“This is wonderful,” says Lisa, as she inhales the scent of fresh lavender (Lavandula) that she has picked from our herb garden. Other clients linger around the mints trying to decide which variety to choose. If it were not for the fact that everyone is wearing a mask, it would seem like any other normal horticultural-therapy session.
It’s been 7 months since I set up an on-site horticultural therapy class. Between snowbirding in the Florida Keys and COVID-19, there has not been much opportunity. But it is time and happily I find that clients are ready to return to Ann’s Place albeit for a slightly different experience. Our first class is flavored vinegars, a long-time favorite. But before we start our exercise, I tell my clients sitting at their individual stations the safety protocols and how we must proceed. I then introduce them to different artisanal vinegars that I have made.
“Close your eyes and imagine that we are sitting on a patio next to an exquisite vineyard ready for a tasting,” I start. “We have four different samples starting from light to dark that we will taste. You can sip them directly or use the baguette to dip. Instead of wine, however, we will be sampling vinegar.”
I then instruct everyone how to try the different vinegars: peach, apple, black & blueberry, and mystery. “I found this last one in the back of my cupboard yesterday,” I tell the group. “It is quite robust and I am unsure when I made it or what it contains. But I tried it and am still standing.” My clients chuckle being used to mystery tastings and ingredients.
“I can really taste the peach (Prunus persica),” says Nancy.
“The blackberry (Rubus fruticosus) is really strong,” notes June.
“Did you really make this bread?” asks Donna.
Artisanal vinegars are quite different from their commercial counterparts, which are created through an accelerated fermentation process. Homemade vinegars are created using a ‘mother’ that is a combination of cellulose and acetic acid bacteria that turns alcohol into vinegar over a much longer period of time.
“We will not be making this type of vinegar,” I tell the group. “Though if you want a starter mom I can give you one,” showing the group a bottle of gelatinous chunks. “Instead we will be making flavored vinegars using common household white vinegar as a base. You will flavor your vinegar with a wide variety of herbs and fruits that I have here as well as we have growing in the herb garden.”
As I go over the different ingredients my clients can use, they study the recipe page I give them to determine what they want to pick from the garden as well as from the table of greens, herbs and fruits in front of them. Each is stationed at an individual table with separate tools, jars and other bits that they will need to make their vinegars. Unlike prior classes where we are all sitting around a common table and can sample everything, we now are separated and must look at things from afar.
The inability of my clients to directly touch and smell the plants is making it hard to choose. Perhaps a visit to the herb gardens will help. Walking up to the garden, I tell my clients, “Make sure you keep your masks on as well as distance yourself from others. If you want to smell something, tear off the leaf and if you don’t want it, throw it out. Otherwise place it into your bag.”
Everyone agrees and are able to explore the herb garden while keeping their distance from others; they seem more relaxed now that they have been able to get into the garden and select a few herbs. We return to our workspaces.
After I give each client the herbs and fruits desired (garlic (Allium sativum) is a favorite,) I leave them to smash and separate leaves while I get a pot of near-boiling vinegar. The flavors of the bruised plants are better absorbed in the hot, clear vinegar; its color changes quickly as it is poured into quart-sized mason jars filled with herbs and fruits. Hot to the touch, I seal the jars with a lid and ring and give them back to each client.
Jars cooling, clients now look to decorate bottles that they will decant their vinegars into. Each are given sheets of stickers that they use enthusiastically to cover the glass. Finishing their activities, I offer spare bunches of basil (Ocimum basilicum), oregano (Origanum vulgare) and thyme (Thymus vulgaris) to each client as they leave. Though I can’t see the smiles behind their masks, I know they are pleased to be back in therapy.
