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Fall Thai Basil USA

Spent Blooms & Wild Persimmons

November 10, 2022

Spent Blooms & Wild Persimmons

NOVEMBER 10th, 2022

Unbeknownst to most people, an herb garden on the verge of disappearing into a cold winter offers some of the most potent flavors imaginable for making culinary magic. The same herb garden that appears to be dying an unceremonious death is alive and rich with potency. The metaphor is strong: life cycles carry the essence of transformation and change, and change offers something new; in this case new flavors, aromas and textures that we might not expect.

My herb gardens tend to be wild, not surprising I suspect. Most try and control gardens, I go with the flow my Missouri garden is pretty wild. Part of this wildness is because, I’m lazy, in the way that I don’t  like to exude effort that’s not needed, and in my Blue Eye abode I have had to grow many herbs in subpar conditions: too much shade, too little water, soil that is too acidic or in spots Inca (my dog) wont pee. This is real and herbs thrive in realness, which is likely why I have always been drawn to them.

I have found great beauty (and flavor) in my wild herb garden here in Missouri.

I love herbs for their tenacity, their resilience, their awesome ability to be something no matter what. The way their flavor changes depending on the season, the weather, the conditions, their stage of life, always offering something special. I am inspired by the way herbs live in this world. I’m constantly learning about how simple and pleasurable it is for them to be constantly alive and thriving. My herb garden and I have a good exchange of energy, I think.

This time of year my seemingly dying garden thrives with weird little bits of beauty in everything from their roots to new little shoots from bursts of sun amidst cold and, of course, all the seeds and spent blooms. Most people haven’t paid much attention to spent blooms or really know what it means beyond some kind of flower. A spent bloom is a bloom that has finished flowering and is basically dying off. All gardening advice is the same; spent flowers should be removed promptly to promote continued blooming. Of course, with freezing temperatures looming, more blooms will not happen, so this is the ideal time of year to let them go, allow the plants to prepare for the winter and go dormant or, in many cases, die off completely and rebirth as a new plant. I will admit I often let them go in all seasons,  I just let the plants do their thing and then collect and extract their essence for my culinary artistry.

I love using spent flowers in my culinary creations. They have incredible aroma and flavor, very different from the plants and flowers when they are in peak production. There is something very fall and wintery about spent blooms. I use them in many of my herb salts, and I love to use them as cocktail garnish, which I recently did for a Missouri Wild Persimmon Cocktail I made for friends with Thai Basil spent blooms.

Thai Basil spent blooms are my favorite; they have a stunning dark purple color and one of the most incredible smoky burnt cinnamon aromas. I have learned to use them in all forms including when they are brown and seedy. The flavor constantly evolves as the bloom matures and begins to wither away. Even when I think the bloom is dead it has a potent flavor. That’s a great metaphor for aging.

I had no idea how well they would pair with a super impromptu cocktail I made after foraging for wild persimmons along Table Rock Lake here in Blue Eye, MO. Many of my best ideas come out of nowhere, inspired by ingredients (naturally) but also the feelings in the moment which, in this case, was a free frolicky kind of feeling with the warm-sweet sensual taste of the wild persimmons.

Wild persimmons, also called American persimmons or “sugar plums”, as some folks believe reference the line “ while visions of sugar plums danced in their heads” in the poem The Night Before Christmas, are North American fall treat.

Around where I live in Missouri these special little fruits are ample this time of year, often being found along the lake shore as they thrive in more open space environments as opposed to the thicker forests a bit inland from the lake. I never really noticed just how many there are until the leaves fell and the  orange dots stuck out amidst the drab brown leafless trees.

Wild persimmons are bright orange with a dull lackluster skin tone. They are tiny and round, about an inch in diameter and have several little flat plum-like seeds in them that make them a bit hard to deal with for culinary use, if you ask me.

While some insist that they are only good after a series of frosts, this year proves that theory totally wrong as we had one  minor frost and unseasonably warm weather and this year’s persimmons (the only ones I have tasted to be fair) are incredible sweet and delicious.

I of course had it in my head to make a Fall-2022 Herb Salt with them for a while, knowing they would fit right into this season’s theme, The Hunters & Gatherers series. I knew of one tree on an island that some friends take me too from time to time and  I went out in late September to try and pick some, they were not ripe and  I quickly discovered that when not ripe they have an unbelievable and unforgettable bitter, astringent quality that gives you more dry mouth than you have ever experienced. Like pear skin times a million.

But this past weekend (early November) they were totally ripe and we gathered them. They were exquisite tasting. They have such a unique flavor. Warm, caramel like sweetness and kind of sensual tasting. They are similar in a way to a super ripe and honey-sweet apricot but have more earthiness to them and a tinge or orange essence.

I have about five pounds in my freezer so I am excited to do some of my herbal artistry with them this winter, but it’s the cocktail that I made for my friends that is super shareworthy.

I made a simple syrup by cooking down whole, smashed ripe wild persimmons with sugar and water and spices and straining it all. My idea was to create a  syrup with a fall vibe, warm and persimmon-fruity and a tinge bitter from the peels of the persimmons. Thankfully, my syrup was not too sweet.

I grabbed gin as my friends who were here like gin. And then I grabbed the Meletti Amaro, not totally sure why except I love amaro and I wanted something slightly softer than my usual go-to. Amaro is a bitter liquor made from botanicals. Meletti Amaro is a beautiful soft amaro that has a chocolaty caramel taste and is a bit sweet. I thought it would be a perfect addition to this impromptu cocktail. I added some lemon for acidity and some Kumquat liqueur for a little more sweetness and because I tend to like oranges and persimmons together. I shook it up and double strained it so that the bitter pulp of the persimmons wasn’t present. I wanted a delicate and fresh feel; it was a sunny warm fall day after all.

I topped each glass with a Thai basil spent bloom which gave way to its smoky cinnamon aroma while sipping the drink, and it was exquisite.

The result was one of my best Missouri cocktails yet!

MO Wild Persimmon

Makes 1 drink

Ingredients

1 ½ ounce gin
½ ounce kumquat liqueur
½ ounce Melfetti Amaro
1 ½ ounces Wild Persimmon Syrup*
½ ounce lemon juice
Thai basil spent bloom

Directions

Combine all ingredients in a shaker filled with ice and shake vigorously for about 30 seconds. Double strain into a coup style glass and garnish by laying a Thai Basil spent bloom on top.

Wild Persimmon Syrup

Makes 2 ½ cups of syrup

Ingredients

2 cups ripe wild persimmons, stems removed and smashed whole
1 cup water
½ cup sugar
½ teaspoon cinnamon
½ teaspoon white pepper
¼ teaspoon mace
½ teaspoon nutmeg
¼ teaspoon clove
2 teaspoons freshly grated ginger

Directions

Place all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 10-12 minutes. Strain pushing down with the back of a spoon to extract all pulp from the persimmons. Allow strained syrup to cool completely before use.
.

Fall Thai Basil USA

Spent Blooms & Wild Persimmons

November 10, 2022
November 10, 2022
ABOUT ME
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Noted herb expert, culinary educator and recipe developer. Small business consultant traveling the globe in search of food and cultural knowledge, while working with small, local, organic, sustainable, and fairtrade farmers.

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I love the way in a flash, everything changes in fall. The same things we've been looking at feel different. Lighting is a fabulous concept. In terms of the herbs the flavor changes and everything tastes warmer and more sultry, stronger but also softer. A dichotomy that I'm rather attracted to due to my own hard/soft qualities. I think the flavors of herbs in early fall, when they are on what appears to be their last attempt at a potent life, is my favorite taste. As if this simple perseverance was a flavor or an essence. 

It appears I've just landed on the #Fall #HerbalSalt collection's leitmotif.
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There is significant vibrance in fall.
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A little garden #negroni made classic but with a #lemonverbena infused white #vermouth
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While everyone is talking about fall and cold  weather food the sun still shines, tomatoes are abundant and a bumper crop of mint explodes from the earth. Thst means Turkish Manti time, one of my all time favorite pasta dishes. A dish I've learned countless ways to make in Turkey where my favorite city in the world is Istanbul. 

Its a fantastic recipe, link in story, make it!
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I've waited my whole life for a big bowl of #ArabianJasmine 

This is going to turn into an Arabian Nights Jasmine Gelato 

Gentle, floral, exotic, sweet with a dusting of delicate bitterness. Its exquisite. I love it and the scent fills me with joy.
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While progress in my MO life has been slow (and thus painful for my "do it now/get it done" soul) there has been progress and the garden, although still needing work and expansion - gives me soooo much. Most days i stop and contemplate the awe of it all. 

I've mentioned it before but  herbs in particular, have an energy that not only fills me with joy but I think I absorb their perseverance, their tenacity, their power and their potency. For sure there is a non stop creative exchange (one way I guess so exchange isn't the best word). 

Ideas are percolating for the final decisions my the fall herbal salt offerings- which will offer 2 new EXCITING products - stay tuned.
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I am not know for elaborate decoration - but flavor and ease of recipe,  I am known for, along with my natural  herbaceousNiss 

This is a nectarine, blackberry galette with my easy and full proof lemon verbena crust that goes with everything! It's topped with a Raspberry and Orange (Essence) Chamomile Ice Cream. I say essence because there is just a little raspberry and orange zest in it which i blended into the milk so it tastes like a chamomile vanilla ice cream with little whispers of raspberry and orange. 

For the crust (trust me it's foolproof) I don't even ever measure. The following "recipe" assumes you know the basics of pie crust - my method is just to avoid getting out my food processor, or doing too much work with a pastry cutter. It allows me to whip up a decent gallete without much fuss. The lemon verbena is AMAZING in it. You can buy dried lemon verbena but it's soooo easy to grow.  Sub lemon zest /add spices too!

1 1/2 cup all-purpose flour (sometimes I use 1/4 cup sprouted wheat pastry flour (i did here) 
2-3 tablespoons finely chopped lemon verbena 
1 tablespoon sugar 
1/2 teaspoon salt (I used my berry salt so 1 teaspoon) 
1 stick cold butter 
2 tablespoons white balsamic vinegar (my secret weapon in all my pie crusts) 
1/4 cup Water
Ice 

Combine 1/4 cup water with the vinegar and add some ice. 
 
Mix the flour, verbena, sugar and salt and then grate (large side of the grater) the butter in. Mix with hands well, creating lots of  little bits and pieces of butter/flour (you know the pie crust drill). Add half the cold water (no ice -although it always "accidentally" happens to me). Mix well, still with hands and combine the mixture to create one unit dough ball, add more water as needed it should be moist, not wet and not dry. Roll out onto a piece of parchment paper- make the galette. Refrigerate galette for at least an hour before baking.
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Part coffee cake, part cobbler, this Rosemary, Lavender Plum Cake is easy to whip up, not delicious and overly sweet - the perfect snack cake. Recipe forthcoming.
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Tomato, garlic and herb confit.
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DOUBLE CHOCOLATE CHIP COOKIES WITH BLACK ROSEMARY SALT
Makes 9 large cookies

This double chocolate chip cookie is fudgy and soft. The fresh rosemary salt on top is a must and takes this cookie to the next level. 

1 cup all-purpose flour
¾ cup dark cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup salted butter (1 stick/ 8 tablespoons), room temperature
½ cup sugar
¾ cup brown sugar
1 egg, beaten
2 teaspoons vanilla
1 ½ dark chocolate chips (semisweet/ 50-53%)
2 teaspoons finely chopped rosemary leaves
1 teaspoon Maldon salt
1 teaspoon black flake salt (sub more Maldon salt)

Directions

Whisk together the flour, cocoa powder, baking soda and powder, and salt in a medium mixing bowl.

In a separate large and deep mixing bowl, beat together the butter and sugars with a hand mixer until light and fluffy, about 3-5 minutes. Add the egg and the vanilla and beat another 2-3 minutes until creamy.

Stir in the dry ingredients and either mix together by hand (preferred method at this stage) or use the hand mixer on low speed. Once the wet and dry ingredients are combined and mixed well, gently fold in the chocolate chips.

Since these cookies are super chocolaty and fudgy, it’s best to freeze them in “cookie dough balls” before baking. Using an ice cream scoop, scoop up some cookie dough, making round balls a little smaller than golf balls. Place them on a small baking sheet or plate and freeze. Once frozen, you can store them in a zip lock bag in the freezer to have on hand.

Pre-heat oven to 375° F. Combine the rosemary and salt and set aside.

Place your cookie balls on a baking sheet lined with parchment paper. Bake the cookies for about 15-18 minutes. At about the 12-minute mark, sprinkle each cookie with some of the rosemary salt, making sure to get a little on all sections of the cookie. When the cookies are done, they will still seem quite soft when you remove them but they should not be batter-like consistency at all. Slide the parchment paper (and the cookies) onto a wire cooling rack or wooden cutting board, and cool for about 5 minutes.

Serve warm with a bowl of Jasmine Vanilla Cherry Ice Cream.
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CHOPPED CUCUMBER SALAD WITH BLACK LENTILS, ANISE HYSSOP & SUMAC
Serves 4-6

Cucumbers are surprisingly delicious with anise hyssop. Try the pair together in cold cucumber gazpacho or a refreshing anise hyssop cucumber cocktail. This simply dressed salad utilizes this beautiful pairing, showcasing the savory side of the fresh herb, complementing it with bright citrusy sumac. The salad is refreshing and light, but still filling. It’s easy to whip together and can be eaten as a stand-alone salad or as a side salad for grilled meats or fish.

Ingredients

¼ cup extra virgin olive oil
juice of 1 lemon
2 tablespoons white balsamic vinegar
1 teaspoon sumac
½ teaspoon salt
1 English cucumber, halved and sliced
½ cup sliced thin and halved red onions
¾ cup cherry tomatoes, halved
2 tablespoons chopped fresh anise hyssop leaves
2 cups chopped romaine or little gem lettuce
1 cup black lentils, cooked and salted
¼ cup feta cheese, crumbled
Herbal Roots Seasonal Herb Flake Salt- summer 2019 edition (optional)

Directions

Whisk together the olive oil, lemon juice, vinegar, sumac and salt in a medium bowl. Add the cucumbers, onions, tomatoes and hyssop and toss together until mixed.

Assemble the salad by laying down some chopped lettuce, topped with the lentils. Pour the dressed cucumbers and onions over the top evenly and top with crumbled feta. Season with a little seasonal herb flake salt.
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It's pizza night so im using my Sicilian anchovy salt... I make an awesome quick sauce by sautéing garlic and herbs with cherry tomatoes salt and chili flakes and adding tomato sauce. This pizza salt is amazzzzzzzing.
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Instagram post 17889656387841850
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I have no idea why but I made pot roast last night.  I can't think of a dish I hate more than pot roast. It reminds me of my father, so I always want to like it and I never do, even though I make it amazing. So f eating the leftovers of that. 

Instead I shredded it, put it in a pan, poured leftover coffee in it (cream and all 🤔) tossed in some dried anchos  and my secret custom taco seasoning  and cooked it on low until all liquid cooked out. The result is a simple Ancho shredded beef mixture that's going in tacos. Its so delicious- I don't know why anyone would eat pot roast. 

I like to use coffee in most my Mexican/Latin stewed meats. I actually learned this trick in Central America but met a few women in Michoacán that used it this way too. Most of my deeper darker mole recipes used ground coffee in the rub for the meat too. The combination of chilies and coffee is incredible. 

I will use this recipe idea for a new #mexican #tacoproject im working on for @crespoorganic #mangoes 🥭🇲🇽
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As we begin to realize Fall is coming. We inevitably fight the natural movement toward change that begins to bubble inside us. This transition has always been hard for me. Stillness has never come east for me, let alone listing to the meaning of stillness. It takes me a minute (more than one) to  release into it.  I wrote about this more in depth in @myherbalroots last fall (I'll post link in story it's good and there are great recipes that are born from my feelings) what I find really helpful is taking stock in all the changes I've been a part of, that I've made happen and that I've just released into. Like trees in the forrest. Eventually the transition becomes more graceful, which maybe it is. I think this year, not being in my usual Mediterranean stomping ground for September threw me off and also maybe pushed me (with discomfort) to be to make the changes that are better for my future. Something I don't often do as an impatient, now style Aries. Maybe like an older forest, im filled with more complexities and and textures. 

Speaking of complexities and textures and playing on yesterdays house questions, here is a reminder of where I started here in Blue Eye, MO 3 years ago (that's a very long time for me to be anywhere by the way).
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I don't know what it says about me, but I was tickled pink ( I don't even really know what that saying means) at todays lake o'clock that they dropped a bunch of water out of the damn and the lake dropped a pretty substantial amount which means todays buoy swim was really easy, the buoy now so close. Not really even enough to raise a heartbeat by much and I didn't do extra. 😀💃 also, after a few years of this buoy swim inca and , I can finally swim in the same lane. Kind of. 

The water is still warm or rather refreshing. The air is really warm outside. Feels good. Things feel good.
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  • December 31, 2022
    “Different” Chicken Congee
  • December 20, 2022
    Nissa’s Christmas Mole (& Tamales)
  • November 13, 2022
    The Herbal Dry Brine
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Spent Blooms & Wild Persimmons | My Herbal Roots