Archives for posts with tag: Rosemary

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.

20140625-140405-50645646.jpg
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.

20140625-140742-50862182.jpg
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.

20140618-155948-57588246.jpg
It is time to pick and dry for later use. Here are my favorite culinary herbs spread out to dry.

20140618-160134-57694255.jpg
Thyme, sage, oregano, basil and rosemary.

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

Fresh herbs are best, but for a month now we have been collecting and drying many herbs for use the rest of the year.

20130807-081444.jpg
Oregano, thyme and basil

20130807-080945.jpg
The list is long. My favorites are garlic and basil, and also the South France mix ‘Herbes de Provence’. My mix includes thyme, basil and oregano as the base with perhaps some sage and rosemary.

These herbs are used, of course, in a lot of cooking but also as a flavoring in pickles (with dill) and in my herbal miso.

Many of the herbs have gone wild like these oregano among the peonies and roses.

20130807-085654.jpg
Or is it marjoram? I’m always unsure. I just make sure to pick the strongest smelling stuff.