by Angela Braun | Sep 15, 2024 | Preserving
Never judge a book by its cover – or in this case: a vegetable by its appearance. Beetroots are not the prettiest of veggies. They are plump, dirty and make a hell of a mess when cut up. But if you get to know them, you’ll love them. You can eat them raw, cooked, steamed, boiled or roasted and preserve them by freezing, pickling, canning or fermenting them. Add to that a wonderfully unique taste and a bunch of nutrients and you have a veggie superstar! If you don’t know how to deal with an abundance of beetroots, look no further. In this post, I’ll show you two recipes for pickled beetroots so that you can enjoy their flavour and colour all winter long.
Pickled beetroots I
Yield: 5 jars of 350 ml
Shelf life: up to two years
Ingredients
1,2 kg beetroots
3/4 l apple vinegar
1/8 l water
80 g sugar
1 tsp salt
4 tbsp grated horseradish
1 tbsp white peppercorns
1 tbsp caraway
5 cloves
1 bay leaf
Instructions
1. Put on an apron and always – ALWAYS – wear disposable gloves when handling beetroots. Otherwise, the stains will never come out of your clothes and your hands will have a butcherlike colour for quite some time.
2. Cut off the leaves to about 1 cm and put the beetroots onto a baking tray. Bake them in the oven at a temperature of 175 °C (350 °F) for 60 – 90 minutes, depending on their thickness. When they feel soft, they’re ready.
Put your beetroots onto a tray and bake them in the oven for about 1 – 1,5 hours.
3. In the meantime, mix the vinegar, sugar and salt and put it to a boil. Wash the horseradish, peel it and grate it.
4. Peel the cooked beetroots and chop them into squares. I do not recommend slices as they fall apart easily.
5. Layer the still-warm beetroots with the spices into jars. Fill up with the hot fluid and close the jars tightly with lids. Store the pickled beetroots in a cool and dark place.
Pickled Beetroot I
A savoury side dish made of beetroots
Prep Time 30 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Preserve, Side Dish
Cuisine German
- 1,2 kg beetroots
- ¾ l apple vinegar
- ⅛ l water
- 80 g sugar
- 1 tsp salt
- 4 tbsp grated horseradish
- 1 tbsp caraway
- 5 cloves
- 1 bay leaf
Put on an apron and always - ALWAYS - wear disposable gloves when handling beetroots. Otherwise, the stains will never come out of your clothes and your hands will have a butcherlike colour for quite some time.
Cut off the leaves to about 1 cm and put the beetroots onto a baking tray. Bake them in the oven at a temperature of 175 °C (350 °F) for 60 - 90 minutes, depending on their thickness. When they feel soft, they're ready.
In the meantime, mix the vinegar, sugar and salt and put it to a boil. Wash the horseradish, peel it and grate it.
Peel the cooked beetroots and chop them into squares. I do not recommend slices as they fall apart easily.
Layer the still-warm beetroots with the spices into jars. Fill up with the hot fluid and close the jars tightly with lids. Store the pickled beetroots in a cool and dark place.
Pickled beetroots II
If you like it a bit milder, the following recipe will suit you! It uses apple juice in combination with vinegar which leads to a more fruity taste. As we use less vinegar, however, the shelf life is only up to one year when stored in a cool place.
Yield: 5 jars of 350 ml
Shelf life: up to one year
Ingredients
1,2 kg beetroots
1 l water
3/8 l apple juice
1/8 l apple vinegar
100 g sugar
1 tsp salt
1 tbsp black peppercorns
1 tbsp caraway
Instructions
The procedure is pretty much the same as in recipe I:
1. Cut off the leaves to about 1 cm and put the beetroots onto a baking tray. Bake them in the oven at a temperature of 175 °C (350 °F) for 60 – 90 minutes, depending on their thickness. When they feel soft, they’re ready.
2. In the meantime, mix the vinegar, sugar and salt and put it to a boil.
3. Peel the cooked beetroots and chop them into squares.
Once baked and peeled, chop the beetroots into squares
4. Layer the still warm beetroots with the spices into jars. Fill up with the hot fluid and close the jars tightly with lids. Store the pickled beetroots in a cool and dark place.
Pickled Beetroots II
This is a recipe for a milder version of pickled beetroots. The combination of apple vinegar and apple juice takes the edge off the vinegar while at the same time adding a fruity aroma to the pickles.
Prep Time 45 minutes mins
Cook Time 10 minutes mins
Baking 1 hour hr 30 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Preserve, Side Dish
Cuisine German
- 1,2 kg beetroots
- 1 l water
- ⅜ l apple juice
- ⅛ l apple vinegar
- 100 g sugar
- 1 tsp salt
- 1 tbsp black peppercorns
- 1 tbsp caraway
1. Put on an apron and always - ALWAYS - wear disposable gloves when handling beetroots. Otherwise, the stains will never come out of your clothes and your hands will have a butcherlike colour for quite some time.
Cut off the leaves to about 1 cm and put the beetroots onto a baking tray. Bake them in the oven at a temperature of 175 °C (350 °F) for 60 - 90 minutes, depending on their thickness. When they feel soft, they're ready.
In the meantime, mix the vinegar, sugar and salt and put it to a boil.
Peel the cooked beetroots and chop them into squares.
Layer the still warm beetroots with the spices into jars. Fill up with the hot fluid and close the jars tightly with lids. Store the pickled beetroots in a cool and dark place.
Pickled beetroots can be eaten with a cold supper or some sandwiches, but they also make a wonderful side dish to potatoes and herring as well as boiled beef. If you want to go a bit further you can make this tasty spread with pickled beetroots.
by Angela Braun | Jul 14, 2024 | Preserving
What would cooking be without herbs? They not only are beneficial for our health but also add flavour to practically any dish. To make sure that we can use herbs all year round, we have to preserve them during summer. Drying is the most common practice to preserve herbs; as usual there is more than one way to do it. In this post I show you three different ways how to dry herbs.
Preparation
I know that many people tell you not to wash your herbs before drying them because that would enhance the risk of mildewing. But that’s only true if you don’t dab the herbs dry properly after washing or even bundle the stems together while they are still wet. I always wash my herbs before drying them because no matter where they grow, they’ll always be dirty or contain the occasional insect. After washing, shake the herbs out over your sink, then lay them out on a clean towel and cover them with a second towel. Now, gently squeeze out the remaining water and move the herbs over to a third (dry!) towel where you let them pre-dry for a few hours.
Now they are washed, your herbs are ready for being dried. Let’s start with
Air-drying
With this classic way of drying herbs, you bind the herbs into a bunch with a diameter of about 2 – 3 cm /1 inch. Hang it upside down at a temperate place with proper air circulation but without direct sunlight. Alternatively, you can put the herbs onto drying racks. Let them dry for about one week, depending on the herb. If you’re not sure whether they are dry enough for storage, you better leave them for one or two days longer. Otherwise, the herbs will develop mildew.
Dehydrating
You can dry herbs in a dehydrator. This is especially great if your dehydrator has mesh inserts that keep the leaves from falling through. Dry the herbs in your dehydrator according to the manual for about two to four hours.
Oven-drying
If you (like me) don’t have a dehydrator, you can also dry herbs in your oven. For that purpose, cover your trays with baking paper or silicone mats, put the clean herbs on them and let them dry at about 50 °C /120 °F. Stick a wooden spoon into your oven door to let the moisture evaporate. Dry the herbs until they are crisp to the touch and remove easily from the stems.
Storage of dried herbs
Dried herbs are best stored in clean glass jars or airtight plastic containers. You may also use brown-glass jars to keep out the light.
When your herbs are completely dry, put them onto a piece of baking parchment and strip the leaves from the stems. Dispose of the stems, slightly fold the baking paper in half so that a crease forms and let the dried herbal leaves glide into your container. I usually, store the whole leaves (well, as whole as they stay when removing them from the stems) and crumble them when I use them. That way they maintain more flavour.
Store the jars or plastic containers in a dark and dry place for about one year.
by Angela Braun | Jul 14, 2024 | Preserving
Herbs are often unremarkable to look at, but man, what would we do without their flavour? Can you imagine a tomato sauce without thyme, rosemary and basil? Or a roast without a bouquet garni? What about pesto and herb butter for a barbecue? Yet, herbs not only flatter our tongues but are also beneficiary to our health. Think of chamomile tea that we drink when we have an upset stomach.
Unfortunately, most herbs are only available during the summer months. Some aren’t even winterhardy. To use herbs all year round, we must find a way to preserve them. Drying is the most common method but there are many more. I’ll show you six great ways to preserve herbs.
When to harvest herbs
No matter what herb you want to use, the amount of essential oils must be high when harvested. There are some tips you might want to observe to make sure that you harvest your herbs at the best possible time:
- The best time of day to harvest herbs is the late morning. The dew has dried off and it’s not yet so hot that the essential oils evaporate.
- Most herbs are best harvested before they burst into bloom. Herbs like chive and mint, for example, lose taste as soon as they’re blooming.
- Cut your herbs at the stems where they are still green and haven’t lignified yet. That way, they can continue to grow and you can have a second (or even third) harvest.
Drying
You can practically dry every herb. Just cut the stems off as described above. I know that many people tell you not to wash your herbs before drying them because that would enhance the risk of mildewing. But that’s only true if you don’t dry the herbs properly after washing or even bundling the stems together while they are still wet. I always wash my herbs before drying them because no matter where they grow, they’ll always be dirty or contain the occasional insect. After washing, shake the herbs, lay them on a clean towel and cover them with a second towel. Now, gently squeeze out the remaining water and move the herbs over to a third (dry!) towel where you let them pre-dry for a few hours.
To dry the herbs completely, you can either air-dry or oven-dry them or put them into a dehydrator. For more details on drying herbs, read this post.
Freezing
Some herbs are suitable for freezing. Depending on the herb you want to preserve that way, however, there are different methods.
Freezing chopped herbs
This is a great way to preserve herbs, especially parsley, chive, borage, chervil and great burnet. Chop the herbs, press them tightly into an airtight plastic container and put them into the freezer. When you want to add some frozen herbs to your soups or sauces, remove the amount you need with a spoon or a fork and put the rest back into the freezer.
Freezing in water
This is a lovely way to preserve herbal flowers, for example, borage, chamomille or elderflowers. Put the freshly plucked flowers into an ice cube form, fill it up with water and put it into the freezer. Flower ice cubes are charming in drinks.
In the same way, you can also freeze herbs like mint or melissa and pimp your water or iced tea with it.
Freezing in oil
When you freeze herbs in oil, you can add them directly from the freezer into a sauce. For this method, I recommend a mixture of Italian herbs like rosemary, thyme, sage, oregano and marjoram. Chop the herbs, put them into an ice cube form and fill it up with olive oil. Put the form into the freezer and remove one to two ice cubes for spicing up a tomato sauce meat sauce.
Freezing herb butter
This is an easy one: finely chop ½ cup of herbs and mix it with one teaspoon of salt and 200 g (1 cup) of butter. Roll the butter into a “sausage” with 2 – 3 cm /1 inch in diameter and put it into the freezer. Alternatively, you can put the roll into the fridge first. When it has cooled enough to set, cut the roll into slices (about 1 cm / 1/3 inch) and freeze them in a freezing bag. Either put the frozen herb butter slices onto grilled meat or corn or thaw the whole roll before serving it to a barbecue.
Herbs in oil
You can infuse oil with herbs to flavour salads, sauces, stews or vegetables. The basic method is to put 2 – 3 stems of clean fresh or dried herbs into a ½ litre bottle and fill it up with good olive oil. Either use one herb or a mixture of different herbs. Make sure that the herbs are covered with oil, otherwise they will become mouldy. You can also use sunflower oil but it has a shorter shelf life than olive oil and becomes rancid sooner. Let the oil infuse for about four weeks and afterwards, remove the herbs. Infused oil can be stored for 6 months up to one year.
Try out oven potatoes with rosemary oil or add thyme-infused oil to a fish steak.
Herbs in vinegar
Like oil, you can also infuse vinegar with herbs to add new flavours to your salad. Best vinegars used for infusing are wine and apple vinegar. Put 3 – 5 stems of clean fresh or dried herbs into a ½ litre bottle and fill it up with the vinegar of your choice. Again, you can either use just one herb to infuse the vinegar or an herbal mixture like herbs de Provence. Let the vinegar infuse for 4 – 6 weeks, then remove the herbs. Infused vinegar has a shelf life of up to one year.
Herb-infused vinegar and oil make great gifts!
Herbal salt
To make herbal salt, chop fresh, clean herbs into fine pieces and layer them alternatingly with salt into a glass jar. Lay the lid loosely onto the jar, don’t close it tightly. Let the mixture sit for 1 – 2 weeks and spread the salt-herb mix onto a baking tray. Dry the salt at a low temperature in the oven. When the salt has cooled down, put it into the blender and blend it until it’s homogenous. Fill the salt back into the glass jar and close the lid tightly. Stored in a dry place, the salt will last practically indefinitely.
Pesto
We all know the pesto “Genovese”, the famous mixture of basil, olive oil, pine nuts and parmesan that we love to add to pasta. But did you know that you can make pesto with many other herbs, too? Try out wild garlic, for example. It’ll add a wonderful taste to your dish. Or use a mixture of Italian herbs like rosemary, oregano, thyme and sage for our pesto. Even wild herbs like dandelion and goutweed can be processed into a great pesto.
For a detailed description on how to make pesto, read this article.
Unfortunately, the shelf life of pesto isn’t very long. You can store it in a closed jar in the fridge for 3 – 4 weeks. Once it has been opened, it’ll only last for 3 – 4 days. But with all the fresh herbs from spring to autumn, we can always make fresh pesto whenever we like.
by Angela Braun | Jul 14, 2024 | Preserving, Recipes
Aficionados of pasta and fresh vegetables appreciate the fresh and aromatic flavour of pesto. If you have fresh herbs at hand you can make some delicious herb pesto with simple means and relatively few ingredients. The big advantage compared to the store-bought version is that you can decide what herbs to put in and adjust the flavour to your liking. Below I’ll show you three great recipes for different herbal pesto that you can make in almost no time.
Tips for making pesto
Making herbal pesto is a fast and easy way to process fresh herbs.
Necessary devices
Pesto recipes always recommend using pestle and mortar. The reason behind this is not to make your arms go lame during the process of shredding and mixing the ingredients but to keep the herbs’ essential oils from evaporating. Electric devices like kitchen blenders or mixers can destroy valuable aroma substances of the herbs. Some essential oils evaporate at 40 °C already and the mentioned devices can reach those temperatures in a relatively short time. Thus, using a pestle and mortar is the first choice for making pesto.
However! If you chop the ingredients into very small pieces, use the pulsing function of your hand blender and pause the device whenever it gets warm, you’ll also get a formidable pesto. The choice of device is up to you.
What you should do in any case is wash the herbs and dry them thoroughly, then chop them finely with a knife before putting them either into the mortar or bowl for further processing.
Basic pesto ingredients
For an aromatic pesto, you always need two main ingredients: oil- or fat-containing nuts or seeds and an appropriate plant oil. One of the most famous recipes for a classic pesto, the Pesto alla Genovese, uses pine nuts and high-quality cold-pressed olive oil.
You can experiment like a crazy scientist with the nuts and seeds. Try out walnuts, for instance, or pistachios, hazelnuts, almonds, sunflower or pumpkin seeds, cashew nuts or – as in the original – pine nuts. Apart from olive oil, you can use sunflower oil, pumpkin seed oil or walnut oil. There is (almost) no limit to the imagination!
A further important ingredient is well-matured aromatic hard cheese – at least for all non-vegans. You can either use pecorino cheese which is mostly made of sheep milk or a good parmesan. Or both.
The last basic ingredient for our herb pesto is – tadaa! – herbs. You can use almost all herbs. If you use a mix of herbs, make sure that they harmonize well. When in doubt, stick to the classic Mediterraneans like rosemary, sage, thyme, savoury, basil and oregano. Either use the single herbs or a combination.
Further possibilities are kitchen herbs like lovage, bear’s garlic, parsley and tarragon or wild herbs like dandelion, sorrel or goutweed.
Recipes for homemade herb pesto
It’s quite easy to make herb pesto by yourself. In a few easy steps, you can make some tasty variations that are great in Italian dishes, on fresh bread or as salad dressing. I show you some simple recipes that you can adapt to your liking.
Bear’s garlic pesto
Bear’s garlic or wild garlic is a very popular spring herb. You may have tried already these recipes for bear’s garlic bread and bear’s garlic brioche braids. Wild garlic pesto is another great recipe for this flavoury herb. Its delicious taste is wonderful with pasta and fried potatoes. You can use it in a risotto or spread it on freshly baked rustic bread.
Ingredients for 250 ml pesto
50 g bear’s garlic
125 ml olive oil
5 walnuts
50 g pecorino
½ tsp salt
Instructions
Wash the wild garlic leaves and chop them finely. Grind the walnuts with a pestle in the mortar until they’re creamy, then add the chopped wild garlic. Add the pecorino. Alternatively, put all the ingredients into a bowl and mix them with a blender. Remember to only pulse the blender. Add the oil and salt to your taste.
Mediterranean herb pesto (vegan)
Combine Mediterranean herbs like thyme, lavender, basil, oregano, savory, rosemary and sage and use it for an extraordinary vegan herb pesto. A bit of garlic enhances the flavour of the herb mix.
Ingredients for 250 g pesto
10 g thyme
10 g lavender
15 g basil
15 g oregano
1 – 2 garlic cloves
20 g pine nuts
125 ml olive oil
1 tsp of salt and pepper each
Instructions
Chop the herbs and the garlic. Roast the pine nuts without oil in a pan until they turn light brown. Put the nuts and the chopped herbs in a mortar and mash them together with a pestle. Add the oil and salt and mix all thoroughly. If you want – and don’t insist on this pesto variant being vegan – you can also add hard cheese, for example, parmesan.
Wild herb pesto with dandelion, sorrel and goutweed
Wild herb lovers will adore this pesto that’s perfect for noodles, gnocchi or wild herb salads.
Ingredients for 250 ml wild herb pesto
50 g wild herbs (dandelion, sorrel and goutweed)
25 g sunflower seeds
10 g walnuts
125 ml olive oil (alternative: grape seed oil)
2 tsp lime juice (alternative: lemon juice)
2 tbsp parmesan
1/2 – 1 tsp salt
1/2 – 1 tsp pepper
Instructions
Wash the fresh herbs thoroughly, then dry and chop them. Put the sunflower seeds, walnuts and chopped herbs into a mortar and mash all together with a pestle. After that, add the oil, lime juice and cheese and mix it all thoroughly. Add salt and pepper to your taste.
Storage time of homemade pesto
Making herb pesto is a fast process and you may be tempted to make a lot of it when your herb harvest is abundant. However, pesto can’t be stored for a long time. The oil and salt in pesto are usually preserving foods that help to prolong the storage time of the pesto. The nuts, however, become rancid after some time and thus make the pesto inedible. The same goes for the hard cheese.
Therefore, homemade pesto can be stored unopened for three to four weeks in the fridge, depending on the quality and amount of oil and cheese in it. Storage time can be enhanced when you fill up the jar with oil so that the pesto has no contact with the air. Another possibility to prolong storage time is to add the hard cheese not until you eat the pesto.
So, making pesto is a great idea but making large amounts of it may not be the best way to preserve your abundant herb harvest. If you need other ideas to have herbs all year round, take a look at this post.
by Angela Braun | Jul 5, 2024 | Bodycare, Preserving
The first year I cultivated my garden, I decided to sow a few calendula between rows of red cabbage. The patch looked beautiful with its combination of thick violet cabbage heads and the bright orange calendula flowers floating above them like tiny suns. Not knowing how to use the flowers, I just let them wither and harvested only the cabbage. I don’t know what I had decided to plant on that patch the following year. What I do know, however, is that the only thing that grew there was calendula. They spread like the proverbial wildfire and it was time to get them under control (failed!) and learn how to use them (check!). This post shows you my five favourite uses for calendula.
Ingredients and benefits of calendula
Calendula is often used against skin problems like small wounds, burns, cracks, bruises and inflammation. Folk medicine also uses it for stomach and bowel disorders, emotional stress and injuries. Calendula contains flavonoids, triterpenes and saponines. Fat-soluble faradioles are mainly responsible for the wound-healing effects.
Among others, calendula shows antibacterial, decongestant, anti-inflammatory and anti-fungal as well as antispasmodic effects. Furthermore, it supports the formation of new connective tissue.
With its brightly warm and sunny orange nature, calendula heals not only physical wounds but is also said to have a soothing effect on an emotional level.
All recommendations in this post are based on my experience. I’m not a doctor and thus cannot be held liable for any adverse effects in connection with the use of the following recipes.
Five uses for calendula
#1 Calendula oil
This is a classic and so easily made. All you need is
1 glass jar with lid
Calendula flowers (fresh or dry)
Olive oil
Pluck the petals from the calendula flowers and fill them loosely into the glass jar until it’s roughly full. Fill the jar up with the olive oil and close the lid. Put the jar onto a windowsill and let it rest for 10 – 14 days. Shake it every day.
After that time, strain the oil through a sieve into a second jar. Press the petals out thoroughly to remove every drop of oil. Close the jar and store the oil in a cool, dark and dry place for up to one year.
If you’re pressed for time, you can make a warm extraction. For that purpose, put the calendula petals and the oil in a jar and place that you place in a hot water bath. Let it simmer for about 30 minutes at no more than 60 °C while occasionally stirring. Let it cool and repeat the process. Then filter the mixture through a sieve and let it cool down.
Application
Calendula oil can be used as an alternative to calendula salve (see below) to support wound healing. It’s great for small injuries, inflamed skin, mastitis or nailbed infections. You can make compresses with gauze presses soaked with calendula oil. However, you should never apply it on deep or open wounds. Calendula oil is also an ingredient for calendula salve and calendula soap.
#2 Calendula salve
As I said before, calendula is THE herb for the skin. It soothes your skin and heals small wounds and irritations. Number 2 of my favourite uses for calendula is calendula salve. You’ll only need
250 ml calendula oil
25 g beeswax
Slightly warm the oil in a pot. Add the beeswax and let it melt until all is liquid. Make sure that the oil temperature won’t rise above 60 °C. Fill the mixture into small jars, close the lid tightly and let it cool. Store at a cool and dry place for up to one year.
Application
Use calendula salve as a soothing hand cream for working hands or to support the healing of irritations or small wounds. If you work in the garden and are a bit like me, you’ll always have scratches, skin irritations (hello stinging nettles) and overall rough hands. This is when calendula salve can do wonders for your skin. It soothes immediately and minor injuries seem to heal almost overnight!
#3 Calendula tincture
A tincture is a herbal extract in alcohol. For this calendula tincture, we need:
1 glass jar with lid
Calendula flowers (fresh or dried)
Alcohol (45 %)
Pluck the petals from the calendula flowers and fill them loosely into the glass jar until it’s roughly full. Fill the jar with alcohol (45 %) and close the lid. Put the jar in a warm place at room temperature but without direct sunlight and let it rest for 7 days. Shake it every day.
Strain the tincture through a sieve and press the petals out thoroughly. Fill the tincture into dark jars (e.g. amber glasses) and store at a cool, dark and dry place for up to one year.
Application
Like calendula oil and salve, you can use calendula tincture to support wound healing or prevent inflammation. However, tincture must be diluted. Add 1 – 2 tablespoons of calendula tincture to 1/4 l of distilled or boiled water. Soak a gauze pad in it and fix it with a dressing on the wound in question. Large, open wounds should be shown to a doctor.
Furthermore, calendula tincture may be used as a mouthwash in case of gum inflammation or other inflammation in the mouth. Add 1 tablespoon of calendula tincture to a glass of warm water and rinse your mouth with it.
#4 Calendula tea
This is the easiest way to preserve calendula flowers. You just pluck the petals off and let them dry. This is best carried out in a dry place (who would’ve thought it) without direct sunlight but enough air circulation.
When the petals are dry, store them in a glass jar or tea box.
To make calendula tea, put 1 – 2 teaspoons of dried calendula petals into a cup and pour hot water over them. Let it sit for 10 minutes before use.
Application
Calendula is often added to tea blends against stomach and bowel disorders or menstruation problems.
I often add a teaspoon of dried calendula to our morning tea blend. Apart from soothing the belly it always – at least in my opinion – adds a ray of sunlight to the day.
Calendula tea can also be used for washing out wounds or as a wound compress. Soak a gauze pad with calendula tea, put it onto a wound or irritation and fix it with a dressing. It can also be used as a wound pad for eyes, bruises, varicose veins or haemorrhoids. Breastfeeding mothers can use calendula compresses to soothe their irritated breasts. And, last but not least, you can rinse your mouth with calendula tea whenever you have an inflammation in the mouth or throat area.
#5 Calendula soap
This is a bit more complex to make and you should know about the basic processes of soapmaking. If you do make the effort, however, you’ll create a very mild soap that’s even suitable for baby’s skin care.
For this easy beginner’s soap, you’ll need
700 g calendula oil (see above)
200 g coconut oil
100 g sunflower oil
133 g sodium hydroxide
330 g calendula tea
1 tbsp dried calendula petals
For the detailed process of making this soap check out this blog post on calendula soap.
Calendula soap always reminds us of how wonderful summer is – even when it’s dark and cold outside. The special thing here is that we use calendula not only as a soap additive but also as a colouring agent. The calendula tea as the basis for the sodium hydroxide makes a beautiful yellow colouring of the soap. That way, we won’t have to use colouring additives like clays or soap pigments.
Calendula is a wonderful plant for body and soul and I hope I’ve inspired you to try out some of the easy recipes above to preserve it.
by Angela Braun | Jun 27, 2024 | Preserving
Fancy strawberry jam with a twist? Try these yummy recipes for strawberry jam with mint, woodruff or kiwi. Four ingredients and about 30 minutes of your time are all you need to be sent to seventh jam heaven.
Strawberry Mint Jam
My first recipe is for strawberry mint jam. The sweetness of the strawberries in combination with the fresh mint leaves makes a refreshing spread for a summer breakfast!
Hint: The mint flavour will develop over time, so don’t use more than the recommended 3 – 4 stems. Otherwise, the jam could taste a bit like toothpaste…
Yield: 6 – 8 jars à 200 ml
Ingredients:
1 kg strawberries
500 g preserving sugar
3 – 4 stems of mint
lemon juice
Instructions:
1. Sterilize your jars and lids by washing them with boiling water. Let them cool on a rack and dry them out.
2. Wash the strawberries, cut off the green leaves and let them dry in a colander.
3. Remove the mint leaves from the stems and cut them into very fine pieces.
4. Next, put the strawberries into a high pot and blend them with a hand blender.
5. Add the mint leaves, preserving sugar and lemon juice and bring it all to the boil under constant stirring.
6. Let it boil for 5 minutes while constantly stirring. If foam forms, you can remove it if you like. It’s a purely optical matter and doesn’t impact storage or flavour.
7. Test if the jam sets. When it’s ready, fill it into the jars and close the lid tightly. Place the jars upside down onto a towel for about 5 – 10 minutes. This will help to build a vacuum within the jars.
8. Let the jars cool down and store them in a cool, dark place. Or you just eat the jam up at once after cooling 😉.
Strawberry Woodruff Jam
Remember the woodruff syrup we made in spring? Besides adding it to your drinks, it’s also great in strawberry jam. The herbal and slightly earthy flavour of the woodruff matches very well with the sweetness of the strawberries.
Yield: 10 – 12 jars à 200 ml
Ingredients:
1 kg strawberries
500 ml woodruff syrup
gelling agent 3:1
lemon juice
Instructions:
1. Sterilize your jars and lids by washing them with boiling water. Let them cool on a rack and dry them out.
2. Wash the strawberries, cut off the green leaves and let them dry in a colander.
3. Next, put the strawberries into a high pot and blend them with a hand blender.
4. Add the woodruff syrup, gelling agent and lemon juice and bring it all to the boil under constant stirring.
5. Let it boil for 5 minutes while constantly stirring. If foam forms, you can remove it if you like. It’s a purely optical matter and doesn’t impact storage or flavour.
6. Test if the jam sets. When it’s ready, fill it into the jars and close the lid tightly. Place the jars upside down onto a towel for about 5 – 10 minutes. This will help to build a vacuum within the jars.
7. Let the jars cool down and store them in a cool, dark place.
Strawberry Kiwi Jam
I would never have come across this recipe if I hadn’t been presented with a (very) large box of kiwis one day. The boys, of course, ate lots of them but there were still so many left that I had to find ways to preserve them. A day before the kiwis came into my life, I had been harvesting strawberries. So I decided it would be worth a try to combine these two fruits. I haven’t regretted it!
Yield: 6 – 8 jars á 200 ml
Ingredients:
500 g strawberries
500 g kiwis
500 g preserving sugar 2:1
lemon juice
Instructions:
1. Sterilize your jars and lids by washing them with boiling water. Let them cool on a rack and dry them out.
2. Wash the strawberries, cut off the green leaves and let them dry in a colander.
3. Peel the kiwis and chop them roughly.
4. Next, put the strawberries and kiwis into a high pot and blend them with a hand blender.
5. Add the preserving sugar and lemon juice and bring it all to the boil under constant stirring.
6. Let it boil for 5 minutes while constantly stirring. If foam forms, you can remove it if you like. It’s a purely optical matter and doesn’t impact storage or flavour.
7. Test if the jam sets. When it’s ready, fill it into the jars and close the lid tightly. Place the jars upside down onto a towel for about 5 – 10 minutes. This will help to build a vacuum within the jars.
8. Let the jars cool down and store them in a cool, dark place.
