It's the Season... for Herbal Vinegars

The Holidays are here and we already feel the spirit. We just want to party, have some days off, eat the season's treats... but we also want to share with family and friends and give away nice reminders of love and care. (Editor's note: #spreadthelove) As a gardener you have lots to share. Today we'll talk about one of the many great gift ideas for the season: herbal vinegars. 


We previously talked about basil vinegar in our Yucky-Yummy post. The process to prepare any herbal vinegar is basically the same. Take snippings or leaves of your favorite herb, stuff them loosely into a glass jar with a fitting lid, and pour enough vinegar to cover all foliage. White wine and red wine vinegar are the best kind to combined with herbs. Wait about a week, strain off and discard the leaves (This is an important part since the leaves will rot in your vinegar. Yuck). There are numerous recipes that use herbal vinegar. Remember they make excellent salad dressings but can also be added to pot roasts, stews, sauces for chicken and fish or steamed vegetables. 

If you enjoy herbal fragrances, another delightful use for these vinegars is hydrotherapy. The process is simple: add about a cup of herbal vinegar to the bathwater, slip in and enjoy. Alternatively you can just add half a cup to use it as a hair rinse. Don't worry, the vinegary smell dissipates quickly and you’re left with a gentle herbal fragrance on your hair. Many herbs are good for your skin and so is the vinegar itself. Vinegar cleanses the pore, restores skin and hair pH to the proper level, it's also good for your scalp, and helps reduce dandruff.

Each herb provides different benefits to your body or hair: 

• Chamomile is considered soothing and relaxing and it is excellent for dry skin. 
• Bay, oregano and sage are good for sore muscles. 
• Basil, bay, fennel, lavender, mint, rosemary, sage and thyme stimulate blood circulation, so they are both invigorating and relaxing. 
• Calendula and spearmint are also soothing to tough or damaged skin. 
• The foliage and flowers of bay, nasturtiums, rosemary, and sage have astringent properties which will tighten the pores of the skin. 
• Calendula and chamomile lighten hair color, blonds get blonder and auburn and redheads get brighter.
• Sage darkens hair color.
• Calendula, parsley, rosemary and sage add shine and body to the hair, and help control dandruff.
• Chamomile makes hair softer.
• Calendula, lavender, mint and rosemary are good conditioners for oily hair.
• Parsley and sage are good for dry hair.

Safety precautions: Not everyone reacts favorably to herbs, beware of allergies. Test vinegars on your skin before using any new herb. Dab some on with a cotton ball and wait and hour or so for any reaction. Discontinue use if redness or itchiness appear.

Nice bottles with a few touches will make your gift extra-special

Once you are familiar with the pleasures and benefits of the different herbal vinegars, you will surely want to share the experience. Bottles of herbal vinegar make very nice gifts. Use the following hints to make them extra-special: 

• Use pretty bottles, the kind with removable stoppers are the best. 
• Strain the finished vinegar to remove all particles. Although a spring in the bottle does look nice, the fact is that it degrades too fast, creating unpleasant layers of sludge. If you really want to include a spring or some leaves attach them to the outside of the bottle.
• Create a gift tag describing ways to use the vinegar, both in cooking and cosmetically or add a recipe card.
• Add crafts or labels with floral or herbal designs, either to the bottles or the tags.

Send us your comments about your herbal vinegars or other gardening gifts this season. We bet everyone will be delighted. Happy Holidays!

Does it come in purple?

Purple Ruffles Basil

By now you must have figured out that our favorite plant is basil (evidence:In the beginning there was basil, Tricks and Treats - Basil and Tricks and Treats - Basil Part 2).  Jessica uses basil in everything from meat seasoning to salads. Everyone should have at least one plant in their garden. We have two.

A few days ago we were at Home Depot's when I stumbled upon an odd looking plant that I had never seen before. It was about six inches tall with ruffled purple leaves. Imagine my surprise when I read the tag: "Albahaca Mora" ("Purple Basil"). WTF! Purple Basil! It couldn't be. Its leaves didn't have the shape of basil, it was purple, and it didn't smell quite like basil. So what this plant incorrectly labeled? Was I being duped? I didn't care. I had to buy it. (Editor's note: Impulse buys are not recommended or endorsed by Container Garden PR, Inc or its affiliates. Always research plants before you buy. Now back to our regular programming.)

When we got home I noticed that its leaves weren't solid purple instead it had green edges. Now I was sure I was duped. So we got on the internet to see if purple basil existed. Thankfully it did. What we had bought was a sweet basil variant called "Purple Ruffles". It's commonly used to create purple pesto and basil vinegar (which Jessica plans on doing and documenting). Supposedly it also has a slightly different flavor than common sweet basil. We still haven't tasted it yet so we can't comment on its flavor yet. We also read that the leaves can lose their purple color for various reasons including too much sun or too much humidity so we'll have to experiment with various locations to maintain the striking purple color. Keep tuned for updates on how this purple basil and all our other plants are doing.

Tricks and Treats: Basil - Yucky, Yummy Edition

Hi again, good to have you back! Today we have another edition of Tricks and Treats© for basil: Yucky, Yummy Edition! Specifically, we’ll talk about basil common diseases and some ideas on how to use basil. 

Tricks for the Yucky!

Always starting at the root… root rot is fairly common with basil. As the fungi needs moist cool soil to grow in, root rot might present by over-watering the plant. As a first sign, be alert for lower foliage that turns yellow or drops off the plant. The roots of the plant will appear brown and mushy, unlike healthy roots that appear firm and tan in color. To get rid of it, change the soil of the plant and decontaminate the container with a mix of 9 parts water, 1 part bleach.

Basil can suffer from several foliar diseases that can ruin the crop and reduce yield.

Gray Mold on our culantro leaves

A common disease of basil is gray mold; it looks exactly as it sounds. It can also cause infections post-harvest and is capable of killing the entire plant. Black spots can also be seen on basil foliage. Both can be controlled by spraying the leaves with a mix of half a gallon of water and one teaspoon of baking soda (not powder!).

Treats are the Yummy!

Basil Vinegar

Take all your excess basil snippings (which you’ll have lots when the plant starts flowering), stuff them loosely into a glass jar with a fitting lid, and pour enough vinegar to cover all foliage. Red wine vinegar is a great complement for basil. Wait about a week, during which time the vinegar will extract the flavor, aroma and color from the basil. Strain off, discard the snippings and voilà you have made basil vinegar!

When using basil vinegar for cooking, use your imagination. It sure can make a delicious salad dressing but you could also add it to pot roasts, stews, sauces or even over steamed vegetables. If you enjoy basil fragrance so much, another delightful use for basil vinegar is in the bath. Oh yes, soak yourself in aromatic hot water heaven. Add about a cup of basil vinegar to the bathwater, slip in and enjoy. Basil stimulates blood circulation so it is both invigorating and relaxing. Don’t be afraid to sink in and start making bubbles, basil vinegar can also be used as hair rinse. The vinegary smell dissipates quickly and you’re left a gentle herbal fragrance on your hair.

Pesto

Nope. The Pesto Night Story is not today. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta.

Ingredients:

• 4 cups basil leaves
• 1/2 cup grated fresh Parmesan cheese
• 2 tablespoons coarse-chopped pine nuts
• 2 garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Preparation:

In a food processor or strong blender, with the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced. Refrigerate leftovers and use within 1 week. 

Have you bought your basil seeds? What are you waiting for!