Archives for posts with tag: Oregano

Lots of herbs to dry. 


Some of the herbs need to be started early, especially the ones that germenate slowly, are very small and take a long time to get going – like basil, thyme, chamomile etc.  

 

Oregano is a problem too. I always seem to get the wrong kind, so I am trying several and will watch over them better to find out which is best this time. 

Many people start tomatoes and peppers early, but I don’t have enough space, warmth and lighting for them, so I will buy plants from others who do. 

Later I’ll sow a number of salads, brassica, etc for planting out in May, and June, and a couple weeks after that I’ll start pumpkins, maize, etc for planting out in June. Hopefully everything will be just the right size when the weather is perfect for planting out in the crop circles. 

Now for a batch of Herb Miso
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To the usual 2 year rice miso, I add some home grown herbs. This time; basil, thyme, oregano and some garlic to be fermented along with the swedish eco soybeans, rice koji and salt.

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Probably the last miso this season, I made a larger batch with 1 kilo of Chinese organic soybeans, 1 kilo of rice koji and 460 gm seasalt. After the ordinary washing, soaking, boiling and grinding, I mixed all the ingredients and grinded some more, and then put about half into a 2 liter jar.

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The remaining portion got an additional mix of herbs to make an herbal miso. I mixed in garlic, thyme, rosemary, oregano, sage and basil, and put it into jars.

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Todays result. Now to wait 2 years for the fermentation to do it’s wonders.

In the meantime there is a lot of watering, weeding and building on the gothic greenhouse to do. And next week we take a vacation to the far north for some camping and hiking etc.

Soon after the snow melts away in the early spring, we can find herbs sprouting, like nettles, chives, garlic and parsley, for early seasoning. Now all the herbs are in full growth and starting to flower.

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It is time to pick and dry for later use. Here are my favorite culinary herbs spread out to dry.

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Thyme, sage, oregano, basil and rosemary.

Soon I’ll be making another batch of herb miso, using this combination plus garlic.

The last batch of miso for this season will be an herb miso. I confess, it’s my invention, I think. I have not found anything like it anywhere in the world, including Japan and China, but I’m sure there must be someone, somewhere that has developed something similar.

This is a standard 2 year rice miso with herbs thrown in to ferment along with the soybeans. It’s miso with a European touch – very tasty and quite popular too.

Here’s the recipe.

Ingredients:
700 gr soybeans
700 gr rice koji
320 gr salt
1 tbs (tablespoon) thyme
1 tbs oregano
1 tbs basil
5 or so cloves of garlic

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Follow the standard recipe found in the menu above under ‘How to make miso’.

I soaked the beans yesterday morning, boiled them for 4 hours, then let them sit overnight. This morning I ground the beans (I’ve found grinding them before adding the other ingredients is easier on the machine).

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Then add the koji and grind some more. Add the herbs after grinding and mix thoroughly.

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Pack in a large canning jar and put away to ferment for 2 years.

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I like to leave the garlic cloves whole or halved. It is a delight to find a pickled clove – the flavor is so mild yet pungent. Garlic lovers can put in a lot more than I do. You can also use many other favorite herbs such as sage, rosemary, bay leaf etc.

Mine are all home grown.