Ready to quickly craft your own herbal tinctures? Thomas Easley of the Eclectic School of Herbal Medicine demos how to create herbal extracts using the percolation method — in a fraction of the time needed for traditional "folk" preparations! Watch the full video for a step-by-step guide! >> http://bit.ly/PlantPerc | Mountain Rose Herbs

I explore my unique persimmon extraction-maceration technique inspired by Chef Yannick’s extraction. My method produces a syrup that preserves the fruit’s raw aroma while developing complex flavors through low heat steeping. The syrup can be used for desserts, cocktails or savory raw dishes. Link in bio for Recipe. 100 g Base: * 60 g ripe Fuyu persimmon, 17 - 22 g pecies * 8 g granulated sugar (20 % of sweetener mass) * 32 g glucose syrup (80 % of sweetener mass) | Chef Way Esq.