Herbs and Spice in a sea of white, Frugal Foodie IV

I believe in simple pleasures. There is nothing more satisfying, rewarding, and economical as growing fresh herbs. An herb garden is the easiest of gardens to have and the most productive in relation to the time it takes to plant. An herb garden can be part of your landscaping, have its own bed, be grown in pots on a deck or patio, and even in a window box. Herbs take little room but add magic in the kitchen. Freshly cut herbs can liven the dullest of dishes and when dry, they add a different dimension and depth to any dish.

Living in California, I have the luxury of fresh herbs from the garden year round. Every so often I harvest thyme, rosemary, oregano, and lavender. With an abundance of freshly cut herbs in the kitchen, I set out to make infusions. Yes, infusions. Salt and sugar infused with fresh herbs are a basic pantry item in my kitchen.  I like to keep jars on hand of rosemary salt, thyme salt, lavender sugar. And while I am making fresh batches of herbed salts and sugars, I also make a jar of vanilla sugar. Fresh vanilla beans can be bought at any market but I prefer the ones from the health food store that are sold in bulk and not in jars, they are always fresher.  These are a wonderful addition to vegetables, meats, and baking. And, when in a pinch, I can quickly jar them up for a quick home made  gift.

Rosemary Salt and Thyme Salt

1. Kosher salt
2. Rrosemary and thyme, finely chopped
3. Clean dry jar

• When making the salts, for every two cups of salt add 1/4 cup finely chopped herb.
• Add salt to the jar, then the herb, and continue until the jar is full.
• Tighten the lid and shake well.
• Keep in a dry place for about a month before using.

Lavender Sugar

1. Sugar, and since this is a time to economize, I used regular C & H
2. Dried lavender
3. Cheesecloth & kitchen string
4. Clean dry jar

• Cut cheesecloth into 6″ squares, you will need two layers per pouch
• Place dried lavender on center of square, lift corners, and tie with kitchen string
• Fill your jar a quarter of the way with sugar, place a lavender pouch, and continue until jar is full.
• Tighten the lid and keep in a dry place for about a month.

Vanilla Sugar

1. Fresh vanilla beans
2. Sugar
3. Clean dry jar

• This is so easy to do and yet, I am always surprised more people don’t do it! Especially those who like to cook.
• Fill your jar with the sugar and the beans. Voila!
• Tighten the lid and keep in a dry place.
• It is ready when the sugar turns brown.