The Herbalist's Kitchen by Pat Crocker

Author:Pat Crocker
Language: eng
Format: epub
Publisher: Sterling Epicure

Lavender can also be frozen. Keep the stems whole or break in half and freeze in a freezer bag. You can use one or two stems under the skin of chicken or pressed into lamb or stuffed into fish or under fish as it grills. Dried stems may also be used for smoking fish and vegetables.

Herb/Floral Water

Because flowers were important to medicines and toilette as well as food, cookbooks dating from the sixteenth, seventeenth, and eighteenth centuries include recipes for using flowers with sugar, butter, honey, oils, syrups, vinegars—and floral waters. These ancient recipes are the source for all of our modern techniques.

If you grow fragrant herb flowers, you don’t need a homemade steam method or a still to make floral waters, but keep in mind that hydrosols from steam distillation, as outlined on page 91, are stronger in floral/herb essence because they contain a small amount of oil and other plant properties that are not extracted from Floral Water using the following method.

Follow directions for using and preparing edible flowers in the Edible Flower Primer (page 261). Choose only aromatic flowers (roses, lavender, pinks, violets, jasmine, Pelagonium) or herbs (rosemary, mint, dill, lemon verbena) for this water. See also Rose-Scented Leaf Water, page 295.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.