This last week I found myself able to harvest a wider variety of things. I don't have pictures of everything but we enjoyed beet greens and lacinato kale that were sauteed and used as a calzone stuffing one night. Sunday night I threw together some pad thai with broccoli leaves and some lemon balm:
Later Sunday night while out I picked up some 80 proof clear rum and made a tincture with the remaining lemon balm and a couple stevia leaves for sweetness so the resulting tincture will be more palatable for my kids. I also chose rum instead of vodka because of the kids. I chopped the leaves fairly fine, filled a half pint jar about 2/3 full and then poured the rum over them until they were fully submerged (to the bottom of the jar threads as it happened). I capped it, gave it a little shake and made sure everything was still submerged then labeled it with the herb and date. This will steep for 6-8 weeks in the basement (cool, dark, dry). When time is up I will strain well and store in my cobalt blue tincture bottles I got off the internet. Lemon balm is a wonderful herb for calming nervousness and I will be anxious to see how it effects my oldest son (who has Autism) when he needs some help with his nervous habits while doing school work.
The chamomile is just beginning to bloom and I have begun collecting the flower heads that are fully open (petals stretched toward the ground). I will collect them in a small bowl covered lightly with a dry cloth so dust doesn't get on them. When they are completely dry I will store them in a jar for tea and make a batch of chamomile tincture too.
This coming week the Swiss chard should be ready to make some cuttings from and the peas should be ready for the first picking that weekend! Now the fun begins!