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When I discovered chive blossoms in my local weekly CSA, I wanted to try something different... so a beautiful, simple to make, wonderfully pink vinegar came to be! This would make a unique gift for that foodie or hostess you know!
Melitzanosalata is an eggplant dip similar to baba ghanouj, but without the tahini. It's a very customizable dish! If you want something heartier, add some feta. If you want your eggplants to taste smokier, grill them or add a dash of paprika. It's great with olives, too!
Have you ever heard about pickled magnolia? For me it was an absolute surprise how tasty and gorgeous they are after just tree days of being marinated. I found this recipe on Fern Freud Instagram feed and was more than happy to illustrate it. Enjoy!
Olive leaf tea: Recent studies proved that the leaves of olives contain olearopein, a potent antiviral and antibacterial constituent, which improves circulation and lowers blood sugar levels. When taken daily the tea can lower high blood pressure and increases natural immunity. It is known to energize and treats chronic fatigue syndrome, multiple sclerosis, cystitis, fevers, flu, disorientation, dizziness, and depression.
Meanwhile cold tea can be used as a wash to treat cuts, rashes, itchiness and sunburn.
Source: Margaret Roberts
Making flower infused vinegar is easy and they can be used to make a wonderful and nutritious salad dressing. With a little time, a handful of blossoms or flowers and some good quality vinegar you can have jars strikingly beautiful flavoured vinegar.
Store in a cool, dark place for at least a month before using.You can also infuse vinegar with herbs like thyme, rosemary, tarragon, oregano or sage.