CONTENTS - Snow bush Culinary Herb, Seasoning Salt and Tea Infusion
INGREDIENTS - Eriocephalus africanus
FLAVOUR PROFILE - WOODY with strong notes of wild rosemary
SEASON creamy mushroom sauce, Karoo lamb meatballs, tzatziki, confit garlic potatoes, puy lentil salad, yoghurt carrot salad, beef carpaccio, prawn orzo and feta focaccia.
STOCKS - steep herbs in freshly boiled water to make a strong stock for sauces, soups, stews and poaching liquid.
INFUSED OILS - simmer gently in a quality culinary oil to release flavour and use immediately for stir-fries, pasta e olio, roasting and braising.
HERB BUTTER - serve with crusty ciabatta; melt over seared meats and veggies.
CAKES & BAKES - blend a heaped teaspoon of herbs with sugar in a food processor or by hand with a mortar and pestle to release the aromatics. Make Snow bush meringues with your favourite recipe. For a savoury option season cheesy onion muffin dough just before baking.
COCKTAILS & DIGESTIFS - infuse a level teaspoon of herbs in 250ml brandy, vodka, whiskey or gin for three weeks. Use Snow bush brandy in sauces and for flambés.
VINAIGRETTE - create vinegar tinctures for vinaigrettes, marinades and pickling juice by steeping herbs in apple-cider or white wine vinegar for three weeks. One level teaspoon for every 250ml.
TRADITIONAL CORDIAL - simmer one heaped tablespoon of herbs in one litre of water for 15 minutes and strain. Add two cups of sugar and continue to simmer until the mixture has the consistency of a thick syrup. Add the juice of one lemon. Use as a base for Fynbos inspired cocktails or dilute with spring water for a zesty cooldrink.