HERBS 'N SPICES

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T O D A Y ' S T I P S

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HERBS 'N SPICES:

 

This is the time of year that you realize that you waited a long

time for a good herb harvest and then you find you don't have

enough recipes to use them all! Today I have some recipes

that you can easily substitute herbs in for what you have on

hand.

 

Herb Honey

 

Ingredients:

1 cup of honey

1/2 cup fresh herbs

 

Heat the honey gently over low heat--do not boil. A double boiler

is good to use if you have one. Place the fresh herbs in a jar and

pour the heated honey over them. Allow them to steep for about

10 days before using. You can use any of mints, lavender, rose

petals, thyme, or any of the lemon herbs.

 

Herb Buttermilk Dressing

 

Ingredients:

2/3 cup buttermilk

1/3 cup olive oil

1 1/2 tablespoons lemon juice or herb vinegar

1/4 cup light mayonnaise

3 tablespoons chives, snipped

1 teaspoon fresh minced basil

1/2 teaspoon fresh minced oregano or marjoram

2 teaspoons ground black pepper

1/2 teaspoon salt

1/4 teaspoon granulated sugar or Splenda

 

Whisk the buttermilk, olive oil, lemon juice and mayonnaise in a

small bowl until smooth. Blend in the other ingredients and place

into a jar or container. Cover and chill for 30 minutes or longer.

mixture is smooth and well blended.

 

Garlic Herb Blend

 

Ingredients:

2 tablespoons dried marjoram

2 tablespoons dried oregano

2 tablespoons dried rosemary

2 tablespoons dried leaf basil

1 tablespoon onion powder

1 tablespoon dried thyme

1 tablespoon salt

2 teaspoons garlic powder

1 teaspoon ground black pepper

 

Blend all together and store in a glass container. Use to

season as you would salt and pepper on vegetables and

meats. You can also mix into butter to make a great garlic

herb bread.

 

Herb Oil

 

Ingredients:

1/4 cup fresh basil, very finely minced

1/4 cup fresh oregano, very finely minced

1/4 cup fresh thyme, very finely minced

1/4 cup fresh parsley, very finely minced

2 cups good olive oil

 

Add the oil to a small saucepan, and add the minced

herbs. Bring to a simmer slowly, stirring occasionally.

Remove from heat and stir a little bit longer. Steep the

herbs while they cool for about an hour, then strain the

oil. Refrigerate and bring to room temperature before

serving with crusty bread.

 

MORE RECIPES: More herb and spice blends!

http://www.oldfashionedliving.com/seasonings.html