When you have a large crop of feverfew from the garden or farmstand, you don't have time to casually include it in complicated recipes or to frantically figure out how to use it up before it goes bad without getting sick of it. You want to make the most of your harvest and to actually enjoy it.
Here at Plant to Plate, we like to keep things simple! Here are some of my favorite ways to use or preserve feverfew:
- Add it to broths and soups.
- Add it to egg dishes like omelets and quiches.
- Add it to salads.
- Make a tincture. The suggested herb:solvent ratio for a feverfew tincture is 1:4 in 40% alcohol. Feverfew's herbal properties are strongest in its leaves, not its flowers, unlike some other flowering herbs such as its cousin, chamomile. So be sure to include leaves in your tinctures and other herbal preparations of feverfew, not just flowers.
- Make a tea or add it to a tea blend. Feverfew tea is best prepared as an infusion. It has a fairly bitter taste. So you may consider steeping it for a shorter time and/or blending it with peppermint and honey or another sweetener if the bitterness bothers you.
- Make infused oil. Feverfew-infused oil can be further processed into salves and lotions.
- Dry it to save it for later use in the culinary and herbal preparations mentioned above. See our How to Dry Your Herbs articles here for more information. Dried feverfew can also be powdered and put in capsules.
Further Reading
Growing feverfew? Check out these quick facts like its best growing conditions, companion plants, and expected yields.
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