Rosemary & Lemon Simmer Pot Recipe

“I enjoy the spring more than the autumn now. One does, I think, as one gets older.” ~Virginia Woolf

Peeking at my she shed through deep pink crabapple blossoms. Spring has arrived at Three Pines Farm.

This time of year is perfect for opening up the windows to air out the stuffiness that settles in after a long, cold winter. When the weather gets warmer and the leaves on the trees begin to green, I get the urge to start scrubbing floors, baseboards, organize the pantries, etc. When the weather warms up and the smell of freshly cut grass is in the air, I just don’t want to be inside. I want to get the house thoroughly cleaned and then spend my days digging in the garden.

One of my favorite things to do in the spring and summer is head off to my she shed and garden & collect fresh herbs to use in a simmer pot. If you have never heard of or you haven’t tried simmer pots before, I think you will enjoy the fresh smell that will permeate & freshen your home.

You can use all sorts of herbs- rosemary, parsley, basil, sage, chamomile, peppermint, in addition to fresh citrus juices or essential oils. Try lemon, grapefruit, orange, or lime.

Here’s my favorite go-to recipe for a refreshing spring simmer pot.

Rosemary & Lemon Simmer Pot Recipe

You will need:

Fresh or dried rosemary

One lemon, sliced

Vanilla Extract

Lemon & rosemary essential oils (optional)

Firstly, get a sauce pan & fill with fresh water. Bring to a slow boil, then put on low to simmer.

Gather a good bunch of rosemary from your garden, (or use 1-2 tablespoons of dried rosemary), and add it to the pot of simmering water. Next, add one entire sliced lemon & one teaspoon of vanilla extract. Let this to simmer on low as long as desired. Feel free to add more vanilla extract, or a few drops each of lemon and rosemary essential oils.

When it’s finished, just dump the remnants into your outdoor compost pile.

Have fun with this and create your own sweet-smelling combinations. I also love to combine fresh sage from my herb garden, orange slices, and dried lavender buds, along with a few drops of lavender & sweet orange essential oils.

Over the next few months, I’ll be sharing more recipes on this blog. I’ve started several trays of seeds to plant a medicinal & tea herb garden. I’m growing echinacea, borage, chamomile, lavender, basil, thyme, coriander, rosemary, St. John’s Wort, and many other herbs. In addition to my herb garden, I have started an English cottage garden with foxglove, hollyhock, cleome, rudbeckia, alyssum, zinnia, snapdragons, cosmos, lupine, and sweet peas. I’m truly blessed because my mother has a greenhouse & has been sending me home with new plants every week.

There are a lot of exciting changes happening around our mini-farm. My husband, David, has planted a Victory Garden & built a trellis for our various berry shrubs to climb. We planted blackberries, raspberries, and boysenberries. I don’t know about you, but with the C-Virus outbreak and food shortages at the grocery stores, it has really ignited our desire to grow our own food to feed our family. So, canning is a new skill I hope to acquire this summer.

David’s Victory Garden. He planted celery, peppers, cabbage, carrots, onions, radishes, parsnips, turnips, tomatoes, and broccoli. The little white cross in the background is part of the berry trellis he built.

David is also repairing the old chicken coop on our property & in June we pick up our first flock of six hens. I’ll share before & after photos of the coop & pictures of our girls once we bring them home.

I wish you all a very productive & healthy spring! Please take care of yourselves.

Brightest blessings,


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