Craft An Herbal Holiday

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The crowded malls, gift-wrapping, travel organizing — the frenzy of the holidays can turn anyone into a scrooge. And while expensive presents might be the first things you see at the mall, sometimes the best gifts are homemade, especially when they are created with love and healing herbs.

This year, simplify your gift list with these do-it-yourself herbal goodies.

FOR THE GOURMET

Gifts that make meal preparation easier will be gifts that keep on giving. These spice and herbal treats add a gourmet touch!

ROSEMARY JELLY

This jelly is delightful over vegetables, roasted potatoes or meats.

1 cup fresh rosemary, chopped
2 cups water
4 cups sugar
1/4 cup cider vinegar
3 ounces liquid pectin
1/2 cup fresh rosemary, chopped

To make herbal infusion, place 1 cup chopped rosemary in a nonmetallic bowl. Bring water to a boil and pour over rosemary. Cover and steep until cool. Strain, pressing liquid out of rosemary. In a nonaluminum saucepan, combine 2 cups infusion with sugar and vinegar. Bring to a boil over high heat and add pectin as soon as sugar has completely dissolved. Return to a rolling boil, stirring constantly, for one minute. Remove from heat and skim off any foam. Stir 1/2 cup chopped rosemary into jelly and pour into sterilized half-pint jars. Cap with a two-piece canning lid and process in a hot-water bath for 5 minutes. Makes 4 to 5 half-pint jars.

HERBES DE PROVENCE

This classic French blend is good with lamb, chicken, vegetables or any tomato-based dish.

4 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried savory
2 teaspoons dried lavender flowers
1 teaspoon dried fennel seeds

Mix all herbs together and store in airtight glass spice jars.

HERBAL VINEGARS

Herbal vinegars lend a luscious lift to mayonnaise, sauces or salads. You can use a single herb or a combination of herbs for a signature vinegar.

1 cup fresh herbs, such as tarragon, chives, basil, rosemary, thyme, dill, garlic or lavender
1 quart cider, white wine or red wine vinegar

Bruise herbs slightly and place in a glass or ceramic bowl; set aside. Bring vinegar to a boil in a saucepan. Pour over herbs. Cover and steep overnight. Strain mixture and discard herbs. Pour into sterilized bottles with fresh herb sprigs and cap or cork tightly. Makes four 8-ounce bottles.

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