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Du Jardin Learning Center

Herbal Spotlight: Ginger, with an easy Ginger Liqueur Recipe

12/12/2021

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​Warm, spicy ginger is an ideal Herbal Ally for the colder Winter months. It has been used as a spice & medicinally for hundreds of years. In this post we will discuss some its properties & traditional uses, & I will share my recipe for a quick, easy Ginger Liqueur to enjoy on the imminent chilly evenings–
Ginger [zingiber officinale] is a member of the zingiberaceae family; the utilized part of the ginger plant is the rhizome, or the underground stem. It is an important cooking spice used all over the world in widely varied dishes from Indian curries to British gingerbread. Every form it can take, including fresh, dried, pickled, preserved, crystallized, candied, & powdered, has myriad uses in dishes from savory to sweet. Ginger is without a doubt the most versatile of flavors.
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photo: K.Menard
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As an Herbal Ally, ginger is one people lean on – often without specifically knowing its medicinal properties. For example, it is many people’s go-to herb to calm an upset stomach & an achey body. [who remembers their mother giving them ginger ale to sip when they had a cold as a child?]  Ginger has been used for thousands of years for the treatment of numerous ailments, such as colds, nausea, arthritis, migraines, & even hypertension. It’s delicious, spicy flavor makes it a joy to use.
One of my favorite ways to enjoy ginger is to make a Ginger Liqueur with it every winter. It is an absolutely delicious way to bring her warmth & strength into your life, & it is extremely easy to make. Lovely on its own after large meals, it works very well as a digestif. It is also wonderful to mix in cocktails, & plays nicely with everyone, especially bourbon, gin, vodka, tequila & rum! I make mine with a base of store-bought brandy, so this is a quick, easy recipe, & is ready in only 2 or 3 days. 
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Do yourself a favor & get a batch going to enjoy this Holiday season!

Easy Ginger Liqueur

3" ginger, peeled & cut into coins
1 vanilla bean, split 
zest & peel of an orange 
1 cup sugar 
1 1/2 cup distilled water 
1 1/2 cup brandy*
  *A word about your choice of brandy: There is no need to devote an expensive, high-end brandy to this – but don’t go bottom shelf either. Something in the ‘middle’ such as E&J VSOP is ideal for this recipe as you are looking for a base to lay your flavors on.
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Add your ginger, sugar, vanilla bean, & water to a cocotte or large saucepan. Bring it to a boil, stirring to dissolve the sugar. Reduce the heat & simmer for about 20 minutes. Remove from heat & add your orange zest & strips of peel. Allow to cool to room temperature.
Pour the whole lot, ginger, vanilla bean, orange peel & all, into a large, clean Mason jar.  Add brandy to the jar, pouring it over your syrup. Put wax paper on, then lid [to prevent corrosion] & allow it to steep for 24 hours in a dark place. After 24 hours, open it & remove the vanilla bean [lovely to now use that bean in some custard or creme brulee… just sayin’].  Replace the wax paper & lid & give it a good shake. Set it aside again & allow to steep for 1 or 2 more days, until it reaches your desired strength of flavor, then strain it off & pour into a lovely decanter. I like to use a medium-to-fine strainer instead of an ultra-fine so that the errant vanilla seeds come along for the trip, but feel free to fine-strain if you’d prefer a ‘more clear’ final product. 
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It is now ready to enjoy! [see, I told you it was super easy!]
Please let me know how yours come out &how you like it-- I love to hear from you all! If you are local, I have made a huge batch of this for mixing cocktails with at Cupacity. Come join me at the Back Bar Wednesdays, Fridays, & Saturdays for a taste! Wishing you all a lovely & safe Holiday Season!  Until next time, take care & don’t forget to #StopAndEatTheFlowers ​
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Wow Them: Easy Salt-Preserved Lemons

11/29/2021

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Give a Moroccan, umami lift to your Holiday cheese & charcutierie boards!  These preserved lemons are easy to make & will be ready in just 3 weeks---
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Salt-preserved lemons, a popular ingredient in many Middle Eastern & Moroccan recipes,  are often found for sale in foody boutiques & are usually quite expensive. If you have ever tasted them, you know what a lovely punch they pack! Their  bright & deeply umami notes are quite Heavenly & can be used in myriad ways. Lovely on cheese boards, in dressings & compound butters, & to highlight entrees, preserved lemons are definitely worth exploring! What you may not realize is that they are extremely easy to make at home, for all you really need is lemons, salt, & time. In fact, if you get them started this week, you will have them in plenty of time to enjoy over the Holidays.

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Herbal Spotlight: Chokeberries with my Simple Syrup and Candied Berry Recipes.

10/18/2021

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Delicious & just as immune-supportive as the Elderberry, Chokeberries are in season now & are fabulous!   Join me as we discuss their growing habits, traditional uses, & I make a simple syrup & craft some delicious drinks with their bright, tart flavor---
Chokeberry, or Aronia, are part of the Rose [Rosaceae] family & are native to North America, although they are grown all over the world now. These shrubs are deciduous & are likely to be found growing wild in slightly-wet-to-swampy, wooded areas. There are wild growing red & black chokeberries; I am lucky to have nicely established patches of the black [aronia melanocarpa] growing around me. Aronia are easy to grow & fully mature in 5 years. Due to their amazing health benefits, these shrubs are also making the scene at many nurseries around the country, their popularity growing & now only slightly behind elderberry shrubs. Indeed, our local Food Co-Op, Rising Tide, just announced they are carrying frozen aronia from a local farm now!
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Herbal Spotlight: Elderberries with Elderberry Brandy Cordial Recipe

9/20/2021

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Delicious & powerful, elderberries are wonderful for colds & flu, & also in times of stress. What better way to enjoy some than in a flavorful Elderberry Brandy Cordial?

​Early Fall, with elderberries in season, is the perfect time to make some. It's easy & delicious -- I'll show you how!

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Herbal Spotlight: All About Amari & how to make your very own

8/23/2021

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Amari have been around for centuries & are the secret stars of more & more cocktails these days, but many people are still unfamiliar with them -- A tragedy I am doing my best to remedy! 
​ Join me as we explore what they are, how to use them, & even how to make your very own at home!
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Aperol, used here to make a Spritz, an amaro most peole are familiar with.
Let’s start by defining what an Amaro is exactly; an amaro is an herbal, bitter spirit made by macerating a [usually propriatary] mix of roots, spices, flowers & other botanicals into a neutral spirit base or wine. Named for the Italian word for bitter, amari [the plural of amaro] were originally imbibed as restoratives & digestion aids. There are accounts of amari dating back to Ancient Rome-- where overindulgence is decidely ‘a thing’ it makes sense to start crafting a cure for it!
By the 1800s, production was mostly taken over by monastaries, & amari ‘health tonics’ were readily available in apothecaries. They are commonly sipped straight up, over ice, or with the addition of a sparkling agent [such as soda water or sparkling wine] after meals to stimulate digestion.
While they originated as an Italian thing, amari are now produced all over the world, with amazing variations based off the local herbs used to craft them. Italy still relishes their use & enjoying an ‘aperativo’ is extremely common there today. Lighter aerativo-style amari, such as Aperol & Campari, form an entire category that are often enjoyed in Spritzers & not always only after meals.
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My Herbal Craft-Cocktail the Rear Window includes Apreol. Pic: Darren Setlow
Amari are enjoying a resurgence in popularity today, with bartenders embracing their complexity in craft-cocktail making more & more. As the Negroni & the Aperol Spritz have regained poularity, the amaro has been invited to center stage. Once people are introduced to them, a true passion for amari is easily developed. It is a deep well to enter, with so many different types to explore. And, while I do enjoy playing with them in cocktail crafting, it cannot be denied that drinking them straight is an amazing experience. To hold a bit in the mouth on the palette & attempt to identify all the individual herbs you are encountering is a compelling & truly enjoyable experience. 
Perhaps we will do an Amari Tasting workshop at Cupacity this Fall to facilitate the experience for you! [message me to get on the list if this is of interest to you!]
While tasting the many amari of the world is fun, crafting your very own recipe at home takes that to the next level-- & is much easier than you might think! For those wishing to give it a try, I will lay out how here. There is no right & wrong in choosing your flavors; it is entirely a personal journey of taste. I will walk you through the basics of the maceration, sweetening, & aging process, but what you decide to craft yours from is ENTIRELY up to you. I'll share my process & many of the herbs & items I used to help get you started.
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Make Your Own!
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My freshly dug Angelica root
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I used both orange and yellow Little Gems for their bitter flavor and color.
I was inspired to make this ‘Summer Garden’ amaro after harvesting my angelica root.  As I processed the huge root ball, its heady perfume filled my home, making it smell not unlike a bottle of Chartreuse! With that in mind, I stepped out into my early-July garden, & was determined to try to capture the flavors, scents, & colors blooming there. I was particuarly enamored by the idea of adding Little Gem Marigolds to my mix, hoping their delicious, bitter flavor & bright yellow-orange color would be prominent in the finished drink. [& they are!]  Here is a list of some of the herbs I used in mine: Lavender, Anise Hyssop, Elderflowers, Chamomile, Angelica Root, Little Gem Marigolds, Bee Balm, Rose, Violas, & Borage. Again, there is no right or wrong; you want a lovely mix of sweet, bitter, floral, & herbal-green notes. No such thing as too many -- keep in mind the centuries old Chartreuse recipe is said to include over 160 different herbs & spices!  To this mix, you will want to add some strong culinary herbs, such as rosemary, thyme or sage [or all 3!] & some citrus peel, such as lemon, grapefruit, or orange. It is not unheard of to include berries in your mix as well [strawberries are actually roses after all.…]  Go with what sounds good to you.  For this recipe, you want enough herbs & plant materials to fill a quart-sized Mason jar.
Craft Your Own Amaro  ~ Makes about 32 ounces  ~ Takes at least 6 weeks
~A blend of herbs & spices including flowers, leaves, & barks, fresh or dried, Enough plant material to fill a quart-sized mason jar. 
~5-8 sprigs of strong culinary herb [such as rosemary or thyme] 
~Citrus Peels, grapefruit/orange/lemon or a combination equivalent to that of 2 oranges. 
~Enough 80-proof neutral spirit to cover it [vodka is the easiest to source]
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~1 cup sugar [or sugar substitute] 
~1 cup water
Collect & clean your plant materials. Fresh is always preferred, but dry will work too, it just may take an additional week of maceration. DON’T OVER-THINK THIS PART! Feel your way through what is available & growing fresh near you, & let your brain instinctively choose the ingredients! Leave your plant materials whole to include the reproductive parts of the flowers to capture each flower's bitter attributes! Add the fresh peels of the citrus [I used oranges] & the culinary herb/s of your choice. Loosely pack all the plants, peels, & spices you have chosen into your clean jar. 
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Leave the flowers whole to incorporate their bitter reporductive parts in your mix.
 Slowly pour the plain vodka/alcohol over the herbs, filling the jar all the way to the very top to ensure all the materials are covered & nothing is sticking up above the surface. Put a piece of wax paper over the jar mouth & seal with a lid. Pop your jar away somewhere out of direct sunlight.
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Pic: David Fenton
Every few days or so, give your bottle a shake. Let it sit & macerate for a full moon cycle [4 weeks.]  After this, give it a taste, keeping in mind we have not SWEETENED yet & see how it is coming. If you wish for a stronger amaro, or if you used mostly dried herbs, let it macerate for another week or so. If you are happy with your base, proceed to the next steps!
Once your base is where you’d like it, strain out all the plant materials, pressing as you strain. The plants will have absorbed a lot of your liquid while imparting their flavors!  Make a simple syrup by heating the water & sugar together until the sugar is fully dissolved & it comes just to a boil. Allow your syrup to cool completely, then add it to your infused alcohol base. *Many people will add only one cup of the syrup at this point & allow their amaro to mature, adding more ‘sweet’ later if desired. Remember the point of this sweetening agent to take the edge off the bitterness, not mask it completely! 
Again, how sweet you make it is up to the individual! I added all of my 1:1 syrup, knowing I had included many very bitter ingredients in my mix. Reseal up your jar & set it aside again to age with the sweetener added, at least another 2 weeks. During this time, the amaro will mellow & incorporate the sweet with the other extracted flavors.
If you are impatient to taste your creation, remember some amaros are aged for a year or more at this point!   You will be rewarded by a fuller, balanced flavor by waiting!
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​Two weeks later, give it a try. You can add additional simple syrup if you feel it is needed, but most people will be enjoying their finished product at this point. Decant it into a lovely bottle-- it will store for you indefinately! Cheers! Enjoy your creation straight-up after dinner, in Spritzers on hot days-- or get creative & play with it in cocktails!
That is it for this post. PLEASE let me know what you get up to; I adore hearing from you all & trying your creations! I hope you enjoy the process here as well as your results!
​Don’t forget to #StopAndEatTheFlowers 
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Herbal Spotlight: Chocolate Mint with Recipes

8/9/2021

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With her striking purple stems & killer flavor, Chocolate Mint is one to grow. Join me as we discuss this beautiful mint cultivar & a bunch of options for using your harvest!
Chocolate mint [Mentha × piperita f. citrata]  is one of many mint varieties easily picked up at your local greenhouse. You may have rubbed its leaves between your fingers there, enjoying that delicious fragrance, & thought “but what would I do with it?” & decided not to buy it. Well, this spotlight post is full of suggestions & recipes for your chocolate mint harvest, so indulge away! 
Okay,  this plant is in the MINT family [Lamiaceae] so it will spread if not contained! Plant it somewhere with that in mind or in containers. And, expect it to come back with friends yearly, hence the need for an arsenal of use ideas!  ​
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Herbal Spotilight: Daylilies with Recipes

7/26/2021

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It just wouldn't look like New England without the wild daylilies all along our many crumbling rock walls. Effortlessly growing in field, forest, & yard, they are more than just beautiful -- daylilies are a bountiful food source as well!

​​Join me as we take a look at these delicious, gorgeous gems-​

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Herbal Spotlight: Common Milkweed, With Milkweed Blossom Cordial Recipe

7/12/2021

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​Common Milkweed [Asclepias syriaca] is not only edible, it is delicious!  Far from hurting the butterflies by harvesting some ourselves, by caring for & planting it, we help ourselves AND the declining Monarchs!
So often dismissed as a bothersome weed, this plant actually has a long history of interesting uses in addition to delicious, culinary aspects. In this post, we will make some milkweed cordial & learn more about it--
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Herbal Spotlight: Hemlock Reishi Mushroom

6/28/2021

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​The Hemlock Varnished Shelf Reishi is one of the easiest mushrooms to identify & is revered for its potency.
It has many traditional uses from medical to cosmetic. Come with me as we look a bit deeper into this polypore "Mushroom of Immortality" & its uses.

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Herbal Spotlight: Celebrating All Things Peony, With Peony Simple Syrup Recipe

6/14/2021

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It’s THAT time of year again! [a bit earlier than normal due to the heat]  Anyone who has read my posts knows what PEONY SEASON means in this family! A major favorite in this house, we use these delicious flowers to make all the things-- Ice cream, panna cotta, cocktails, jelly, floral lemonades, & more! Their flavor is amazing & versatile.  Join me as we celebrate all things peony with some fabulous ways to use them -- & with recipes of course!
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