Thursday, August 12, 2010

What About All Those Herbs: Part Three

 
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Hi, I am so glad that you all came back for our last talk about preserving and the special use of our Herbs.

I am so happy to have my Great Granddaughter Kyleigh, helping me harvest the herbs today. She is wearing a frontier dress and bonnet that was made for her mother Tiffany at her very same age. We had found it when we went through the antique trunk which is packed with memories and history to pass down to family.

Get your Garden Journal out and we will get started.

We have found that Basil, Chives, Dill, Mint, Oregano, Rosemary, Sage, and Thyme are a great bug repellent in the garden. I have also found that the Squirrels will not come near Collards. I always plant some Sunflowers for the Squirrels to deter them from the garden, they will eat the sunflowers and leave the garden alone.

It is wonderful to step outside the door and have fresh herbs, however when there is a foot of snow and ice on the ground we will not be doing that. There are many different ways to preserve Herbs.

I like to tie the Herbs in a little bundle and hang them upside down in a dry airy place until they dry. Then very carefully take the bundle and remove all the leaves. Put the dry leaves into little plastic bags or into glass containers. My dried Herbs will last up to a year and still taste fresh.

Another way I dry the Herbs are on a drying rack outside. Just lay out all the clean dry leaves on the screen racks and let them dry. Then place them into containers.

Some people like to dry in the Micro Wave and some people freeze their herbs. I prefer the natural way as they are fresher longer.

I love to have fresh Herbs in a vase in fresh water in the summer. They make the Kitchen smell so fresh and they are right there handy to use in a recipe. Be sure and change the water daily and don't keep them over a week, then get some fresh ones.

Keep fresh Basil in your kitchen and the house flies will stay away.

Take a small bundle of Herbs and tie them with a piece of twine or a beautiful ribbon. Place them at the place setting for your next dinner or luncheon party.

Put a few sprigs of Rosemary and Mint into your next fresh flower arrangement. The smells are heavenly.

I love to tie a bunch of Rosemary, Mint, or Basil, and hang it in the shower. The steam from the shower is great aroma therapy.

I keep some oils that have been infused with different herbs to use in food preparation.

I love making different Herb Vinegars, it also makes a great gift.

There are so many great Herb mixes to have on hand, one of my favorites to keep on hand is:
Herbs De Provence
Equal parts of:
Dried Fennel Seeds
Dried Marjoram
Dried Summer Savory
Dried Rosemary
Dried Thyme
Option: Dried Lavender
Mix together and store in a glass or clay container.

I have a recipe for Spring Pesto that features mint and a Basil Pesto in my recipe book "Miz Helen's Kitchen Table".
 

 
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I hope that you have enjoyed our Three Part Tour of the Herb Garden. I look forward to you sharing with me your experiences with the many uses of Herbs. Thanks for coming along.

Peace and Joy
Miz Helen


4 comments:

  1. Oh thank you so much for posting this. We had so much fun going through the trunk and my heart is full with memories of so many times gone by. Herbs are an experience that everyone should have you will be hooked.

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  2. Hey Ms Helen...What's the French name for that herb mess one rolls their pork loin in before putting it on the rotisserie for 2 1/2 hrs...um....Pookie

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  3. Pookie, If I am using a marinade for the pork loin I will sometimes use a bouquet garni, which is a few herbs tied in a little cheese cloth bag. Then after the marinade I use a rub. I like a rub with Thyme, Rosemary and Tarragon for pork.
    That sounds so good I think I will put that on my menu plan. Thanks for stopping by...

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  4. Herbes de provence was it! Sometimers gives me fits at times...I would roll the pork loin on wax paper sprinkled with the herb de province after dried with paper towell...then straight to the rotisserie on my gas grill...spritz with olive oil once in a while or just drive off and return 2 1/2 hours later for a perfect small to medium pork loin...Mr 'L' should be able to treat you! Yum...Was just pickin at you...Was checkin to see if you had anymore anonymous Pookies! No tellin who'll show up on these cool blogs...Love Ya'll D&J

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen