Here are photos of the herbs we currently have growing in our garden.
May the Lord bless you and keep you.
Today I would like to share information on a herb called Anise.
Anise seeds and leaves can be used for culinary, household or medicinal purposes from your garden. Anise will flower in mid or late summer. They can grow 18″-24″ and make a nice filler in a herb bed or as a border. You will want to protect them from strong winds and they do not transplant well, so sow the seeds where you want them to grow.
Anise is considered an annual plant that you only plant once and it will self-seed each year. The soil should be light and well drained. Light soil should consist of a thick layer of sand and a few stones with a light covering of clay. Place in full sun when planting in the fall.
Anise is also known as Pimpinella anisum and is great for attracting bees and butterflies. Anise has a licorice flavor. The seeds ban be used to make curries, insecticide, breath freshner, herbal tea for digestive issues or for a cough.
Have you planted any Anise in your garden? Let me know your thoughts.
Next Monday I will post about Borage.
Lord bless you and keep you!
Yesterday I posted a general information about herbs, so today I wanted to post helpful information about using herbs with dishes, as well as, a few herb recipes.
Here is a sheet cheat I use while putting together recipes from scratch.
|Food Type||Herb||Serving Suggestions|
|Cakes/Beads||Caraway seeds||Sprinkle onto breads and crackers|
|Dill seeds||Use ground in crackers|
|Fennel seeds||Use ground to flavor bread|
|Ginger||Use for spicy cookies and shortbread|
|Mint||Add to white cakes|
|Tansy||Use in Easter cakes|
|Cheese Dishes||Chervil||Chop into omlets and quiches|
|Dill weed/Marjoram||Add freshly chopped to cream cheese|
|Mint||Add freshly chopped to cream or cottage cheese|
|Oregano||Ideal for vegetarian dishes|
|Sage||Add to cooked sauces or cheese and potato dishes|
|Desserts||Bergamot||Add flowers to fruit salads|
|Mint||Chopped in fruit salads and stewed pears/apples|
|Rose petals||Use to flavor ice cream|
|Scented Geraniums||Use to flavor ice cream, sherberts or use as a garnish|
|Sweet Cicely||Cook with rhubarb/apples to replace sugar|
|Sweet violets||Crystallize for decorations|
|Egg Dishes||Basil/Chervil/Dill weed/Thyme||Add chopped to omelets and other dishes|
|Tansy||Use for sweet puddings|
|Fish||Dill||Use seeds with strong fish and leaves with lighter ones|
|Lemon Balm||Substitute for grated lemon rind|
|Tarragon||Good with strong fish|
|Lentil||Caraway/Dill seed/Fennel||Use ground seeds|
|Fish-fat/rich||Basil||Use with mackerel/shellfish|
|Dill seeds||Ideal for salmon|
|Tarragon||Usein rich cream sauces|
|Thyme||Good with strong flavored fish|
|Fish – white||Chervil||Combine with lemon balm in light fish dishes|
|Dill weed/Fennel||Use young sprigs finely chopped|
|Lemon Balm||Can replace lemon|
|Beef||Coriander||Use for an oriental flavor|
|Dill seeds||Good with veal|
|Hyssop||Good in casseroles|
|Lovage||Adds celery flavor, thickens|
|Marjoram/Thyme||Use in stews and casseroles|
|Lamb||Garlic||Combine with lavender for young baked lamb|
|Rosemary||Classic for baked lamb and lamb casseroles|
|Pork||Chervil/Marjoram||Use in stuffings and sauces for roasts|
|Fennel||Good in casseroles|
|Sage||Use for stuffings|
|Summer Savory||Good with ham dishes|
|Chicken/poultry||Corander||Adds oriental flavor|
|Lemon Balm||Rub with leaves before stirfrying or roasting|
|Sage/Summer savory||Add to casseroles and stir-fried dishes|
|Tarragon||Ideal with baked chicken and light casseroles|
|Pasta||Basil||Use fresh with tomato sauces|
|Marjoram/Oregano||Taste stronger when dried|
|Nutmeg||Grated with Parmesan|
|Pea||Coriander||Use ground seeds|
|Cumin/Fengugreek||Grounds seeds add a spicey flavor|
|Ginger||Use fresh chopped root|
|Turmeric||Use ground and sparingly|
|Pickles & Relishes||Dill||Use for pickles and accompany fish|
|Mint||Use with lamb cold cuts|
|Mustard Seed||Use with gravad lax and strong-flavored dishes|
|Rich/meat||Coriander seeds||Use ground early in cooking|
|Lovage||Use chopped stems to thicken broths and soups|
|Salads||Basil||Chopped leaves from different colored varities|
|Borage/Marigold||Use flower petals on salads as a garnish|
|Chives||Chop fine for a mild onion flavor|
|Corander/Lemon Balm||Add three leaves to green salads|
|Nasturtium||Use both flowers and leaves|
|Salad Burnet||For a taste of cucumber|
|Sorrel||Perks up lettuce|
|Tarragon||Good with chicken broth soups|
|Rich pates||Bay||Good with all game recipes|
|Parsley||Italian/flat-leaved has a stronger flavor|
|Sage||Good in pork/rabbit dishes|
|Dill seed||Use ground seeds|
|Fennel||Use ground seeds or Florence fennel bulb sliced fine|
|Lovage||Use stems to replace celery|
|Oregano||Adds Mediterranean flavor|
|Beans/peas||Chervil/Summer Savory||Adds a Greek flavor|
|Dill seeds||Add to breoad beans/peas|
|Mint||Add to fresh young peas|
|Cabbage Family||Caraway seeds||Add to all cabbage dishes and suerkraut|
|Fennel seeds||Add to Brussel Sprouts|
|Marjoram||Add to Broccoli dishes|
|Thyme||Add to boiled or steamed cabbage|
|Lentils/pulses||Caraway/Fennel seeds||Use ground|
|Ginger||Adds spice to lentil loaf|
|Hyssop||Add to quick dishes|
|Marjoram||Add to lentil loaf and casseroles|
|Onions||Caraway||Add to tarts|
|Oregano||Use in quiches and soups|
|Rice||Fennel||Add a bag of seeds to boiling rice|
|Saffron||Add to any oriental dish|
|Root||Dill seeds||Cook whole with carrots and parsnips|
|Fenugreek||Add to carrots|
|Garlic||Add to baked potato dishes|
|Paprika||Add a sprig to boiling carrots or potatoes|
|Tomatoes||Basil||Gives all tomato dishes an Italian flavor|
|Oregano||Use fresh in Greek salads|
Today I would like to talk about herbs and what I am learning about each one of them. Each Monday I will make a post for the next several weeks about a particular herb with detailed information.
Oregano, Sage, Lavender, Rosemary, Thyme, Santolina, Artemesia, Tarragon & Fennel prefer soil that is dry and rock (light soil).
Herbs generally do not require fertilizer. Improve the soil structure twice a year by adding organic material.
Basil, Chamomile, Thyme, Lavender, Mint, Dill, Chervil, Fennel & Parsley attract beneficial insects to your garden.
Basil, Lemon Grass & Garlic Chives require more water than herbs listed above.
Herbs that are invasive include: mint and some oregano, so you will want to control these invasive herbs by planting them in containers or cut the bottoms of the container and sink container into your soil.
In the fall the following herbs can be started: Anise, Borage, Caraway, Catnip, Chervil, Chives, Cilantro/Coriander, Dill, Fennel, Fennel (bulb), Garlic (clove), Garlic Chives, Horehound, Lavender, Lemon Balm, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Salad Burnet, Santolina, Savory (Winter), Scented Geraniums, Thyme and Yarrow.
Herbs that can be started from cuttings in the fall include: Horehound, Lavender, lemon Balm, Marjoram, Mint, Oregano, Rosemary, Sage, Santolina, Savory (Winter), Scented Geraniums, Thyme and Yarrow.
Herbs that are started from divisions in the Fall include: Catnip, Chives, Fennel (bulb), Garlic (clove), Garlic Chives, Lemon Balm, Marjoram, Mint, Tansy & Yarrow.
Look for posts on Mondays on specific herbs over the next several weeks where we will be looking a detailed information for each herb.
Lord bless you and keep you!
I have attached a video showing how to make Tagliatelle. The recipe in the video is different than the one I have posted below. Here is a list of ingredients you will need to make this dish that serves 4:
1lb fresh spinach tagliatelle (I substitute any pasta noodles)
6 scallions, thinly sliced
3T olive oil
4 cloves garlic
12oz button mushrooms, thinly sliced
1 c. chopped curly-leaved parsley
salt and black pepper
pinch of nutmeg
2/3 c. heavy cream
8oz feta cheese, crumbled
Cook the tagliatelle (or pasta) in boiling salted water until it is tender. Drain and keep warm. Meanwhile, heat the oil in a pan and cook the onions over medium heat until clear or translucent. Add the garlic and cook another minute. Add the mushrooms, stir, cover and simmer over low heat for five minutes. Stir in the parsley slowly to avoid breaking the mushrooms, then season with salt, pepper and nutmeg. Add the cream and heat all the way through. Turn the tagliatelle into a warm serving dish, pour on the sauce and toss well. Sprinkle with Feta cheese and serve with bread, a salad of roasted red and yellow peppers or tomatoes sprinkled with basil and sunflower seeds.
Enjoy the delicious dish.
Once I had herbs growing, it was time to figure out how I can use them in the kitchen for meals.
Herbs can be used in soups, starters, main dishes, egg dishes, pasta, salads, cheese dishes and vegetables.
Chervil and Tarragon can be used in clear/light chicken broth for soups. Dill, Lemon balm and Tarragon can be used in fish soups. Caraway, Dill and Fennel can be used to make Lentil soups. Chervil, Dill seed, Fennel, Lovage, Oregano and Sage can be used to make pea soups.
These are just a few ways to use herbs in cooking. How do you use your herbs?
When I first started gardening I didn’t know a thing about soil much less different types of soil that certain plants needed. So I’ll share some things I have learned about herbs and soil.
There is clay soil, medium soil, light soil, sandy soil, wet soil and loam soil. You can determine what kind of soil you have by getting a quart class jar with a lid. Put a few tablespoons of soil in the jar and fill it with water. Put the lid on the jar and shake really hard and then leave the jar alone for a couple days while the contents settle. After a couple days get a marker and mark the jar at the point of each layer you see.
Here in Phoenix, AZ (Zone 9) we have clay soil. Which means my jar once settled will have a narrow band of sand and stones covered by a much thicker band of clay. This is called “clay soil”. Medium soil will have equal layers of sand and clay. Light soil will have a thick layer of sand and a narrow band of clay.
In light sandy soil water drains quickly and takes all the nutrients with it. All Mediterranean herbs will love light sandy soil, such as:
There are herbs that prefer Clay soil, such as:
Moist loam soil is loved by some herbs, such as:
Here is a list of herbs that prefer wet soil:
Loam soil is rich in nutrients and well drained, therefore the following herbs thrive in it: