Lovage Soup

I am eager to try this soup, it sounds delicious!

Lovage Soup

Ingredients:
*2 tbsp. butter
*2 medium onions, finely chopped
*2 cups potatoes, peeled and diced
*4 tbsp. finely chopped lovage leaves
*3.5 cups chicken or vegetable stock
*1 cup milk or cream
*grated nutmeg, salt, and pepper

Directions:
1) Melt the butter in a heavy pan and gently saute the onions and diced potatoes for 5 minutes until soft.
2) Add the chopped lovage leaves and cook for 1 minute. Pour in the stock, bring to a boil, season with salt and pepper, cover and simmer gently until the potatoes are soft (approx. 15 minutes)
3) Puree' the soup with a food processor or blender and return to a pan. Blend in the milk or cream, sprinkle with nutmeg and heat through. Do not boil or the milk/cream will curdle! Adjust seasoning to taste.  Serve the soup either hot or cold. Enjoy!

Recipe found in: Jekka McVicar, The Complete Herb Book, pg. 145.

For additional information, see: references and warnings

Marjoram and sausage pasta

Marjoram is my favorite herb in the kitchen! I adore it!

Marjoram and sausage pasta

Ingredients:
*10.5 oz. rigatoni
*9oz. sausages
*2tbsp. olive oil
*1 large red onion, roughly chopped
*2-3 cloves garlic, minced
*1 small eggplant, diced
*3 small zucchini, diced
*2 cups tomato pasta sauce
*1 tbsp. fresh chopped marjoram (or, I suppose, if you must, oregano)
*1.5 oz. black olives
*9oz. cherry tomatoes
*2 tbsp. chopped parsley
*marjoram leaves and Parmesan cheese for garnish

Directions:
1) Cook pasta in boiling water until it is al dente, approx. 10 minutes. Drain.
2) Grill sausages until brown. Cool slightly, then cut into thick slices.
3) Heat oil in saucepan over moderate heat. Fry onion until starting to color, about 3 minutes. Add garlic and sausages, cook a few minutes.
4) Increase heat and add eggplant and zucchini, cook and stir for 5 minutes, or until eggplant begins to soften.
5) Add tomato pasta sauce, marjoram, and seasonings. Cover and simmer, stirring occasionally, for 15 minutes, or until eggplant is tender.
6) Stir in olives and tomatoes. Cover and cook an additional 5 minutes. Combine pasta and sauce in a large bowl. Stir in parsley. Sprinkle with additional marjoram and Parmesan. Enjoy!

Recipe located in: Reader's Digest, The Complete Illustrated Book of Herbs, pg. 81.

For additional information, see: references and warnings

Lavender Cookies

Lavender isn't used much in cooking by anyone besides dedicated herbalists. But there are so many delicious sounding recipes! I can't wait to have enough lavender growing in my yard so that I can try making these interesting cookies...

Lavender Cookies
Ingredients:
*1/2 cup butter
*1/4 cup superfine sugar
*3/4 cup self-raising flour
*2 tbsp. fresh chopped lavender leaves
*1 tsp. lavender flowers removed from spike

Directions:
1) Cream the sugar and butter together until light.
2) Add the flour and lavender leaves to the butter mixture. Knead well until it forms a dough.
3) Gently roll out on a lightly floured board. Scatter the flowers over the rolled dough and lightly press in with the rolling pin. Cut into small shapes with cookie cutters of your choice.
4) Place the cookies on a greased baking sheet. Bake in a hot oven at 450 degrees Fahrenheit for 10-12 minutes or until golden and firm. Remove and cool. Enjoy!

Recipe located in: Jekka McVicar, The Complete Herb Book, pg. 143.

For additional information, see: references and warnings

Avocado with Horseradish Cream

Yum...I have an obsession with avocado, so I am willing to give this recipe a try!

Avocado with Horseradish Cream

Ingredients:
*fresh horseradish root (approx. 6 inches long) (preserved horseradish in vinegar can be substituted, if so, leave out the lemon juice)
*1 tbsp. butter
*3 tbsp. fresh breadcrumbs
*1 apple
*2 tsp. yogurt
*1 tsp. lemon juice
*pinch of salt and sugar
*1 tsp. chopped fresh chervil
*1/2 tsp. each of fresh chopped tarragon and dill
*3-4 tbsp. heavy whipping cream
*2 ripe avocados cut in half, pits removed

Directions:
1) Peel and grate the horseradish.
2) Melt the butter and add the breadcrumbs. Fry until brown, and add the grated horseradish. Remove from heat and grate the apple into the mixture.
3) Add yogurt, lemon juice, salt, sugar, and herbs. Put aside to cool. Then chill in the refrigerator.
4) Just before serving, gently fold the cream into the mixture and spoon into the avocado halves. Serve with green salad and brown toast. Enjoy!

Recipe found in: Jekka McVicar, The Complete Herb Book, pg. 43.

For additional information, see: references and warnings

Tarragon stuffed mushrooms

I love mushrooms AND my tarragon is ready to use. I am sure that I will be making this recipe soon...

Tarragon stuffed mushrooms

Ingredients:
*1 pound large mushrooms
*3 cups fresh breadcrumbs
*2 cloves garlic, minced
*1 small onion, chopped very finely
*2 tbsp. finely chopped fresh tarragon
*2 eggs
*salt and pepper
*1.5 cups dry breadcrumbs
*oil for frying

Directions:
1) Wipe the mushrooms clean. Carefully remove the stalks without damaging the caps. Finely chop the stalks and set aside.
2) Place the fresh breadcrumbs in a bowl and add the garlic. Stir in the onion, tarragon, 1 egg, seasonings, and chopped mushroom stalks. Mix very well to form a soft stuffing.
3) Divide the mixture between the hollows of the mushroom caps, pressing it in well.
4) Beat the remaining egg in a dish and dip each stuff mushroom in it.
5) Place the dry breadcrumbs in a dish and dip the egg-coated mushrooms into them, ensuring that they are evenly coated.
6) Heat about 4 cups of oil in a heavy pan. Deep-fry the mushrooms for 4 minutes in about 4 batches. Drain on paper towel. Serve immediately, possibly with an herbed mayonnaise. Enjoy!

This recipe was found in: Lesley Bremness, The Complete Book of Herbs, pg. 177.

For additional information, see: references and warnings

Mint Julep

I cannot wait to have a good mint julep with my husband. We shall sit on the back porch, sip our delicious minty drinks, and pretend that we already live in the south. :)

Mint Julep

Ingredients:
*1/2 cup water
*4 tbsp. chopped mint leaves
*2 tbsp. sugar
*juice of 1 lemon
*1 cup club soda
*1/2 cup whiskey
*sprigs of mint

Directions:
1) Bring the water to a boil and pour over the mint. Stir in the sugar until it dissolves. Leave to cool.
2) Add the lemon juice then strain. Just before serving, pour in the club soda and the whiskey. Add a sprig or two of mint to each glass. Enjoy!

Recipe found in: Lesley Bremness, The Complete Book of Herbs, pg. 192.

For additional information, see: references and warnings

Sweet Herb Sorbet

I haven't tried this yet, but it sounds delicious, plus, the possibilities of additional herbs and tastes mean fun experiments!

Sweet Herb Sorbet
*1/2 cup superfine sugar
*1 cup water
*1/4 cup leaves of either spearmint, apple mint, lemon balm, or rosemary
*juice of 1 lemon
*1 egg white
*extra leaves of chosen herb for decoration

Directions:
1) Place sugar in a saucepan and add the water. Bring to a boil, stirring, until the sugar is dissolved.
2) Chop the herb leaves and add to the pan. Cover, then remove from the heat. Leave to infuse for 20-30 minutes. Test for flavor; if it is too light, bring to the boil again then leave to infuse for 15 minutes.
3) Strain the liquid and add the lemon juice. Transfer the mixture to an ice-cube tray and freeze for 2-3 hours.
4) When the sorbet is semifrozen, whisk the egg white until stiff and fold it into the mixture. Return to the freezer for a further 3-4 hours or until frozen.
5) Serve the sorbet in individual dishes, and decorate with extra herb leaves. Enjoy!

Recipe located in: Lesley Bremness, The Complete Book of Herbs, pg. 185

For additional information, see: references and warnings

Great Summer Drinks...or how to pretend it's still summer :)

Here are a few delicious options for some fun drinks to make with all those herbs you have been dying to use:

*Summer Punch*

(1)1/2 gallon lemonade or limeade 

(2)1 large can pineapple juice 

(3) About 3 large handfuls of pineapple sage, lemon balm, lemon verbena, or mint leaves 

(4) 2 bottles of champagne or ginger ale 

(5) 2 lemons, sliced thin 

(6) 1 lime, sliced thin 

(7) Pineapple chunks, optional 

(8) Refrigerate for at least 1 hour or up to 24 hours, use chilled beverages 

(9) When ready to serve, squeeze out the herbs and remove them. Pour in ginger ale or champagne just before serving.

*Iced Lemon Balm Tea*

(1) 8 cups of water 

(2) 15 orange pekoe tea bags 

(3) 3 (5 inch long) sprigs fresh lemon balm 

(4) 1 cup sugar 

(5) Juice of 1 lemon 

(6) Ice 

(7) In a large saucepan, bring water to a boil. Remove from heat and add tea bags and lemon balm. Cover and set aside for 5 minutes. Remove tea bags and lemon balm and discard. Stir in sugar until dissolved. Add lemon juice. Chill for at least 1 hour. To serve, pour lemon tea over a tall glass of ice.

*Sweet Harvest Tea*

(1) ¼ cup loosely packed fresh lemon balm 

(2) ¼ loosely packed fresh peppermint leaves 

(3) 1 tsp. fresh or dried lavender blossoms 

(4) 3 inch slice of orange peel 

(5) 2 cups water 

(6) Place herbs and orange peel in a large teapot. In a small saucepan, heat water to almost boiling and pour over herbs in teapot. Cover teapot and let mixture steep for 10 minutes. Pour through a strainer to serve.

Herbal Iced Tea: Lavender and Lemon Balm

Lavender and Lemon Balm Iced Tea Quencher 

Fresh and thirst-quenching, this cool summer iced tea is perfect for a garden party or simply to calm nerves and aid digestion. Makes about four 8-ounce servings.

• 1/4 cup fresh lemon balm leaves, chopped OR 1 tablespoon dried leaves
• 1 tablespoon fresh lavender buds OR 2 teaspoons dried buds
• 2 cups hot water
• 2 cups cold water and ice
• Fresh lemon for garnish

1. Steep lemon balm and lavender in hot (80- to 90-degree) water about 3 minutes.

2. Add cold water and ice.

3. Serve over additional ice with lemon wedges.

Eastern Herb Salad

Another recipe that I want to try, it looks really healthy and good!

Eastern Herb Salad

Ingredients:
*1 cucumber, peeled, deseeded, and diced
*salt and pepper
*3 tbsp. olive oil
*3 pita breads, toasted and broken into small pieces, or 5 slices of white bread, toasted and cut into strips
*2 cloves garlic, minced
*juice of 1 lemon
*2 tbsp. young Gotu kola leaves, roughly chopped
*4 tbsp. purslane leaves, removed from their stalks and chopped (or baby spinach)
*2 tbsp. flat leaf parsley, roughly chopped
*2 tbsp. cilantro leaves, roughly chopped
*2 tbsp. mint, roughly chopped
*1 red onion, finely chopped
*5 ripe tomatoes, peeled, deseeded and roughly chopped

Directions:
1) Place the diced cucumber in a colander, sprinkle with salt and leave to drain for 20 minutes.
2) Toast the the bread. In a large bowl, mix together the garlic, lemon juice, and olive oil to make a dressing.
3) Add the herbs, the diced vegetables, the pieces of bread and toss well to coat with the dressing.
4) Season with salt and pepper, serve immediately. The salad does not keep. Enjoy!

I got this recipe from: Jekka McVicar, The Complete Herb Book, pg. 77

For additional information, see: references and warnings

Carrot and Chervil Soup

I love soup! Let me know if you like this one... :)

Carrot and Chervil Soup

Ingredients:
*2 oz. butter
*2.5 cups carrots, chopped
*1/3 cup all-purpose flour
*4 cups chicken stock/broth
*salt and pepper/seasonings to taste
*1/2 cup chopped fresh chervil
*garnish: cream or sour cream, fresh sprigs of chervil

Directions:
1) Melt the butter in a saucepan and gently saute' the carrots for 5 minutes. Stir in the flour, then the stock and the seasonings. Bring the soup to a boil, cover and simmer gently for 30 minutes.
2) Allow to cool slightly, then puree' the soup in a blender. Return to the pot with the chopped chervil and slowly bring back to a boil. Serve hot or chilled with a swirl of cream and sprigs of chervil. Enjoy!


This recipe was found in: Lesley Bremness, The Complete Book of Herbs, pg. 166

For additional information, see: references and warnings

Chervil, pea and feta quiche

I haven't tried this yet, but it sounds delicious!

Chervil, pea and feta quiche

Ingredients:
*4 large eggs
*1.5 cups of cream
*1/2 tsp. salt
*3 tbsp. roughly chopped fresh chervil
*1 tbsp. finely chopped fresh chives
*1-2 sheets ready-made shortcrust pastry
*1 cup fresh shelled peas
*4 oz. feta cheese, crumbled
*1/2 cup grated cheddar cheese

Directions:
1) Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together eggs and cream; season with salt and stir in the herbs.
2) Lightly oil a 5x13 rectangular pan or a 9inch round pan. Gently place pastry into the pan, using 2 sheets if required. Mould the pastry into the sides and trim any excess.
3) Sprinkle the top of the pastry with peas and feta. Pour over the egg and herb mixture and sprinkle with cheddar cheese.
4) Place the quiche on the bottom shelf in the oven, cook for 30-35 minutes or until the quiche is set. Enjoy!

This recipe was found in: Reader's Digest, The Complete Illustrated Book of Herbs, pg. 356

For additional information, see: references and warnings

Fettuccine with Marigold Sauce

I have not tried this recipe yet, but it sounds interesting:

Fettuccine with Marigold Sauce

Ingredients:
*1.5 cups milk
*1 large onion, quartered
*4 tbsp. marigold (calendula) petals, fresh or dried
*2 large carrots, sliced lengthwise
*1 bay leaf
*4 oz. butter
*3/4 cup all-purpose flour
*1.5 cups parmesan cheese, grated
*salt and pepper to taste
*8 ounces fettuccine

Directions:
1) Place the milk, onion, marigold/calendula petals, carrots, and bay leaf in a saucepan. Cover and simmer gently for about 10 minutes, until the carrots are soft.
2) Pour through a sieve into a bowl and reserve the carrot and onion pieces.
3) Melt the butter in a pan, add the flour and cook for 2-3 minutes, stirring until smooth. Gradually add the flavored milk and simmer for 2 minutes, stirring to make a smooth sauce.
4)  Finely chop the onion and carrot and add to the sauce. Fold in the cheese and seasonings to taste.
5) Cook the fettuccine according to directions on the box and cook al dente. Serve topped with the marigold sauce.

Recipe found in:
Lesley Bremness, The Complete Book of Herbs, pg. 176.
For additional information, see: references and warnings

Sweet Marigold Muffins

I have not tried these yet, but they sound interesting:

Sweet Marigold Muffins

Ingredients:
*1/2 cup softened butter
*1/2 cup white sugar
*2 large eggs
*1/2 cup of self-raising flour
*1 teaspoon baking powder
*2 tablespoons calendula flower petals
*raw sugar (optional)

Directions:
1) Put the butter, sugar, eggs, flour, and baking powder in a bowl and mix together until smooth and glossy.
2) Fold in 1.5 tablespoons of calendula flower petals.
3) Pour the mixture into greased muffin tins. Sprinkle a few petals onto each muffin with a little raw sugar.
4) Bake in an oven at 325 degrees Fahrenheit for approximately 25-30 minutes.

Recipe found in:
Jekka McVicar, The Complete Herb Book, pg. 67
For additional information, see: references and warnings