Each summer I roast ovenfuls of tomatoes (tossed with fresh
herbs, red wine, garlic, and olive oil) and then freeze them
in quart jars.
In the evening, put between 1/2 to 1 ounce of dried herbs in a quart - size Mason jar or French press, boil water, pour over the herbs, and cove
In the evening, put between 1/2 to 1 ounce of dried
herbs in a quart - size Mason jar or French press, boil water, pour over the herbs, and cove
in a
quart - size Mason
jar or French press, boil water, pour over the
herbs, and cover.
To make nettle infusion, put 3 ounces of dried nettle
herb (I use this trusted brand)
in a
quart mason
jar, fill with hot filtered water, seal the lid and leave on the counter overnight.