The crowded malls, gift-wrapping, travel organizing – the frenzy of the holidays can turn anyone into a scrooge. And while expensive presents might be the first things you see at the mall, sometimes the best gifts are homemade, especially when they are created with love and healing herbs.
This year, simplify your gift list with these do-it-yourself herbal goodies.
For the Gourmet
Gifts that make meal preparation easier will be gifts that keep on giving. These spice and herbal treats add a gourmet touch!
Rosemary Jelly
This jelly is delightful over vegetables, roasted potatoes or meats.
* 1 cup fresh rosemary, chopped
* 2 cups water
* 4 cups sugar
* 1/4 cup cider vinegar
* 3 ounces liquid pectin
* 1/2 cup fresh rosemary, chopped
To make herbal infusion, place 1 cup chopped rosemary in a nonmetallic bowl. Bring water to a boil and pour over rosemary. Cover and steep until cool. Strain, pressing liquid out of rosemary. In a non-aluminum saucepan, combine 2 cups infusion with sugar and vinegar. Bring to a boil over high heat and add pectin as soon as sugar has completely dissolved. Return to a rolling boil, stirring constantly, for one minute. Remove from heat and skim off any foam. Stir 1/2 cup chopped rosemary into jelly and pour into sterilized half-pint jars. Cap with a two-piece canning lid and process in a hot-water bath for 5 minutes. Makes 4 to 5 half-pint jars.
Herbes de Provence
This classic French blend is good with lamb, chicken, vegetables or any tomato-based dish.
* 4 tablespoons dried thyme
* 2 tablespoons dried marjoram
* 1 tablespoon dried rosemary
* 1 tablespoon dried savory
* 2 teaspoons dried lavender flowers
* 1 teaspoon dried fennel seeds
Mix all herbs together and store in airtight glass spice jars.
Herbal Vinegars
Herbal vinegars lend a luscious lift to mayonnaise, sauces or salads. You can use a single herb or a combination of herbs for a signature vinegar.
* 1 cup fresh herbs, such as tarragon, chives, basil, rosemary, thyme, dill, garlic or lavender
* 1 quart cider, white wine or red wine vinegar
Bruise herbs slightly and place in a glass or ceramic bowl; set aside. Bring vinegar to a boil in a saucepan. Pour over herbs. Cover and steep overnight. Strain mixture and discard herbs. Pour into sterilized bottles with fresh herb sprigs and cap or cork tightly. Makes four 8-ounce bottles.
For the Tea Lover
Whether the recipient loves hosting tea parties or prefers solitary comfort, these classic tea-time goodies are sure to be a hit.
Peppermint Shortbread
Make sure you include the fresh peppermint – it’s the key to this shortbread’s great flavor. The finished shortbread keeps up to a week.
* 3/4 cup (11/2 sticks) unsalted butter, softened
* 9 tablespoons sugar
* 11/2 tablespoons brown sugar
* 1 egg
* 1/4 teaspoon vanilla extract
* 3/4 teaspoon peppermint extract
* 2 cups flour
* 1 tablespoon finely chopped fresh peppermint leaves
* 1/8 teaspoon salt
Line two baking sheets with parchment paper. Preheat oven to 350 degrees.
In large bowl, cream butter and sugars until light and fluffy. Beat in egg and extracts. Add flour while beating on low speed. Stir in peppermint leaves and salt. Divide dough into three portions. Place on plastic wrap and roll into cylinders, 11/4 inches in diameter. Wrap in plastic wrap and chill for 1 hour or until firm. (This dough can be made ahead and frozen unbaked for one month. Thaw slightly in refrigerator before baking.)
Unwrap dough and slice into 1/4-inch-thick slices. Place slices close together on baking sheets. Bake for 8 to 10 minutes, until bottom edges are just barely brown. Remove to rack to cool. Makes 5 dozen cookies.
Lemon Balm Tea Bread
This lemony bread adds a bright note to a winter day.
* 3/4 cup milk
* 1 tablespoon finely chopped lemon balm
* 1 tablespoon finely chopped lemon thyme
* 2 cups flour
* 11/2 teaspoons baking powder
* 1/4 teaspoon salt
* 6 tablespoons butter, softened
* 1 cup sugar
* 2 eggs
* 1 tablespoon grated lemon zest
Lemon Glaze:
* Juice of 2 lemons
* Confectioner’s sugar
Lightly oil a 9-by-5-inch loaf pan. Preheat oven to 325 degrees. Heat milk with chopped herbs over low heat. Remove from heat and cool.
Meanwhile, mix flour, baking powder and salt in a bowl. In another bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Beat in lemon zest. Add flour mixture and herbed milk to butter mixture alternately and mix until just blended.
Pour batter into the loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack set over a sheet of waxed paper.
To prepare lemon glaze, combine lemon juice and enough confectioner’s sugar to form a pourable paste in a small bowl.
Pour lemon glaze over bread while still hot. Cool completely.
English Rose Tea
Visions of an English countryside will come to mind while drinking this very delicate tea.
* 1/2 cup dried red rose petals
* 2 tablespoons dried lemon balm
* 1 tablespoon dried rosemary
Mix well and store in an airtight container. Attach the following instructions on a gift tag:
For 1 cup of tea, use 1 teaspoon of herbs in a cup of boiling water. Steep for 10 minutes, strain and sweeten if desired.
For the Snacker
Great for college students or anyone who likes to nosh, these snacks aren’t your typical junk food. Give them together or use them separately as unique hostess gifts.
Herb Dip Mix
Pack up this yummy dip mix with a bag or two of natural potato or vegetable chips in a colorful basket. This dip mix also can be used as a seasoning in recipes.
* 1/4 cup dried parsley flakes
* 1/4 cup dried thyme leaves
* 2 tablespoons dried tarragon leaves
* 2 tablespoons dried onion flakes
* 3 teaspoons garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
Combine all ingredients and mix well. Store in a jar with a tight-fitting lid. Attach the following instructions on a gift tag:
Combine 1 tablespoon of the mix with 3/4 cup sour cream, 1/4 cup mayonnaise and 1 teaspoon lemon juice. Blend well. Cover and refrigerate at least 4 hours. Serve with assorted fresh vegetables. Makes 1 cup .
Herbal Popcorn Seasoning
This is a healthy alternative to the traditional salt-coated snack. Combine with a bag of organic popcorn and a DVD in a festive bowl adorned with ribbons.
* 1/4 cup dried basil
* 1/4 cup dried marjoram
* 1/4 cup dried thyme
* 1/2 cup nutritional yeast powder
* 1 cup cheddar cheese powder
* 1/4 cup garlic powder
* 1/8 cup kelp powder
In a grinder, grind basil, marjoram and thyme and mix well with the rest of the ingredients. Store in an airtight glass container away from heat and light. Attach the following instructions on a gift tag:
Sprinkle on lightly buttered popcorn.
Rosemary Walnuts
These savory nuts are delicious on their own or sprinkled over a green salad.
* 2 tablespoons butter
* 2 tablespoons olive oil
* 1 pound walnut halves
* 11/2 tablespoons dried rosemary, crushed
* 1 teaspoon paprika
* 2 teaspoons salt
Preheat oven to 325 degrees. Place butter and oil in a large pan and melt in the oven. Add nuts to pan and stir to coat evenly with butter-oil mixture. Sprinkle nuts with rosemary, paprika and salt and toss to coat. Spread nuts into a single layer and bake for 20 to 25 minutes, shaking and stirring often. Drain on paper towels and cool completely before packing into bags or tins. Makes one pound of roasted nuts.
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