Leaves of the Yard and What Uses They Have

 Hello to all on this last day of June!  Hope you are all well and safe.  Hope everyone is staying cool!!  There have been so many storms lately, dust storms and fires.  I have friends in CO that have raging fires in their county.  I hope that the fact that they high in the mountains keep them protected.  It is all so sad.

The heat is on for a lot of Europe and for about half of the U.S.  It was 79*F when I got up this morning.  Looks to be going into the 90's.  I don't mind the heat, it is the humidity that makes things uncomfortable for me.

I have already been out to feed the animals, and I cleaned all the water holes and placed clean water in all.  It is SO needed by all creatures.  

It felt like you could wear the air this morning, then after I was out a bit, I felt a 'tiny' breeze and that actually felt nice.

Many asked about my extracts that I was making, and I had a question about grape leaves.  So today that is the conversation.

The extracts are soooooo very easy to make!  I have started lemon balm and mint.

Each one takes about a cup (give or take) of leaves and liquor - vodka or rum, either one will work.  For those thinking 'shame on me' - REAL vanilla extract purchased is made with alcohol!  If you use these in cooking or baking, the alcohol dissipates and the alcohol flavor is virtually nil.

I used vodka on the lemon and rum on the mint (I actually used spiced rum, as that is what I had) - I didn't have enough of one to use on both.

I pick my stems - bring them in a rinse well.  I kind of wrap for a bit in a cloth towel to absorb the water.  I them pull leaves off - I just pull from the top to bottom of stem.  It kind of tears some and bruises them, which is good.  Place about a cup of leaves in a pint jar - then add liquor to cover the leaves.  Lid and let them sit in a cooler space out of sun for about 6 weeks or so.

Drain the liquid and keep in a darker kind of bottle (if you have it) or place in a dark cabinet.  

It is great to use in flavoring baking, or a few drops in hot chocolate, hot tea, water, or in anything you would like flavored lemon or mint.  It lasts and lasts.  JUST THAT EASY!

Mine are now setting and infusing into the liquor.

Remember you can use the leaves in water to infuse flavor into it.  I mentioned placing lemon balm leaves in a gallon of water in frig a couple weeks ago - it tastes so refreshing and 'clean' when cold.  I love keeping that in hand.  I drink more water that way.

Many people grow basil - I have opal basil.  It is a perennial that comes back every year and has for years.

I used this to make flavored vinegar.  You can used any aromatic herb that you have and like.  It is basically the same procedure as above only using cider vinegar.  I cleaned, then pulled off leaves, make sure they are bruised of torn some (releases flavor) and put about a cup in a jar, add vinegar.  I put in the frig to marinate - for a few weeks.  It is great to use in flavoring in dressings or over a salad, or anything you want.

(I always dry plenty to use later as well)

Laurie asked about grape leaves - oh heck yes, you can use those for all kinds of things.  You basically want young and tender leaves.  You can dry them and add to water for herbal tea.  The leaves have a lot of antioxidants - so many people keep on hand for a hot tea mix when feeling like something is coming on (cold).

I use the leaves in anything that I pickle.  Instead of buying expensive bottles of items to help keep pickles crisp - use grape leaves.  I always put a couple in the jar first then add veggies and liquid for pickling, and process as normal.

Young leaves are great to add shredded to salads, especially Mediterranean type salads.

They can be used to wrap or stuff.  Great with various meats, great with fish and any rice dishes.  My little neighbor that used to live next door (she was German/Greek descent) loved to make a dish with them that she baked, it was kind of like cabbage rolls in a tomato sauce.  She used wild grape leaves - they pop up around the area - and she would let some grow just for her cooking.

There is kind of a peppery taste.

I am thinking about going out this week and harvesting some young poke to cook.  I know it takes time and patience, as you have to cook a few times, to get rid of tannins that are in it (they would taste bitter if you didn't do this).  It is hot out, and I will be inside, so no reason not to try it this week!  My brother was saying on Sunday, that they have made it a few times this year so far.  It is kind of like any other greens when cooked.

You pick younger leaves, clean and place in water - boil, until water turns color - dump and do it again, and probably again.  You want the water to be clear - before adding your seasoning.  Poke has been eaten for centuries in many locales.

Nature provides us to many items that we can use and that actually add many vitamins and minerals to our bodies.

I eat purslane leaves in salads.  I may try pickling some this year, if I pickle anything else.  I have heard that is great that way in salads too.  When pickling you leave the leaves on the stems and pickle it all.

I LOVE nature.

God provides what we need.  He gave us all that we need naturally to provide nourishment for our bodies.

Even many medicinal items have been originally derived from nature and plants.

Indigenous people have used plants for remedies for centuries, as have many other cultures.  My Amish ancestors use a lot of natural items.

We need to look back and take a page from our ancestors!

Have a great day to all.

STAY COOL!  STAY HYDRATED!