Usually, when we think of a garden, we tend to think of the common kitchen garden, where you grow annual herbs and vegetables for consumption. But a garden is so much more than that. It bestows countless gifts that can enrich your life in an abundance of ways. It just comes down to knowing what to plant and how to make the most of your harvest. In their new book, Harvest, authors Stefani Bittner and Alethea Harampolis inspire you to think outside the box when growing your garden. They want to encourage you to grow harvestable plants throughout your entire landscape—this means growing edible plants that provide flowers, fruits, and herbs that serve many purposes.
Take lemongrass for instance—it is more than just a culinary herb. It is a veritable feast for the senses. It tastes delicious, smells wonderfully lemony, feels good to run your fingers through, and looks stunning in the landscape. It also has antibacterial, antioxidant, and other therapeutic properties.
After a hard day working in the garden, we appreciate lemongrass as a remedy for our aches and pains. Use the following salt scrub on your hands daily or on sore muscles once a week while taking a deep soak in the tub. If you don’t have a garden (or haven’t planted lemongrass in it yet!), lemongrass can usually be found at Whole Foods or Asian markets. Alternatives for this salt scrub recipe can be made with apricot, calendula, chinotto orange, lavender, rose, rosemary, scented geranium, and thyme. And if you have very sensitive skin, you may want to use the salt scrub only on your hands or substitute brown sugar for the salt as a milder replacement.
LEMONGRASS SALT SCRUB
Makes Approximately 1½ Cups
1 or 2 fresh stalks lemongrass
1 cup sea salt
½ cup almond or olive oil
Finely chop the lemongrass by hand or in a food processor. Combine the chopped lemongrass, salt, and oil in a bowl and mix with a wooden spoon—or even better, use your hands. The texture should be moist enough to hold together but not overly oily. (If it does get too oily, add a pinch more salt.) Scoop the scrub into a 12-to 16-ounce jar and seal with a lid. Use within 2 weeks.
To use, simply spoon a small amount into your hands, gently rub it in, and then rinse your hands with warm water.
Recipe from Harvest by Stefani Bittner and Alethea Harampolis . ©Stefani Bittner and Alethea Harampolis 2017. Ten Speed Press, an imprint of the Crown Publishing Group.
Photo Credit: Aedka Studio/Shutterstock