside of the clump.

A common name for this herb is Bee Balm, due to the attraction of the scent and nectar. The plant is native to North America, was first discovered by early settlers and used by Oswego Indians to make tea (also known as Oswego tea). Beebalm became quite popular and during the period of the Boston Tea Party, the colonists enjoyed drinking it in place of black tea. Even though Beebalm is cultivated widely in Europe, it was introduced in the mid-17oos when John Bartman of Philadelphia sent seeds to England and was introduced to the European continent, where it is generally cultivated under the names of golden Melissa or Indian nettle.
This wonderful herb can be chopped (leaves and flowers) and used to add color and flavor to green salads, jellies and fruit salads. Bergamot can be used in recipes for duck, pork, meat sausages and curries. It complements many fruits that include apples, oranges, strawberries, tangerines and melons. It also makes a great companion plant that enhances the growth of tomatoes.

The next time you make apple jelly, try adding a handful of fresh leaves. Make sure you strain before boiling down to the gel stage. Add a beebalm flower in each jar before sealing.

Some Species/Varieties
Monarda citriodora: pink-purple blossom; strong lemon scent; excellent in tea.
M. didyma ‘Adam’: moderate red blossom
M. didyma ‘Cambridge Scarlet’: bright red blossom
M didyma ‘Croftway Pink’: clear rosy pink blossom.
M. fistulosa: lavender blossom; strong fragrance

Enjoy the this beautiful herb, whether for its beauty in the garden or for the benefits in your kitchen.
Bayberry Meadow Herbs

Herb of the Month for February - Bay

          

 Bay is as aromatic, ever green tree of medium size, with shiny gray bark.  It produces a four-lobed calyxes, greenish yellow in small umbels from the leaf axils.  The leaves are shiny, thick, leathery and dark green with wavy edges and the plant produces a fruit that is dark purple or black berry the size of a grape.   The plant is indigenous to the Mediterranean region and Asia Minor and is cultivated  in Turkey, Algeria, Belgium, France, Greece, Mexico, Morocco, Portugal, Spain, the Canary Islands, Central America and the southern part of the United States. 
Romans believed years ago that the plant could keep you safe from thunder and lightning.  I have a hard time believing that one, since our property was hit with lightning two years in a row a number of years ago.  We had to take down 2 huge pine trees that was the home for hawks and we had to replace a number of appliances/electronics.   They also used the plant to symbolized greatness, honor and glory as it was wore to crown the kings, priests, poets, victors of battles, athletic or scholarly contests
If you are thinking of having your own bay leaf plant, have it potted so that you can bring it indoors during the winter.  I have one that is about 17 years old and I bring it outdoors late spring and during the winter, I bring it inside the house.  Make sure you do not over water and that it has plenty of sunlight.  Make sure that you are purchasing the laurus nobilis variety, since there are a number of different species of the plant.
In the kitchen, Bay can be used in just about any soup, stew or tomato sauce recipe.  They are great in shell fish boils, pickling brines and with game.  Add them when cooking beans, lentils, rice and tuck a bay leaf or two in the cavity of a chicken before roasting.  Use them in combination with peppercorns, saffron, garlic, allspice, citrus and dried mustard seeds.  Just remember to take them out of your recipe, before serving, since the bay leaf has sharp edges that can be painful in the throat.
Other uses: some people believe that  it is an insect repellent and place a leaf  in their flour or cereal box and will  crumble some during the spring to detour ants from entering the house.  You can also make a light infusion, using about 8 medium size leaves in boiling water, let it steep and add it to the bath.  The oils of the leaves soothes the skin. 

So the next time you are cooking, try adding a bay leaf and see the difference in flavor.

******Above information is for educational purposed only.  Like any medication, consult your doctor when using herbs for medicinal purposes.******

January's Herb Of The Month - Marjoram

   
Marjoram has a long history that will goes back to the time of the ancient Greeks and Romans.  It was used to  crown newly married couples to ensure happiness. The Greeks believed that if a girl placed marjoram in her bed, Aphrodite would reveal the identity of her future spouse through her dreams.  Romans believed that the herb had been touched by Venus, to remind mortals of her beauty.
     This herb is considered to be a mint in the oregano family. The three main varieties are: sweet marjoram, an annual and preferred in the kitchen; wild or common marjoram, a perennial, of which is primarily used as a medicinal; and pot marjoram, a tender perennial also known as Cretan oregano, that is most often used as an indoor winter plant.
     In the kitchen, it can be described as a mild oregano with a slightly balsamic flavor. It works well with all kinds of meats, fish, soups, eggs and cheese dishes. It is one of the essential herbs in Italian cooking. Marjoram is great be in any bean, split pea or lentil soup. It also enhances the flavor of most vegetables.  Other herbs that can goes well with marjoram are: basil, garlic, onion, parsley and thyme.
     Marjoram oil is said to relieve toothaches.  It takes over 200 pounds of the herb to produce 1 pound of oil.  Herbs for oil extraction should be gathered when it is just starting to flower.

*****Above information is for educational purposes only.  Consult your doctor when using herbs if you have any health issues.

Herb of the Year - Dill

Something new we would like to do is post information about herbs and how you can use them in everyday uses.  Its amazing how herbs are not only used to flavor our meals, but they also help keep us healthy.  With that said, we also have to respect the plant as you would with any type of medicine.  I am not here to recommend herbs to help cure any illnesses, but to educate you on the plants themselves.  Your best bet, is to consult with your doctor on any health issues you may have.  I can tell you from experience, but everyone's body reacts different.

With Dill being the Herb of the Year, I am sure that a  number of you have some great recipes you enjoy, using dill, but I am sure that a number of you don't know where to start.

Dill (Anethum graveolens) is an hardy, annual plant, even though you may find plants growing in places you have not planted them in.  They grow to approximately 3 feet tall, love being in full sun and should be planted in light, well drain soil.  Their small, feathery green leaves are fragrant and has a Mediterranean origin.  The seeds are harvested at the end of the summer, which can be used in stews, soups, vinegars and pickles.  

Uses: lamb, corned beef, shrimp, fish stock, scrambled eggs, cheese spreads, sour cream dressing. cabbage,
carrots, cauliflower, potato salad, pickles, drawn butter, vinegar.

Folk and historical use: Hiccups, swelling, flatulence, digestion; promotes rest.  During the Middle ages, dill was used in magicians' spells.

Looking for a different chicken filling for your pot pie?  Try this one.  Let us know if you  have a favorite dill recipe that you enjoy making.

Dilled Chickn Pot Pie

Filling:
3 tablespoons butter
1/2 cup of finely chopped celery and 1/2 cup of finely chopped onion
1 small bayleaf
3 tablespoons of flour
1 1/2 cups of chicken stock
1 1/2 cups  of milk or cream
A dash or two of Tabasco sauce
Salt and pepper to taste
1 1/2 cup of shredded or diced cooked chicken meat
3/4 pound of diced potatoes
1/2 pound diced carrots
4 to 6 ounces of  green peas or use green beans cut into 1 inch lengths
1/2 cup chopped dill

Melt the butter over low heat in a large sauce pan.  Add the celery, onion and bayleaf and cover and cook for about 10 minutes or until the  vegetables are soft.  Sprinkle the flour over the vegetables, sit well for about 5 minutes.  Stir in the chicken stock  and the milk or cream.  Cook the sauce over low heat for 15 minutes, strirrng occasionally.  Remove the bay leaf and add the Tabasco sauce, salt and pepper.  Stir in the chicken, potatoes, carrots, peas or beans and dill
Transfer the chicken and vegetable mixture to a 3 quart ovenproof casserole.  If you have a favorite Biscuit dough or crust recipe, add 3 tablespoons of chopped dill to the dough for additional flavor. Top it with your Biscuit dough mix or crust.  Bake for 20 to 25 minutes at 425 degrees F. or until the crust or topping is lightly brown and the pie is bubbling.  Serve hot and enjoy!!!!!!

Get rid of the winter blues with a Spicy Lavender Potpourri

With the winter months upon us, unfortunately you are not able to open windows to bring in some fresh air (unless you get caught and yelled at for letting the cold air in) and the garden is at sleep until Spring arrives.  Around this time of year, you may start to feel the cabin fever and anxious for Spring to arrive.
Well, here is a potpourri recipe that will help soothe the winter months away, while making any room smell wonderful.  Keep some nearby in your bedroom, to help you sleep peacefully at night and in the bathroom, while you are soaking in a nice hot tub.

You will need the following:
5 ounces of lavender flowers
2 ounces of malva flowers
1 ounce of cornflowers
3 ounces of whole cloves
1 ounce of crushed cloves
1 ounce of broken pieces of cinnamon sticks
1/2 ounce of powdered allspice
1/2 ounce of powdered cinnamon
15 drops of lavender oil

Mix dried materials and spices together in a glass bowl.  Add lavender oil and mix well.  You can divide it into smaller containers.  Enjoy.

January 2010 is here!!!!!

Wishing everyone a great year.

We have some things in the works, reorganizing our etsy shops and our product line.  In the meantime, we are looking to see what products we will keep and which ones we will say "Good-bye"  This is a year that we want to concentrate on health, keeping herbs in mind.  We are looking to see what other blends we can offer to make your meals taste wonderful, as well as what will make your skin happy.  Check out massage oils that will be coming soon - keeping your skin smooth as well as help you soothe those achy muscles.  Check out the selection of herbal teas that will be great hot or cold and  potpourri that will make any room/drawer smell wonderful.  We plan on posting some recipes you may want to try out and we welcome any that you may want to share.   Look out for our Durango Sea Salt, which is a smoked hickory salt.  We will be posting it soon. Great addition for the man in your life that enjoys cooking.

Visit us out every so often and we welcome comments.  We want this to be your year as well as ours.
Many blessings,
Bayberry Meadow Herbs