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“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

Wrapped Bouquet for soups

“Bouquet Garni” – 3 sprigs of parsley, 1 sprig of thyme, 1 bay leaf, wrapped (cheese cloth or muslin) and tied, sometimes celery is with this combination.  Remove after cooking soup.   Sometime fennel or garlic is also used.

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

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

Herbal, gardening, butterflies

Garden butterflies and herbs
 
Planting any of these plants:
Soapwort, Rosemary, Marjoram, Catmint, Lavender, Thyme, Marsh mallow, Beebalm
 
Will attract butterflies…..
 
Herbs for lovely Bees
 
Borage, Comfrey, Hyssop, Bergamot, Catmint, Lemon Balm, Marjoram, Rosemary, Savory, Woad, Thyme, Mint.
 
Warding off Deer and Rabbits from your garden
 
Use Artemesia
 
Grey Foliage as a attracted foliage with all your colorful flowering herbs and flowers.
 
— Curry plant, Lavender, Mint, Southernwood, Wormwood, Sage, Cotton Lavender and Thyme.
 
Reference:

“Traditional Home Book of Herbs” by Michael Janulewicz

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 – “Thyme and Pumpkin Damper”

THYME AND PUMPKIN DAMPER

“The Illustrated Herbal Encyclopedia” by Brenda Little

3     cups white self-raising flour

1      cup oat or barley bran

3      tsp.  Dried thyme

1     Tbsp. Fresh well-chopped parsley

1     tsp. Each salt and sugar

2 1/2   cups grated pumpkin (butternut)

1       cup mixed milk and water

1/2   cup olive oil

*Mix sift flour, then add dry ingredients.   Mix to a soft dough with the milk and oil.   Knead on a floured surface until smooth.   Handle lightly.

** Bake in a well-greased 8 ” inch casserole dish with a lid for an hour in a 400 degrees Fahrenheit ( 200 deg. Celsuis) oven.

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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