Aside from adding a few to fermenting veggies for flavor I haven't really thought much about fermenting herbs. Does anyone make and take any fermented herbal blends? Right now I have some elderberry infusing the second fermentation for water kefir and some carrots fermenting with ginger, turmeric, and garlic (but those are technically roots not herbs). I have thought of trying to make probiotic herbal drops but am not sure how to concentrate them without heating up the probiotics too much. I'm also not too sure about a way to make it shelf stable and not continue fermenting to an alcohol or vinegar. Any suggestions are appreciated!
Interesting idea! When I had the bright idea to try to fix some overly spicy rocket (arugula) by fermenting it, I found that the fermentation did not reduce the spiciness one bit, and I didn't eat it. I had made the same ferment previously with mustard greens and it had been delicious. Those ferments were made of wilted greens, salt, dill, that's all.
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
I tried fermenting rosemary and I thought I had thrown it out though I recently found something in the fridge that got pushed in the back when we need space. I thought it was the rosemary mouthwash that I had made and have been using as such. Then I discovered that it has a mother so I set it aside for now. I did really like it as a mouthwash because it has a very pleasant taste.
Invasive plants are Earth's way of insisting we notice her medicines.
Everyone learns what works by learning what doesn't work.