Kitchen & Culinary
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Note: When a recipe calls for dry herbs, you may use fresh by doubling the amount, If it calls for fresh you may substitute dry by cutting the amount in half.
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Lavender Jelly
Cheesecloth
4 T. dried lavender
4 T. powdered pectin
3 Cups apple juice
2 T. lemon juice
3 Cups brown sugar
Line a small sieve with double thickness of cheesecloth. Cut a 5 inch square of cheesecloth, put lavender flowers in the center and tie up ends to form a small bag. In a 6 quart saucepan, combine pectin and apple juice, stirring until pectin is dissolved. Set the pan over high and bring to a boil stirring constantly. Stir in the lemon juice and sugar and drop in lavender bag. Boil for 2 minutes, stirring constantly Remove bag. Strain through cheesecloth-lined sieve into sterilized empty baby food jars. Makes 3-8oz jars
Stevia Extract (Natural Sweetener)
To make a liquid extract, combine 1 cup vodka with 3/4 cup macerated fresh Stevia leaves in a jar with a lid. Shake everyday for two weeks, and then filter through a coffee filter. Label store in cupboard. Add a drop to beverages.
Homemade Vanilla Extract
Use 1 Vanilla Bean Split in half and put into a clean glass jar with a tight fitting non metallic cap. Pour 1/4 cup of vodka or brandy over the beans, Lightly invert the mixture every day for four weeks. You can strain out your bean or keep them in there. You can also add more vodka after you have used about half of your extract. Store away from direct sunlight.
Homemade Honey
9 white clover flowers
9 red clover flowers
2 wild pink roses
2 lbs. sugar
1 pinch alum
1 cup distilled water
1. Bring all ingredients except alum to a boil and stir slowly.
2. Stir 60 times (no more, no less). Add alum.
3. Strain mixture through cheesecloth into clean sterilized 6 oz containers.
(From an old native of New Hampshire)
Horehound Candy
1 cup horehound tea, 4 cups sugar, 2 cups dark or light corn syrup. Boil horehound leaves to make a good strong tea. Drain reserving 1 cup of liquid. Add the cup of tea to the other ingredients and boil until it just starts to caramel. Put onto a flat greased cookie sheet. Start cutting with kitchen shears or scissors as soon as it starts to harden on edges.
Herbal Tea's
Bring fresh, cold water to rolling boil. Rinse a non-metal teapot with boiling water.
Add 2 Tablespoons fresh or 1 Tablespoon dried herbs per cup of water, plus 2
Tablespoons fresh or 1 Tablespoon dried, for the pot. Pour in boiling water, cover and
let steep for 5 minutes. Strain herbs and enjoy.
Iced Tea:
Same procedure as above except use 3 tablespoons fresh or 2 tablespoons dried.
This allows for melting ice.
Tea Herbs
Angelica
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Anise
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Basil
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Bay
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Bee Balm
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Borage
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Chamomile
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Chicory
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Costmary
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Elderberry
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Fennel
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Ginger
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Ginseng
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Goldenrod
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Horehound
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Hyssop
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Lemon balm
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Lemon grass
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Lemon thyme
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Lemon verbena
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Marjoram
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The Mints
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Nettle
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Rose
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Rosemary
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Sage
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Sassafras
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Savory
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Scented Geraniums
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Tansy
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Thyme
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Valerian
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Cinnamon
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English Rose Tea
1/2 cup dried red rose petals
2 tablespoons dried lemon balm
1 tablespoon dried rosemary
Mix well. Use 1 teaspoon for each cup.
Potpourri Tea
1 cup good black tea
1/2 cup dried rose petals
2 tablespoons dried jasmine flowers
(Warning... do not use the yellow Carolina Jasmine, highly toxic and very deadly)
1 tablespoon dried orange peel, freshly grated
1 tablespoon cassia bark, crumbled
3 sticks cinnamon bark, crumbled
4 whole star anise
1 tablespoon ground nutmeg
1 teaspoon whole cloves, freshly pounded
Mix all ingredients in a mixing bowl with your hands. Store in airtight tins. Use one heaped tablespoon per pot.
Inspie's Chai India Spiced Milk Tea
Ingredients:
(4) Slices fresh ginger (from a 1½” in diameter root)
(1) 2 in. cinnamon stick
(8) whole cloves
(½) tsp. Allspice berries
(½) tsp. powdered cardamom
(1) 6” vanilla bean (cut up into 1” pieces)
(1) dash nutmeg
(¼) tsp white peppercorns
(2) large bay leaves
(1) Tbsp. Anise or Fennel seeds
(2) heaping Tbsp. Brown or raw sugar
(¼) cup honey
(4) Darjeeling Blend tea bags, or 4 tsp. loose tea
(2) cups water
(2) cups milk or half and half
Bring 2 cups of water to a boil and toss in teabags then all other ingredients in order above. Reduce heat and simmer about 5 minutes stirring occasionally. Add milk and bring to boil, immediately take off heat. Strain through a strainer or paper coffee filter and serve hot or in a tall glass filled with ice.
Refrigerate unused portion in airtight container use within seven days. To reheat, you may heat any conventional way.
India Spiced Chai
As long as you do not suffer from excessive body heat, this is a wonderful warmer-upper in the winter. It is usually made with black tea, but any tea or herb tea will do.
To make one pint:
Place 2 cups of water in a stainless steel, glass, or enamel saucepan.
The spices and herbs can be adjusted to taste, but a basic recipe would include:
a cinnamon stick
4 or 5 cloves
12 cardamom seeds
Some orange peel.
Put a lid on the pot and simmer for 10 or 15 minutes. Traditionally, a little milk is added then, and the brew is simmered for another 5 minutes or so. Add honey and enjoy. Because these pungent spices are good for digestion and circulation, it not only warms the system, but also helps flatulence, poor digestion, poor appetite, and just the blues, in general.
Beverage Syrups
Violet Syrup
4 cups of Violets; freshly picked - unsprayed by pesticides
2 cups boiling water (distilled)
6 cups sugar
1 lemon; juice of
2 cups of distilled water
Select only the freshest and most unblemished violets in your garden. Place violet petals in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours. Line a colander with layers of rinsed cheesecloth and place over a bowl. Pour violets and liquid into
colander, squeezing out juice from the violets; discard the violets. Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet water and bring to a rolling boil stirring. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow cooling, then seal, label and refrigerate. Serve mixed in ice water or club soda. (don't forget the Violet flowers in the ice cubes)
Variation: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick into each bottle of syrup. Makes: 2 Quarts
Mint Water
Bruise 1 cup of mint. Put in ½ gallon container and fill with fresh,
cool water. Chill. Strain. Serve over ice with a sprig of fresh mint.
Herbal Condiments
Adding a little herbal vinegar, oil or butter to your dishes is a fast and easy way to punch up your meals. And these little splashes are even zestier if you've used herbs fresh from the garden or the windowsill. Culinary herbalist Debbie Whittaker offers these simple recipes for a
sure-fire flavor boost to any meal.
Herb Vinegar
Herb and Vinegar Combinations:
Coriander Leaf, Garlic, And Rice Vinegar Borage, Dill, Shallots, and White Wine Vinegar
Sage, Parsley, Shallots, and Red Wine Vinegar
Mint, Honey, Cardamom Seed, and White Vinegar
Rosemary, Raisins, Orange Peel, Garlic, and White Wine Vinegar
Peppers, Garlic, Oregano, and Cider Vinegar
Oregano, Chives, Garlic, Rosemary, Tarragon, and Basil White Wine Vinegar
Savory, Chive Blossom, and Cider Vinegar
Dill, Nasturtiums, Garlic, and Cider Vinegar
Fennel Leaf, Garlic, Parsley, and White Wine Vinegar
Rose Petals, Violet Petals, and Rice Vinegar
Tarragon and White Wine Vinegar
Thyme and White Wine Vinegar
Raspberry Leaves and White Wine Vinegar
To make vinegrette just add oil.
Commercially prepared herbal vinegars are usually expensive. Once you see how easy they are to make, you'll never buy another one again. Purchase a bottle of high-quality vinegar. If you're going to keep the herb vinegar in this bottle, soak off the label. When transferring the vinegar to smaller or more decorative bottles, you needn't bother with removing the label.
Harvest your fresh herbs early in the morning before the sun warms them too much. Wash the herbs thoroughly and pat dry with paper towels. Do not remove the leaves from the stalks, but do use tender, not woody, stalks. Make sure the entire work area is clean before you begin. Pour off a little vinegar into a clean cup and put aside for another use. Add the herbs of your choice to the bottle of vinegar. The sprigs should be several inches shorter than the height of the bottle, but you need the weight of large sprigs so the herbs don't float. Use about 1 part fresh herbs to 1 part vinegar.
Put the cap on the bottle. Turn the bottle upside down a few times to completely immerse the herbs. Leave the bottle on a kitchen counter or other convenient spot so that you can turn the bottle over daily to mix the herbs and vinegar. After three to four weeks, strain out the herbs and either pour the vinegar back into the bottle or divide it into smaller bottles with a single herb sprig for identification.
Herb Oils
Herb and Oil Combinations
Oregano, Thyme, Garlic, and Olive Oil
Saffron, Garlic, and Olive Oil
Basil, Pepper, Garlic, and Olive Oil
Lovage, Garlic, Celery Leaf, and Olive Oil
Chervil, Tarragon, Shallots, and Peanut Oil
Ginger, Cardamom Seed, Coriander Leaf, and Safflower Oil
Dill, Garlic, and Sunflower Oil
Lemon Verbena, Lemon Thyme, and Walnut Oil
Purchase a bottle of high-quality oil. Virgin and extra-virgin or cold-pressed olive oil usually has more nutrients than regular olive oil. If you're going to cook with the oil, use canola, peanut, safflower, sunflower or walnut which can withstand higher temperatures before it begins breaking down and possibly altering the taste of the herbs.
Use only woody herbs such as rosemary, sage and thyme; fleshy herbs with high water content are not suitable for long-term oil infusions. Wash the herbs thoroughly, and make sure the entire work area and utensils are clean before you begin. Herbs must be completely dry to the touch before being added to the oil. Pat them dry after washing, then let them air-dry for two or three hours.
Pour some of the oil into a clean glass pie plate. Place herb sprigs in the oil and smash the herbs with a fork. The volatile oils in woody herbs are held deep within the leaves. Pour the oil and herbs from the pie plate through a large funnel into a sterilized jar with a lid. Don't use your fingers; be sure to touch the oil and the herbs only with utensils that have been sterilized.
Add fresh oil to the jar until the herbs are completely immersed. Put the lid on the jar and place it in a cool, dark place for three weeks. Strain the herbs out, and refrigerate the oil. It should keep in the refrigerator for about three months. To make garlic oils, mash the garlic into the oil
and place in the refrigerator immediately. It will begin infusing overnight. Use within two weeks.
Herb Butter
Mix 1 Tablespoon minced fresh herbs with 1/2 cup softened butter. Wrap in plastic and store in the refrigerator for 1 month.
Herb Combinations For Herb Butter:
Mint and Dill
Beebalm and Lovage
Lemon Verbena and Grated Orange Peel
Costmary and Tansy
Basil, Oregano, and Thyme
Marjoram and Garlic
Garlic, Sesame Seed, and Chives
Herb Salad Dressing Mix
Dry Mix:
1/4 cup parsley flakes
2 tbsps each oregano, basil,
and marjoram, crushed
2 tbsps sugar or honey
1 tbsp fennel seed, crushed
1 tbsp dry mustard
1 1/2 tsp black pepper
Place all ingredients in a pint jar, cover tightly and shake
to mix. Store in a cool dark place. Makes about 1 cup
Herbal Vinaigrette Dressing
In a small bowl, whisk together:
1 Tablespoon herb salad dressing mix,
3/4 cups warm water,
2 1/2 tbsps tarragon vinegar or white wine vinegar
1 tbsp olive oil
1 crushed clove of garlic.
Taste test and add more if you prefer a stronger flavor. Let stand at
room temperature 30 minutes before serving shake and serve. Makes 1 cup.
Herbal Mustards
These recipes are courtesy of Betty Jones, Purdue U. Advanced Master Gardener and puts on a variety of herbal cooking classes and seminars each year here in the Noble County area. All of these mustards will keep for up to 3 months in tightly covered containers in the refrigerator. They can be used anywhere you use regular mustard: potato salad, tuna salad, deviled eggs, etc.
Citrus Mustard
2 cups Dijon mustard
1 T. lemon juice
1 T. orange juice
1 tsp. honey
1 T. chopped lemon thyme (or any lemon flavored herb)
2 tsp. each grated lemon and orange rind
Wisk all together. Great with cold ham, chicken, or pork.
Quick Herbal Mustard
1 1/2 cup yellow mustard, mild
1/4 cup chopped fresh basil, chives, rosemary, thyme, or any herb
(1/8 cup if using dried herb = 1 1/2 T.)
1 T. basalmic vinegar, or chive and garlic vinegar, or lemon verbena vinegar.
Mix well and cover tightly.
Tarragon Mustard
1 cup Dijon mustard
1/2 cup brown sugar
1/3 cup tarragon vinegar
1/2 tsp. salt
1/4 cup olive oil
1/4 cup fresh french tarragon or 1 1/2 T. dried
Whisk or put in blender 1st 4 ingredients. Add olive oil in a slow stream and blend well.
Stir in tarragon. Excellent with cold fish, seafood, chicken, beef, and eggs. Cant be beat
when used in egg salad, chicken salad, and tuna salad.
Honey Tarragon Mustard
1/2 c. dry mustard
1/3 c. mustard seed
1 1/2 T. dried french tarragon or 1/4 cup fresh
2 tsp. salt
3 T. honey
2/3 c. water
3/4 c. white wine vinegar
Combine mustard, mustard seed and water; puree in blender or food processor. Transfer to small bowl, cover and let stand at room temperature for 8 hours. Stir in vinegar, honey and salt with tarragon. Process until smooth. Pack in sterilized jars and refrigerate
Lemon Dill Mustard
2 cups Dijon mustard
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill or 1 1/2 T. dried
1 T. lemon juice
1 T. lemon rind
Mix together well. For variation use thyme, lemon balm, sage, or savory in place of dill.
Use with fish or seafood.
Horseradish Mustard
1 cup yellow mustard
1/2 cup sugar
1/4 cup olive oil
1/2 tsp. lemon juice
1/4 cup creamy horseradish sauce (more if you like)
Place everything except olive oil in blender. Add olive oil in slow stream. Process 1 minute, scrape down, and blend 30 seconds more. This is a hot mustard good with cold beef, ham, cheese, or cold seafood.
Herbs De Provence
Dry Mix
3 tbsps marjoram
3tbsps thyme
3 tbsps savory
1 tsp basil
1 tsp rosemary
1/2 tsp sage
1/2 tsp fennel seeds
Combine all ingredients, mix well and store covered in tightly
sealed jar. This mix is great for busy cooks. Just shake and go!
Vanilla
Vanilla comes from the fruit of an orchid that blooms for just a few hours only once a year on vines that grow up to fifty feet high. Each blossom produces a single bean that must be cured to develop its distinct flavor. The result … a wizened, blackened bean, it is prized
for the tiny edible seeds inside.
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Edible Flowers
You would be wise to remember that edible doesn't necessarily mean tasty... just pretty and colorful and not poison.
Bee balm
Borage
Calendula
Chive
Daylily
English Daisy
Forget-me-not
Fuchsia
Geranium
Hollyhock
Impatiens
Johnny-Jump-Up (Viola family)
Lavender
Lilac
Mint
Nasturtium
Pansy
Violets
Try any of these in your ice cube trays for a pretty party chiller
Crystallized Flowers (to decorate or eat)
Pick flowers early and choose the prettiest and freshest blossoms. Rinse them in cool water allow them to drain a bit.
Lightly whisk some egg whites or use meringue powder from a cake-decorating store, use a small fine brush to completely cover the flower petals and calyx. Sprinkle the flower with superfine granulated sugar. The sugar can be colored to match the flower by mixing in a little petal dusting powder or coloring dust (find it at Sugarcraft web site below).
Shake off any excess sugar and dry the flowers completely. Small ones can be left to dry on absorbent paper towels (white, unprinted). Larger flowers, such as roses, wrap a piece of wire around the stem, and dry hanging upside down from a glass or other suitable item to avoid squashing the petals. Remove stems with clean small scissors as you are placing flowers for decoration.
This information was taken from the book “Art of Sugarcraft” Series - “Sugar Flowers” by Nicholas Lodge (ISBN 0-948075-11-2). Unfortunately this book is currently out of print, but you might find it in a second hand bookshop or it may be something your local library might be able to get for you to borrow. Sugarcraft, Inc.
Natural Sweeteners
Angelica
Beebalm
Costmary
Lemon Balm
Lemon Verbena
Mint
Rosemary
Rose
Stevia
Violet
Herbal Salt Substitutes
#1
1/4 cup (3/4 oz.) each of
dried parsley,
dried savory,
dried thyme,
2 TBS. dried marjoram.
Grind ingredients together
#2
3 TBS. dried basil
3 TBS. dried marjoram
3 TBS. dried parsley
3 TBS. dried thyme
4 1/2 Teaspoons dried chives
2 1/2 Teaspoons dried paprika
2 1/2 Teaspoons dried rosemary
2 1/2 Teaspoons onion powder
Grind ingredients together
Salad Herbs
Dandelion
Fennel
Lovage
Lemon Balm
Common Daisy
Lungwort
Lettuce
Salad Flowers
Marigold
Cowslips
Violets
Bugloss
Nasturtium
Oriental Salad Herbs
Chinese Cabbage
Sesame Seed
Ginger
Lemon Grass
Mugwort
Mallow
Beans (Dry)
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Beans (Green)
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Beef
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Broccoli
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Cumin
Garlic
Mint
Onions
Oregano
Savory
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Basil
Caraway
Dill
Marjoram
Mint
Savory
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Basil
Bay Leaf
Caraway
Garlic
Ginger
Marjoram
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Onion
Oregano
Parsley
Rosemary
Sage
Thyme
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Basil
Garlic
Lemon Balm
Sesame
Tarragon
Thyme
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Carrots
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Chicken
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Corn
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Eggs
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Anise
Basil
Dill
Chives
Ginger
Thyme
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Anise
Basil
Bay Leaf
Chives
Dill
Garlic
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Marjoram
Onion
Oregano
Parsley
Rosemary
Saffron
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Chervil
Chives
Lemon Balm
Saffron
Sage
Thyme
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Anise
Basil
Cayenne
Chives
Savory
Tarragon
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Fish
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Fruit
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Mushrooms
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Peas
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Anise
Basil
Dill
Chives
Fennel
Garlic
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Oregano
Parsley
Rosemary
Saffron
Savory
Tarragon
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Anise
Cinnamon
Ginger
Lemon Balm
Mint
Rosemary
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Coriander
Marjoram
Oregano
Rosemary
Tarragon
Thyme
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Caraway
Chervil
Chives
Mint
Savory
Thyme
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Pork
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Potatoes
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Rice
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Spinach
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Anise
Caraway
Garlic
Ginger
Rosemary
Sage
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Basil
Caraway
Chives
Coriander
Dill
Fennel
Garlic
Lovage
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Marjoram
Oregano
Onion
Parsley
Rosemary
Sage
Thyme
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Basil
Fennel
Lovage
Onion
Saffron
Tarragon
Thyme
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Anise
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Cinnamon
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Basil
Caraway
Chervil
Chives
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Dill
Garlic
Rosemary
Thyme
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Squash
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Stuffing
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Tomatoes
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Turkey
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Basil
Cinnamon
Dill
Marjoram
Rosemary
Sage
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Garlic
Onion
Parsley
Rosemary
Sage
Thyme
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Basil
Bay Leaf
Chives
Dill
Garlic
Marjoram
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Oregano
Parsley
Sage
Savory
Tarragon
Thyme
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Basil
Garlic
Onion
Saffron
Sage
Tarragon
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Inspie's
Place
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