| White Wagon Farm Herbal Hints from our Newsletters |
BASIL
Now that the summer’s abundance of basil is winding down,
you may be despairing of a winter without that mouth-
watering flavor. Despair no more!
Harvest all your leaves before the first frost, strip the leaves
from the stems, wash them, pat them dry, and put them into
your food processor. Pulse them until they begin to break
into small pieces, then drizzle a bit of good olive oil into the
mixture, continuing to pulse until they hold together on the
side of the bowl.
Freeze in ice cube trays, then move to a large freezer bag.
Each cube is about one cup of fresh leaves. Remove a cube
when whenever you need a basil hit, in soups, dressings,
sauces, etc.
Now that the summer’s abundance of basil is winding down,
you may be despairing of a winter without that mouth-
watering flavor. Despair no more!
Harvest all your leaves before the first frost, strip the leaves
from the stems, wash them, pat them dry, and put them into
your food processor. Pulse them until they begin to break
into small pieces, then drizzle a bit of good olive oil into the
mixture, continuing to pulse until they hold together on the
side of the bowl.
Freeze in ice cube trays, then move to a large freezer bag.
Each cube is about one cup of fresh leaves. Remove a cube
when whenever you need a basil hit, in soups, dressings,
sauces, etc.
PARSLEY
For all-round foliage interest and great culinary qualities, you
simply can't do better than parsley.
Filled with chlorophyll for fresh breath and antioxidants for
good health, parsley has gotten a bad rap as a throw-away
plate garnish.
Plant parsley in the Fall to fill in your beds and pots with
evergreen filigree foliage for the winter. As a biennial, parsley
lives through until the following Spring before setting seed
and dying back.
For all-round foliage interest and great culinary qualities, you
simply can't do better than parsley.
Filled with chlorophyll for fresh breath and antioxidants for
good health, parsley has gotten a bad rap as a throw-away
plate garnish.
Plant parsley in the Fall to fill in your beds and pots with
evergreen filigree foliage for the winter. As a biennial, parsley
lives through until the following Spring before setting seed
and dying back.
DILL
The 2010 Herb of the Year is that old faithful pickle herb,
dill. For many of us, pickles are its only association, but dill
has many uses beyond flavoring vinegar.
Medicinally, dill has been used for reducing flatulence,
increasing appetite, and increasing mother's milk. Its dried
heads are used in crafting; and as a companion plant, it
enhances the growth of lettuce, onions, and cabbage.
Its culinary uses vary depending on whether you use the seeds
or the leaves (dillweed). Leaves have a mild flavor and go
with everything from salads to fish to eggs to most vegetables.
Seeds are stronger flavored and used in marinades or
long-cooking dishes.
If you have extra dillweed at the end of the season, freeze it in
a plastic bag. Then when you want to use it, snip some off
with scissors and return the rest to the freezer. For a favorite
White Wagon recipe, click here.
The 2010 Herb of the Year is that old faithful pickle herb,
dill. For many of us, pickles are its only association, but dill
has many uses beyond flavoring vinegar.
Medicinally, dill has been used for reducing flatulence,
increasing appetite, and increasing mother's milk. Its dried
heads are used in crafting; and as a companion plant, it
enhances the growth of lettuce, onions, and cabbage.
Its culinary uses vary depending on whether you use the seeds
or the leaves (dillweed). Leaves have a mild flavor and go
with everything from salads to fish to eggs to most vegetables.
Seeds are stronger flavored and used in marinades or
long-cooking dishes.
If you have extra dillweed at the end of the season, freeze it in
a plastic bag. Then when you want to use it, snip some off
with scissors and return the rest to the freezer. For a favorite
White Wagon recipe, click here.
PINEAPPLE SAGE
One of the best smelling, most bee-attractive plants in the
herb garden is Salvia elegans, pineapple sage. Its crushed
leaves smell strongly of pineapple. Its bright scarlet blossoms
in late summer have bees, hummingbirds, and butterflies lined
up to sip its nectar.
It grows to around 4 feet tall with a 3 foot spread. Full sun
and normal watering will keep it happy. It will require winter
protection for a cold winter in our Zone 7 climate, but will
often survive a milder winter.
You can make a delicious tea by steeping the leaves in hot
water. Medicinally, it has been used by traditional Mexican
healers to treat anxiety.
More information is available at The Herb Companion
One of the best smelling, most bee-attractive plants in the
herb garden is Salvia elegans, pineapple sage. Its crushed
leaves smell strongly of pineapple. Its bright scarlet blossoms
in late summer have bees, hummingbirds, and butterflies lined
up to sip its nectar.
It grows to around 4 feet tall with a 3 foot spread. Full sun
and normal watering will keep it happy. It will require winter
protection for a cold winter in our Zone 7 climate, but will
often survive a milder winter.
You can make a delicious tea by steeping the leaves in hot
water. Medicinally, it has been used by traditional Mexican
healers to treat anxiety.
More information is available at The Herb Companion
SORREL
A favorite European herb that hasn't found its way into many
U.S. kitchens, sorrel adds snap to salads, soups, and sauces.
It has a sour bite that is a bit like citrus in its ability to
heighten other flavors. Meet Rumex acetosa.
One of its best-know incarnations is in French Sorrel Soup, a
bright green taste of Spring. You can find many recipes for
this soup, with and without potatoes, but the one here is easy
and good.
Sorrel also makes a wonderful sauce for fish or fresh
vegetables. Just wash, remove the mid-rib, and cook it over
medium heat until it "melts" and most of the liquid is
absorbed.
Grow it in sun to part-shade with adequate moisture, and it
will provide you with leaves for many years.
A favorite European herb that hasn't found its way into many
U.S. kitchens, sorrel adds snap to salads, soups, and sauces.
It has a sour bite that is a bit like citrus in its ability to
heighten other flavors. Meet Rumex acetosa.
One of its best-know incarnations is in French Sorrel Soup, a
bright green taste of Spring. You can find many recipes for
this soup, with and without potatoes, but the one here is easy
and good.
Sorrel also makes a wonderful sauce for fish or fresh
vegetables. Just wash, remove the mid-rib, and cook it over
medium heat until it "melts" and most of the liquid is
absorbed.
Grow it in sun to part-shade with adequate moisture, and it
will provide you with leaves for many years.
ROSEMARY
A woody-stemmed needle-leaved symbol of remembrance,
rosemary is a Mediterranean herb that has found its way into
the hearts of many. Its slightly pine-y aroma and flavor
enhance acidic foods such as tomatoes and pineapples. It
blends nicely with chicken and pork, and a branch thrown
into the fire during grilling adds an extra kick of flavor to
those meats.
Try Pineapple Rosemary Punch for an unusual pairing of
flavors. Or try delicious Rosemary Jelly (use it with chicken,
pork, cheese dishes or even peanut butter) by substituting
rosemary for the mint in a mint jelly recipe.
Rosemary has been associated with the Virgin Mary who is
said to have spread her cloak on a rosemary bush. Perhaps
that is also why it has been associated with weddings.
Medicinally, it is used for a tonic and an astringent. It also is
said to keep brunette hair looking its best.
Many varieties, upright and prostrate, of rosemary have been
developed, some with attention to flavor and some to winter
hardiness. Popular varieties at White Wagon Farm are Irene,
Hill Hardy, Arp, and Salem.
Easy to grown in our climate, rosemary only asks for a little
lime in the soil (plant it near concrete, for example), and at
least a half-day of sunshine. It will offer its delicious flavor
and fragrance for many years.
A woody-stemmed needle-leaved symbol of remembrance,
rosemary is a Mediterranean herb that has found its way into
the hearts of many. Its slightly pine-y aroma and flavor
enhance acidic foods such as tomatoes and pineapples. It
blends nicely with chicken and pork, and a branch thrown
into the fire during grilling adds an extra kick of flavor to
those meats.
Try Pineapple Rosemary Punch for an unusual pairing of
flavors. Or try delicious Rosemary Jelly (use it with chicken,
pork, cheese dishes or even peanut butter) by substituting
rosemary for the mint in a mint jelly recipe.
Rosemary has been associated with the Virgin Mary who is
said to have spread her cloak on a rosemary bush. Perhaps
that is also why it has been associated with weddings.
Medicinally, it is used for a tonic and an astringent. It also is
said to keep brunette hair looking its best.
Many varieties, upright and prostrate, of rosemary have been
developed, some with attention to flavor and some to winter
hardiness. Popular varieties at White Wagon Farm are Irene,
Hill Hardy, Arp, and Salem.
Easy to grown in our climate, rosemary only asks for a little
lime in the soil (plant it near concrete, for example), and at
least a half-day of sunshine. It will offer its delicious flavor
and fragrance for many years.
