Herbed Simple Syrup 11/18/2017

This post should be added to my Ways to use Herbs post here.

My husband’s family is here. They, and I, like to drink old fashions. Since it’s the thanksgiving holidays, I wanted to do something a little more special and kick it up a notch. Enter Rosemary and Lavender Simple syrup.


It’s always such a nice feeling to be able to stoll outside and within a few feet from the back deck be able to cut some herbs fresh from the garden.


  • Water
  • Sugar
  • 1 6-8 inch sprig of herb per cup of syrup produced.

The base recipe I use to make simple syrup is super simple; 1 part water to 1 part Sugar. It’s even unnecessary to use heat to dissolve the sugar in the base recipe. Just stir for about 2 minutes and voila! However, with the herbs it’s a little different. I ended up picking about 6 – 8 inch long sprigs of both lavender and rosemary for each cup of simple syrup produced. So for 4 cups of rosemary simple syrup I picked 4 sprigs of 6-8 inch lengths, same with the Lavender. I was pleased that I now have a way of using lavender stems rather than just the flowers.

Wash the herbs, but you can leave them on the stems. It doesn’t change the flavor and makes the syrup straining far easier with the herbs still attached to stems.


Put your herb of choice in a pot with equal parts of water and sugar. Heat on medium heat stirring occasionally to help the sugar dissolve. Once the sugar is dissolved you want to produce a low simmer. Simmer your herb for about 1-5 minutes then take off the heat. I taste tested it at this stage and thought it was extremely mild. I let it sit in the pot and steep in the warm liquid and muddled it with my stirring spoon the best I could, and really just let it sit. The liquid will slowly take on color once it’s sitting, It’s extremely important to taste test it periodically. It can go from an almost flavorless mixture to an almost-too-strong mixture fairly quickly. In total mine took about 15 minutes to get to the desired strength level.

Little particles will undoubtedly have come off your herbs and be suspended in the simple syrup. Place cheese cloth piece in the funnel used to fill your jars to catch any of the suspended particles.

Chill for an hour to cool down to the correct temperature and enjoy!


Rosemary Old Fashioned:

  • 1/2 oz of Rosemary simple syrup
  • 1 1/2 oz whiskey of choice
  • 2 dashes Angostura bitters
  • Orange wheel & rosemary sprig garnish
  • (add a dash of cinnamon for a perfectly Christmas tasting cocktail)

Lavender Old Fashioned:

  • 1/2 oz Lavender simple syrup
  • 1 1/2 oz whiskey of choice
  • 1 dash Angostura bitters
  • Lemon peel & Lavender sprig garnish


Bottom’s up!


Now that company has come and gone there is a clear winner. I thought it was funny and wanted to show you.



Edible plants for an HOA landscape part 2

Figuring out how to grow useful and beautiful things that are edible in your HOA landscape is a challenge. This post is going to focus on smaller shrubs and perennial plants (ones that come back year after year) rather than trees which are covered here in part one.


Evergreen edible plants & ground covers

Evergreen shrubs are extremely important in the landscape. They form the backbone during winter. I want to be able to look out and see a ground covered in green in January. Not a bare silvery weathered fence, some bare twigs and tan grass. That’s common here in the burbs of Austin.


Rosemary – Has multiple varieties. They all seem to have the ability to get large. 5 feet tall, no problem, 6 feet wide, Yep. Some grow upright and some are the “weeping” variety that crawl and look great draping over an edge of a raised bed.


Sage – Multiple varieties and colors. From my experience the silver one does best in our area. but there are yellow and purple varieties that are beautiful and would work also. There are some that are more hardy than others Pineapple sage you’ll probably have to plant every year it because it’s not cold hardy. Some sages are really only ornamental so make sure you’re picking a cooking variety if your thinking about eating it. These are relatively short lived in Austin. 3 years is probably the max you’ll get out of them before they need to be replaced. But it’s easy to make more plants out of your existing one so that’s not too much of a deterrent for me. We use sage mostly in making Rosemary-Sage Salt.


Thyme – Multiple varieties and colors. These can be green, yellow, variegated with white edges. Some have beautiful pink, red or purple flowers.

Society Garlic – I see this plant EVERYWHERE. A lot of people don’t realize it’s edible. Traditional gardeners may even think that it’s not edible because it is commonly sold as an ornamental. But it is, and you can. The problem is that I have yet to find a recipe I like to really put it to good use. In the victorian era it was dubbed “society garlic” because it was thought to be less pungent of a flavor punctuating the breath of the people that ate it compared to regular garlic. So it was thought to be more polite to use it in a dish for company. It has pretty purple flowers that make it a great addition to any front yard. So far the only way I can find to use it is in chicken noodle soup. The variegated variety is less rugged than the traditional.


Oregano – Soooo many kinds and colors. I have two in my Yard. One gets to be a massive bush that I have to beat into submission so I can still use the pathway it is planted along and the other is a super low growing variety that has started to invade the grass in the yard. both are great for cooking.


Green onions – Believe it or not, the green onion bunches you buy at the store are made for Texas. Every time I buy a bunch i leave 1 inch of white stem with the roots still attached and plant them out in the yard. They are carefree and easy. They are green all year round and the best part is, next time you want some you can just snip off the top and they’re gonna grow right back.



Spine-less prickly pear – Not entirely true as my shin can tell you. This evergreen cactus has edible paddles and provides prickly-pear fruit in late summer/fall. it’s a win-win in my book. You can eat both the fruit and the main plant. Mine personally struggled through last winter but prevailed so That’s why it still gets a post of honor here. Even though it may be sold as “spineless” don’t be fooled. Little tiny splinter still protrude from the nipples of the plant (where normal large spines would be) These are called glochids and there are just as evil as their large spiked cousins. Not because they hurt more, but because they are hard to see and have a tendency to break rather than be pulled out. Never-the-less I think it’s a valuable addition to the edible landscape.


Dwarf Bottle brush – This plant is great for making tea. The dwarf variety is more cold-hearty than it’s taller relative. It’s beautiful red flowers attract hummingbirds in spring. It’s a lovely addition to the landscape.


Dianthus – Sweet william is a great low-growing ground cover that provides edible flowers that smell sweet and spicy. They flower in spring and fall, and are dormant but still provide a blue-green foliage when it’s too hot in summer and when it’s too cold in winter.


Deciduous edible plants & ground covers


Mint – most people want to contain it. This one tolerates more shade and I use it as a ground cover beneath deciduous fruit trees. It also is more thirsty than a lot of other plants to keep it looking good.


bee balm – Good for teas it attracts butterflies and hummingbirds and has beautiful flowers. be prepared for it to spread. In my yard it’s crazier than any traditional mint plant the way it spreads. the flowers get to be 3-4 feet tall so put it in the middle or back of your landscape and probably not next to a fence if you don’t want to be responsible for it getting into your neighbor’s yard.

Mexican mint marigold – has pretty little yellow daisy like flowers in fall and an anise taste (black licorice). It gets to be about a foot and a half tall and loves full sun.


Lemon balm – is less invasive than mint and my go-to for under fruit tree ground cover in more shady areas. It doesn’t like full sun, it will burn in our Texas summers but it still needs some sunlight, dappled sunlight is fine. This is a staple in my sun tea. Not as thirsty as traditional mint in my experience.Lemon-Balm

Echinacea – beautiful flowers and if you feel like it, you can dig up some of the root and use it to make things to stave off winter colds. I have multiple plants in my yard and I have to confess the idea of pulling them up is not my idea of fun. They are too pretty. I’d rather just buy echinacea tea.


Chives & Garlic chives – similar to the society garlic but smaller in stature and less pungent still. It adds a delicate onion flavor when a hint of it is desired. Plus the purple flowers are pretty.


Sorrel- This sees to be a short lived perennial here. full sun burns the leaves. It needs a partial sun position with deep rich soil that drains well to do its best. Mine is in clay and is just sort of doing ok. Makes a great addition to salads with a zippy lemony-sour punch that is fun. The red veined variety tastes just as good and is more ornamental than the solid green.



Fruit bearing plants & other

Chile pequin – a naturalized native hot pepper that grows into a sizable shrub if you let it. Responds well to pruning. You could have a little hedge of this if you wanted to in a full sun location. I got mine courtesy of a bird dropping which now grows next to my fence. It may die back in winter but it will come back again in spring.


cardoon – This is a Mediterranean native. It’s related to the artichoke. You eat the stems of the plants instead of the flower. I made a traditional Mediterranean cardoon casserole with a rue base and the best description I can come up with is artichoke mac-and-cheese. It’s pretty delicious although a little bit of work to get it prepped. And yeah, they get huge. I had no idea mine would end up being 7 feet tall and 5 feet wide. Ideally you’ll cut them to the ground when they get maybe 3 feet tall to harvest the leaves for their stems. They will pop back up again. As long as they have sun they seem to be happy.




Ways to use herbs 9/9/2017

What good is growing an edible landscape if you don’t use it? It’s fun to find new ways to use the stuff out in the yard. The cool and fun thing about it is making things that you wouldn’t be able to find at the store. Growing odd stuff means you get to be a little creative with how it’s used. Here are a few of my favorite ways to use some herbs that are in the general landscape at my place.



Sun Tea was something newly discovered a few years ago here. It’s super easy and a great way to use fresh herbs from Spring through Fall here in Austin. In its simplest form you can just put a tea bag in a cup of water and leave it outside in the sun. The version I make now varies depending on what is available in the yard. There are herbs strewn throughout the fruit trees along the border of our lawn so all that is required is taking a stroll to see what is available.  The lemon/lime/mint flavors seem to work well. It can be made as simple or complex as desired, but here’s the base recipe:


Sun Tea (for approximately one gallon):

  • 1/2 -1 cup honey – depends on desired sweetness level (or you could completely leave it out and use stevia.)
  • 1 cup of leaves in any combination (common varieties I use are mint, spearmint, lemon balm, lemon grass, lemon verbena, stevia, and pineapple sage)
  • Juice of a whole lemon or lime – (the skins of the fruit impart an unpleasant bitter pith taste).
  • 5 tea bags. Usually Mint and/or Tazo’s Zen Tea (made of mint and lemongrass)
  • glass pitcher & water

Pour honey into the bottom of the pitcher, throw in your washed herbs and if using lemon & lime juice plunk that in too, and then muddle. The goal of muddling is to bruise the leaves not to tear them. If you muddle for around 2-3 minutes you’re good for sure and you can probably do it in less just fine. Top off your pitcher to the desired level with water, toss in your tea bags (drape the tea tags over the side of the pitcher). Use saran wrap over the top of the pitcher secured with a rubber band so bugs can’t get in. Then plop it in a sunny part of the yard for a few hours. My pitcher will normally be outside anywhere from 4-8 hours. Strain out the teabags and leaves from your tea, press out the remaining liquid from them and refrigerate. (We toss the used up leaves and tea bags back out into the garden.) Serve over ice and drink while it’s cold for the best flavor. It’s amazingly refreshing on a hot summer day. It will last a week in the fridge but mine rarely makes it that long. You can also freeze it into ice cubes and use in a cocktail. Now that sounds like it would be good in some hard lemonade.


My favorite variations of this recipe so far are:

  • Lemon-Lime = uses lemon balm, lemon verbena, lemon grass, stevia Zen tea bags and the juice of a whole lime or two. Good for summer when mint goes dormant.
  • Lemon-mint = uses fresh mint and spearmint, lemon balm, juice of a lemon and 3 mint teabags and 2 zen teabags. Great for spring new leaf growth.
  • Pineapple sage = pineapple sage, stevia, juice of a lemon and zen teabags. Good when running low on minty or lemony herbs.

Experiment and see what you like. It’s super easy to throw together in the morning then you have something to look forward to after work.


Want to kick your drink up a notch and do something a little more boozy? try some Herb simple syrup .

Rosemary-Sage Salt


This has become a cooking staple in our household. It is something I usually only need to make only once a year. A small mason jar of the stuff will last us the whole year.  It’s super easy to scale the recipe because it just dependent on how many herbs you have on hand to use. Basic recipe:

  • 1 part rosemary
  • 1 part sage
  • 2 parts salt

Wash and dry the equal parts of rosemary and sage collected. Go for similar total volume once the rosemary is de-stemmed. now the part that makes the whole house smell amazing: Chop up the rosemary and sage into the smallest pieces that you can. The goal is to get them to be salt-like sized so you can use it through a shaker (although we never do). When the herbs are chopped it’s time to get your glass container out. Make a thin bottom layer of salt. Aim for 1/8-1/16th inch evenly covering the bottom of the jar. Sprinkle your minced herb mixture in approximately 1/8 inch or less thick evenly over the salt layer. Pour over the top of that an even layer of salt again covering up the herbs completely. when finished, there will be little distinct layers of salt and herbs beautifully ringing the container.


The herbs are fresh and still have moisture in them, the salt helps draw out the water content of the herbs and I’ve found that if the container is turned upside down on top of a paper towel it has a way to escape. So I leave mine on the counter for a week or two until it looks like everything has evaporated and then seal it up and put it in the cupboard.


You can use other herbs too. Thyme, oregano, and lavender would all work well. We love the original so much we haven’t strayed from it yet though. It will last for a year and then the potency of the herbs starts to decline although it is still perfectly edible. My husband will use this to season almost any meat he’s cooking, he’ll put it in ground beef, on lamb, on top of steaks, chicken, to seasoning oven roasted new potatoes… It’s pretty delicious in almost any savory dish you can think of.

Herbed Salad


It seems like a no-brainer that you can use herbs in a salad. When I think of salad, I still think of pre-washed bagged stuff from the store. But making it out of the yard isn’t hard and is a great way to use some herbs. I will say through trial and error there are some that I would leave out of a salad in the future. The more woody herbs that are perfect for the salt recipe above (rosemary, sage, thyme, oregano, lavender) do not lend themselves well to an herbed salad in my opinion. That was an experience getting a mouthful of thyme leaves and an intensely bitter/pine taste and spitting them out again. Those herbs are best left for cooking and infusing drinks.

Things that go well in an herbed salad (in my opinion). Also you can add in some edible flowers for fun. If you have them why not use them?

  • Spring onions / chives & purple chive flowers – oniony taste
  • Society garlic stems & purple flowers/ Garlic chives & flowers – garlicky taste
  • Nasturtium leaves and flowers – peppery taste
  • Parsley
  • Cilantro
  • Red veined sorrel/lemon balm/lemon verbena leaves  – lemony & sour taste
  • Chard – nutty taste
  • Basil
  • Mint

Making a base of chard or some less intense flavored leave works the best. but I add in a ton of just random things that are available at the moment and it’s amazing how well it all seems to work together. Just take a little bit of this and a little bit of that.