Growing and Blending Seasonings

rosemaryI shall grow basil in plots

I shall grow oregano lots

The chives shall come up fine

along rows of heady thyme

I shall grow rosemary too

And red chile for New Mexican stew

I shall grow sumac if I can find

and lavender to breathe and unwind

Could I grow caraway too?

for rye bread to eat with a good brew?

The onions and garlic are growing now

I can make them dried somehow

I use all these herbs in dishes galore.

I will grow so many herbs you can’t see the earth floor.

Along with herbs for medicine and herbs for aroma and more

I will grow herbs to blend instead of spending money at the store!

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I admit it, I spend hundreds of dollars on culinary seasonings.  I have a large basket and two full cupboards of seasonings that we use all of the time.  Many are the very same herbs that I grow for medicine and to use fresh.  I spend hundreds on infused oils.  You know how it is at the end of summer, you are already pushing time to get all of the harvest in, preserved, garden beds cleaned, and trying to catch some of the glorious last warmth.  Blending herbs for the kitchen just seemed like one more thing I didn’t have time for when a nice store already did it for me.  Because I am an herbalist I also get bulk herbs that are going to be a lot cheaper than the specialty stores.  If I just use bulk herbs for what I cannot grow, and grow and blend the rest, I will save SO much money!  I can infuse my own oils.  Dry, dehydrate, and blend my own seasonings.  It will be worth the time!  Another DIY for this homesteader.  We are going to be busy this summer on Farmgirl School!

How to Use Fresh Herbs

20180227_204739Fresh herbs are delicious and very good for you.  It takes awhile to get used to their intensity, but once you start using fresh herbs it becomes second nature.  Those crisp, strong flavors adds pizzazz to any dish.  Most of the time you will add fresh herbs at the end of cooking.

Using scissors is the easiest way to clip or chiffonade herbs.  For large leaves like basil and sage, roll into a tight roll and clip into ribbons.  The best way to store fresh herbs is like fresh flowers.  Place them in a glass of water in the refrigerator.

Sprinkle ribbons of fresh basil on pastas and pizza.

Clip oregano leaves on to pizza or put in crust before baking.  Fresh oregano livens up red and green chile.

Chives top salads and potatoes and soups.

Saute olive oil, garlic, brown sugar, a little salt and pepper, with sage leaves for a delicious pasta with sage sauce.

Roast root vegetables with rosemary, sage, thyme.  Or for a fresher taste, top roasted potatoes with herbs.

Cilantro goes beautifully piled on top of beans, rice, guacamole, or tortilla soup.

Mint and parsley with garlic and lemon liven up veggie meats and vegetables.

Be brave!  And add spice, health, and freshness to supper.  Make sure you plant these lovely herbs.  They are even better straight from the garden!