Win a copy of 5 Acres & A Dream The Sequel this week in the Homestead forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • r ranson
  • Anne Miller
  • Pearl Sutton
  • Mike Haasl
stewards:
  • paul wheaton
  • Joylynn Hardesty
  • Dave Burton
master gardeners:
  • jordan barton
  • Greg Martin
  • Steve Thorn
gardeners:
  • Carla Burke
  • Jay Angler
  • Kate Downham

Fermenting Herbs

 
Posts: 296
7
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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!
 
gardener & author
Posts: 1955
Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
405
trees food preservation solar greening the desert
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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.
 
master steward
Posts: 3787
Location: USDA Zone 8a
1104
dog hunting food preservation cooking bee greening the desert
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Gail, I did a thread on this subject and it has several ideas you might like:

https://permies.com/t/86220/kitchen/ferment-herbs

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.

gift
 
100th Issue of Permaculture Magazine
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic