ciao and welcome to this Week's Herbal Blogging
this time we are hosted by Graziana from
grazie dell'ospitalità, cara! :)
Weekend Herb Blogging Information
even if we are almost at the end of September, we still can lunch outside.
now the Aster are blooming, and that gives a very oldfashion colour to all.
a very easygrowing flower, that doesn't ask anything
and will give you flowers for many many years from now.
if you have the possibility plant them in a sheltered place,
the rain ruins the flowers, and that is a pity.
I have a pot full of them on the terrace,
and then I have them in an exposed border in my backyard.
last year I tried to make this Mountain Pine syrup, and couldn't wait
until someone in the family got a cold! :))
well, the first one was...Florian..my husband!
he was very sceptical, but was veeeery convincing
(stubborn, you maybe would call it)
and it works! :)))
helps to soothe the cough.
please remember that the Mountain pine is protected in big areas,
so be sure you can pick the pines.
MOUNTAIN PINE SYRUP
you need:
small green pines
(they should be very tiny, green, hard and difficult to pick.
if you will feel you hands stickery of perfumed pine resin
then you have the right ones! :)
sugar
put 10-15pines in a glass jar
cover completly with sugar.
let the sugar melt by letting the glass jar in full sun.
this will take one, one and a half months.
filter the syrup and keep it in a dark bottle
away from the light.
will conserve for one year.
with the remained pines you can make a:
MOUNTAIN PINE GRAPPA
you need:
the remained pines
grappa
put the pines back in the glass jar and cover with grappa
(ca two, three fingers above)
let marinate for a month in a dark place.
filter and...enjoy!
this is perfect to give you wormth after a long walk
when you come home and feel cold into your boones.
or it is also very very good in a cup of hot black tea
in this case, if you wish you can add some sugar.
have a nice week :)
I'm totally sold of pine syrup, thank you for sharing your recipes with WHB!
ReplyDeleteAt what maturity of the cones do you use(what season)? Do you use standard sugar?
ReplyDeleteThanks
Jim
I’ve tried all sorts of coughing syrups, believe me, but none of them helps. Even though Nin Jiom Pei Pa Koa www.geocities.jp/ninjiom_hong_kong/index_e.htm does not eliminates the cough I like to stick to this chinese syrup I’ve been taking since I was a kid: Nin Jiom Pei Pa Koa. My grandfather is chinese, so I guess my mom got the advice from him. I was really surprised when I found that chinese market selling it here in Belgium. It does have a refreshing, soothing, sweetening effect…as long as it lasts…then back to coughing mode.
ReplyDelete