So Succulent Gardens

  (Columbia Station, Ohio)
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This was so wonderful, I just had to share the recipe, of course you can use one cup of lavender sugar in place of the regular sugar.  Need a recipe for lavender sugar?  Simply place about 1/3 cup culinary lavender flowers in a ball jar and cover with sugar, in   about 2 weeks the sugar will absorb the fragance and tast.  Strain if you do not desire the lavender buds.   Later this week I am planning to try using Splenda in place for part of the sugar.  If you need culinary lavender Click HERE
2 lemons, juiced and zested
2 cups white sugar or lavender sugar (for less sweet use 1 1/12 cups sugar)  
4 cups milk ( I used 1 %)
2 TB  Peach schnapps liqueur or other fruit based liqueur
1. In a medium bowl, stir together lemon juice and zest with sugar until smooth. Stir in milk and liqueur. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. Or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.  My ice cream maker took 45 minutes.....   AND YUM!

If you have any questions, email me at hello-AT-blossomfarm-DOT-com

This is a recipe that was adapted and change to my liking from allrecipes website.


Herb Jelly Made Easy

Sometimes I am in a rush and do not have time to make herb jellies from scratch.
So I need to improvise....  
Simply buy a jar of your favorite brand of Apple Jelly (16 OUNCE) warm gently in pan -- DO NOT BOIL, and infused your choice of 1/3 cup clean organic herbs.  Pull out leaves and store in refrigerator until ready to use.
Any variety mints, lemon verbena, English lavender flower buds, lemon, lime or purple basil, anise hyssop, cinnamon stick, anise star are a few examples.
Enjoy! Gayle at

HOMEMADE LAUNDRY SOAP - Super easy and save a few $$$$$

Tap water
1/4 cup Castile bar soap, grated (Zote or fels napa soap will make it low suds).
1/4 cup borax
1/4 cup washing soda (Sodium Carbonate), if you can find it at the local grocer try a pool supply.
Optional:  Essential oil 1/2 ounce.  Sweet nrange and Lemon will help a little to cut grease.
Supplies Needed:
-1 recycled gallon milk or water container with a screw top
-Measuring cup
-Stirring spoon
-Stove pot (6 cups or larger)
Using a funnel, put 4 cups hot tap water into milk container.  Set aside.
Measure 4 cups water into pan. Add grated soap; heat and stir until soap is dissolved.
Remove from heat and add borax and washing soda, stirring well.
Using funnel, transfer with measuring cup into container. Tighten screw top onto container and shake.
Add 8 more cups of water to container. Tighten top and give another shake.   Remove top and allow to cool.
 When cool, it will resembles egg drop soup. 

To use: Give a shake before pouring. Add 1/3 to 1/2 cup liquid soap to machine as washer water fills.

Staghorn Sumac Lemonade

While driving last week to visit Maumee Bay State Park, I notice beautiful bright red Staghorn Sumac seed heads still attached to the branches, it reminded me  of an old recipe for sumac lemonade.  I have only had it in fall when I was a child and thought this old recipe should be resurrected. This is an old recipe was used by early pioneers and Native Americans.

The name refers to the stout, velvety branches that look similar to the antlers of a buck. Harvest the berries in the late summer and fall, if you harvest too early the flavor has not yet developed, make sure they color is a deep red.   Also a  good source of vitamin C.

1 quart of sumac berries
1 gallon water
 sugar to taste

Bring water to a boil
Place sumac in a large teapot or non-metal container
Pour boiling water over the sumac
Steep for 20minutes - 2 hours
Strain through cheesecloth or a coffee filter
Enjoy over ice

Add sparkling water for a little fizz, make a stronger decoction to make into jelly or add other berries.

SAFETY NOTE ***** The red fruit spikes of the 'Staghorn Sumac' create a wonderful brew. The 'WHITE' fruit of the 'POISON SUMAC' is as deadly as its name. The fruits do not look the same, but ask someone who knows the difference to teach you






Lavender - Lemon Cream Cheese Scones

Now you made the lavender sugar, here is a starter recipe.

  • 1/3 cup firm Butter
  • 2 1/4 cups All-purpose flour
  • 1/4 cup Lavender sugar
  • 1 tablespoon grated Lemon peel
  • 1 teaspoon  Royal Velvet Culinary Lavender
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/3 cup Milk
  • 3 ounces soften  Cream cheese
  • 1 Egg
  • Lemon juice and additional lavender sugar

Preheat oven to 400 degrees. Cut the margarine into the flour, lavender sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture, lavender and the egg into the flour mixture until the
dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with lavender sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm. 

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