Hi, everyone, it’s been awhile since I’ve posted. To tell the truth, I’ve run into a little problem, because I’ve just about covered all the culinary herbs that I’m familiar with, so I’m going to change my blog a little bit. I am attached to the Farmers Market in Tuscaloosa, so I am going to tell you what herbs and vegetables are coming in at the market and how you can maybe use them to make a different and interesting meal. Right now in the vegetables we have new potatoes, all kinds of greens, all kinds of root crops. In the herbs we have fresh dill. Here is a dish that is outstanding. Make potato salad the way that you like it and then top with fresh dill, or cut small red new potatoes in half. Use small amount of oil in baking dish. Place sage on bottom, sprinkle with sea salt, and place cut new pototoes cut side down on top of salt. sprinkle some butter over all and bake until potatoes are done.
This is the last post of this year. Several readers have asked where I get my information. Well, some of it comes from hands on, as I have grown all of the herbs that are mentioned. To get further information on a paticular herb I refer to the magazine “The Herb Companion”, or “Rodales”, or “Alabama Gardener”, or the “Organic Gardening”. These reference books, and magazines are really helpful if you are interested in herbs. I hope all of my readers have had a good year, and that you have a good new year. The herb Lady
I have chosen this topic because this summer has been very hot, and dry. If you are planing to plant a herb garden next year you might want to consider planting these herbs, or plan a two herb gardens. One wet and one for dry. By using basic gardening principles and choosing the appropriate drought tolerant herbs, you can create a thriving edible herb garden no matter what the weather is doing, right outside your kitchen door. Using a 6 inch layer of mulch around the herbs will help keep soil temperatures cooler and moister. Planing the garden before you plant will allow you to take advantage of the garden site, such as sun, shade, wind, soil and access to water. Oregano, loves arid growing conditions and it enhances the flavor. There are many varieties of oregano, all with their own unique aromas. Rosemary, prefers full sun and sweet soils. Rosemary has leathery and highly aromatic needle-like leaves with delicate blue, white or pink flowers. Sage likes full sun and a sweet soil in which roots do not stay wet. Sage has grayish green elongated leaves that are highly aromatic. Savory including both winter and summer savory. The taste of savory is best in fresh form. Thyme is the last herb, with over 100 species that are happiest in well-drained soil and lots of sunshine. The description of the plants are brief in this blog, but it may help you decide on what to plant in you herb garden next year. The Herb Lady
Herb butters made with savory herbs can be spread onto bread, meats or vegetables, and used in sauces and sautes. (Peppermint or other sweet-herb butters can be served with pancakes, waffles, warm muffins and other desserts.
4 to 6 tablespoons fresh herb leaves (e.g., basil, chives, dill, fennel, mint, parsley, tarragon, cilantro, thyme, sage) 10 tablespoons unsalted butter, softened
1) Chop herbs to release the leaf oils, then blend herbs into the butter with a fork (2) Pack the butter into a roll of waxed paper and refrigerate for up to 24 hours to distribute flavors and firm up (3) Slice the roll into disks or shave into curls to serve, or use the herb butter for cooking. Try adding additional seasonings such as paprika, cayenne, ground pepper, garlic or shallot.
What a wonderful way to use your herbs. The herb Lady
1 pie pastry 4 garlic cloves
1/2 cup shredded mozzarella cheese 1 cup shredded mozzarella cheese
5 roma or 4 medium tomatoes, sliced 1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1 cup loosely packed fresh basil 1/8 teaspoon white pepper
line 9 inch pie pan with pie pastry. Bake using the package directions. Remove from the oven, sprinkle immediately with 1/2 cup mozzarella cheese. Arrange the tomatoes on the melted cheese. Process the basil and garlic in a food processor until coarsely chopped. Spread over the tomatoes. Combine 1 cup mozzarella cheese, mayonnaise, Parmesan cheese and white pepper in a bowl and mix well. Spoon over the basil mixture, spreading evenly to the edge to cover the top. Bake at 375 for 25 to 40 minutes or until the top is golden brown and bubbly. Very, Very good. enjoy.
Both summer and winter savories are used in cooking. The summer has a peppery thyme flavor and blends well with most flavors, helping to bring them together. Its popular in teas, herb butters, soups, shell beans, lentils, eggs, cabbage, squash, liver, and fish. Winter savory has a more piny taste and is used with strong game meats. German cooking is famous for their savory and beans. Savory relieves gas, stimulates healthy digestion, soothes chest infections and savory essential oil has strong antibacterial and antifungal properties. This is another herb that is both used as a culinary herb and as a healer. The herb Lady
Here we are talking about thyme again. I know that I have discussed thyme in the January blog titled Bay, Parsley, and Thyme and in the Feb issue titled thyme. Well it has been brought to my attention that I have misspelled thyme , so I am correcting my mistake, and am writing to let you all know that even though the spelling was wrong, it is still a small plant to carry a large punch, and a good one to have on your kitchen shelf. Check out those blogs to see all about Thyme. The Herb Lady
Hi, this month we are going to write about chives. There are 2 kinds of chives. Regular chives has a mild onion like flavor. Use it in salads, vegetables, soups, omelets, cheese dishes and as a garnish. Sprinkle over vegetable dishes or any kind of dish just before serving. Cream with butter and lemon juice for grilled fish. The next is garlic chives which has a mild garlic/onion flavor. Use it the same as regular chives. They all taste great. The healing uses are slim as they are a small plant but they have mild antibacterial and antifungal properties; mild cardiovascular-systems benefits. They are a good source of vitamins A and C. I have a hard time growing regular chives down here in the South, so I stick with the garlic chives. Don’t forget, the blooms are good to eat, and are attractive in a salad. They can also be dried for a dried floral arrangement. That’s it for this month. The Herb Lady
Lovage leaves, stems and seeds all taste like celery. The leaves can be used fresh in salads and fresh or dried in soups, stews, and sauces. The stems can be chopped and added to salads, cooked and pureed, candied, or used like celery stalks. The seeds whole or ground as needed, are used in pickling brines, cheese spreads, salads, salad dressings and sauces. Lovage loves potatoes, tomatoes, checken, rice, creamed soups, savory pies, and steamed vegetables. Lovage relieves indigestion, bloating, and colic. It also improves appetite. Well what do you think? Sounds like a herb you might want to try, doesn’t it?
Until next month. The Herb Lady
Tyme is a very small plant, to pack such a large punch. It adds a pungent, lemonlike flavor to meats, vegetables, soups, stews, and tomatoes. Can use both the leaves and woody parts because it is so small. There is different flavors and kinds of tyme. Lemon, (small bush, strong lemon scent), common,(small upright shrub, variety most often used in cooking), mother of tyme, (dense mat, good as ground cover), nutmeg tyme, (spicy scent, fast creeper), and woolly tyme, (at home in rock gardens). So no matter what you want; to spice up your meat, or soup, or stews, or you can just take a walk outside and walk on a path of thme and smell the fragrance. Tyme can also be used to sooth digestion, to disinfect wounds, and tyme has antiseptic and stimulating properties that make it useful in herbal lotions and baths. This is a great herb to have in your pantry. The Herb Lady
