Fresh herbs are one of life’s great pleasures, with the variety of flavors, textures and scents they offer both in the garden and on our plate. I recently taught a class for the Herb Society of America’s local Chattahoochee Herb Guild chapter, and they chose the topic of Herbal Drinks and Snacks. Making up Snacks […]
Snacks From the Herb Garden Read More »
Now that we’ve covered several wonderful ways to incorporate herbs into your menus in Herbs in Cooking parts 1 and 2, I thought I would see what my favorites were.
I went to my spice shelves and took a quick inventory. Here’s what I found when surveyed my most-used (dried) seasonings. I have lots more, but these are the ones that I run out of and replace.
Herbs in Cooking part 3: Chef Christy’s Favorites Read More »
You are probably familiar with a nice cup of herb tea and using herbs in soups and stews, but how about using herbs in drinks, eggs, even desserts?
Herbs in Cooking, part 2 Read More »
Herbs enhance the variety, flavor, aroma, color, and interest of your foods. Fresh herbs in salads add green chlorophyll to freshen your breath and benefit your digestion as well. You can process your herb mixtures in a small food processor or blender, your if you are really hard-core, break out your big mortar and pestle and have at it! Kids love using a mortar and pestle!
So I’m catching up by squishing two letters together, so sue me 🙂 Preserving herbs in ice cube trays is a great way to keep that fresh taste of summer long into the winter. Fresh basil, mint, tarragon, oregano, dill and many other herbs will freeze well. You can use regular water, which is what
H and I are for Herbal Ice Cubes Read More »