Infusions from the Garden
It’s that time of year again – when all your herbs and tea plants are big, bushy, and in need of a trim before the winter sets in. And what do you do with this abundance of herbs? Make infusions, of course!
If you’re new to the world of infusions or simply need a refresher, we’ve got you covered – the next class in the DIG IT series is Garden Infusions 101! Please join us on Saturday, October 1st from 1-2pm at Persimmon Park to learn about how to make simple infusions from the harvest in your garden. We’ll talk about how to trim and harvest your herbs and tea plants, as well as how to make infusions for everything from the water you drink, the teas you steep, and the cocktails you mix! As always, the class is free and open to the public, so please bring friends, family, and fellow garden enthusiasts.
If you can’t wait for the class and want to try a simple infusion, we highly recommend this Iced Chamomile Sun Tea from Nicole Franzen’s La Buena Vida blog. It’s quick, easy and most importantly, delicious!
For chamomile tea: 1 bunch of fresh chamomile, water, ice
For chamomile syrup: 1 cup of sugar, 2 cups of water
Rinse the chamomile and place half the chamomile flowers into a container with water. Allow to steep in the sun for the afternoon during these last warm days of September. Meanwhile, in a sauce pan, heat 2 cups of water and 1 cup of sugar. Once the water comes to a boil and the sugar is evaporated, turn off the heat and add the remaining chamomile. Allow to steep into the simple syrup until cool. Remove flowers once the syrup has infused, usually about an hour. Pour sun tea over ice and finish with the chamomile syrup, then sit back, relax, and sip!
We hope to see you at the DIG IT class in October and happy gardening!
PHOTO CREDITS HOMESTEAD DESIGN COLLECTIVE
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