Home and Family idea

Second series of Gifts From the Garden

Fireplace fragrance.
Use stems of dried herbs to add fragrance to the fireplace during winter. Simply gather twigs tie them together with twine. This is a good way to use herbs that are past their prime, such as spent lavender.

Households helpers.
Our grandmothers used herbs to ward off pests and keep the home fresh. To share their remedies with your friends, package the following herbs in jars, bags, or baskets. To keep moths out of closets and storage chests, combine 2 cups of rosemary, 2 cups of lavender, 1/2 cup of southernwood, 3 tablespoons of crushed cloves, and dried, finely chopped lemon peel.

Make a care of package for a friend`s pet by filling a cloth bag with mint. Tucked in a cat`s or dog`s bed, it will keep ticks and fleas at bay. Keep carpet fresh with a blend of dried lavenderm rosemary, southernwood, ground cloves, cinnamon, and baking soda. Sprinkle it on the carpet and leave for one hour, then vacuum.

Prevent invasions of ants by placing sprigs of tansy and pennyroyal on kitchen counters and in cupboards. To fresh the home, combine dried herbs such as sweet woodruff, chamomile, rosemary, lavender and lemon balm. Place the herb mixture in a cloth bag,then put the bag in a bathroom, near a pingerplace, or under a mattress of cushion -wherever pressure or warmth will release the soothing fragrance.

Herbal vinegars.
To enjoy the herbal harvest year round, keep a selection of homemade herbal vinegars on hand. Start with a vinegar that has at least 5 percent acidity; white distilled vinegar works well for most herbs.To make a concentrated vinegar, fill a container -from quart to gallon size- one-half full with herbs, then add the distilled vinegar. Close the container tightly and let it sit for about three weeks. (you can keep it in the sunlight if you like, but a pantry shelf works just as well).

To use, combine about two parts flavoured vinegar to one part plain vinegar, or blend to taste. For a less concretated version, add 4 to 6 sprigs of herbs per quart of vinegar. Again, let it sit for about three weeks. To make a flavourful blend, try rosemary, thyme, garlic cloves, lemon zest, and black peppercorns. Opal basil and tarragon are exellent used alone (the opal basil vinegar takes on a ruby-red color).

Or try an herb-garden vinegar made with a sprig of every herb you have on hand, such as dill, basil, cilantro, thyme, marjoram, chives, and rosemary. To make a savory salad dressing, use one part herbal vinegar to two parts good quality olive oil.

Herb-flavored cheese.
Flavor-plain cream cheese with savory herbs to spread on breads and crackers. Start with 8 ounces of spreadable cream cheese, then add finely chopped fresh herbs or crushed dried herbs such as basil, thyme, dill, marjoram, chives, mint, or oregano. Add the herbs 1 tablespoon at a time until you achieve the desired flavor. Plan on about 1 tablespoon of fresh herbs per 8 ounces of cream cheese or 1 1/2 to 2 teaspoons of dried herbs. Serve the cheeses in small terra-cotta pots lined with waxed paper.