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How to Make Herbal Oils

Oils infused with herbs are a great way to utilize the healing properties of plants which contain volatile oils and fats. 

Plants containing volatile oils are generally those commonly used in aromatherapy but they can be used as a salad oil too. Aromatic plants such as lavender, rosemary, thyme, sage, peppermint, chamomile, rose, yarrow, juniper and pine all make great oils. 

You can use a variety of different oils as the base for the infusion. Olive oil is classic for the leafy herbs, sunflower, sweet almond, jojoba, or apricot oil all make a great base for creams and salves. 

How to Infuse 

You can use dried or fresh plant material, although fresh is generally best (except calendula-dry). 

If using fresh herbs, pick them on a dry day after the sun has dried the morning dew. 

Make sure you pick clean plant matter; this is particularly important as you are not going to wash the plants. It must be as dry as possible to prevent spoilage, if there is any dirt brush it off with a soft-bristle brush or simply shake. 

If using leaves such as comfrey or plantain, it’s good to let them wilt overnight to reduce some of the water content but flowers are best used fresh. 

Chop fresh leafy herbs finely and lightly fill a sterilized, dry jar with the material. It’s important to cut the herb first as it exposes more of the plant to the oil, making for a better infusion. Flowers can be put in whole and dried herbs will most likely come already cut. 

Fill the jar almost to the brim with oil because an air gap will promote oxidation and spoilage. 

Stir the contents with a wooden chopstick until all air bubbles have dispersed then place lid on. 

You can leave it to infuse on a sunny windowsill or in indirect light. 

Stir every day for the first two weeks then leave to infuse for another two to four, that’s four to six weeks in total. Calendula and some other oils are nice to double infuse- leave for 3 weeks, strain, then fill the jar with fresh flowers and pour the partially infused oil back on top and repeat the process. 

Don’t forget to label your jars so you remember when to strain them. Strain through a sieve covered in cheesecloth or a jelly bag. If you used fresh material it is wise to let it stand for a week and check if any water has settled in the bottom of the jar. If so pour off the oil and discard the water. 

Bottle the infused oil and be sure to label it including the best before date of the oil from the original bottle. 

 How to Make Herbal Vinegars 

You can infuse any plant matter into vinegar to create your own funky blends! Although the preferred vinegar to use is organic apple cider you can use white or red wine vinegar too. A tip for jars is to check out second hand shops; there are some really nice bottles to be had out there! 

Place several plants of your choice into the bottle. Fresh (clean and free from moisture) plant matter is best to use. You can even make an onion and garlic vinegar! Seal the bottle or jar you are using. Word of caution: if you use a mason jar do not use the metal lid plate, use plastic because the acids can corrode the lid. Let sit in a cool area (does not have to be dark) for 5 weeks; and after 2 weeks there will be flavour and you can test it. If you want it stronger let it sit longer. (I let my onion and garlic vinegar sit for 3 months before using it - wow!!) 

Be sure to label your vinegar with what it is and the date you made it. 

How to Cook a Spaghetti Squash

Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt and pepper. Place squash cut side down on baking sheet and roast until tender (test by poking with a fork – it should slide in easily), 45-50 mins. depending on size. Use a fork to scrape out “spaghetti.” Makes a great base for many meals! Use it instead of pasta, rice, and other carbs. Try and egg on it and/or with veggies or meat.

Relaxing Fennel and Dill Soup

 makes 2 servings

- 1 Fennel Bulb

- 1-2 Tsp Butter or Ghee

- 2-3 Kale or Chard Leaves

- 3 C water or broth

- 1 Tsp Salt

- 1-2 Tbs Dill, chopped

-1/2 cup cooked white, kidney or other beans (optional)

Chop the fennel bulb into thin slices (like an onion). In a sauce pan sauté the fennel in butter or ghee for about 5 minutes. Cut the kale/chard into thin strips and stir in. Add water/broth, salt (and beans if using). Simmer for 20 minutes covered. remove from heat and stir in fresh dill.

Dilly Beans

 Makes 4 Pint Jars (for shelf stable canning, water bath is 10 mins)

  • 2 pounds Green and Wax Beans, trimmed to fit your jars 

  • 2 1/2 cups Apple Cider Vinegar or White Vinegar

  • 2 1/2 cups Water

  • 2 Tbs Sea Salt

  • 8 springs Dill or 4-8 dill flowers if preserving

  • 2 Tsp Black Peppercorns

  • 1 Tsp Hot Pepper Flake or 1-2 slices of Jalapeno

  • 4 Cloves Garlic

Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. Combine vinegar, water, and salt in a medium saucepan and bring to a boil. Divide the dill, peppercorns, red chili flake, and garlic cloves evenly between the four jars. Pack the beans into the jars over the spices. Pour the boiling brine over the beans, leaving 1/2 inch headspace. These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor. Store in refrigerator if not canning.

Pico de Gallo

  • 3-4 Tomatoes (any/all kinds), diced

  • 1 Jalapeno or Hungarian Wax pepper, deseeded, diced 

  • ½-1 Medium Onion, diced

  • 1 bunch Cilantro, leaves only, chopped

  • Juice of 1 Lime

  • Salt, to taste

These is a very flexible recipe, change up the amounts of each ingredient to your taste. You could even at sweet bell pepper or garlic if you like! Great as a dip with chips, on eggs, in wraps, tacos… 

Cold Cucumber Soup

 Recipe from Erica and Eileen

- 3 Medium Cucumbers, peeled& seeded

- 3 C Chicken/Veggie Broth

- 3 C Sour Cream or 1 1/2 sour cream and 1 1/2 plain Greek yogurt

- 1 Clove Garlic, crushed

- 2 T White Vinegar

-1 tsp Salt

- Dill to taste

- Sliced Toasted Almonds *Garnish

Purée cucumbers in blender. Add broth. Add remaining ingredients and blend together. . Chill. *Garnish with toasted almonds, dill, and/or scallions diced tomatoes.

Only Summer Squash Soup

Surprisingly Creamy!

  • 2 Medium Summer Squash (chopped into ½-inch-thick half moons, skin on)

  • 1 Tbs Butter or Ghee -1 C Water -Salt and Pepper to taste

In medium-sized sauce pan fry squash in butter until tender (about 7 mins). Add water, salt and pepper. Cook on medium heat until warm. Remove from heat and use an immersion blender until smooth. *You can add other veggies ( like onion) if you like, you can also use cream or broth instead of water. Fresh herbs (basil, parsley, cilantro, dill) are also a lovely addition. 

Simple Delicious Sautéed Cabbage

Recipe by CSA Member Michelle

- 2 tsp Canola Oil

-1 Small Onion(or 4 Scallions)

-1 Clove Garlic or 2 to 3 Garlic Scapes or both (minced)

- 1 tsp Fresh Ginger (minced)

-1 Head Chinese Cabbage (thinly sliced)

- 2 tbs Soy Sauce

-1 tbs Rice Wine Vinegar

-2 tsp Toasted Sesame Oil (optional)

Heat the oil in a large sauce pan over medium to high heat. Add the onion garlic and ginger and sauce for about 1 minute.
Add the cabbage and cook until it starts to wilt, about 2 minutes. Add the soy sauce and rice wine vinegar, stir well and cook until the cabbage is wilted, about 3 minutes. Remove from heat and drizzle with sesame oil.

Curry Dill Egg Salad

 Recipe by CSA Member Kelsey

Ingredients

-6 eggs -Mustard & Mayo to Taste

~2 Tb (Dijon or stone-ground mustard works best)

-½ - 1 tsp Curry Powder

-One Bunch Dill (finely chopped)

-2 Tb capers

-Few Slices Red Onion (finely chopped)

-5-10 Green Onions (finely chopped 

- 1 cup crunchy vegetable mix (or less depending on texture preference) 1 cup yield very crunchy egg salad. Options include:  radish & fennel, radish & kohlrabi, or all three! Celery could also be included.

-Dash or two hot sauce (optional)

-Salt and Pepper to Taste

Preparation

Hard boil eggs and peel.  Flavors meld better when egg salad is made with warm eggs, but can be done at any time. Mash eggs with mayo, mustard, curry, and dill.  If using hot sauce, add in here.  Taste and adjust as needed.  Mix in capers and all veggies, until fully incorporated. Taste!  Add salt and pepper (capers can be salty so I suggest waiting to add salt until the end).  

Green Goddess Dressing/Dip

- ½ cup parsley (no stems)

-½ cup cilantro (no stems)

-2 tbs lime or lemon/lime juice

-1/3 C plain greek yogurt (or tahini if you like)

-1/3 c scallion tops

-1-3 garlic scapes chopped

-½ c olive (r canola) oil

-salt and pepper to taste

Blend all in a food processor until smooth. Option to add anchovies, avocado, or swap spinach for cilantro.  Play around! Great on salads, fish, and as a veggie dip! Keep in fridge of a week or freeze for up to a year.

Garlic Scape Pesto

1 cup cilantro or spinach

½ cup chopped garlic scapes*

½ cup olive oil

2 -3 tbs pine nuts or walnuts (optional)

5-7 chopped scallion tops

3-4 tbs parmesan cheese (optional)

Put all ingredients into a food processor (or use immersion blender). Mix until combined into a paste and enjoy! Add to pasta, veggie dishes, salads, eggs, or just on a cracker! *For a less strong garlic flavor used blanched or quickly sautéed garlic scapes instead of raw. This is a very flexible recipe that can be modified to your preferences, so play around!

How to Freeze Strawberries

Wash and drain the fruit carefully, then remove the stems and caps. Dry berries on towels in a single layer. Freeze in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they’re solid, place in freezer containers or bags. Try to remove as much air as possible by completely filling containers or pressing extra air out of bags before sealing to avoid freezer burn.

Greens and Beans

  • 2 tablespoons olive oil 

  • 1 chopped onion 

  • 2 cloves garlic, sliced 

  • 1/4 teaspoon red pepper flakes 

  • Salt and freshly ground black pepper to taste 

  • 2 cups greens, washed, stems trimmed and chopped 

  • 1 can cannellini beans, drained or cooked white beans 

  • 3/4 cup chicken or vegetable stock 

Directions: In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic and red pepper flakes, and cook 2 minutes more. Add greens (and stems), and stir slowly, allowing it to wilt slightly. Add stock, salt and black pepper; reduce heat to low. Simmer for 10 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm (maybe garnished with grated Parmesan cheese?).

Watermelon Ice Cream (No Churn)

Ingredients 

  • One 4- to 5-pound mini seedless watermelon 

  • One 14-ounce can sweetened condensed milk 

  • Pinch fine salt 

  • 2 cups heavy cream, chilled 

Directions 

Watch how to make this recipe. 

Special equipment: an immersion blender

Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind. 

Pour out the juice and reserve 1 cup for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.  

Freeze the watermelon while you make the ice cream.  

Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.  

Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.  

If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.  

Wild Ramp Pesto

-1 Handful Chopped Ramp Leaves

-1-2 Ramp Bulbs

- ½ Cup Olive Oil

-Dash of Salt

-1-2 Tbs Toasted Pine Nut or Walnut (optional)

-1 Tbs Parmesan Cheese (optional)

- ½ Cup Chopped Spinach or Kale leaves

-1 Clove Garlic (if you dare!)

Place all dry ingredients in a blender. Add oil slowly. Blend on high until it is the constancy of paste. Taste test and add more non-ramp greens to temper the flavor or more ramps to intensify. Great with crackers and cheese, on veggies, on pasta or sandwiches…This lasts ups to 10 days in the fridge or 6 months in the freezer.

Simple Ramp and Spinach Soup

3 cup vegetable or chicken broth

1 tsp turmeric

1 inch piece of fresh ginger peeled and coarsely chopped

3-4 cup spinach

5-6 ramp leaves

2 tsp butter, ghee or coconut oil

Combine broth and turmeric in a pot and bring to boil. Add ginger, spinach and ramp leaves. Cover and simmer for 10 mins. Stir in butter/oil. Remove from heat and use an immersion blender until soup is smooth. 

This can be made with any leafy green and add fresh herbs to taste. Salt and pepper if you like!

Ramps

A cousin of the onion, leek, and garlic plant, the ramp is an equally stinky plant that has found increasing popularity in the American diet.  The name “ramp” comes from its similarity to an English plant called the “ransom” (Allium ursinus) which was called “ramson” in earlier times.  In fact, Chicago’s name comes from a Menomini Indian word for the plant, shika’ko, which used to grow abundantly in the area (Small).

  Because of they were one of the first greens to appear in spring, ramps were considered an important “tonic” by providing vitamins and minerals that had not been available during the winter (Davis & Greenfield).  The Cherokee boiled or fried the young plants, while the Iroquois consumed them seasoned with salt and pepper (Moerman).  Both the Objibwa and Menominee dried and stored parts of the ramp to be stored for winter months (Moerman). 

 The ramp’s bulb and its leaves are consumed when the plant is still young.  The ramp is similar in taste to the spring onion, but with an aromatic pungency closer to garlic.  In Appalachia, they are commonly consumed by frying them in butter or animal fat, though they are also consumed raw in salads (Smith).  They are frequently consumed with potatoes or scrambled eggs, and used in soups and other savory dishes (Davis & Greenfield).

Other Usage

Their high vitamin content and blood-cleansing properties meant that the ramps were highly prized by the American Indians for their nutritional value as well.  The Chippewa decocted the root to induce vomiting, while the Cherokee consumed the ramp to treat colds and made a juice from the plant to treat earache (Moerman).  A tonic of the plant was used by the Iroquois to treat intestinal worms (Moerman).

Vitamin A

Ramps are high in vitamin A, with a 1-cup serving satisfying 30 percent of the recommended daily value based on a 2,000 calorie-per-day diet, according to FatSecret, a nutrition information website. The National Institutes of Health identifies vitamin A as being essential to the formation of healthy teeth, bones and skin. It produces pigmentation in the retina of the eye, and promotes strong eyesight, particularly low-light vision. Vitamin A deficiency can weaken eyesight and the immune system, but you can also get too much of this vitamin; as a fat-soluble vitamin, it can accumulate in the fat cells and build up to toxic levels, where it may cause nausea and birth defects among expectant mothers.

Vitamin C

A single serving of ramps also delivers 18 percent of the daily recommended value of vitamin C, according to FatSecret. Vitamin C is essential to the growth and repair mechanisms of numerous tissues, including skin, connective tissue, teeth, bones and blood vessels, according to the National Institutes of Health. It is also a powerful antioxidant, meaning that it seeks out and neutralizes free radicals, the particles that attack healthy cells and, in unchecked amounts, can bring about premature aging.

Selenium

Block states that ramps are naturally rich sources of the trace mineral selenium, and that special hydroponic growth preparations using enriched soil can yield ramps with even higher concentrations of this mineral. The National Institutes of Health states that selenium's benefits are not yet completely understood, though some clinical studies have indicated that it may reduce the risk of prostate cancer. As of September 2010, major ongoing studies into this potential effect continue. Other possible benefits that have been suggested by research but remain areas of study include selenium's antioxidant effects and its use in relieving symptoms of asthma, cystic fibrosis, dandruff, hypertension and several other medical issues.

Chromium

Block also notes that, like all variations of onions, ramps are good dietary sources of chromium. Chromium is an essential mineral identified by the National Institutes of Health as important to the metabolism of fats, carbohydrates and insulin. It also promotes brain function by synthesizing fatty acids and cholesterol.

Butternut Squash Casserole

1 med. red onion, chopped  

2 med. butternut squash

2 eggs

1 shallot, chopped

4 T whole wheat flour

1 cup leeks, sliced

4-5 slices whole grain bread *

2 T garlic (or scapes), diced

1-2 T butter, melted *

1-2 T each sage and oregano

Pinch dried red pepper

Salt to taste

Slice in half, and scoop seeds from squash.  Roast for 40 minutes, cut side down on cookie sheet, or until tender enough to stick a fork into.  Cool.

Sautee ingredients from first column.  In a large bowl, mix up egg with flour, and scoop squash in, and mash together.  Add sautéed ingredients.  

* To make bread crumb topping, run bread through food processer, melt butter in saucepan, and combine.  

Put mixture into 9 x 13 pan, top with crumbs, and bake uncovered at 350 for 40 minutes.

Variations:  for kids (and adults) who don’t like pieces of onions, etc., puree with the squash before baking.

For cheese lovers, add ½-1c of shredded cheese before adding topping.

Featherbed Lane Farm: Eat Good Food All Year