When we approach gardening from a sacred place I really believe that we infuse the plants with more sacred energy as we mix our energy with theirs. And then the plants infuse the sacred energy back into us when we work with them and harvest and eat them… Here are some really fun ways to bring that sacred resonance into our homes and kitchens for the rest of the year. I especially love the idea of the herbal sprays with herbs from my garden. Way cool… Thanks to the good friends out in FaceBook for these ideas!
If you want a non-culinary option [to extra herbs such as basil], here is something I do with basil (and select other herbs). Put a bunch in a glass jar and cover with vodka (the cheapest stuff you can find). Let it sit for 4 weeks or so, shaking occasionally. Strain it off and use it with vinegar and water – or water alone – as a spray cleaner for countertops, etc. Basil helps repel bugs. I prepare some for cleaning every year.
Also lemon verbena, peppermint, and rosemary. I just cover them with vodka and let them steep for several weeks. The basil and peppermint are really good for keeping ants, etc, away from the kitchen counters, and the vinegar & vodka are disinfectants. So much better than all those antibacterial chemicals that do more harm than good. I use the lemon verbena extract with vinegar and water to clean my windows. They all have a wonderful subtle scent.
Of course, you can mix them with whatever cleaning things you have going on. In the summer I like to use the peppermint in the water I use to clean the kitchen floors. Also adding a little vinegar and baking soda. I have ceramic tile floors so it works really well.
You can probably come up with other ways to use them as well. The possibilities are endless. I really love herbal homekeeping! Yum!
What I did recently with a large amount of cilantro and parsley was blend it with olive oil, garlic and green onion and store in the fridge. Been using to spice things up in soups and stir frys and as a marinade
1 cup lightly packed fresh basil leaf
1 cup white vinegar
1 tablespoon lemon juice… Read More
2 cups water
6 1/2 cups sugar
2 (3 ounce) envelopes certo liquid pectin
1Place the basil leaves, lemon juice and vinegar in an 8-10 quart sauce pot. Let the basil, lemon juice and vinegar stand while you are measuring the water and sugar. Add the water and heat almost to a boil, stirring to blend, then add sugar all at once. Stir to dissolve sugar. Bring to a hard boil. Add both pouches of Certo, stir to mix and return to a hard boil. Boil for 1 minute or until jelly point is reached.
2Remove from heat. Remove basil leaves with a slotted spoon. Pour immediately into hot sterilized 1/2 pint jars. Seal and process for 10 minutes in boiling water bath.