How to Grow Spices At Home
When I first learned that there was someone successfully growing spices like ginger, turmeric, cumin and vanilla at home in North Carolina, my mind was honestly blown. I had honestly never considered it could even be possible to grow “exotic” spices like these at home in North America. But Tasha Greer, author of the brand new book Grow Your Own Spices is here to prove that it’s not just possible to grow spices at home in most gardening zones, but that you can actually improve your garden and sharpen your skills
Whether you’re a new gardener or you already have a bit of experience, growing a few spices at home can help you increase your harvests and expand your gardening skills for all of your crops. Here’s how…
The 3 types of spices, and how to grow them at home
Seed Spices
Seed spices like dill, fennel, fenugreek, nigella, cumin, sesame, mustard, and caraway are excellent for boosting overall crop production and learning seed saving skills.
Seed spices must flower to produce abundant seeds. Those flowers are not only critical to spice production but also perfect for attracting beneficial pollinators to your garden.
The more pollinators you attract, the more fruitful your other pollinator-dependent plants like cucumbers, squash, apples, peaches, etc. will be.
Also, growing and harvesting seed spices employs the same basic skills as saving seeds to plant in the garden. You must plan for pollination, identify the perfect time to harvest, and store those spices like you would heirloom and open pollinated garden seeds.
Once you know how to grow and harvest seed spices, you’ll be ready to save seeds for your vegetables too.
Related: 13 Culinary & Medicinal Herbs You Can Grow At Home
Underground Spices
Growing spices like ginger, turmeric, garlic, wasabi, and horseradish for their harvestable underground parts is also a great gateway to expand your understanding of soil amendments and good watering practices.
Spices harvested for their rhizomes, roots, enlarged stems, and bulbs require deeper, more fertile soil than many of the shallow-rooted annuals grown in a typical vegetable garden.
To achieve that kind of soil, you must become skilled at making soilless potting mixes or amending your native soil with aged compost and other aerators like leaf mold or coconut coir to promote drainage. You will also need to maintain soil fertility using liquid fertilizers like homemade compost tea to get the best yields.
Learning to make your own potting soil mixes, improving native soil, and maintaining soil fertility to grow underground spices are key skills that will also make a big difference when applied to your vegetable production.
You’ll also need to master the art of deep watering to ensure moisture and nutrients are available in the root zone for those spices.
Deep watering takes longer at first as you need to slow soak your beds and containers to allow the water to penetrate and saturate fully. Yet, after a few deep waterings, your soil will begin to hold moisture longer so you can water less frequently going forward.
By trading the habit of watering shallow soil daily, for watering fertile soil deeply and only as needed, you drive roots, organic matter, and soil life further underground where it’s easier for nutrients and moisture to remain stable and available to plants. Also, plants with deeper roots are naturally more drought and disease resistant.
Practicing these skills while growing underground spices, then applying them to your other crops, can dramatically improve your yields throughout your vegetable garden.
Perennial Spices
Perennial spices such as cardamom, vanilla, cinnamon, and peppercorns require a long-term commitment to care. Yet for those of us who don’t live in a tropical climate, they are also fantastic teachers that can help us learn to create our own microclimates for growing plants outside their native habitat. Plus, you can keep them indoors part, or all of the year, to add stunning beauty to your indoor home space.
Cardamom and patchouli growing side by side.
Creating microclimates for growing spices
Microclimate creation can seem daunting at first. But really, it’s just a matter of adapting the skills you already use to keep your home comfortable for the health of your plants.
Your home is a microclimate!
As an example, most of us like to cool our homes to about 78℉. Yet we may only heat our homes to 68℉ degrees. This is because our tolerance for heat increases in summer just as our comfort zone for cold expands in winter. So, we adjust our thermostats seasonally to accommodate our tolerances.
For perennial spices, it’s the same. They need more heat during their active growing season but can tolerate cooler conditions when daylight diminishes. In some cases, our comfort preferences coincide directly with our plants’ needs.
As such, our homes are often the perfect environment for many spice plants too. To grow spices indoors, though, you may need to make a few adjustments to your indoor conditions with respect to the following.
Humidity
Tropical and subtropical spices like more humidity than humans typically do. Keep a bowl of water near your plants or run a small humidifier in their vicinity. Or mist the plants with a gentle spray of water regularly to increase humidity.
Additionally, grow several humidity loving plants close together. They will work together to create a humid mini-ecosystem.
Light
Spice plants also have specific light requirements for peak productivity. For example, black pepper and vanilla like bright, filtered sunlight such as through the leaves of a taller plant. Young cinnamon likes part shade but mature cinnamon likes full sun.
Cardamom is adaptable to anything from full sun to part shade while growing. But it needs full sun once it is mature enough to start flowering.
To achieve the right light for perennial spices at home, start them on the outer perimeter of the light radius of your sunny side windows. Then move them closer to the window every few days until you find the light level they love. Also the shade side of the plant toward the sun every few days so you get equal sun all around.
Spices are quite responsive to changes in light quantity. When you get it right their leaves will appear more supple, glossy, and perky. When you get it wrong, they’ll look lackluster and depleted. It’s kind of like us in bad lighting!
Keep in mind, you’ll also need to adjust plant position throughout the year as the sun angle changes. Also note, areas around windows can be cooler than the rest of your house in winter. So, you may need to make environmental adjustments to keep plants tropical warm near cool window areas. Alternatively, use indoor grow lights if you don’t have a warm, sunny window available.
There is so much to learn from growing a variety of spices for seeds, underground parts, or perennial harvests. Moreover, all the skills you use to keep those spices healthy are directly applicable to your annual vegetable garden and perennial food plots. So, why not pick a few and get started?
3 exotic spices to try growingat home
Here are three of my favorite spices that are fun, relatively easy to grow, and highly rewarding for beginner and advanced gardeners alike!
1. Fenugreek
(Full sun, cool season annual, grown for seed)
Fenugreek is a nitrogen fixing legume that grows great outdoors in the ground or in pots. It takes 3-4 months from planting seeds to when you’ll harvest seeds. You can find seeds online through various herb and heirloom seed sellers.
Fenugreek is self-fertile which means you can get seeds with just one plant. However, you’ll want to plant several together to harvest for spice and attract pollinators with its incredibly fragrant aroma.
- In early spring, after risk of frost, soak seeds for a few hours immediately prior to planting. Then plant about ¼ inch deep in prepared garden soil.
- Grow 3 plants together in a 2-gallon pot. Or grow 4 plants together per square foot in your beds.
- Otherwise grow fenugreek as you would bush-type spring peas.
- Allow the fine, narrow pods to dry on the plant.
- Shell small batches like tiny dried beans or thresh/winnow larger batches.
2. Turmeric
(Part to full sun, tropical, perennial grown as an annual)
Turmeric is grown much like ginger. However, its large wide leaves, resembling banana leaves, make for a more impactful house or patio plant.
Turmeric grows best when temperatures are above 70℉. It’s stressed by temperatures below 55℉. Grow it indoors in cold weather and move it outdoors in warm weather. Alternatively, in areas with warm fall conditions and late first frosts, you can start it indoors and transplant it outside when your tomatoes go out.
- Order a turmeric “mother” from a reputable supplier online. These are usually delivered pre-sprouted for early spring planting.
- Plant the mother 2 inches deep in a 3-gallon pot filled with a compost rich potting mix.
- Grow in a sunny window, indoors until you put your tomatoes out. Then move the pot to a wind protected, full or part sun location outdoors. Or continue to grow indoors in a very warm, sunny location.
- If transplanting to outdoor garden beds, start indoors in a 1-gallon pot of aged compost. Then, transplant the entire contents of the pot into beds with deep, rich soil once temperatures are consistently above 55℉.
- Fertilize turmeric weekly while watering using compost tea or organic liquid vegetable fertilizer.
- Harvest rhizomes starting in late summer once they are of sufficient size for fresh use.
- For drying, long-term storage, or to save and replant next year — wait until the leaves begin to die naturally in fall to harvest.
- Use the fingers that grow from the side of the mother as spice. Save the mother (central body of the rhizome) to plant again in spring.
- To dry, boil the fingers to soften then dehydrate and powder.
3. Vanilla
(Filtered-light-loving, tropical perennial)
A new vanilla cutting just starting to climb.
Vanilla is a vining orchid that grows in forest litter. It’s also an epiphyte that attaches to (but doesn’t harm) taller plants using aerial roots.
- Buy vine cuttings or pre-started plants online.
- Start it, or pot up, in a 2-gallon pot of orchid soil mix.
- As it grows, give it trellising to support its length. The vine must grow up 3-5 feet then grow back down to flower. Lattice type trellises, or a wide board, will allow the plant to zig zag up and down in small spaces.
- Vanilla feeds on decaying bark and leaf matter. Top off your pot with fresh orchid soil mix as needed to keep it nourished. Also, use orchid plant food or compost tea one monthly to feed the microorganisms that help decay the soil mix.
- For happy vanilla, keep the growing medium constantly moist but never boggy.
- Aim for relative humidity above 60%. Mist the vines in dry conditions.
- Keep it above 60℉ in winter and as close to 80℉ as you can get it from mid-spring to fall.
- When it begins to flower, in about 3-4 years, hand pollinate new flowers each morning using a toothpick. Here’s a wonderful video tutorial that shows you how.
–> Check out this video to learn how to pollinate vanilla flowers.
A world of spices to discover
These three examples are just the beginning of all the amazing spices you can grow at home. There’s a whole world of spices out there to explore.
Let the adventure begin!
Want more??
P.S. Want more? The October 2020 issue of Modern Homesteading Magazine is all about spices: from their fascinating history to how to grow and use them at home. Subscribe now for FREE and get the latest issue delivered straight to your inbox!
P.P.S. Click here to preorder Tasha’s book, Grow Your Own Spices and get it as soon as it’s available this December!
Tasha Greer is a self-proclaimed “epicurean homesteader” and writer focused on simple, sustainable living. She’s also the author of the book Grow Your Own Spices: Harvest homegrown ginger, turmeric, saffron, wasabi, vanilla, cardamom and other incredible spices, no matter where you live. When she’s not growing food, cooking, or composting, she’s likely rocking on the garden swing with her partner surrounded by dogs, cats, ducks, dairy goats, chickens, a pet turkey, worms, and (occasionally) pigs.
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First of all, I just want to say a huge THANK YOU for all of the support during this difficult time.
(See my last post from yesterday if you're not sure what I'm talking about).
Second, despite the lows of the past week, it does bring me joy to announce that I've opened up the doors to my Yes, You CAN! home canning course once again, and for a limited time only, I'm offering an additional $20 discount off the total cost of the course.
(Just use code TAKE20 at checkout).
Over the course of 12 video lessons, I'll walk you through everything you need to get started canning food (safely) at home.
You'll learn about canning safety and equipment, how to operate a water bath canner and a pressure canner, and I'll show you in detail how to can everything from jams and pickles to stocks and vegetables.
You'll also get some pretty awesome bonuses, including my Jams and Jellies 4-Part Mini-Series, my brand new Home Canning Handbook (complete with 30 of my favourite canning recipes), and access to our private Facebook group, where you can ask questions and get ongoing support.
Plus, if you enroll before midnight tomorrow night, you'll also get a free copy of my Herbal Infusions Masterclass and eBook, so you can preserve your herbs by making your own extracts, tinctures, oils and herbal medicines.
I hope you'll join me in putting up the harvest this preserving season.
While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.
Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/yesyoucan to learn more.
(Remember to use code TAKE20 at checkout to get your discount)
I hope you’ll join me in putting up the harvest this canning season.
While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.
We lost a baby last week.
We’ve now lost 4 pregnancies in a row, and every loss is heart-wrenching.
I still don’t have the words to describe what we’re going through, nor the heart to share everything right now. It’s tough to be a content creator whose job revolves around sharing your life with the world when your own world comes crashing down, over and over again.
While I’m in the very unlucky 1% of women who lose three or more pregnancies in a row, I know I’m not alone and that there are many more grieving mamas with broken hearts and unconditional love for their unborn babies.
We don’t talk enough about pregnancy loss and its impact on families. I hope to change that in my own small way as our own family continues to navigate this journey together, but right now we’re healing.
And today we’re celebrating our beautiful Earth Angel’s 5th birthday. I truly don’t know how or if I’d be able to cope with all of the losses without her, and for that I’m eternally grateful.
I’ll be back with more “regularly scheduled content” tomorrow as I’m opening the doors to my home canning course this week, but if I’m otherwise a bit scarce right now, you know why.
Thanks for being here and for your ongoing support through all of the ups and downs 🙏
I get a lot of questions about how to know if a canning recipe or method is safe.
Often times these messages come from people who have been handed down old canning recipes and cookbooks from their parents and grandparents, or have fond memories of old recipes but want to know if they’re safe to can according to today’s standards.
The fact is, many of the canning recipes and methods that our grandparents and even our parents used are no longer considered safe. But that doesn’t mean it’s impossible to make them safe!
Join me this Saturday, July 24th for my free live training, How to Stock Your Pantry Like A Pro: 6 Simple Rules for Safe Home Canning.
I’ll teach you what you absolutely MUST know and do to ensure your home canned food is safe to eat, as well as how to safely adapt canning recipes and even how to take favourite recipes and make them safe for canning!
Plus I’ll be answering your canning questions live at the end of the training!
Click the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/safecanning to save your seat!
In the meantime, leave your canning questions below👇 in the comments and I’ll do my best to answer them all on Saturday!
I hope to see you there 😊
Sometimes when I look at our pantry full of home-canned food, even I find it hard to believe that I started canning just six years ago.
But while I’m 100% confident when it comes to canning food nowadays, I definitely didn’t start out that way.
When I canned my first batch of applesauce, I was so afraid that it would make my baby daughter sick that I refused to feed her a single spoonful, and I ate the rest with my fingers crossed that I’d live to tell the tale!
Then came my first batch of green beans. I hid around the corner as the pressure canner hissed and rattled, afraid it would blow up my kitchen. And after all was said and done, I was so scared to eat the beans that I had lovingly grown from seed and preserved that I ended up tossing every single jar in the garbage. Talk about a waste of food! (Not to mention time and effort).
After A LOT of time spent researching, learning and honing my canning skills, I now can HUNDREDS of jars of food each year, and I do so with absolute confidence knowing that each and every jar is safe to eat.
Nowadays I cringe when I see bad and even downright DANGEROUS canning advice floating around on the Internet (and sadly there’s A LOT of it out there). Because the last thing you want when you’re canning homegrown and/or homemade food for your family is to make them sick… or worse!
Luckily, canning food is 100% safe so long as you know the few simple rules you need to follow.
If you’re ready to start canning your own food at home so that you always have a pantry stocked with healthy, delicious and SAFE home-canned food to feed your family, ai’m hosting a free webinar this Saturday, July 24th where I’ll be teaching you the 6 simple rules for safe home canning, as well as how to safely tweak and adapt canning recipes, and even how you can take a favourite family recipe and make it safe to can.
Click the link in my bio @thehouseandhomestead to save your seat and bring any canning questions you have! I hope to see you there 🙂
You may know him from his popular YouTube channel, @thejustinrhodesshow or like me, you may have first discovered him from his 2018 feature-length documentary, The Great American Farm Tour. Or maybe you’ve been lucky enough to have met him in person at one of the Homesteaders Of America conferences. Either way, odds are if you’ve been part of the modern homesteading world for any length of time, you’ve probably come across Justin Rhodes and his family before. And if you haven’t, then I'm thrilled to be the one to introduce you to the man of the hour!
A self-proclaimed "apron-wearing, permaculture chicken ninja-master," Justin opens up his permaculture homestead to almost one million people every week through his YouTube channel and inspires people to live a more sustainable and abundant life through homesteading, and specifically, through implementing permaculture principles and practices to their own homesteads in order to work smarter, not harder and produce more with less input.
He sat down with me for the permaculture issue of Modern Homesteading Magazine to talk more about his own personal philosophy and approach to homesteading, work and life in general, and to help break down the principles of permaculture into practical steps and concrete examples that anybody can understand and use to lessen their own workload while increasing their yields, and to bring a little bit of permaculture to their own homesteads, no matter how big or small.
Check out the video version of my interview with Justin on YouTube (link in bio @thehouseandhomestead or go to https://youtu.be/Ip2ymf9q_J8 to watch), OR read the full print interview with Justin, plus get access to even more exclusive content by subscribing to Modern Homesteading Magazine! Link in bio or go to thehouseandhomestead.com/magazine to subscribe for free and get the latest issue delivered straight to your inbox!
Have you ever gleaned food before??
If you're not familiar with gleaning, it's basically the act of harvesting and collecting excess or unwanted crops so that they don’t go to waste. Historically, gleaning was actually considered a human right in parts of Europe and the middle east. In fact, the right to glean was even written into the Old Testament!
It was common practice to leave the excess crops in the field for the poor and peasant class to come glean, and in 18th century England it was the legal right of those without enough land of their own to grow food, to glean the fields of local farms after the majority of the crops were harvested. Similar laws existed in France too at the time.
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I remember being so nervous when I canned my very first batch of applesauce...
It was the first thing I ever canned at home, and I was sure I was going to get botulism and die if I ate it, or worse, that I would feed it to my 6-month old daughter and she would get botulism and die and my life would be over.
This might sound a little crazy for a seasoned canner who knows what they’re doing, but it’s a legitimate fear for new home canners who don’t yet understand the process.
In the end I did eat it myself, and lived to tell the tale! But I was too scared to feed it to Evelyn until about a year later when I was confident in what I was doing.
Nowadays we can hundreds of jars of food every year, both with our water bath canner and our pressure canner. But if you're just starting out, water bath canning is the way to go. It's easy, it doesn't require a lot of special equipment, and there are sooo many foods that can be water bath canned and preserved for the winter!
Jams, jellies, pickles, pie fillings, sauces and salsas, fruits and fruit butters... The possibilities aren't exactly endless, but there are enough recipes to keep you going for a long time without ever getting bored.
Now is the time to learn how to can if you haven't yet! I'll be opening the doors to my canning course next week, but in the meantime, click the ink in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/water-bath-canning-beginners/ to get started!
🧺 I've heard some horror stories about homemade laundry detergent.
Many people claim that homemade laundry detergents are either bad for your clothes, bad for your washing machine, or both. I’ve read many articles that claim homemade laundry soaps and detergents either don’t work (ie. leave clothes looking and smelling dirty), have discoloured people’s clothes (leaving whites yellow and colours looking dull), or left soap residue in the fibres of clothes. Some say it even ruined their washing machines, specifically front loaders and HE washing machines.
Not to mention the many online sources that claim that if your washing machine goes on the fritz during your warranty period and you’ve been using homemade laundry detergent, your warranty will be void.
On top of all of that, borax -a common ingredient used in homemade laundry detergent- has been called into question for safety reasons, as it can be toxic and even deadly if ingested or used indicated on skin.
It's enough to scare you away from ever trying to make your own laundry detergent at home 😱
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Since we started making our own, we’ve easily saved a few hundred dollars on store-bought laundry detergent, which is honestly the biggest reason why we make our own at home.
I've been getting requests from readers for a homemade laundry detergent recipe for years now, but I wanted to find one that I was happy with before sharing. I can say with full confidence that I am very happy with the recipe I'm sharing with you today, but I can only say what has worked for me and my family. I implore you to do some research on the pros and cons of homemade detergent before making your own.
That being said, if you do decide to make your own, this is a great recipe! Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-laundry-detergent-recipe/
I sent a pretty vulnerable email out to my readers last weekend…
(Post 1/2)
I admitted that I spent my Sunday morning “crying in my coffee” because I feel like I’m really struggling in the garden this year; Moreso than any other year.
Our beans have been decimated multiple times by pill bugs (they even outsmarted my Diatomaceous Earth AND peppermint oil applications by resorting to eating the bean sprouts underground before they even had a chance to sprout!). Our cucumbers and squash are growing at a snail’s pace, and I’m still troubleshooting to figure out why. We’ve just overcome blossom end rot on our zucchinis and have yet to even taste one (normally they’re big enough to beat someone over the head with already). And I suspect the heatwave put a stop to our broccoli production, because we’ve got big leafy plants with no offshoots, and heads that were smaller than my fist this year.
We’ve had more plants eaten and ravaged by soil problems, disease and extreme temperature fluctuations than we’ve ever had before. The weeds were worse than they’ve ever been this spring (we finally got those under control with a lot of cardboard and mulch), and we’ve yet to really see a decent harvest from any of our vegetable crops.
BUT, the challenges we’ve faced this year have forced me to grow as a gardener, try new and innovative ways of dealing with problems, learn more about soil health, how to fix the issues we’re dealing with now and how to hopefully prevent these issues from being a problem in the future.
They’ve also made me grateful for what is working and for the crops that have produced. Many nearby farmers and gardeners lost their berry crops in the heatwave this year, but miraculously our strawberries, raspberries and blueberries are doing better this year than even before. Our herbs have done great and will provide us with more than we need for the year. Our peas were slow to start but did well in the end, basil and greens are going strong and we’ve got the most beautiful echinacea flowers in bloom right now from seeds we planted last year.
We also have our own compost for the first time ever.
(Continued in comments).
*** CONTEST CLOSED ***
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🍀Are you feeling lucky???
Because it’s time for a GIVEAWAY!!!
To celebrate Modern Homesteading Magazine’s upcoming two-year milestone, and in appreciation of our current sponsor @planttherapy (my favourite essential oils company in the world), we’re giving away a one-year membership level subscription to Modern Homesteading Magazine, which includes unlimited access to our entire digital library of issues, PLUS a 7&7 Set of essential oils from Plant Therapy.
To enter:
✨Like this post
✨Make sure you’re following @thehouseandhomestead and @planttherapy
✨Tag as many friends as you like below who might also be interested in this giveaway (every person you tag = an entry to win!)
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You know the drill 😉
Contest ends Wednesday, July 14th at midnight PST. Winner will be announced on July 15th.
In the meantime, if you haven’t yet subscribed (for free) to receive new issues of Modern Homesteading Magazine straight to your inbox, head to the link in my bio to subscribe OR become a member and get access to all past issues right away! (If you win and you’re already a member, you can either choose to get your next year free once your membership is up for renewal, or you can gift your membership to a loved one:)
And if you wanna get your hands on the 7&7 Set (or any other Plant Therapy set), now is the time because right now you can save 20% on all Plant Therapy sets for a very limited time. Just enter code SETS20 at checkout OR enter code HOMESTEAD to get 10% off everything else site wide!
Links in bio @thehouseandhomestead to check out all of the above ☺️
Good luck, and may the odds be ever in your favour!
🍒 July is synonymous with cherries, and that means CHERRY PIE!!!
But there’s only so much cherry pie one can eat on hot summer days. So instead, why not preserve some cherry pie filling to enjoy all year long!
This recipe for cherry pie filling includes full waterbath canning instructions so you can have your pie and eat it too, at any time of year!
Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/can-homemade-cherry-pie-filling/
Summer pie season (and canning season) has officially arrived 😉
🍔 It took me 33 years to try making my own hamburgers from scratch.
I know, I know… I preach about making everything from scratch, and burger patties are like, entry level.
But if I’m being really honest, I never liked homemade burgers patties growing up. They were always dry and flavourless. My mom would bulk hers up with breads crumbs and huge chunks of onion, hardly any seasoning and then she’d cook them until they were charred and very well done. So when I grew up I found a grocery store brand that I liked and we always just bought those, along with some store-bought buns and called it good.
But as I started making my own mayo and BBQ sauce and pickles and relish and started topping our burgers with homegrown tomatoes and lettuce, I just couldn’t come to terms with the fact that I was using store-bought buns and patties.
Now, don’t get me wrong: we use store-bought burgers as they’re good in a pinch, but we’ve also perfected our homemade burger game, from the patties to the buns to the condiments and everything else in between!
The secret to our homemade patties is using grass fed beef and BACON. And no extra filler, other than seasoning (salt, pepper, garlic powder, onion powder, paprika and Worcestershire sauce).
But what really makes these next level are freshly made homemade hamburger buns! There is nothing like homemade bread of any kind, and hamburger buns are no exception. Plus they’re quicker and easier than you might think to whip together!
Click the link in my bio to get the full recipes for both my homemade Beef & Bacon Burger Patties AND my Homemade Hamburger Buns. You’ll also find links to my Homemade Mayo and Homemade Rhubarbecue Sauce to top your burgers with:)
To BBQ season! And to replacing store-bought everything, one simple recipe at a time;)
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