recipes

herb recipes

Herbs provide wonderful flavours, colours and scents to cooking and the diversity of them is unlimited. From simple herb salts to crystal-clear jellies to fragrant vinegars, the preservation of herbs can take many forms and the end products will provide a taste of the garden throughout the year for you and those you wish to share it with.

Herbal jellies are simple to make and make very effective and practical gifts. The following jellies perk up roast meats or cold plates. Ensure that the herbs you use are freshly cut or of the best quality dried material for best results and the most flavour.

GRAPE THYME JELLY

1 cup fresh thyme springs or 1/3 cup of finely crushed dried leaves
2 cups bottle grape juice
3 large pieces lemon peel
3 cups sugar
1/2 cup honey
3 tblsps. lemon juice
1/2 6 ounce bottle liquid pectin
4 serialized 5 ounce jelly jars
paraffin
4 springs fresh thyme for decoration

In a small stainless steel or enamel saucepan place the thyme, grape juice and lemon peal. Bring to a boil, remove from heat, cover, and let steep 15 minutes. Strain through cheesecloth into a large stainless steel or enamel saucepan. return to the heat and add the sugar, honey and lemon juice and stir until the sugar is completely dissolved. Bring to a boil, add the pectin, and let boil hard for just one minute. Remove from the ahead. Skim the foam carefully from the top of the jelly and our into prepared jelly jars.

Heat paraffin according to manufacturer's directions. Cover the jelly with 1/3 inch layer of hot paraffin. When slightly cooled, place a sprig of fresh thyme on the warm paraffin to decorate each jar and cover with another tin layer of paraffin.

ROSEMARY CITRUS JELLY

1/4 cup fresh rosemary sprigs or 1/3 cup finely crushed dried leaves
2 cups unsweetened grapefruit juice
2 large pieces orange peel
2 tablespoons lemon juice
3 cups sugar
1 cup honey
1/2 6 ounce bottle liquid pectin
4 sterilized 6 ounce jelly jars
paraffin
4 sprigs fresh rosemary for decoration

In a small stainless steel or enamel saucepan place the rosemary, grapefruit juice and orange peel. Bring to a boil remove from heat, cover, and let steep 15 minutes.

Strain through cheesecloth into a large stainless steel or enamel saucepan. return to the heat and add the lemon juice, sugar, and honey, and stir until the sugar is completely dissolved. Bring to boil, add the pectin, and let boil hard for just one minute. Remove from the heat. Skim the foam carefully from the top of the jelly and pour into the prepared jelly jars.

Heat paraffin according to manufacturer's directions. Cover the jelly with 1/3 inch layer of hot paraffin. When slightly cooed, place a sprig of fresh rosemary on the warm paraffin to decorate each jar and cover with another tin layer of paraffin.

HERB VINEGARS

Preserving herbs in vinegars is one way of keeping the full flavour of the summer garden throughout the year and they also make sought after gifts for the gourmet cook. With so many attractive containers and bottles available, the choices for culinary gift making is endless. Experiment with herb combinations and colours. A red basil make a beautiful rose coloured vinegar with a wonderful flavour and scent. Lemon thyme and lemon balm give a real citrus kick to salad dressings and is excellent on fish and chips!

Tarragon and Lemon Balm Vinegar
1/2 cup tarragon sprigs or 1/4 cup dried crumbled leaves
1/2 cup lemon balm leaves or 1/4 cup dried crumbled leaves
4 shallots
1 quart white wine vinegar

Crush the two herbs and shallots slightly in a clean jar, heat the vinegar just to boiling point. Pour over the herbs and seal tightly. Let the herbs steep in the vinegar for two or three weeks.

Strain the vinegar through cheesecloth into tightly stopped containers. You can add a sprig or the herb into each jar before closing. Label and store at room temperature.

HERB SALTS

Seasoned salts made with dried herbs is delicious and makes a very attractive gift. Choose your blend, then crush the ingredients together in a mortar. Store in small glass bottles, label and use.

To make herbs salts using fresh herbs, alternate layers of non iodized salt and fresh herbs in a container, cover and place in a cool dark place to cure for several weeks. When the herb is dry, pound the herb and salt together to release the flavour and store in a tightly covered jar.

PORK
1/4 cup non iodized salt
2 tsp. finely crushed dried lemon balm
2 tsp. finely crushed dried tarragon
2 tsp. finely crushed dried marjoram

PORK OR POULTRY STUFFING
1/4 cup non iodized salt
2 tsp. finely crushed dried sage
2 tsp. finely crushed dried marjoram
2 tsp. finely crushed dried celery leaves

BEEF
1/4 cup non iodized salt
2 tsp. finely crushed dried thyme
2 tsp. finely crushed dried parsley
2 tsp. finely crushed dried summer savory
2 tsp. finely crushed dried celery leaves

LAMB
1/4 cup non iodized salt
2 tsp. finely crushed dried rosemary
1 tsp. finely crushed dried thyme
1 tsp. finely crushed dried lemon balm

ITALIAN MIX
1/4 cup non iodized salt
1 tsp. crushed fennel seeds
2 tsp. finely crushed dried oregano
2 tsp. finely crushed dried basil
2 tsp. finely crushed parsley

HERB SUGARS

Sugars may also be used to absorb the flavour and scent of herbs. They can be used in fruit salads, teas and in baked goods. Lemon balm, sweet cicely, mints, and scented geranium are all suitable for this use.

1/4 cup fresh leaves
1 cup white sugar

Wash and dry the leaves carefully and arrange layers of sugar and herbs in a storage jar. Cover tightly and leave for two or three months. Remove the dried leaves and repack the sugar in a tightly covered container.