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Lavender Shortbread with Fruits, Flowers, and Herbs

Lavender Shortbread with Fruits, Flowers, and Herbs

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Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths. Learn how to make the shortbread in this video.

Ingredients

Glaze

  • ½ teaspoon cream of tartar

Shortbread and assembly

  • 2½ cups all-purpose flour, plus more
  • 1 cup (2 sticks) plus 6 Tbsp. unsalted butter, cut into pieces, room temperature
  • 1 teaspoon coarsely ground dried lavender
  • Freeze-dried and/or dried fruits, dried edible flowers, fresh and/or dried herbs (for decorating)
  • *Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.

Special equipment

  • One 3⅛”-diameter and one 1¼”-diameter fluted cutter

Recipe Preparation

Glaze

  • Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.

Shortbread and assembly

  • Whisk rice flour, salt, and 2½ cups all-purpose flour in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and lavender in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days.

  • Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to ⅛” thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.

  • Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.

  • DO AHEAD: Store shortbread airtight at room temperature up to 1 week.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 330 Fat (g) 16 Saturated Fat (g) 10 Cholesterol (mg) 45 Carbohydrates (g) 46 Dietary Fiber (g) 1 Total Sugars (g) 31 Protein (g) 2 Sodium (mg) 160

Related Video

How to Make Lavender Shortbread, the Loveliest Holiday Dessert

Reviews SectionIf I didn't live in a tiny one bed aptartment with no storage and had the room for all the things I would need to bake this beautiful tasty desert to spoil my loved ones I so would. I love baking! Not in this life. Maybe there is a cake size version. Something I already have the pan to... Hmmm....

Lavender Shortbread with Fruits, Flowers, and Herbs - Recipes

Vancouver Island Lavender Farm located outside Victoria in
British Columbia, Canada

Address
3505 Happy Valley Road
Victoria, BC Canada
V9C 2Y2


Lavender has become the farm's signature since our first block of 500 Munstead Lavender planted in 1987. Our first harvest was in 1988 and filled two wheelbarrows! We currently specialize in cultivating Sweet Lavender varieties (Lavandula angustifolia) for its scent and taste. Late blooming Lavender includes the True Spike Lavender (L. latifolia) and the new hybrid Lavadins (L. x intermedias). Each July we watch the emerging hues of blue, mauve and purple as Lavender Harvest time approaches once more. And the fragrance

Lavender Lovers come explore our site!


Varieties of lavender

There are so many kinds of lavender, but the two main camps that you’ll likely come across are English and French.

  • English Lavender (includes Hidcote and Munstead): This popular variety has the sweetest fragrance and is great for cooking. Even the grey-green stems can be used in place of rosemary in some recipes.
  • French Lavender: This variety has a strong pine flavor, making it less ideal for cooking. Spanish lavender, which is often associated with French lavender, is also strongly flavored and not great for cooking. Perhaps this is why lavender was never a staple in traditional French cooking? Moral of the story, use English lavender for cooking when possible!


I love how circumstances pop up and give you the opportunity to react. You can take in the good aspect of a scenario, let go of the bad, and create something beautiful. Or you can mope, waste your energy worrying, and miss out on the chance for innovation. It requires a choice and some action. I talk about the weather a lot here on this blog, but it is a very important component to our garden, our kitchen happenings, and the joy we share in our house. The recent snowstorm had me hustling: draping outdoor seedlings with pots, blankets, and plastic sheeting dragging in the potted plants setting up an indoor tomato seedling station and harvesting ready-to-pick herbs, as fast as I could.

I was so excited that our tulips lasted so long this spring, unlike last year. And when our lilacs started to bloom a couple of days ago, I was beyond elated. Until the weather forecast. Temperatures hovering around 30 degrees and snow accumulations of up to ten inches were promised over Mother’s Day weekend. I pouted, put in an exercise DVD, pounded some coffee, and rolled up my sleeves. I was determined to capture the freshness spring, despite Mother Nature’s wintry rebellion.

Along with taking photographs of the spring garden, I clipped a few bunches of lilac blossoms, so that we could savor their aroma over the next few days. While perusing the posts on Punk Domestics, I came across a lovely post on lilac blossom scones. I immediately got up from the computer and clipped about 15 more bunches. My mind was racing with ideas to use and preserve these beautiful spring flowers.

Lilac Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 1 cup lilac flowers, stems and green parts removed
  • 5-8 blueberries, for color

I started my lilac obsession this afternoon, by making some lilac simple syrup. I wasn’t quite sure how I would use this, but I definitely knew a cocktail was in order! Like other simple syrups, combine the water and sugar over medium heat on the stove. Heat until dissolved. Add the lilac flowers and simmer for 10 minutes. If you want a brightly hued syrup like mine, add about five blueberries. The color will pop and add a great dimension to your cocktails. Remove from heat, drain through a chinois or sieve, bottle, and store in the refrigerator.

The Lilac Haze

  • 2 ounces Botanist gin
  • 3/4 ounces lilac simple syrup
  • 1/2 ounce lemon juice
  • 1/2 ounce Poli Miele Honey Grappa liqueur

Combine ingredients, along with ice, in a shaker tin. Shake well and strain into a martini glass. Garnish with either a lemon twist or a few lilac flowers, if you have some. This cocktail is vibrant, acidic, and floral. Similar to the Bee’s Knees cocktail, it is lemony and honeyed in its flavor profile. Perfect for spring sipping.

Mother’s Day at the restaurant was crazy, as expected. The books were stacked with well over 500 reservations, and guests were already lining up to be seated before our 4:00 opening time. I sneaked in phone calls to my mom, my two aunts, and my stepmother, before I suited up and started my evening. I am so grateful for the examples of strong, loving, determined, and creative women in my family. I took a moment to reflect on their roles in my life and mine in theirs, and then I continued my nine-hour, non-stop shift. The night went smoothly, despite the record-setting numbers, and I ended the evening with a delicious glass of Schramsberg Brut Rosé 2009. I am so happy we added this bubbly to our by-the-glass list I think this may become my favorite, frequently visited sparkling rosé over the next few months.

So, back to the lilac scones. I saw a post on these scones on Kitchen Vignettes. I have cooked with lavender and have used nasturtium in my salads and have sprinkled sugared violas onto my cupcakes. I have never used lilac for culinary purposes, however, until today. Inspired by my cocktail creation, I tweaked this scone recipe, added vanilla and toasted almonds, and paired the scones with my dandelion marmalade, which I affectionately call, “marmalion.” I will write a post on that recipe in a few days. It is an exceptional way to deliciously deal with those pesky dandelion flowers in your yard.

Lilac Blossom Almond Scones

  • 3 cups flour, all-purpose
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, chilled
  • 1 cup buttermilk, shaken well
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted, chopped almonds
  • 1 cup lilac flowers

Pre-heat the oven to 425 degrees. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the ingredients together. Cut the chilled butter into small cubes and toss into the dry mixture. Using your fingers and hands, work the butter into the flour mixture, until pea-sized lumps of butter are present. I really got a finger workout here. My dexterity for my piano-playing has increased, for sure!

Add the buttermilk, vanilla extract, almonds, and lilac blossoms. Fold together in the bowl. I kneaded the dough by hand, making sure to not over-work. Gather and roll the dough into a ball. Lightly flour the ball of dough and flatten it out, by hand, into a 1/2 inch thick disk. Cut the dough into triangles and place onto a greased baking sheet. Lightly dust with raw sugar. I greased my sheet with butter. Bake 12 to 16 minutes, until desired level of toastiness.

I served my scones, straight from the oven, alongside some of my recently crafted dandelion marmalade. It was a flower feast! It was a perfect pairing: the nutty, floral scones matched perfectly with the tart, orange and dandelion marmalade. I ate two and thought about having another. If you try making these recipes, let me know how they turn out! I know they are a little off the wall and “out there,” but I was so happy that I was able to capture the essence of our garden and enjoy it in a culinary interpretation.

It is nearing 2:00 in the morning, as I write this post. Somehow, I am not tired. I have less than three days, until I leave for France. I am not as prepared, as I would like to be, but I am seriously excited for the trip! Closing with some photos from the garden over the past five days, I wish you a wonderful week. Hug your mom , be grateful for the strong women in your life, appreciate the beauty that surrounds you. Trust me, the beauty is there, even in the midst of clamor, destruction, unrest, or darkness. If you can’t do any of this, make yourself a lilac cocktail. You simply can’t go wrong there!

Purple aliums in the garden. Yellow spring tulips – about an inch in diameter! Purple irises before the snowstorm.
The house on Holly & Flora. Purple. More purple.
Sweet woodruff in bloom. Grape hyacinth. White tulips in the center garden.
Freshly clipped herbs: parsley, chives, oregano. My project is complete! Weeding the rocks along the front walk is a yearly task. It takes about two and a half hours, but the results are well worth the work! Pink pops.
The south-facing garden. Getting ready for the snowstorm Goodbye to the tulips!
A pano of the side garden. A pano of the backyard. Snow and red tulips.
Aliums and snow.

Lavender

Lavender. It grows splendidly here in the Pacific Northwest, and we’ve all probably got a bush or two out in the yard — or know of friends who do. And yet we rarely, if ever, cook with it, which is a huge pity, as it is one of the most versatile of culinary herbs, with a slightly sweet taste and a distinctive fragrance that marries equally well with sweet and savory dishes. It can be used in many recipes as a less pungent substitute for its close cousin rosemary, and like rosemary, it pairs extremely well with citrus fruits of all kinds.

People, me included, are wary of using lavender, because it can often taste soapy. But use culinary lavender judiciously, and it will add an indefinable oral je ne sais quoi to your dish. Culinary lavender is not a specific variety it’s just lavender that has been harvested before the flowers are fully opened on the flower head and too much of the bitter lavender oil has developed. The tender young leaves can also be used, in much the same way that you would use rosemary. If you’re wary of cutting lavender yourself, many of our local lavender farms, such as Lavender Wind on Whidbey Island, sell dried culinary lavender.

LAVENDER, ELDERFLOWER, AND GRAPEFRUIT GIN FIZZ

When I started mulling over a lavender cocktail, I knew immediately that lavender’s flowery tones would pair well with an elderflower liqueur such as St-Germain and the botanical flavors of gin. From there, my mind jumped to a refreshing and summery gin fizz made with a lavender simple syrup and a dash of St-Germain.

A gin fizz is traditionally made with lemon, but this can overpower the delicate lavender syrup a little too much. A substitution of pink grapefruit juice brings out the lavender’s sweet aromatics perfectly. If you can find Lavender DRY Soda, do use that to top up the fizz. Otherwise, club soda or even sparkling water will work just fine. If you don’t want to use a raw egg white, your resulting fizz will still be delicious — just less light and frothy — and it will require less work with the shaker. We suggest omitting the egg white if you’re making a big batch of these, unless you fancy a workout.

Makes one 8-ounce cocktail | active time 5 minutes

2 ounces gin (a local artisanal gin, full of fresh botanicals, is perfect for this)
3 ounces unsweetened pink grapefruit juice
1⁄2 ounce elderflower liqueur (such as St-Germain)
1 ounce lavender simple syrup* (see recipe at right)
1 egg white (optional)
Ice
Top up to taste with Lavender DRY soda, club soda, or sparkling water

Combine the gin, pink grapefruit juice, elderflower liqueur, lavender simple syrup, and egg white in a cocktail shaker. If you have a cocktail strainer with a metal spring, remove the spring and place it in the shaker. This will help whip up the egg white. Shake vigorously until very foamy, about two minutes, and then strain into a Collins class or similar, filled with ice. Top up with soda or sparkling water to taste. Garnish with fresh lavender.

*Lavender Simple Syrup

It’s possible to buy lavender simple syrup, but it’s also extremely easy to make your own.

1 cup water
1 cup granulated sugar
3-4 tender sprigs of lavender with flowers and leaves or 1 tablespoon dried lavender

In a small pan combine sugar, water, and lavender. Bring to the boil and simmer it gently until the sugar fully dissolves. Set aside to cool and so the lavender can infuse. When it is completely cool, strain to remove the lavender.

Extra syrup may be stored in a glass container in the fridge for up to a week.

GRILLED LAMB CHOPS WITH LAVENDER CHIMICHURRI

This herby, garlicky sauce from Argentina is most traditionally served with a grilled steak, but I always think its vinegary tang is a wonderful complement to the sweetness of lamb. When I experimented with adding fresh lavender to the more usual herbs, I wondered whether it would stand up to the more robust flavors of garlic, vinegar, and mint. I needn’t have worried: There it was, adding a bright floral note and a subtle complexity to the mix.

Serves 4 | active time 20 minutes including grilling

3 cloves garlic
1 cup fresh Italian parsley
3 tablespoons fresh oregano
1 tablespoon fresh mint leaves
1 tablespoon tender fresh lavender leaves
1/2 tablespoon lavender flower heads, picked before they have fully opened
1 teaspoon crushed red pepper flakes
3 tablespoons sherry vinegar
1/2 cup olive oil
salt and pepper
4 large lamb chops or lamb steaks, about 1 inch thick salt and pepper to season

To prepare the chimichurri, remove the leaves of the parsley, oregano, mint, and lavender from their stems. Finely chop the leaves, together with the garlic and the lavender flowers. You can use a food processor, but be careful not to turn the herbs into a puree.

Place the chopped herb mix in a bowl, stir in the crushed red peppers, and add the vinegar and oil. Season with salt and pepper to taste. Set aside.

Season the lamb chops with salt and pepper. Preheat your grill or broiler to high and grill the chops 3–5 minutes on each side until cooked but still pink on the inside. Serve topped with the chimichurri.

LAVENDER LEMON POSSET WITH A LAVENDER HAZELNUT CRUMB

Until the First World War, when rising land prices and lack of manpower ravaged the industry, South West London was famous for its vast fields of lavender. Lavender had been used for centuries in England as a perfume, a medicinal herb, and in cooking, and both Queen Elizabeth I and Queen Victoria were fans. So it seemed appropriate to include lavender in a posset, an old English dessert in which cream is heated and then slightly curdled with acid, in the form of citrus juice or wine, so that it sets.

While a lavender shortbread would pair perfectly with this decadently creamy dessert, I took that idea in a slightly different direction by topping the possets with a lavender hazelnut shortbread crumb.

Serves: 4 | Active time: 25 minutes (start to finish: 5 hours, including baking and chilling time)

For the lavender hazelnut shortbread crumb

2 tablespoons unsalted butter at room temperature
1/4 cup confectioners’ sugar
1/4 cup hazelnut flour
1/4 cup all-purpose flour
1 teaspoon dried lavender or fresh lavender heads, picked when the flowers are just opening
1/2 teaspoon salt

Using a stand mixer, cream the butter and sugar together until soft and fluffy. Stir in the hazelnut flour, all-purpose flour, lavender, and salt to create a crumbly mixture. Don’t work it into a dough. Place a sheet of parchment paper on a baking sheet and spoon the crumbles onto the paper in a thin layer. Bake for 15 to 20 minutes, until golden brown and crunchy. Cool completely, then crumble into even smaller crumbs with your fingers. Store the crumbs in an airtight container for up to a week.

For the posset:

2 cups heavy cream
2/3 cup granulated sugar
4 tender sprigs fresh lavender, with flowers and leaves
5 tablespoons lemon juice

Bring the cream and sugar to boiling point in a small saucepan, stirring to dissolve the sugar. Add the lavender. Remember that the boiling point of cream is much lower than that of water, so take care that it doesn’t boil over.

The moment it starts to bubble vigorously, remove the saucepan from the heat, add the lemon juice, and stir thoroughly. Allow the mixture to cool in the pan for around 15 minutes. Strain to remove the lavender. Pour into 4 ramekins or glasses. Chill until set, about 4 hours, and decorate with the lavender hazelnut shortbread crumbs and some fresh sprigs of lavender.


How to make Lavender-Lemon Shortbread Tea Cookies:

1 cup butter, softened
1/2 cup lavendar sugar
1/4 cup powdered (or regular) sugar
2 tsp vanilla extract
1 tsp lemon extract
A pinch of lemon zest
2 cups flour
1/4 tsp baking powder
1/4 tsp of salt
Wax paper or plastic wrap

Gather ingredients and The Help.

Have The Help measure wet ingredients and mix well.

Mix in flour. You may need more Help.

Take dough and place on plastic wrap/wax paper. Roll dough into stick.

Chill for 4 hours, or freeze logs in Ziploc bags for up to 1 month.

Remove dough from fridge. Let thaw if frozen.

Resist urge to chase The Help around house and whack them with dough log.

Give in to urge. Yell, “ZOMBIES!” for no apparent reason.

Be wary of the turns. The Help can corner faster than you can, especially if you have socks on.

Biff royally, in a blaze of awkward glory.

Place cookies 1 inch apart on parchment paper-lined (or Silpat) cookie sheet.

Bake at 350 degrees for 10-12 minutes.

Remove from oven, let cool.

Enjoy cookies with a nice hot cup of lavender-sugar tea.

Get the handy print page and save this to your recipe box here:
Lavender-Lemon Shortbread Tea Cookies .


Larissa blogs at The Henway.

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When making edibles seasoned with lavender always use a light touch. Think of it as a strong seasoning.

English Lavender (L. Angustifolia) has the sweetest fragrance of all lavenders and is the most preferred variety for culinary use. Lavender can taste delicate and sweet when used with a light hand. Too much and it can be bitter and overpowering.

The trick is to add a little bit at a time and taste as you season. Tasting and seasoning as we cook are one of the most important skills I’ve learned in the kitchen. Oddly enough this habit was instilled in me by watching Gordon Ramsay screaming expletives at cooks for forgetting this essential skill.

Just imagine lavender infused honey over vanilla ice cream or lavender shortbread with tea. Beautiful right? You can make lavender herbal vinegar/salad dressing or marinades, and a hint of lavender in homemade chocolate is irresistible. From syrups to cordials and herbed butter and homemade yogurt cheese, herbal teas and even savory meat dishes, lavender can enhance flavors and delight the mouth. It can also taste like a bitter bouquet so always remember to use a light hand.

Lavender and lemons were meant to be together!

Herbes De Provence

Herbes de Provence is a traditional blend of herbs that originated in the Provence region in southern France. Cooks would harvest herbs from the countryside to make up this blend. Lavender, rosemary, thyme, and basil are the common ingredients with other herbs added as available. Every cook has their variation of this recipe so don’t be afraid to adapt your blend of Herbes de Provence to the herbs you have available locally.

This recipe is an adaptation from the one found in the book The Lavender Lover’s Handbook. Herbes De Province is delicious with fish, chicken, pasta, vinegar, salad dressings, herbal cheeses and so much more!

  • 1 part dried thyme
  • 1 part dried basil
  • 2 part dried lavender buds
  • 2 parts dried rosemary
  • .5 part dried summer savory
  • .5 part dried marjoram

A part is any level of measurement you want to use measuring using a teaspoon or tablespoon is ideal for small batches and cups for larger quantities. Mix all of the ingredients and crush with a mortar and pestle. Store in an airtight container.


Mulberry Creek Herb Farm

The herbs and herb combinations are what I used. Consider them all suggestions.

1. Prepare simple syrup by bringing the sugar and water to a boil, adding handfuls of fresh lemon verbena
2. Peel lemons leaving just a little white. Scrape off white layer if it is thick.
3. In each pint jar add:
- the peels of roughly 1-1/2 lemons and the peel of 1 orange to the last pint jar
- a different fresh herb (or combo) listed above
- 1 cup vodka
- 1 cup simple syrup
4. Store in a cool, dark cupboard and shake daily. (I put them on the doors, which have little shelves, of my pantry, so I open that, and thus shake them, daily)

After 2 weeks:
Strain and serve cold.
I will store in my refrigerator for easy serving.

LUSCIOUS LEMONADE

Here's what you could do with those 12 peeled lemons from the Limoncello. I have stored the squeezed lemon juice in the refrigerator for up to 2 weeks to make the following or I just get fresh lemons.

If your pitcher can handle it all, you can double this recipe, since you have 12 peeled lemon and enough simple syrup for two.

KATHY MILLER’S LAVENDER ROSEMARY SHORTBREAD COOKIES

Process granulated sugar, rosemary and lavender buds in a food processor until rosemary and lavender are finely chopped, about 1 minute.
Beat softened butter until fluffy. Add sugar mixture, beating until smooth.
Stir together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture and mix until just blended.
Shape dough into two- 8 inch logs. Roll each log in the demerara sugar and wrap in wax paper. Chill for 3 hours.

Preheat oven to 350 degrees.
Cut each log into 24 slices and place one inch apart on baking sheets lined with parchment paper.
Bake in preheated oven until edges are golden, about 10 to 12 minutes.
Cool on wire racks. Store in airtight containers.

SHELLEY’S HERBAL CHEESE BALL WITH EDIBLE FLOWERS

Dijon-style Herbal Mustard

INGREDIENTS FOR A PINT JAR
(1 pound whole mustard seed results in 6 pint jars of prepared mustard)

3/4 c. MUSTARD SEED: whole, coarsely ground, powdered yellow, brown or any combination

1/4 c. each LIQUID: 1/4 c. water, then 1/4 c. vinegar (sherry, wine or apple cider vinegar)
OR - 1/4 c. water, then 1/4 c. stout beer or liqueurs (for hot mustards)

1-2 T. FRESH HERBS: (tarragon, dill, chives or garlic OR
1-2 tsp. DRIED HERBS (thyme, savory, rosemary, oregano, or basil OR a dried blend)
2 tsp. to 4 T. SWEETENERS: jams, honey, brown sugar (light or dark), brown rice syrup

OTHER OPTIONS: jalapenos, chili oil, horseradish

Grind mustard. Add water. Set timer for 10-15 minutes. During this time you can mince fresh herbs and garlic and prepare a label and apply it to a pint jar. On label, mention ingredients, starting date (= 1 month after preparing), expiration date (=3 months for fresh herbs or 12 months for dried) and uses, along with the title and your name. When the timer buzzes, add vinegar, honey, herbs, garlic and salt. Stir. Add wine to achieve the consistency that you desire.

Pour into clean, labelled jars. Fill to about 1/2" of the rim. Screw on lid. Age for 4 weeks in a cool, dark basement OR a dark pantry.

DON JACOBSEN’S FAMOUS HERB BUTTER RAVIOLI

KATHY HUGHES’ FRIED POTATOES

PAUL DECKER’S NEVER FAIL PRIME RIB

KRIS HILTY’S JERK SEASONING

Bean And Bacon Soup

Lavender & Earl Grey Chocolate Truffles

Sprinkle dried lavender into heavy cream. Shake or stir and refrigerate overnight.

Next day, strain the cream into a one quart saucepan and discard lavender. Bring the cream to a boil. Remove from heat and add tea bags and HALF the salt. Cover and steep for 10 minutes.

Squeeze tea bags and discard. Add chocolate, return to medium heat and stir until melted, about 3 minutes. Take off heat. Stir in lavender syrup and vanilla.

Pour into an 8 x 8 inches pan, lined with parchment paper. Cool to room temperature. Refrigerate for two hours or more.

Meanwhile, grind cardamom seeds in a coffee grinder until fine. Add toasted almonds and the remaining HALF of the salt and continue to a fine ground. Drop into a cereal bowl.

When chocolate is solid, cut it into about 3 dozen pieces. I waited about 20 minutes before I rolled it into truffle-sized balls. Roll in almond/cardamom mix and display.

Instead of refrigerating as the original recipe suggests, I find the truffles much better just kept a room temperature and eaten up quickly. Freeze part of the batch that you won't eat up in 3 or 4 days.

LEMON, GINGER, CLOVE HOMEMADE COUGH DROPS

Help soothe a sore throat and suppress coughs.

1. Prepare a baking sheet by lining it with parchment paper, or greasing very well. A marble slab comes in handy and helps the drops cool quickly.
2. Combine the ingredients, except for powdered sugar or cornstarch, in a heavy-bottomed pot or saucepan.
3. Cook to hard crack stage, about 300°F. This may take between 15-20 minutes, or longer depending on the pan and stove.
4. Test by dropping a little from a spoon into a bowl of ice water. If it cracks, it&rsquos ready. If it&rsquos chewy, cook for a few more minutes.
5. Remove from the heat. Be careful not to let it burn - the temperature rises quickly at the end.
6. Let the mixture cool slightly. Drop onto baking sheet into rounds.
7. Allow to cool completely. Dust with the powdered sugar or cornstarch.
8. Store in an airtight container in a cool, dry place away from any moisture. (Moisture will cause them to stick together.) Alternatively, they can be dusted and wrapped individually in small pieces of waxed or parchment paper.

Adapted from Mind Body Green. Note: These only take about 25-30 minutes to make, but need extra time for cooling.

HOMEMADE COUGH SYRUP IN THE INSTANT POT

HOW TO MAKE ELDERBERRY SYRUP TO AVOID THE FLU

From this most excellent website:
wellnessmama.com1888elderberry-syrup/
Author: Katie Wells

A simple elderberry syrup recipe made with dried elderberries, honey and herbs for an immune boosting and delicious syrup. Use medicinally or on homemade pancakes or waffles.

1. Pour water into medium saucepan and add elderberries, ginger, cinnamon, and cloves.
2. Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half.
3. Remove from heat and let cool until it is cool enough to be handled.
4. Mash the berries carefully using a spoon or other flat utensil.
5. Pour through a strainer into a glass jar or bowl.
6. Discard the elderberries and let the liquid cool to lukewarm.
7. When it is no longer hot, add the honey and stir well.
8. When the honey is well mixed into the elderberry mixture, pour the syrup into a quart sized mason jar or 16 ounce glass bottle of some kind.
9. Ta-da! You just made homemade elderberry syrup! Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.

Notes
Instant Pot option: Put all ingredients except honey in pot, seal lid, and set manually for 9 minutes on high pressure. Vent pressure and strain. When cooled to room temperature, stir in the honey.
Standard dose is ½ tsp - 1 tsp for kids and ½ - 1 tablespoon for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.

CRAFT YOUR OWN FIRE CIDER

1. Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you&rsquove never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
2. Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar&rsquos top.
3. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
4. Store in a dark, cool place for a month and remember to shake daily.
5. After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
6. Next comes the honey. Add and stir until incorporated.
7. Taste your cider and add more honey until you reach the desired sweetness.


Herbal Ingredient Variations

These organic herbs and spices would make a wonderful addition to your Fire Cider creations. You can find them all and more in our (Mountain Rose Herb) shop!

Thyme, Horseradish Root Powder, Rosehips, Star Anise, Schisandra Berries, Astragalus, Parsley , Burdock, Oregano, Peppercorns, Beet Root Powder, Habanero Powder, Bird&rsquos Eye Chili Powder, Whole Chili Peppers, Orange, Grapefruit, Lime peels/or juice.

WHITE PINE NEEDLE TEA

Notes:
You can also put them in unbleached tea bags.

The tea should be red in color with a little oil floating on top.

You can add honey or cinnamon if you like, (Since the author has type 2 diabetes, she adds cinnamon).
It really doesn&rsquot taste like pine it has a very mild flavor.

White pine needles have 5 needles on each sprig&hellip but you can use any pine or fir tree, though the
recipe may differ.

Remember:
Some pine and fir trees are poisonous.

Pour boiled water in a cup. Do not boil needles in a sealed jar as this may release harmful turpentine.

View this video at about 5 minute mark --
forward the video www.youtube.com/watch?v=IrSqva1Y9Bg Submitted by Alex P

Do not drink pine needle tea when pregnant or if you are allergic to pine.

KATHY ADDS:

The following link is my “new thing to try this year.” My grandma used to make a black drawing salve that she swore by. I am looking for a recipe that would be comparable.


Nasturtium Beetroot Salad

Here&aposs another salad to inspire you.The colors of this nasturtium-beetroot salad are striking—that alone should entice you to make this. But it&aposs also vegan and gluten-free. If you choose your blossoms carefully you should be able to create an amazing display of color. Nasturtiums range in hue from cream to yellow to orange to a deep mahogany.

Frozen wine cubes with edible flowers


Author: Crafty Garden Hoe

For me it’s all about the simple things in life. Pottering around my allotment, growing things indoors and out, baking a good cake, being outside, pretty things, vintage finds and a good pot of tea. It’s all the small things that make me tick, noticing the beauty in everyday things. Although this blog initially was intended to be a blog about all these things its evolved into being basically a blog about our allotment. Our adventures, highs and lows, wins and loses. So join me & Mr Wilson as we learn from our mistakes and successes down plot 18a. View all posts by Crafty Garden Hoe