Herb Committee
Aims to educate people on the health and medicinal uses of herbs. Herbs include not only culinary plants, but also many other species with beneficial properties. The committee will also cover topics such as ethical foraging, “eating your yard” and seasonal plants, companion planting and plant folklore. The committee will also share recipes, teas and experiments with herbs. The goal is to promote a healthy lifestyle and empower people to heal themselves with plants in their backyards!
Recipes From Herb Committee
Dandelion Honey
This is a simple recipe to make your own honey from dandelion petals. You will need:
- Dandelion petals, green parts removed
- Water
- Citrus slices (lemon, orange, lime, etc.)
- Sugar
Steps:
1. Place the dandelion petals in a pot and add enough water to cover them. You can use a 1:1 ratio of water to petals for best results.
2. Add one to three citrus slices to the pot, with the rind still on. This will add some flavor and acidity to the honey.
3. Cover the pot and simmer on low heat for 30 minutes. Then turn off the heat and let it sit overnight, still covered.
4. In the morning, strain the liquid through a cheesecloth and squeeze out as much as you can. Discard the solids.
5. Bring the liquid to a low boil in a clean pot. Once it starts steaming, stir in 200g to 400g of sugar, depending on how sweet and thick you want your honey. I recommend using 200g for a syrupy consistency. Dissolve the sugar completely by stirring.
6. Simmer the honey until it reaches your desired thickness. It will also thicken as it cools down.
Enjoy your homemade dandelion honey on bread, toast, tea, salad dressings, or anything else you like!
This is a simple recipe to make your own honey from dandelion petals. You will need:
- Dandelion petals, green parts removed
- Water
- Citrus slices (lemon, orange, lime, etc.)
- Sugar
Steps:
1. Place the dandelion petals in a pot and add enough water to cover them. You can use a 1:1 ratio of water to petals for best results.
2. Add one to three citrus slices to the pot, with the rind still on. This will add some flavor and acidity to the honey.
3. Cover the pot and simmer on low heat for 30 minutes. Then turn off the heat and let it sit overnight, still covered.
4. In the morning, strain the liquid through a cheesecloth and squeeze out as much as you can. Discard the solids.
5. Bring the liquid to a low boil in a clean pot. Once it starts steaming, stir in 200g to 400g of sugar, depending on how sweet and thick you want your honey. I recommend using 200g for a syrupy consistency. Dissolve the sugar completely by stirring.
6. Simmer the honey until it reaches your desired thickness. It will also thicken as it cools down.
Enjoy your homemade dandelion honey on bread, toast, tea, salad dressings, or anything else you like!
Violet Syrup
A simple and natural remedy for sore throats and coughs. It has a beautiful blue color and a sweet floral taste. To make it, you need:
- 1 cup of fresh violet flowers
- 1 cup of boiling water
- 1 cup of white sugar (optional)
Steps:
1. Place the violet flowers in a glass jar and pour the boiling water over them. Cover the jar and let it sit at room temperature for 18 to 24 hours.
2. Gently warm the violet infusion by placing the jar in a pot of warm water. Add the sugar if you want and stir until it dissolves. Strain the syrup and discard the flowers.
3. Pour the syrup into a clean bottle and label it. Store it in the refrigerator for up to four months.
You can use violet syrup to soothe your throat, add flavor to your drinks, or make salad dressings more interesting.
A simple and natural remedy for sore throats and coughs. It has a beautiful blue color and a sweet floral taste. To make it, you need:
- 1 cup of fresh violet flowers
- 1 cup of boiling water
- 1 cup of white sugar (optional)
Steps:
1. Place the violet flowers in a glass jar and pour the boiling water over them. Cover the jar and let it sit at room temperature for 18 to 24 hours.
2. Gently warm the violet infusion by placing the jar in a pot of warm water. Add the sugar if you want and stir until it dissolves. Strain the syrup and discard the flowers.
3. Pour the syrup into a clean bottle and label it. Store it in the refrigerator for up to four months.
You can use violet syrup to soothe your throat, add flavor to your drinks, or make salad dressings more interesting.