Being in Southern California guarantees my garden one thing- an over abundance of Rosemary year round!
It feels as though I’m forever pruning, dehydrating, gifting this healing and delicious herb. Not only is it great on roasted foods, it has the magical ability to soothe upset tummies, coughs and soothe nerves when taken as a tea.
I like to cut my Rosemary and dehydrate it at 115° for 6 hours. I remove all the little leaves and crush them just a bit with my fingers. To this I add 2 times the amount of sugar (great on savory crackers or tea) or sea salt (perfect to marinate or finish anything grilled or roasted!
Let sit in a tightly capped mason jar for a week, shaking once a day and before you know it it’s ready. Easy as that!
Makes a great homemade gift too!
Now to make brown sugar....
I always keep a gallon of molasses around. It’s great for bbq sauce, baking and also to help with botulism in chickens when added to their feed if they’re sick.
But my favorite thing to do is make brown sugar! All you need to do is add 1/4 cup of molasses to a cup of sugar of your choice. I use plain white sugar for this. Mix completely and store in a glass jar in a cool dark place. Stores indefinitely just make sure that if it begins to harden add a little bit of white bread on top to soften it up again.
Now that these chores are done I’m going to go back to my book.
It’s the perfect cozy day to do some reading and maybe make this French Nettle Soup that I’ve been eyeing for a bit!
What plans do you have for today?
May your home be filled with warmth, your pantry full and may you always have good health!