thank's for hosting and all help valentina! :)
here you found this week end's fantastico round up!
I would like to quote her for some of the rules of the Weekend Herb Blogging:
"If you are new here and are not familiar with the Weekend Herb Blogging event, it is a weekly occurrence in the English language blogsphere where should you choose to take part, you need to select a main ingredient for your post, prepare a dish with it and in addition to sharing the preparation method with all, also tell us about the ingredient of your choice."
the original idea is kalyn's from Kalyn's kitchen,
and I agree that it is a fantastic event, going on for over 2 years now.
and I agree that it is a fantastic event, going on for over 2 years now.
for other information about this event, please use the link belove:
I wish to thank Kalyn too, for being so available.
the summer is really ending, so it is time to use the aromatic herbs that will not survive the winter.
well, the mint will..it will perhaps look very sad...but it will not die.
and if it seems that it is completaly disappeared...we should not worry, with the forst rays of sun, the first warm winds..it will be back!
if it finds the right place it will spread and can be very intrusive.
the mint is one of those aromatic herb that supports the shade..most of the others prefers the sun, a lot of sun.
to do this mintflavoured sugar, use a mint with strong perfum as peppermint (mentha piperita), but also the common mint (mentha spicata) or the field mint (mentha longifolia)
actually, if you find the field mint, use that! it is perfect
it has a very very strong perfum.
it has a very very strong perfum.
I wish to thank tatiana for the idea, and simo for the help in the execution.thanks girls! :)
you need:
500gr of white plain sugar
50gr of mint leaves
don't wash the mint leaves, they will be mashed and loose their perfum. just brush of the dust or earth, or blow it gentile away.
put leaves (no sprigs) and sugar in a mixer and mix well.
then spread the green sugar(you will have a wonderful perfum in the house all day!)
on a tray an let dry in the sun a couple of days.
remember to withdraw at night.
or put in oven at 50°C for a couple of hours.
it will look very dry and hard, but it will crumble between your fingers.
store in glass jars in a cold, dry and dark place.
use it in the tea, spread over a fruit salad or in a apple jam. :)
brigidaa_te:
use it with the tea, spread over a fruit salad or add in a apple jam.
or why not, make a perfumed gift for Christmas. :)
abbiamo visto una cosa curiosa...e ci siamo anche messi a ridere...
mercoledì sono andata via con robyyyy...beh..avete ragione..potevo stare a casa a riposare.. 
siamo andati al passo larici...una parte di quello l'avevamo fatto quella volta che ci siamo 
