Marmalade has it all! It’s sweet, tangy, bitter, sticky, and sometimes a little chewy. It’s perfect on toast or in sauces or glazes. Makes enough for eight 10-ounce jars.

You will find chutneys at most Indian dining tables, each region having their own signature. A chutney is similar to a relish or jam. They can be sweet, sour, or savory made with fruit, vegetables, or herbs. What chutneys have in common are fresh ingredients ground together. At one time, a mortar & pestle would have been used to make a chutney, though now most use the convenience of a food processor. Chutneys help balance a dish by adding incredible flavor. The herbs or spices added to chutneys help aid in digestion and stoke the digestive fire.

Although you may find ghee at your local health food or Indian store, it is more rewarding, better tasting and less expensive to make at home. Store it at room temperature, out of direct sunlight.

A quick, easy and simple way to preserve chives. This vinegar packs a flavor punch!

Fragrant lilacs are a sure sign of spring. Preserve the blossom for seasons to come in a sugar that is perfect for baking or tea.

Lilac sugar can be used in tea or baking. Or any other creative use you can come up with. I personally love it in a cup of chamomile tea.

All parts of the nasturtium plant are edible: flowers, leaves, stems and young seed pods (mature seed pods have a very hard, unpleasant seed inside). All of these parts have a distinct peppery flavor similar to radishes. That bite is strongest in the seeds and lightest in the flowers. The leaves can sometimes have a very slight bitter taste that isn't present in the rest of the plant.

While the whole nasturtium plant is edible, each part has various uses, like using the stems in place of chives or large leaves as wraps.

What exactly is compound butter? It is softened butter, whipped with various sweet or savory ingredients.

While the concept is simple, the potential flavor combinations are endless.