The garden harvests are coming in slowly but they are coming in. We’ve been eating lots of leafy greens and radishes all dotted with herbs from the garden. It’s a mighty fine way to eat I don’t mind saying.
In addition to eating and drinking our herbs, I’ve been infusing various oils (mostly olive and grapeseed) with our homegrown and foraged herbs to save for salves, creams, and other preparations.
Over the weekend, I strained a quart of dandelion infused grapeseed oil. That oil will be used as massage oil for us and gifts and I hope to combine some of it with the mint infused olive oil for a sore muscle rub. I’m not exactly sure if that will work like I envision but I figure it won’t be a total disaster either. The lemon balm infused oil will be made into several different healing salve preparations. I’ve read that it is especially good for cold sores and I’m looking forward to giving that a try.
Making an herbal infused oil is easy if you’re interested: Simply put your clean herbs into a clean jar, cover with a carrier oil (olive, grapeseed, almond, etc.) and let sit covered for about a month. Strain the herbs out and store the oil in a jar to mix into your salves or even mix with a vinegar for as a salad dressing.
What are you harvesting and doing with your harvests these days?