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“Seasonal herbs for freezing”

“Seasonal Herbs for freezing”

“Traditional Home Book of Herbs” by Michael Janulewicz

It is suggested to package herbs in smaller quantities than you would with vegetables.   It is even suggested to put herbs into ice trays.

Don’t forget to date the package for freezing herbs.

Tarragon, Lovage, Fennel, Chervil, Chives, Dill, Basil, Marjoram, Mint, Sorrel, Marjoram & Parsley

Southern France wrapped herbs for omelettes or herb sauces

“Fines Herbes” – combination of chervil, parsley, chives and tarragon, used in cuisine’s in France.  Southern France bumps it up a notch with saffron, oregano, basil, fennel, sage and often a truffle (chopped) is added.   These are often used in a herb sauce.

     (Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)

    by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

Indoor Herbs in Pots

Indoor Herbs in Pots
 
Ornamental – Rosemary, Pineapple Sage & Lemon Verbena
 
Culinary – Thyme, Chervil, Chives, Basil, Parsley and Savory (winter), just to name a few
 
 
Reference: 

“Traditional Home Book of Herbs” by Michael Janulewicz

Garden Edge

Herbs for your garden to create a wonderful edge for any garden, a simple list.
 
Garden Edge
 
Basil, Chervil, Chives, Cotton Lavender, Feverfew
 
Lavender, Marjoram, Marigolds, Rue, Thyme, Rue and Savory
 
Reference: 

“Traditional Home Book of Herbs” by Michael Janulewicz

Herbs paring with foods

“Herbs for Flavor”
“Traditional Home Book of Herbs” by Michael Janulewicz
 
“Basil – tomato, eggs, meat”
 
“Chervil – eggs, chicken and fish”
 
“Dill – eggs, vegetables, fish”
 
“Hyssop – salads, pork”
 
“Lemon thyme – chicken and fish”
 
“Marjoram – potato, meat, fish”
 
” Rosemary – chicken and lamb”
 
“Savory – beans”
 
“Tarragon – chicken, tomato, vegetables”
 
 
*Finding a simple twig of parsley as a garnish on your plate”

Recipe – “Tomato and Basil Salad”

 
“TOMATO AND BASIL SALAD”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
1-1/2         large ripe tomatoes, sliced
Freshly ground black pepper
1/2            teaspoon sugar
3                Tablespoons olive oil
1                Tablespoon white wine vinegar
2                Tablespoons fresh basil, cut into thin strips
1                sprig basil, to garnish
 
*Arrange the tomato slices neatly overlapping on a large flat serving dish.   Season with plenty of pepper and sprinkle over with the sugar.
**Combine the oil and vinegar and spoon evenly over the tomatoes.  Leave to stand for 1 hour.  Just before serving, scatter the basil over the tomatoes. 
Serve garnished with basil sprig.
Prep – 10 minutes

Herbal scents from your garden

Botanical Herbs

ROSEMARY – Rosmarinus officinalis

   (Mediterranean, also a evergreen with slim narrow leaves and blooms a light blue flower.  This plant is both medicinal and culinary and to obtain the essential oil both the leaves and flowers are used.   Also antifungal, antibaterial, digestive, stimulant and anti-inflammatory.    Many uses for this herb – digestion, improves memory, muscle pain, depression and constipation).

MELISSA –  Melissa officinalis

   (Fragrance – Lemon scent– Another name is – “lemon balm”, the flowers are white and tiny, grown in Europe.   Lemon Balm tea is known for long life.   When it is distilled the oil is very pale.    Some of the uses are: hysteria, anxiety, headaches, menustration and indigestion).

FENNEL – Foeniculum vulgare

   (Fragrance – like aniseed (licorice) – grown in the Mediterranean, produces tiny yellow flowers and the leaves are like thin ferns.   Some of the uses are:  self-espression, courage, uplifter, ovary problems, menopause).

BASIL – Ocimum basilcum

   (Fragrance – Refreshing and sweet. – When distilled the whole plant is used.   This plant is culinary and can also be drank as a tea.  Some of the properties are: purifier, expectorant, antiseptic,  analgesic and digestive tonic.  Can be used for fear, indecision, sinus congestion, arthritis and can be spirtual).

MARJORAM – Origanum marjorana

   (Smells sweet – Long life and also a culinary herb, grown in the Mediterranean.   A range of pink and white tiny flowers and once distilled both the flowers and leaves are used.   The properties of this plant are: calming, intestinal spasms, antibacterial, anti-infectious.  Many of the uses are for sprains, colic, coughs, heartburn, moodiness, anger and inner strength).

PEPPERMINT – Mentha piperita

   (This plant is part of the mint family, tiny purple flowers and serrated dark leaves.  All is used for distillation and the essential oil is also used for first aid purposes.  Many properties – insect repellant, antibacterial, analgesic, antimigraine and reproductive stimulant.  Some of the wonderful uses are for travel sickness, bronchitis, diarrhoea, sinusitis, apathy, depression and mental fatigue).

Reference:  “Nature’s Scents” by Raje Airey

Recipe – “Basil Muffins”

BASIL MUFFINS

“The Illustrated Herbal Encyclopedia” by Brenda Little

3        cups self raising flour

1/2    cup chopped basil leaves

1/4    cup chopped sun-dried tomatoes

2         Tbsp. Sugar

1          egg, beaten

1/4     cup olive oil

1 1/2  cup milk

Black pepper

*Beat oil, egg and milk together and pour gradually over mixed dry ingredients, stirring as you go.   The mixture must not be too wet – keep it on the dry side.

**Cook in well-greased muffin tins, 15 minutes at 400 degrees Fahrenheit (200 deg. Celsius).

Herbal – Lavender

Lavender (Lavendula Augustofolia) dates back into 77 A.D., used for headaches and for the bath during the Roman times.   Richly grown in the fields of Provence.   Can be added to scones, fish and dishes (sweet) .  It can be complemented with several of these herbs:   thyme, fennel, rosemary, basil, oregano, sage, and hyssop.   Lavender can relieve stress, help your sleep, repels moths and good for a mosquito repellent.   Lavender that is dried can be added to your bath.   Warning:  Lavender can be harmful to pregnant women.  The plant has essential oils, alkaloids, tannins and saponins.  

(References from Rosemary Gladstar’s “Herbal Recipes for Vibrant Health”)

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