Botanical Bath Flowers



Recipe – “Yogurt Sauce with Herbs”

“Yogurt Sauce with Herbs”

“A Culinary Guide to Herbs, Spices and Flavourings”

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



1          large garlic clove, peeled and crushed

pinch of salt

¼         pint plain unsweetened yogurt

freshly ground black pepper

½         tablespoon each chopped fresh tarragon, chervil, chives and parsley

½         tablespoon chopped fresh herbs, to garnish


Preparation time: 12 minutes, plus chilling


This sauce is subtly flavoured with the classic fines herbes mixture.

  1. Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt.
  2. Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for a least 1 hour. Serve the yogurt sauce with grilled lamb chops, chicken pieces, or fish steaks, or with baked stuffed vegetables, sprinkling over the chopped herbs for garnish just before serving.


Variation:  Instead of the mixed herbs, use 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, and 2 tablespoons grated cucumber.   Serve with roast or grilled lamb, or meatballs.


Recipe – “Herb Butter”

“Herb Butter”

“A Culinary Guide to Herbs, Spices and Flavourings”

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


3          oz.       unsalted butter, softened

3          tablespoons, chopped fresh parsley

1          garlic clove, peeled and crushed

1          tablespoon lemon juice


freshly ground black pepper



Preparation time:  10 minutes, plus chilling


  1. Cream the butter in a food processor or electric blender, or in a bowl using a wooden spoon. Add the parsley, garlic and lemon juice and cream again.  Season to taste with salt and pepper.
  2. Wrap the herb butter in cling film and chill in the refrigerator for about 20 – 30 minutes until firm. Unwrap and shape the butter into a neat roll about 1 inch wide, wrap again in a cling film, and chill in the refrigerator until hard.  Cut into thick slices and serve with grilled steaks, sole or plaice.


Variations:  Substitute the same amount of fresh tarragon, chervil, or dill for the parsley, or use 2 tablespoons chopped fresh mint, or 1 tablespoon chopped fresh sage.  For a mixed herb butter, use ½ tablespoon each tarragon, chervil, chives and parsley.


“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

“Herbs for Drying”

Herbs for Drying

“Traditional Home Book of Herbs” by Michael Janulewicz


Basil, Borage, Chervil, Tarragon, Rosemary, Mint, Dill, Chives,

Fennel, Lemon Balm, Sage, Salad burnet, Thyme, Bay

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

“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”

Create a free website or blog at

Up ↑

O' Canada

Reflections on Canadian Culture From Below the Border

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Wish for 30s

Diary of a Literature, Nature and Istanbul Lover


Featuring Mediterranean Style Dining from Celia's Place. . .with Celia Hales


Hotel Industry news as seen through the eyes of The Sandman Hotel Group

Concierge Librarian

For All Your Research & Writing Needs

amaryllis log

create something

Y&Y Decor

Interior designs by Tiffany Brooks

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.


Food And Travel


: of, relating to, or resulting from the influence of human beings on nature

Cooking Without Limits

Food Photography & Recipes

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Butterfly Botanical Baths

Relax, Refreshing, Rejuvenate

Global Art Junkie

A curated serving of the visual arts


things and not things.