Juniper & Chive Blossom Salted Beerbread

Did you know we have a small apothecary within our kitchen that is full of garden grown as well as foraged finds? Our yards (aka the Jensen Homestead!) both front and back,  contain all kinds of edibles from berries to herbs, edible coniferous trees and a TON of rhubarb! We harvested four batches of rhubarb out of 7 plants totalling 37 pounds of rhubarb last summer! We also live in an area where we have access to natural fields and can go for daily forages! I almost always take a basket when I take the dog our for her morning walk. Yarrow, sage, mint, dandelion and wild roses often find their way onto our dining table, into our tea or in our bath tubs! I love infusing oils, salts and sugars to use in our cooking and the juniper & chive blossom salt is one I love to use often. *Note: This way of using our grown and foraged ingredients is more of a slow and mindful process. It requires patience, wandering and knowledge. It is important to note that you must do your research when using any plant or herbal recipe. We share this recipe and way of life from our perspective and education and are not responsible for educating you on the plants – there is a whole Internet full of information and books with more knowledge than we can provide. The recipe below mentions alternatives if you do not have the ability or location to grow and forage. This is just a fun way we could use natural “produce!”