Herbs – Week #4

Caraway

Caraway is a hardy biennial herb that will enjoy full sun in the fall.  The stems will reach between 18″-30″ that will provide a white flower and produce a seed used to flavor candy, cookies, cakes and breads.  The thick like roots can also be eaten.

Caraway flowers in the summer and does not transplant well so sow the seeds in a place you want it to grow.  You can either harvest the seeds for replanting or let them fall in place to reseed on their own.

Caraway likes a loamy soil which would consist of equal amounts of compost, clay and sand.

Caraway seeds ground up and use in your lentil dishes.  It is also good in any cabbage dish.

Caraway seedheads will be brown and tan when dried to use in craft projects, such as wreaths and garlands.

Caraway seeds can be chewed as a breath freshner.

Lord bless you and keep you.

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Recipe Tuesday – Borage

Borage

Looking for another way to use those Borage flowers, then try using them in a Moist Method potpourri.

1 cup partly dried marigold petals
1 cup partly dried bergamot flowers
1 cup partly dried marjoram flowers, stripped from the stalk
1 cup partly dried lemongrass leaves, finely chopped
1 cup partly dried lemon verbena leaves
1 cup partly dried borage flowers
3 cups fine salt
1 tablespoon anise seeds
1 tablespoon fennel seeds
1 tablespoon ground coriander
1 tablespoon dried orris root powder
5-6 drops essential oil

Making a potpourri using the moist method, partially dry the leaves and petals and layer them with salt in a covered container.  Leave them for two weeks.  Break up the block that has formed, add spices, orris root powder and a essential oil.  Stir well, then cover and let sit for six weeks, stirring every day.  In a wide-necked container mix the developing potpourri with your fingers.

Lord bless you and keep you.

Recipe Tuesday – Anise

Anise

Now that we have our Anise growing, it is time to figure out what to do with it.

Here is a video I found on YouTube talking about how Anise is good to lower Cholesterol.  I don’t know anything about the medicinal values of herbs yet, but I like to share information with others.  So feel free to comment in the comment section about what you have discovered about Anise.  Video is here.

If you are interested in making a Anise tea for a cough simmer one teaspoon crushed anise seed and 1 tablespoon powdered licorice root in 3 cups water.  Let steep for 20 minutes.  Then pour over two teaspoons thyme leaves.  Cover and let steep another 10 minutes.  Then strain through a cheesecloth.  Drink one cup that is hot three or four times day.

What are some ways you have used Anise?

Lord bless you and keep you.

Herbs – Week #2

Anise

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!

Recipe Tuesday – Herbs (Part 2 of 2)

Herbs

Here are recipes using a combination of herbs.

Fines Herbes
Equal amounts of Chevril, Chives, Parsley and Tarragon

Bouquet Garni
3 stalks parsley, 1 bay leaf and 1 sprig of Thyme

Herbes De Provence
Equal amounts of Oregano, Rosemary, Thyme, Savory, Marjoram and French Lavender

Beef Mix
Equal amounts of Rosemary, Thyme, Savory, Orange peel and Parsley

Lamb Mix
Equal amounts of Rosemary, Thyme, Savory, Mint and Parsley

Poultry Mix
Equal amounts of Parsley, Thyme, Marjoram, Tarragon and Bay leaf

Seafood Mix
Equal amounts of Dill, Tarragon and Lemon peel

Lord bless you and keep you!

Recipe Tuesday – Herbs (Part 1 of 2)

Herbs

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
Main dishes
  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
Soups Chervil Enhances consommes
Tarragon Good with chicken broth soups
Starters
  Rich pates Bay Good with all game recipes
Parsley Italian/flat-leaved has a stronger flavor
Sage Good in pork/rabbit dishes
Vegetable Chervil Enhances flavor
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
Sage Use sparingly
  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

Herbs Series – Week #1

Herbs

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!