DIY: Season’s Greetings Printable Herb Packet Gift

Season's Greetings Printable Herb Packet Gift Idea
I recently created this fun holiday printable idea for Garden Therapy and thought I would share it here on A.I.M for you to enjoy! -Rachel

Quick and easy holiday gifts are essential for surviving the holiday season. This free printable “Season’s Greetings” Herb Packet is perfect for small gifts and can easily fit into the mail with your holiday greeting cards! Use herbs harvested from your own garden to create flavorful seasoning mixes paired with a simple and delicious recipe.

CLICK HERE to for the full tutorial and free printable download over at Garden Therapy!

Season's Greetings Printable Herb Packet Gift Idea

RECIPE: Turmeric Hot Toddy (for cold/flu relief)

RECIPE: Turmeric Hot Toddy
Since making up a batch of turmeric paste last week I’ve been adding it to my morning ritual of drinking hot lemon water. I usually add a dash of cayenne and ginger powder and now I’m adding a teaspoon of turmeric paste as well. In the midst of my current obsession with turmeric and its amazing health benefits, I’ve been collecting recipes via Pinterest. When I stumbled across this recipe for a Turmeric Hot Toddy I knew I had to try it.

I usually only crave a hot toddy when I’m sick with a cold since the drink is known to ease the aches and pains of the common cold. But since my morning ritual tea is so similar to a hot toddy (minus the booze), I decided to give it a try and enjoy a hot mug on a rainy Saturday afternoon.

RECIPE: Turmeric Hot Toddy

How does a Hot Toddy ease cold symptoms exactly?

• For hundreds of years brandy has been used as a traditional remedy for the common cold/flu. The natural warming properties of brandy, mixed with its relaxing quality that induces healthy sleep and the antibacterial nature of alcohol, together creates a much needed boost for the immune system. You can read more on the health benefits of brandy here.
• Lemon and honey can relieve a sore throat, help loosen congestion and prevent dehydration.
• Turmeric is a powerful anti-inflammatory, a natural blood purifier, and is antioxidant and antiseptic.

Note: Even though I do enjoy the cold/flu relief felt when sipping a hot toddy, it’s not the only remedy I turn to when I’m feeling sick. It’s also a good idea to get lots of rest and drink plenty of fluids. Don’t forget that alcohol actually dehydrates the body, so think of a hot toddy as a way to pamper yourself when you’re feeling sick and drink in moderation.

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Turmeric Hot Toddy
 
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Author:
Recipe type: Beverage
Serves: 1 serving
Ingredients
  • 1-2 oz brandy or bourbon
  • 1 tsp turmeric paste
  • 1 tsp honey
  • 1 lemon
  • Cinnamon stick, cloves, star anise (for garnish)
Instructions
  1. In a glass mug, juice ½ lemon and add turmeric paste and honey. Stir to combine. Fill half way with hot water and stir until turmeric/honey is melted. Add 1-2 ounces of brandy or bourbon and top off with more hot water.
  2. Garnish with a lemon wedge, cloves, cinnamon stick and a star anise. Drink hot!
  3. Note: you can substitute herbal tea for the turmeric paste

RECIPE: Turmeric Hot Toddy

RECIPE: Garden Herb Mustard

RECIPE: Garden Herb Mustard #homemade #condiment
Homemade mustard has been on my to-do list since last spring and I’m excited to finally make up a small batch. Since starting my herb garden this year, I’ve been keeping my eye out for new ways to harvest and use fresh herbs. This recipe from Wonky Wonderful made for a great starting point. I followed her basic guidelines and made some of my own alterations to suite my own tastes.

RECIPE: Garden Herb Mustard #homemade #condiment

The first step is to soak your mustard seed over night. I combined 1/4 cup mustard seed, with a 1/4 cup filtered water and 1/4 cup four thieves vinegar (you can also use raw apple cider vinegar) in a small mason jar and set it in the refrigerator overnight.

RECIPE: Garden Herb Mustard #homemade #condiment

The next morning, the mustard seed will have absorbed most of the liquid and be ready to prepare with the rest of the ingredients.

Pour the soaked mustard seed (and remaining liquid) into a food processor and add the following: 2 teaspoons lemon juice, 3 tablespoons honey (add more for a sweeter mustard flavor), 1/2 teaspoon turmeric, 1/4 teaspoon sea salt, and about 1 tablespoon fresh herbs. I also sprinkled in a few red pepper flakes.

RECIPE: Garden Herb Mustard #homemade #condiment #herbs

You can use any variety of herbs you like. I chose a few sprigs each of fresh thyme, oregano, parsley, rosemary and marjoram from my garden.

Once you’ve added all the ingredients, puree until you get a nice consistency. Transfer back into a clean mason jar and store in the refrigerator.

RECIPE: Garden Herb Mustard #homemade #condiment #herbs

This mustard will keep in the refrigerator for up to 4 weeks. I can’t wait to try it on my next ham sandwich!

RECIPE: Garden Herb Mustard #homemade #condiment #herbs

Garden Herb Mustard
 
Author:
Recipe type: Condiment
Serves: About 1 cup
Ingredients
  • ¼ cup mustard seed
  • ¼ cup raw apple cider vinegar (I used four thieves vinegar)
  • ¼ cup filtered water
  • 3 tablespoons honey
  • 2 teaspoons lemon juice
  • ½ teaspoon turmeric
  • ¼ teaspoon sea salt
  • 1 tablespoon fresh herbs
Instructions
  1. Combine the mustard seed, vinegar, and water in a small jar and refrigerate overnight.
  2. Pour soaked mustard seed (and remaining liquid) into a food processor and add the remaining ingredients. Puree to desired consistency. Taste and add more honey or herbs if desired.
  3. Store in a clean mason jar. Refrigerate and use within 3-4 weeks.

 

RECIPE: Garden Herb Mustard #homemade #condiment #herbs

RECIPE: Chamomile Lavender Scones + Tea

RECIPE: Chamomile Lavender Scones + Tea

I’ve recently taken up the study of herbalism and have begun to create my own Materia Medica in the form of an artist’s book. I plan to spend time with each herb, watching it grow in my garden and harvesting, experimenting with different uses, and even learning its history and folk lore. Lately I’ve been learning and loving sweet, gentle chamomile.

RECIPE: Chamomile Lavender Scones + Tea

I have to admit, since beginning this project I’ve resisted moving on to a new herb. Chamomile is just so caring and nurturing and I’ve been in need of the comfort that chamomile brings. Enjoying a cup of chamomile tea before bed has become a new part of my nightly routine. The other night I decided to change things up a bit and make a chamomile latte by adding almond milk and chamomile infused honey. The result was sweet, creamy and extremely soothing.

RECIPE: Chamomile Lavender Scones + Tea

Chamomile Latte
 
Author:
Recipe type: Drinks
Ingredients
  • 1 cup water
  • 1 cup milk (I used almond milk)
  • 2 tablespoons dried chamomile
  • 1 teaspoon honey
Instructions
  1. Combine water, milk and dried chamomile in a small saucepan. Bring to a boil, then immediately turn down the heat and let simmer for 2 minutes. Strain mixture into a large mug and sweeten with honey.

The cool weather we’ve had this week has reminded me of the Chamomile Cupcakes I baked last summer. Wanting to try something new and use the Infused Sugar I made a while back inspired me to try out this recipe by Bird Is The Word PDX. This was my first time making scones and I think the flavors of both the chamomile and lavender come through quite nicely.

RECIPE: Chamomile Lavender Scones + Tea

Chamomile Lavender Scones
 
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Author:
Recipe type: Dessert
Serves: About 8
Ingredients
  • 2 cups flour
  • ½ cup chamomile infused sugar
  • 1 tablespoon baking powder
  • 1 tablespoon dried lavender
  • 1 tablespoon dried chamomile (stems removed and flowers crushed with mortar/pestle)
  • ½ teaspoon sea salt
  • 6 tablespoons butter, cut into ½" cubes
  • ½ cup + 2 tablespoons milk or cream
  • 1 cup powdered sugar
  • 2-3 tablespoons chamomile tea
Instructions
  1. Preheat oven to 425 degrees. In a large bowl mix together the dry ingredients including the lavender and chamomile. Cut the butter in with your fingers, working the mixture until it resembles a coarse sand.
  2. Add milk and mix with your hands until a dough forms. Roll out onto a floured surface to about 1" think. Use a pint glass to cut the scones out of the dough.
  3. Place onto a baking sheet lined with parchment. Bake for 18-20 minutes or until slightly golden.
  4. While the scones cool, brew up a cup of chamomile tea and add it one tablespoon at a time to the powdered sugar until a paste-like frosting forms. Drizzle it over the scones and enjoy!

These scones pair perfectly with a warm Chamomile Latte so whip up a batch and then enjoy the sweet, soothing flavor of chamomile.

RECIPE: Chamomile Lavender Scones + Tea

RECIPE: Scrap Veggie Broth to Perfect Any Recipe


Maybe everyone knows to make their own veggie broth. I didn’t until a couple of years ago when I had a pile of veggie scraps and an aha moment. After a couple of quick searches, I decided to toss everything in the slow cooker and see what happened.

AMAZING happened. I ended up with a complex  unique broth that I was eager to cook with.

Since then I’ve saved almost all my veggie and fruit scraps in a bag in the freezer, and when it gets full it gets turned into what I lovingly call “trash soup”.

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RECIPE: Scrap Veggie Broth in a slowcooker
 
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This simple veggie broth will use up all your fruit and vegetable scraps, and make your next meal that much better.
Author:
Ingredients
  • 1 Tsp. Salt (to Taste)
  • A Variety of Raw Vegetable Scraps*
  • You can use skins, scraps, and leftover: Zucchini, Greens, Spinach, Okra, Apples, Tomatoes, Asparagus, Artichoke, Peas, Green Beans, Onions, Cabbage, Broccoli, Leeks, Garlic, Peppers, Carrot, Mushroom Stems, Herbs…. almost anything.
Instructions
  1. *Make sure to only use ingredients that you COULD eat fresh. Nothing dirty, slimy, moldy, etc. A little soft is fine. The key to the best broth is variety. Try not to use too much of anything with a strong flavor- but remember that this is a low pressure process. If it doesn't turn out, no big deal!
  2. Put all your scraps in a slow cooker and cover with water.
  3. Sprinkle salt over the mixture and mix it slightly with a spoon.
  4. Put crock pot on "low" and leave overnight– 10-20 hours– checking occasionally for taste and to stir gently.
  5. Ladle broth over a strainer to separate out vegetable scraps and broth.
  6. OPTIONAL: Simmer the broth on Med/High to condense the soup for freezing. Allow to cool completely before placing in a container or ziplock bag, and freeze until you're ready. (Make sure to label your container with tasting notes and a date.)

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For my broth today, I had a wide variety of veggies. From highest to lowest volume I used: zucchini, brussel sprout greens, tomatoes, onion, okra, mushroom stems, lemon rind, apple, bell pepper, and basil stems.


Make sure your scraps are clean and in relatively small pieces, then dump them into a medium crock pot,

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and cover them with water.

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Add about a teaspoon of salt (to taste) to the water.

Cover the crock pot, set it on “low” and let it do its thing through the evening and overnight. (It’s good to taste the broth, and stir occasionally to make sure everything is going well. If it starts to get bitter you can either stop the process, or give it some more time to possible cook itself out.)

After about 10-20 hours your concoction will look more like this:

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and will smell up your whole home in a delicious way. Use a ladle to spoon out the broth over a strainer…

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to separate out the broth and veggie chunks. Throw those depleted veggie scraps in the compost and look at what you’ve made!

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Beautiful, complex, broth– a perfect way to start almost any recipe.

Optional: If you want to save the broth for another day, you might find it useful to condense and freeze it. To do this, put your broth in a small pot and simmer on medium-high under a fan.

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Excess water will be released as steam, and after a while you’ll have a thicker, darker condensed broth. (This process can take some time, so I usually plan to do dishes, cleaning, or other kitchen activities while I wait.) Take the pan off the heat.  As your broth is cooling, do a final tasting and label your container (or ziplock bag) with tasting notes and a date.

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Then simply pour the cool broth into your container and freeze it for the perfect recipe. The more broths you make, the more you’ll notice differences in their flavor- making store bought broth seem ludicrous!

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We love adding the broths to everything we cook. It will kick up anything from soup, to sauces, to quinoa, and make you smile. (Promise.)

What I’ve Learned

•I’ve said it before, but variety is really key here. I usually leave a small collection of scraps in my freezer bag for the next broth, rather than using too much of one flavor.
•You may be an onion and garlic maniac, but don’t make a broth out of just those. Other veggies are necessary to cut the bitterness of over-extracted onions. Trust me.
•Good advice from a friend- “If the broth doesn’t taste good, throw it away. Don’t let it ruin a meal.” If your broth turns out weird or bitter, it’s not the end of the world. Try again next time!
•Try out a parmesan rind sometime, but otherwise avoid oils.
•Mellow fruits (like apples) make for a carmelly broth that would be lovely in a lot of dishes. Bolder fruits (cherries, berries, citrus) are best used in very small quantities.
•Some vegetables are stronger than others- broccoli, brussel sprouts, and cabbage can take over a broth completely. I don’t mind, but maybe you do?
•Yum.

RECIPE: The Legendary Four Thieves Vinegar

RECIPE: The Legendary Four Thieves Vinegar
I can’t remember where exactly I first discovered Four Thieves vinegar, but I was intrigued by its use in history and it’s legendary story. Myth has it that a group of thieves during the European outbreak of the black plague set out to rob the dead and the sick in Marseille. When they were caught, they offered to exchange their secret recipe, which had allowed them to commit the robberies without catching the disease, in exchange for leniency. Another version says that the thieves had already been caught before the outbreak and their sentence had been to bury dead plague victims; to survive this punishment, they created the vinegar.

Recipes for this legendary concoction are as numerous as the stories. The following vinegar recipe hung in the Museum of Paris in 1937, and is said to have been an original copy of the recipe posted on the walls of Marseilles during an episode of the plague:

Take three pints of strong white wine vinegar, add a handful of each of wormwood, meadowsweet, wild marjoram and sage, fifty cloves, two ounces of campanula roots, two ounces of angelic, rosemary and horehound and three large measures of champhor. Place the mixture in a container for fifteen days, strain and express then bottle. Use by rubbing it on the hands, ears and temples from time to time when approaching a plague victim. [Source]

Plausible reasons for not contracting the Plague was that the herbal concoction contained natural flea repellents. Since the flea is the carrier for the Plague bacillus, Yersinia pestis. Wormwood has properties similar to cedar as an insect repellent, as all aromatics like sage, cloves, camphor, rosemary, campanula, etc. Meadowsweet, although known to contain salicyclic acid, it is mainly used to mask odors, like decomposing bodies.

Modern day versions of four thieves vinegar include various herbs that typically include sage, lavender, thyme, and rosemary, along with garlic. Additional herbs sometimes include rue, mint, and wormwood. It has become traditional to use four herbs in the recipe—one for each thief, though earlier recipes often have a dozen herbs or more. It is still sold in Provence. In Italy a mixture called “seven thieves vinegar” is sold as a smelling salt, though its ingredients appear to be the same as in four thieves mixtures.

RECIPE: The Legendary Four Thieves Vinegar

The Legendary Four Thieves Vinegar
 
One of the main reasons I wanted to make this vinegar is because I have all of the following herbs growing fresh in my garden! If you have your own herb garden, this is a great way to use your harvest.
Author:
Ingredients
  • 2 tablespoons fresh lavender, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh marjoram, chopped
  • 2 tablespoons fresh anise hyssop, chopped
  • 4 cloves of garlic, peeled and crushed
  • ½ teaspoon black peppercorns, crushed
  • 3 whole cloves, crushed
  • 16 oz raw apple cider vinegar
Instructions
  1. Combine chopped herbs, spices and garlic in a quart size mason jar and cover with the apple cider vinegar.
  2. Allow to infuse for 7-10 days in a sunny location then strain into a clean jar. Store at room temperature.

RECIPE: The Legendary Four Thieves Vinegar

Uses

Natural Cleanser – The herbs used in this recipe posess strong antimicrobial effects and vinegar, in any case, makes an excellent natural cleanser. Fill a spray bottle with the vinegar and use it to clean and sterilize kitchen counters and bathrooms.
Astringent – Dilute some vinegar with water and use as a cleansing agent or astringent for the skin.
Insect Repellant – Fill a spray bottle with 1/4 cup of vinegar and top with filtered water. Spray on skin, clothes, etc. to deter pesky bugs.
Seasoning – Use as a seasoning for braised meats and vegetables or make a vinaigrette dressing for salads.
Immune Booster – Use like Fire Cider and take a teaspoonful several times a day to prevent cold/flu.

RECIPE: The Legendary Four Thieves Vinegar

DIY: Culinary Herb Wreath

DIY: Culinary Herb Wreath

Herb gardening has become one of my favorite hobbies and this year I’m growing over 25 different types of herbs! There’s nothing better than a backyard garden full of fragrant edible plants. Now that it’s harvest season I’ve been researching ways to use them. I mainly use fresh herbs in cooking. Last year I made up a batch of yummy oregano pesto. I plan to make my own herbal vinegar and infused olive oils this year, but first I wanted to try something completely new- I made a gorgeous culinary herb wreath!

Not only was it fun choosing and harvesting the herbs I chose to use in my wreath, I also love that once the wreath has dried it becomes both decorative and functional. Find a spot in your kitchen (near the stove) to hang an herb wreath and all you have to do is snip off a few sprigs here and there to add to your cooking!

DIY: Culinary Herb Wreath

Read the Tutorial

You can find the full tutorial and make your own herb wreath by visiting my guest post over at Garden Therapy!

DIY: Convertible Harvest Apron / Produce Bag

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There’re still a million and a half things to do around here, but the garden has been calling. (Literally. The robins are LOUD.)

More often than not I find myself walking around with a hose and eating vegetables right off the plants like an animal; but the harvests are getting to be too big for me to eat immediately, too unwieldy to juggle in my hands, and while my first instinct is to bundle them up in my skirt I’m not too excited about flashing the neighbors.

All of this to explain why I decided to turn a half a yard of cotton material and some bias tape into a harvest apron- not just an apron, but an apron that converts to a drawstring produce bag.

For those of you who like to reverse engineer projects (and improve them!) the concept is simple. It’s a rectangular drawstring bag with one string that’s large enough to tie around your waist. For the rest of you who want to see what I did, follow along!

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Supplies

• 1/2 yard of printed cotton fabric. (18 inches x 45 inches wide, typically.)
• At least 3 yards of a durable, sewable trim to use as a drawstring and tie. I used Double Wide Bias Tape from Wrights.
• Sewing machine (or a needle and thread if you’re handy)
• Complementary thread and bobbin
• Ruler
• Straight pens
• Fabric Scissors
• Pinking Shears (optional).

Tips

• Remember to take it slow, and maybe start with a piece of material that you’re not in love with. The second one will go faster/easier.
• This project will hide a bunch of mistakes, so don’t fret!
• I used pinking shears to keep my edges from fraying. If you prefer, you can ignore all the steps that use the pinking shears and instead do a zig zag stitch down the fraying edge of the material. (This post on Craftsy is quite helpful.)
• Whenever you get to the end of a line of stitches, always go backwards and forwards on the spot with a few stitches to tie off the ends.
• A seam ripper is always useful if you’re as prone to mistakes as I am.
• An iron is also useful, if you have one handy. I use it to iron fabric flat, to fold seams over, and sometime I just push the steam button to listen to the hiss.

Step 1 – Making the Pocket

To begin, you will cut or tear the 18″x45″ piece of material down the fold so that you have two pieces of 18″x22.5″. You will be stitching the edges to form something almost like a pillow case, leaving one of the 22.5″ sides open (this will be the top of your pocket.) To remind myself which way went up, I used the pinking shears to trim one of the 22.5″ sides of each piece of material.

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Lay the two pieces together, with the right sides in. From your pinked “top” measure down 3 inches and put a bright pin or mark to show that your stitches will end here. (Don’t stitch above the markers.)

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Now sew a straight stitch 1/2 inch starting at your marker and going down to the bottom of the bag, across the bottom, and back up the other side (stopping 3″ below the top of the bag.)

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Voila! Pocket made!

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Now trim the other sides with your pinking shears to stop fraying.

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Step 2 – Drawstring Casing

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This first step is a little finicky– the goal is to fold under the raw edge of the fabric so it’s out of the way of the drawstring casing. First, fold back your unstitched raw edge (the 3″  from the top on each side we skipped before) and pin flat. 

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Use a zig-zag or straight stitch to permanently pin down that edge on each edge of the flap (leaving the flaps open.  One side shown open below.)

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Now for the drawstring casing, itself. Fold each open flap backwards to make a 1.5″ hem. Pin each side separately so that the pocket remains open.

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Run a straight stitch around the bottom of each flap, about 0.5″ from the pinked edge.

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Then run a second straight stitch approximately 0.5″ from the top of each side. The space between those stitches is where the drawstring will run.

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Step 3 – Drawstrings and Ties

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Cut your drawstring material into the following 3 pieces:
• Apron Tie: Wrap the string around your waist, add 12-18″ to your measurement and cut.
• Short Drawstring: Measure one piece that is 24″ to act as your other drawstring.
• Wrist Loop: The final piece will be a loop that you can use around your wrist to hold open your apron. I used about 12″ for my loop, but you may want to make yours longer or shorter (or omit this step, if you want!)

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For your wrist loop, cross the ends, and stitch to the middle of one of the open sides. (Make sure to stick above or below the drawstring casing area.

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The side with your loop will now be the front of your apron. Use a large safety pin to feed the 24″ piece through the casing on this side. Repeat with the long piece, through the casing on the other side.

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Fold over and stitch each of the four ends to form a 1.5″ loop. If you have a trim that will fray at the ends, it’s a good idea to do a tight zig-zag here to limit the fray over time.

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To keep your short drawstring from disappearing into the casing, feed the long piece through the loops on each side.

Trim all your little threads, and you’re ready to harvest!

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Tie the long tie at your natural waist, and get into the garden!

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Use the wrist loop when you need to hold open the apron, but keep your hands free. (Especially handy when you’re picking tricky berries.)

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When you’re ready to go in, untie the apron and pull the drawstrings for an instant produce bag.

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When the bag gets just too dirty, throw it into the wash on hot. (Turn the bag inside out to get rid of those stubborn bits of dirt.)

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Things to Try

• Add a pocket for a garden knife or shears.
• Add vintage cotton trim to make it even more vintage-girly.
• Add a bib and neck strap – more pockets?

Any suggestions? Do you have a favorite garden project you’re rocking this summer?

RECIPE: Lemon Thyme Shortbread Cookies

RECIPE: Lemon Thyme Shortbread Cookies #dessert #herbs #spring #treat
Last week I harvested some fresh thyme from my garden to make a seasoning salt. What I’ve been waiting until now to tell you is that I also made cookies! While researching different things I could make with the flavors of Lemon and Thyme I came across salad dressings, cakes, and even a bruschetta recipe. While I can’t wait to try all of these ideas, I decided on a simple shortbread recipe since I already had the ingredients on hand. The result was a light, refreshingly sweet cookie perfect for enjoying with a cup of tea.

Add a little something extra…

Unfortunately I was in the midst of a flair up while baking these (I suffer from chronic neck and back pain), which meant that I wasn’t able to make the earl grey glaze I was planning on. So I invite you to try it out and let me know how it tastes!

RECIPE: Lemon Thyme Shortbread Cookies #dessert #herbs #spring #treat

5.0 from 1 reviews
Lemon Thyme Shortbread Cookies
 
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Author:
Recipe type: Dessert
Serves: Approx. 24 cookies
Ingredients
  • ½ cup butter, softened
  • ¼ cup sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cardamom
  • 1¼ cups flour
  • Course sugar or granulated sugar
Instructions
  1. In a large mixer, beat the butter and sugar together on high until combined. Next mix in the thyme, lemon peel, lemon juice and cardamom. Slowly add the flour a little at a time and mix until a dough is formed.
  2. Wrap dough in plastic wrap and place in the refrigerator to cool for about 30 minutes. Preheat oven to 350F degrees.
  3. On a lightly floured surface, roll out the dough to ¼ inch thick and cut out with your favorite cookie cutter (or you could simply use a knife to cut small squares). Sprinkle cutouts with sugar and place onto an ungreased cookie sheet.
  4. Bake 12-15 minutes or until edges are just lightly brown. Transfer to wire racks to cool. Makes approx. 24 cookies.

 

RECIPE: Lemon Thyme Shortbread Cookies #dessert #herbs #spring #treat

RECIPE: Lemon Thyme Salt

RECIPE: Lemon Thyme Salt #seasoning #homemade
Earlier this week I shared a sweet recipe for infusing sugar. Today I’m going to share a savory recipe for one of my favorite seasonings, salt! My thyme plant has become a bit unruly in my garden so I decided to prune and harvest some to make a seasoning salt. Lemon has become one of my favorite flavors and it pairs perfectly with fresh thyme so I knew I had to try this recipe from Have Cake, Will Travel.

RECIPE: Lemon Thyme Salt #seasoning #homemade

Lemon Thyme Salt
 
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Author:
Recipe type: Seasoning
Serves: Approx. ½ cup
Ingredients
  • ½ cup fine grain sea salt
  • Zest from 2 medium organic lemons
  • Leaves from approximately 20 fresh thyme sprigs
  • 1 teaspoon garlic powder
  • 1½ teaspoons onion powder
Instructions
  1. Combine ingredients in a food processor or clean coffee grinder and pulse several thymes until well blended. The more you pulse, the finer your salt will become.
  2. Store in an airtight container. Will keep at room temperature indefinitely.

I love using this salt to season chicken, fish or spring veggies. You can use it instead of normal salt anytime you think the flavors of lemon and thyme would enhance your dish.

RECIPE: Lemon Thyme Salt #seasoning #homemade