Chamomile/Manzanilla ... from Garden to Gift

Grow my own chamomile for tea .... checked off my bucket list! 

It took a little over four weeks from the time I planted my very first German chamomile herb to the first harvest. With direct sunlight, regular watering and a little composted fertilizer, I now have small jar of dried chamomile flowers in my pantry and more to come as the plant continues to bear flowers.

Here are some tips in collecting and drying chamomile flowers ....

To get the full flavour of chamomile, harvest the flowers as soon as they are fully open.

Collect the flowers around noon when it is hot and dry. You don't want any moisture {or dew} on the flower to prevent rotting.

Some include a bit of stem when they harvest but I prefer just the flower head which I pick one by one.

Inspect the flowers or shake carefully so that any dust or insect that may be stuck inside will be filtered out.

Place the flowers in a pan, uncovered and in a dry place and let it sit for several days.
Once dry, save the flowers in a sealed container {I saved mine in a small mason jar}.

Since there are more flowers to harvest in the coming days, I decided to share my first harvest to a dear friend who loves tea as much as I do. I took some materials from the craft room {a small piece of patterned paper, jute twine and tag} and made a nice package. And .... viola!

Who would not want to get this "gift" from the garden?


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Cherry and Lavender Jam {Yes, I can!}

Canning food is something that I've always wanted to do. On my to do list this year, this item is written on my fall schedule. But since I have a basket full of delicious fresh cherries in the refrigerator, I decided to start canning  now.

I wanted my first fruit canning experience to be special so I looked in the garden for something that will enhance my recipe.

The lavender plants are  blooming ... hmmm ... why not? .... Here it goes ....

Oh la la! Tres agreable! Tout simplement delicieux!

Cherry and Lavender Jam
Ingredients:

4 cups of pitted fresh cherries (I used vista cherries)
1 large lemon  (zest and juice)
2 1/2 cups white granulated sugar
3 tbsp fresh lavender flowers (optional)

Procedure:
Carefully prepare jars for canning. I followed this procedure from Country Living. This recipe can fill 2 small jars.

Chop cherries in small pieces (not to small so that you will have big pieces of cherries when you spread the jam on your toast)
Combine the chopped cherries, lemon zest and juice and lavender in a large non-reactive sauce pan.
Cook in medium heat while stirring occasionally. Bring to boil.Cook until cherries are wilted and completely soft.
Add sugar and stir until dissolved.
Bring to boil for another 5 minutes. Stir while cooking to prevent jam from sticking to the pan.
Turn off the heat when the jam appears a bit thick and looks like it is beginning to gel.
Transfer the jam into clean and dry jars leaving 1/2 inch headspace and cover tightly.
Cool at room temperature then keep in refrigerator. Good for a couple of months.

Enjoy!

Strawberry and Mint Yogurt Popsicles

Fresh strawberries are in season and the mint I planted four weeks ago are ready for first harvest. I also have a jar of organic honey I bought from a local bee keeper. They make a perfect healthy breakfast on top of Greek yogurt. BUT why not kick it up a notch and make popsicles out of it!

While doing the pictorial for this post, I finished a popsicle already. It's refreshing, creamy, and tangy without worrying about the calories! A perfect alternative for ice cream ....

Strawberry and Mint Yogurt Popsicles

Ingredients

1 1/2 cups Plain Nonfat Greek Yogurt
1 pint fresh strawberries {mashed}
zest of one lemon
juice of half small lemon
15 leaves of fresh mint {chopped}
1/2 cup honey {can be substituted with 1/4 cup sugar; adjust to desired sweetness}
1/4 cup milk

Popsicle molds

Procedure

Put half a teaspoon of mashed strawberries at the bottom of each popsicle mold.
In a bowl combine remaining strawberries and the rest of the ingredients.
Mix well.
Fill popsicle molds with the strawberry and mint yogurt mixture and freeze overnight.