Fresh Herbs...information from Farm to Table post....

A Visual Guide to Fresh Herbs

Get to know your parsley, sage, rosemary, and thyme

I found this article very interesting to read.....plus add a few things like recipes ideas to my long list of recipes to try!!!

Read More http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguidefreshherbs#ixzz1yoQcMaAC


Herbs like mint, basil, and tarragon have long been prized throughout the world for their curative properties (mint for indigestion, basil for kidney problems, and tarragon for snake bites). This guide focuses on their culinary applications.
Consider growing your own herbs if you can. Having fresh herbs available minimizes waste, since there is no rush to use all of the herbs immediately. Visit your local nursery garden for seeds, seedlings, and other garden supplies. For some of the more obscure varieties, consider online catalog companies such as Cook's Garden, Burpee and Park Seed.
For advice on buying and preparing fresh herbs, check out these tips.

Cilantro

Alternate names: Coriander leaf, Chinese parsley, koyendoro, Mexican parsley, pak chee, yuen-sai, green coriander, coriander green, dhania
Characteristics: You either love cilantro or hate it. Its leaves look like flat-leaf parsley's, but note the smaller leaves and lankier stem. Cilantro's flavor is described by some as bright and citrusy, and as soapy by others. This herb pops up in the cuisines of India, Mexico, and Vietnam in dishes like dhania chutney, salsa, and pho. The seeds of the plant are called coriander and are used in some pickling recipes, as well as in boerewors, a South African sausage.
For recipes using cilantro, click here ›

Mint

Characteristics: In the United States, the two most widely available varieties of mint are peppermint and spearmint. The leaves of both plants look similar, with their rough-fuzzy, jagged leaves, but they part ways when it comes to their taste: Peppermint has a strong, cooling aftertaste due to the high concentration of menthol; spearmint is lighter and sweeter to the palate. Lesser-known types of mint include ginger, apple, and curly mint, which, when used in large quantities, impart the flavor that is connected to its name. Mint is a common ingredient in Thai food like rolls, as well as in Middle Eastern dishes such as tabbouleh, and in traditional mint tea from North Africa. It's not unusual to see mint paired with lamb or chocolate; other popular uses for the herb are jellies, sauces and cocktails such as the Mint Julep and Mojito.
For recipes using mint, click here ›

Parsley

Pictured, left to right: Curly parsley, flat-leafed (Italian) parsley
Characteristics: This unsung hero can do more than just garnish a plate. In French and Italian cooking, many a stock, stew, and soup calls for bouquet garni flavored by this herb. Generally speaking, flat parsley has a peppery bite whereas the curly kind is relatively bland. And as their names denote, they have textural differences, too. Pastas and egg recipes often benefit from a sprinkling of chopped parsley; the herb's clean, light flavor cuts down on heavy creaminess and also acts as a palate-cleanser. For something different, try substituting parsley for basil when making pesto.
For recipes using parsley, click here ›

Dill

Alternate names: dill leaf, dillweed, dill weed
Characteristics: This herb resembles a finer, more delicate fern with leaves that are soft, like super fine hairs. Dill elicits strong reactions: Some describe the flavor as clean and grassy, while others dislike it for being tangy and earthy. And even though this herb is often associated with Scandinavian cuisine (especially salmon)—gravlax, anyone?—it's found in other international dishes, as well: tzatziki (Greek), corn (Indian), and borscht (Eastern Europe). Often used in pickling, dill goes well with potatoes and dips that incorporate mayonnaise and sour cream.
For recipes using dill, click here ›

Basil

Pictured, left to right: Sweet (Italian) basil, purple basil
Characteristics: Basil is the most commonly used herb in the United States, and as seen here, the two varieties usually available have very different appearances. The leaves of the purple basil tend to be smaller, and while both kinds of basil share a similar flavor profile—peppery and minty with a touch of sweetness—sweet basil is relatively sweeter than its purple counterpart. Green basil is largely showcased in dishes from Italy (basil pesto) and Southeast Asia (green chicken curry), proving its versatility. The dark color of purple basil makes it a wonderful garnish in dishes. Regardless of which kind you cook with, add the leaves at the end of cooking for maximum flavor.
For recipes using basil, click here ›

Oregano

Alternate names: Wild marjoram, pot marjoram
Characteristics: Oregano's hint of sweetness combined with some spiciness adds warmth to any dish. Fresh oregano can be difficult to find in the marketplace and because dried oregano has a stronger flavor than the fresh, use it sparingly. Mediterranean (Greek) oregano is typically milder than Mexican oregano, the former being used in pizza seasonings and the latter sometimes called for in chili recipes.
For recipes using oregano, click here ›

Rosemary

Characteristics: Rosemary has a strong, even pungent, pinelike fragrance and flavor. Recipes that call for rosemary tend to require the needles to be stripped off their branches and chopped before cooking. But don't overlook the woody stems, which can be used to flavor soups and roasts. Native to the Mediterranean region, rosemary gained popularity with Italian cooking in Tuscan favorites like schiacciata, a flatbread that is sometimes made savory with rosemary-infused oil, and chicken cacciatore. The herb pairs well with pork chops, poultry, and even fish, (especially when grilled). Vegetarians can enjoy the herb in potatoes. For an unusual sweet-savory treat, consider rosemary shortbread cookies.
For recipes using rosemary, click here ›

Chives

Characteristics: Related to onions and other bulb vegetables, this herb looks a lot like lawn grass. Its deep-green hollow stems lend a refreshingly light oniony taste, which helps cut down on the heaviness of rich foods such as blue cheese and chive dressing and risotto cakes. When finely chopped, chives work well as a garnish.
For recipes using chives, click here ›

Sage

Characteristics: This plant's light gray-green leaves are soft and fuzzy, and its taste ranges from mild to slightly peppery with some touches of mint. Because of its pronounced flavoring, sage is a good herb to pair with foods traditionally considered heavy, rich, and creamy, like meats (sausage), and certain dairy products such as cheese and cream (ravioli with sage cream sauce), as well as sweet and savory breads (cornbread). Unlike more delicate herbs, sage can be added in the beginning of the cooking process.
For recipes using sage, click here ›

Savory

Alternate name: Bean herb, mountain savory
Characteristics: There are two varieties of savory: winter savory (pictured here) and summer savory. In general, savory has a peppery flavor, although winter savory is more pungent and stronger flavored than the summer variety. This herb has long been incorporated into European cuisines such as beans,meat, and poultry. It is also commonly added to soups and stews that have meat or poultry and/or beans, as in this Georgian Pork stew and white bean and pasta soup.
For recipes using savory, click here ›

Thyme

Characteristics: The tiny leaves on this low-growing woody plant work best in tandem with other herbs and spices such as basil, sage, and lavender. Thyme is a major ingredient in the classic French flavoring herbes de Provence. And it plays a major role, next to parsley and bay leaf, in another blend of French herbs, bouquet garni a crucial flavor component in broths, soups, and stews. Thyme's importance in Middle Eastern cooking cannot be understated; along with oregano and marjoram, it is a crucial element in zaatar. This herbal blend is often used in flatbreads such as pita, as well as to flavor roasted meat and poultry. Like rosemary, recipes calling for thyme require you to strip the leaves off the woody stems. Using the entire herb infuses a headier scent and flavor.
For recipes using thyme, click here ›

Tarragon

Alternate name: French tarragon, Dragon herb
Characteristics: Tarragon's glossy, long, tapered leaves impart a delicate anise flavor (like licorice and fennel) that is more sweet than strong. The herb is often paired with foods that easily absorb other flavors such as chicken, scallops, and eggs. Once considered the king of herbs in French cuisine, tarragon is an essential ingredient in the classic béarnaise sauce . It's not an easy herb to keep for long periods of time so it is often placed in a bottle of vinegar. Elegant in form, the herb also makes for an elegant garnish.
For recipes using tarragon, click here ›

Marjoram

Alternate names: Sweet marjoram, knotted marjoram
Characteristics: This herb is often mistaken for its relative oregano when judged solely on its looks, but marjoram's grassy, lemony taste proves to be the sweeter of the two. Like thyme, marjoram works well in ensembles (herbes de Provence and zaatar) and pairs nicely with meats and poultry, especially in stews. In Mexico, marjoram, thyme, and oregano are combined to create a lively pungent hierbas de olor, the Mexican equivalent to the French bouquet garni. Try also using marjoram in tomato sauce, white bean salads, fish dishes and vinaigrettes.
For recipes using marjoram, click here ›


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Rosemary Garlic Parmesan Biscuits, Cheddar Cheese Biscuits, and making your own Biscuit Mix...

My Grandmother made the best bisquick biscuits, over the years I have enjoy these small treats with many dinners. When your in a hurry they are perfect to add to a dinner. They are perfect to add to a light meal, or those cold nights with a stew or hot bowl of soup.

Rosemary Garlic Parmesan Biscuits

Ingredients:

• 2 tbsp salted butter, melted
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 1/2 tbsp fresh chopped rosemary
• 2 cups of Bisquick Mix
• 3 oz shredded parmesan cheese
• 2/3 cup fat free milk

Directions:

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute. Remove from heat and add chopped rosemary.

In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

Ready for somemore.....Cheddar Cheese  garlic Biscuits!!!

Order an entrée from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix.

The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.

On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, add some cold butter along on the grated cheddar cheese and a little garlic powder.  This makes an awesome biscuit!!!


Ingredients:

2 ½ cups Bisquick baking mix

¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese


Brush on top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

(or use your pesto)

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

I like buying Bisquick but I also like making my own at times....so for the do it your self cook try making your own bisquick mix.....

Original Bisquick Baking Mix

6 cups all purpose flour
3 Tablespoons baking powder
2 Tablespoons powdered sugar
1-1/2 teaspoons table salt
3/4 teaspoon baking soda
1/2 cup plus 1 Tablespoon canola oil

Whisk dry ingredients together. Mix well.
Using an electric mixer, slowly stir in
canola oil. Mix until all lumps are gone
and mixture is a uniform texture - about
1 minute.

Store in an airtight container.

Use as an exact substitute for Bisquick
in recipes.

Back to the Kitchen and Thankful for the Garden...Spearmint leaves are wonderful.... kind of like my Gardener Guy!!!

Avery Mae and I (Grandma Grandest) getting ready to hike Ensign Peak!!!
For the past few weeks I have been Heavenly involved in the role of being a Grandmother. Some might not enjoy this role as I do. When I was eleven my Mother passed away due to cancer. I dearly missed having her around in my life and in my children's life. I looked forward to my own Children and Grandchildren and being all that I could as a Mother and Grandmother...I cherish it. Yesterday Avery Mae left my home to head back to Las Vegas (my home town). We had a great time seeing some sites of Salt Lake, I am looking forward to blogging about our many adventures. She will be missed as I miss all my kids. My move to Farmington has been good, being away from my children has been hard. Visits from them and traveling to see them are greatly adored.

My Monday started in the Garden picking raspberries, and spearmint leaves....

Did you notice I got a new Camera and I signed up for some camera classes!!!


I think a glass of Spearmint Tea will be refreshing today...
Because I want some tea now I will use the fresh leaves and let some steep in a pan of hot water. I will also dry some for my making my own tea blend and tea bags.

Last year at this time I fell in love with the many uses of Spearmint...at my
Sons wedding luncheon I decorated all the desserts or many of them with beautiful spearmint leaves....

Kyle's wedding luncheon...


Spearmint leaves makes desserts so pretty....a very nice garnish indeed!!!


Making tea from freshly cut herbs from your own yard is an easy and self rewarding task. The most commonly used herbs are Peppermint and Spearmint. Both of these herbs are extremely easy to grow and usually provide more than enough leaves for making tea many times throughout the year. Just about any herb you grow can be brewed into a delicious tea. I am trying to get myself in a better habit of drinking teas instead of Diet Coke. (Healthy teas, no caffeine)

First you pick the spearmint ...or if you have some peppermint is good. Cut the stem off close to the ground leaving at least two sets of leaves on each stem so your plant will continue to grow or select only the tender new leaves at the top of the plant.



Separate the leaf from the stem, avoid yellowish or spotted damaged leaves and next wash the leaves...


If you have a salad spinner, spin off the excess water...if not shake off the excess water.


Other herbs that can be use are Sage leaf, Chamomile flower, Rosemary leaf, Lemon Balm leaf, and of course Peppermint leaf. A simple hint, starting with one herb as your primary flavor and throwing in a little bit of another herb can create an interesting tasting tea. For example start with mostly Peppermint leaves and add a bit of Sage leaves or try adding the petals from a rose. It is always fun to experiment...

Herb teas made from fresh herbs tend to be a bit weaker tasting than those made from dried herbs. It helps to gather more herbs than you think you'll need and then actually use all of it that way my tea will have the stronger flavor, you can always add more water. I suggest gathering enough herb to make at least a pot of tea (about 4-6 cups). It helps if you can take the same pot you’re going to brew your tea in (or a bowl about the same size) out to the garden with you then cut enough herbs to fill the pot about 3/4 full. If possible cut your herbs in the morning to ensure the best flavor.

Put herb leaves in a pot and add just enough water to cover the herbs. Use a long spoon to carefully bruise the herb by pressing the spoon into the herb against the sides of the pot. Allow water to come to a slow boil, then turn off the heat and allow herbs to steep for up to a half hour.


Strain the tea through a mesh strainer or colander. If you have a tea steeper use it for dried leaves or your tea bags, just add boiling water and allow you tea to steep about a 1/2 hour. Pour into a container of storage, a pot of tea can be refrigerated for about five days.
This is my Tea Steeper I use for small batches, dried herbs or tea bags. These kind of tea steeper's come in many sizes, shapes and you can find them pretty easy.

The leaves extra fresh leaves that I will not use today I will allow to dry...it will take a few days. When they are dry I will make my own tea bags so I can enjoy this tea all year. You can also just store the leaves in a large glass jar and steep just the leaves.

Chill and enjoy...I am going outside for awhile....drinking some cold spearmint tea and enjoying the sounds of summer...You can sweeten your tea with any kind of sweetners....I try to drink it sugar free, less calories, but my favorite is making a simple mint syrup. I use 1 1/2 cups of steep spearmint tea and 2 cups of sugar. Bring this to a slow boil and allow to thicken. This syrup can be put up in a canning jar using the hot water bath method processing for it for 10 minutes. Mix in what you like as it's all a personal preference thing....But Enjoy It!!!


Spearmint Simple Syrup...

" For additional uses for Dried Mint Leaves as well as some recipes see the following link...
http://www.ehow.com/list_5982651_uses-dr... A serving of dried mint leaves provides you more fiber, vitamins and minerals than a serving of fresh mint leaves, but the benefits of mint extend beyond its nutritional..."
http://extension.usu.edu/files/publications/publication/Horticulture_Garden_2009-05pr.pdf

Health benefits of spearmint

■Spearmint is pleasantly aromatic herb packed with numerous health benefiting vitamins, antioxidants and phyto-nutrients.

■The leaves and herb parts contain essential oil menthol. However, unlike in peppermint, spearmint does not contain high amounts of menthol (0.5% compared to the 40% in peppermint), making it least pungent and subtly fragrant herb in mint family.

■The herb has low calories (about 43 cal per 100 g) and contains zero cholesterol.

■The chief essential oil in spearmint is menthol. Other important chemical components of spearmint are α-pinene, β-pinene, carvone, cineole, linalool, limonene, myrcene and caryophyllene. These compounds in mint help relieve fatigue and stress.

■The herb parts are also very good in minerals like potassium, calcium, manganese, iron, and magnesium. Iron is required for enzymes in cellular metabolism and synthesis of hemoglobin. Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase.

■It is also rich in many antioxidant vitamins including vitamin A (provides 4054 IU or 135% of RDA), beta carotene, vitamin C, folates (26% of RDA), vitamin B-6 (pyridoxine), riboflavin and thiamin.

Medicinal uses

Almost all parts of mint herb found place in various traditional as well in modern medicine.
■The herb decoction is an excellent remedy for minor ailments such as headaches, nervous strain, fatigue and stress, as well as for the respiratory problems; helping with asthma, bronchitis and catarrh.

■It is very useful to deal with digestive problems including nausea, flatulence and hiccups as it relaxes the stomach muscles.

■The essential oil, menthol, also has analgesic, local anaesthetic and counterirritant properties. Used in toothpaste and mouth refresheners.

■On the skin, when used as cream or lotion, it may help relieve the itching of pruritis, dermatitis and hives.

■Used as blended massage oil or in the aromatic therapy spearmint oil helps with headaches, stress, fatigue, and nervous conditions and to relieve itching.

■Spearmint tea can be used safely in pregnancy. In women, it helps reduce unwanted hairs through its anti-androgenic properties.