Category: Herbs

Flavorful Oil

Use this oil to flavor vegetables and baked potatoes, and brush on garlic bread before serving.

1     tablespoon combined fresh lemon grass, lemon verbena, and lemon thyme

1     cup heated almond oil

Steep and strain.

Marinade Oil

Flavor rice, vegetables and meat marinades

1        (1/4-inch) slice ginger

1/2    teaspoon each crushed cardamom and coriander seeds

1         cup safflower oil

Simmer ginger, cardamom, and coriander seeds in safflower oil for 3 minutes. strain.

Herbal Oil for Salads and Sautes

Enjoy this spicy oil for Mexican salad and rice dishes, or add it to a fresh garden salad.

1    cup oil

3    (2-inch) sprigs each of oregano and basil or rosemary and thyme

1    tablespoon each fresh oregano and basil or rosemary and thyme

1    (1/4-inch piece ginger

1    chili

1/2     teaspoon seeds, crushed with mortar and pestle

Gently heat oil 3 – 5 minutes. Pour into a glass jar with six 2-inch sprigs of herbs for each cup of oil. or one of the following fresh herbs, ginger, chili, or seeds. Cool, cover, and refrigerate up to six months.

*Note:  Only add garlic to oils to be used within three days,. Garlic forms a botulism in oil that can cause severe  diarrhea.

Fruit Salad Vinegar

Add this vinegar to a salad of oranges, apples, pears, peaches and dates.

6     rose petals

6     violets

3     sprigs lavender, optional

1     cup heated rice vinegar

Steep rose petals, violets, and lavender in heated rice vinegar.

Vinegar Marinade

Use this vinegar as a marinade for fajita meats

1     chili

1     garlic clove

3     sprigs oregano

1     cup apple cider vinegar

Steep chili, garlic, and oregano in apple cider vinegar overnight.

Salad Vinegar

The cucumber taste of burnet will heighten the taste of a simple green salad.

3    springs each sign, salad burnet, and shallots

1    cup heated red wine vinegar

Steep sage, salad burnet, and shallots in heated red wine vinegar for 30 minutes. Strain and serve or store in a glass bottle.

Herb Vinegars and Oils

Combine your favorite herbs and spices in a delicious herb vinegar or oil to flavor salads, vegetables, pastas, and marinades. Add six two-inch sprigs or one tablespoon of fresh leaves to every cup of heated vinegar or oil. Cool, cover, and store in a glass bottle in a cool, dark place up to one year. Reuse the vinegar bottles to store herb vinegar. When adding garlic, chilies, or chives, use one for every cup of vinegar.

Rose Geranium Butter

Spread on toast, biscuits or cakes. This butter can also be used to make biscuits and cakes.

1    pound unsalted butter

      Several fresh geranium leaves, finely chopped

Blend butter with geranium leaves and refrigerate.