Friday, September 26, 2008
It won't be long when it will be winter -- cold, ice, chilled to the bone.
Now is the time to start planning your herb garden for next spring, with thoughts of pool parties and back yard barbecues and all of the recipes you will be using.
If you don't have these plants in your garden, it's a good excuse to put them on the list of herbs to plant. Store this recipe away for the day your herbs are ready to harvest.
But for now, just sit back and dream about long days in the tropical sun and cool evenings on the beach.
1 handful apricot hyssop flowers
2 3-inch stems of pineapple sage, including leaves and flowers
1 cup fresh pineapple chunks
1 cup mango chunks
1 750ml bottle of rum
A wide-mouth hinged-lid jar works best for this recipe.
Dust off herbs and flowers with a soft cloth, and place your hyssop flowers in the jar. Slide in whole stems of pineapple sage and add fruit chunks. Top with rum, cap bottle, and shake well. Store out of sunlight for 2-3 weeks.
Toss a cup of this mixture in a blender with fruit juice and lots of ice to perk up mai tais, pina coladas, and daiquiris.
The Herb Quarterly, Spring 2007
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories