omggg so kind of you to say!!!!!! Looking forward to sharing more info VERY soon!!!

@@PNW_anaI would LOVE to see more demonstrations from you!! Herbalism fascinates me so much, and since I’m a visual learner, books aren’t that helpful. One day I hope to be able to make all sorts of home remedies! ❤

Yes, this was really educational and interesting!

@@Alexden96ChannelI lovvvvveee hearing this!!! There will be a lot more sharing to come!!

@@PNW_anawheres your channel ana ? 😀

Couldn't agree more!

You got it!

Yes! Came to say this very thing. Thank you for highlighting her page!

Anna made it easy to understand and what s beautiful gift for anyone!!!

omgggg sooooo kind of you!!! thank you!

@j.m.7056 wholeheartedly agree!

You can also save the stems for placing inside of roasted or braised poultry cavities or use them to infuse stocks, broths or sauces!!! I’m a HUGE fan of letting nothing (or at, as little as possible) go to waste, and will frequently do stuff like that! Whatever scraps can’t be fed to our pets (like carrot peels/ends bitter celery hearts, etc) gets turned into worm food/compost. Even coffee grounds and well steeped tea bag contents (I personally drink a LOT of tea, so it usually gets 3-4 STRONG/CONCENTRATED steepings before mixing together in a well balanced batch) get tossed outside immediately each day, and our desert plot is being to truly thrive!!!

Such a good idea!

Will do!!

That sounds DELISH. I've put it in my sourdough before. - Kevin

Can you tell me how much to use in bread

​@@judynoorda8046 Twice as much fresh if the recipe calls for dry

@@brainmic thank you so much. I can’t wait to try it.

I love rosemary in bread. Olives go well with it too.

march storm in the SF Bay area this past march took out most if one of our rosemary hedges. I have dried most of it and am making rosemary infused evoo (for cooking, and hair) and argan oil for hair. That rosemary infused evoo is great on roasted veggies or brushed or drizzled on salmon before cooking.

Much appreciated!

woo hoo for the PNW!!!!!!

@@PNW_ana Hello. Do you have a channel? I'm also in WA and I hoping to gain some knowledge and maybe a friend!

I brought mine in for the winter and placed it under my grow lights. Right now the whole plant is full of flower buds!

I agree with ceecee! We'll never see it bloom up here but grateful to know how to propagate it! Had a beautiful bush, quite large for this northern state. I dig itt up to keep in a pot in our garage and it still froze! So sad

You speak of utter WITCHCRAFT, and I find myself in great need of these bewitching “spells”/recipes…. Seriously…. The chocolate idea sounds AMAZING!!!! Please share…. 🥺

@@kaygau8817 There's no real "recipe" per se - mostly I just make a small addition to existing chocolate recipes to incorporate herbs. The KZfaq channel HowToCookThat has a big library of chocolate-making videos that I've found really helpful. To infuse herbs into existing chocolate I make the following changes: 1) *To flavour hard chocolate* that I plan to temper and set as a block/solid shell, I add the herbs as entire stems to the bowl with the chocolate pieces that I'm melting down to mold, so that the herb oils can infuse out into the chocolate as it warms up. Once the chocolate is melted, just pull the herb sprigs back out before tempering/ molding as usual (melted chocolate is hard to pass through a strainer so I find it easier to use large pieces of your infusion flavouring that can be easily fished back out with a fork/toothpick/chopsticks). One thing to avoid here is letting any *water* or *juice* get into the chocolate as that turns it into "seized" chocolate that crumbles and doesn't set normally. Make sure you thoroughly pat-dry any fresh herbs before adding them, and if you want to add citrus/chilli consider using just the rind or dried versions to keep the juice away. 2) *To infuse creams,* you bring your cream up to a simmer on the stove, then add in chopped herbs/ chili/ spice-pods/ citrus zest. Let them simmer for a while to draw the oils and flavours out, then strain through a tea-strainer or mesh sieve. 2a) If you want to make ganache you can pour the strained hot cream infusion directly onto chopped chocolate and let the residual heat melt them together as you stir until smooth. 2b) With panna-cotta you would usually gently boil your cream, milk, sugar and gelatin with your infusion flavour (vanilla bean being the standard) and then strain it before pouring into your mold/serving dish. Just swap the vanilla for the herb of your choice (or add in both). 2c) For other applications, you can let the strained cream cool completely and use it like a standard cream for whipping, folding etc. In my experience, rosemary as a dessert flavour pairs well with white chocolate, pistachio, figs and honey. It adds a savory note similar to salting caramel (in fact, infusing sea salt AND rosemary into white chocolate can be a good combo.) Hope this works as a starting point!

Wow that sounds GOOD

@@epicgardening Thanks Kevin! Something that might interest Jacques and Co: I've used the cream method to make a habenaro-pepper infused chocolate ganache before. Pepper-ganache filled chocolate truffles can be a good dump valve (and fun surprise treat) if the team ever find themselves mass-producing hot peppers again. 🌶💚

hahahaha - alllllll the witchy things!! YASSSSSSS!

WOO HOO!!! It's coming, stay tuned!!!

That is awesome!

@@epicgardening thakyou

Hello fellow PNWer!!!

So nice of you to say!!! thank you!

you will love it!!!

Glad you enjoyed it!

I'm so glad!

Thank you for your kind words!!

It is magical, right??!

Love to hear this - Kevin

thank you so much for your kind words! 🥰

hahahhha! that thing is awesome, right?

I know...I want one!

thank you so much!! 🥰

Glad to hear!

Yesssss - a french press works really well, too!! Great call out!

Rosemary.

hello, neighbor!!

you're too kind - thank you so much!!

That’s awesome!!!!!

Hey there! You can use the infused oil by taking about a tablespoon at a time, massaging between palms and on your fingertips, and massage the oil into your scalp and lightly along the lengths of your hair (paying attention to the ends). I usually put my hair in a loose bun for a few hours and then wash it out as usual - but you can also leave it in your hair overnight (use an old pillowcase!) and wash it out in the morning. I never infuse anything in coconut oil if I'm going to use it on my hair - it has too much protein in it and can make hair course with overuse (just FYI!!).

Appreciate you so much!!!!