Dried banana costs nearly $30 per kilo where I live. No way.
Instead, I made 438g dried Organic banana for recipes, and banana skin fertiliser slurry for my fruit trees/roses.
From 2.1kg of purchased bananas, pre-treated in my homegrown lime juice before drying, I’ve saved a conservative $25 on both superior products. I know what’s in them. For example, they are sulphur-free, because I dried them.
My calculations include electricity costs and ‘paying myself’ for my time. Never forget those two because they can escalate a cost easily when it comes to home preserving.
These dried bananas ‘could’ last a long time in glass jars in the fridge. Whether they will with us around remains to be seen!
One purchase, two products, no waste.
Permaculture Principles for today’s task: Obtain a yield, Catch and store energy.
Pure gold 💚
Disclaimer… Please do your own research for your own needs and context. The author assumes no responsibility for any outcomes of anyone using this well researched and documented blog post. Enjoy making your Dried Banana.
It’s beautiful scent makes up for its ‘leggy’ habit.
Rose scented geranium is a delightful and useful addition to any garden. It’s pink flowers are simple but cute. It’s fairly tolerant of a number of soil types, and its leaves send a beautiful rose scent out as soon as you brush up against them in the garden, or bruise them more deliberately.
After a long, extremely hot and drought ridden summer season, my plant ‘looked like the rest of us’…
After a quick prune I was left with a small armful of branches filled with gorgeous leaves. My mind destined them for cuttings and Rose Scented Geranium Syrup.
Rose Scented Geranium Syrup
This recipe is a traditional favourite in several cultures. It couldn’t be simpler, because it’s just the rose scented geranium leaves, equal parts water and raw sugar. But please do it when you have time to enjoy the scent in your home and be present with the boiling syrup.
Warning: This is not a recipe for including children. Boiling syrup is scalding and damaging if it gets near skin, because it sticks and can’t be quickly removed with water. Do not leave the stove unattended. Please protect yourself and don’t allow children in the kitchen for this one.
Sterilise your storage jars or jugs using boiling water bath or oven method – Google if needed.
Pluck rose-scented geranium leaves only, and put them in your pot.
Just cover the leaves with water-keep count of how much you’re adding using cups/bowls/jugs etc.
Add the same amount of raw sugar that you added in water.
Stir over medium heat until sugar dissolves and thick bubbles form-this will take different times according to your quantities of leaves, water and sugar.
Do not be tempted to turn the heat to high as this will burn the sugar.
The thick bubbles show you the mixture has turned from sugar-water to sugar syrup, and your rose-scented geranium syrup is ready.
Use a funnel in the bottle with a metal strainer on top of the funnel, to decant your syrup into storage bottles/jars/jugs (see photo). This will separate the leaves from your finished syrup.
Hint: A clean sink is what I use to put my bottles in and then decant into. This captures any sticky hot mess that may result and keeps my hands above the hot syrup rather than near it. If a bottle falls, it doesn’t damage you or your bench.
Using oven mitts, place your hot syrup bottles onto a heat proof surface and allow to cool. Put lids or stoppers on when cooled.
Store in the fridge and use promptly. Never consume mouldy or discoloured syrup.
Your rose-scented geranium syrup will lend a beautiful perfumed rose-scented sweetness to any baking, cocktails, iced tea, cake icing, toffee etc.
You can also use rose-scented geranium leaves as natural air fresheners and to bake directly onto the bottom of cakes–but that’s another blog!
I’ve got some fresh strawberries from the garden and I’ll be making a batch of Rose-scented Geranium and Strawberry Muffins. Mmmm.
I hope you have fun making and using this delightful syrup.
Disclaimer… Please do your own research for your own needs and context. The author assumes no responsibility for any outcomes of anyone using this well researched and documented blog post. Enjoy making and using your syrup.