once spring is here properly I shall be experimenting with herbs from our garden...for custom made salad dressings.
basil, mint, thyme, tarragon, garlic, lemon verbena, chili pepper oils:
take a large sprig of your chosen herb and put it into a non-glass container. add extra virgin olive oil - leave for 2 weeks and then it should be ready to use.
there are many more herbs of course, but our garden is too small for a full vegetable patch. instead we stick to pots of varying sizes, from tiny to massive, and it means we can move them around whenever we get bored of a particular layout.
lavendar salt:
take equal amounts of lavender and rock salt. put into a container (glass or non-glass), shake it until well-mixed, then set it aside for 1 month. put this in a salt grinder and use on salads...
basil, mint, thyme, tarragon, garlic, lemon verbena, chili pepper oils:
take a large sprig of your chosen herb and put it into a non-glass container. add extra virgin olive oil - leave for 2 weeks and then it should be ready to use.
there are many more herbs of course, but our garden is too small for a full vegetable patch. instead we stick to pots of varying sizes, from tiny to massive, and it means we can move them around whenever we get bored of a particular layout.
lavendar salt:
take equal amounts of lavender and rock salt. put into a container (glass or non-glass), shake it until well-mixed, then set it aside for 1 month. put this in a salt grinder and use on salads...
