Category Archives: Herb Recipes
Herbs make a wonderful addition to lemonade and other summery drinks. Add a few sprigs up to 1/2 c. or more fresh herbs to 8 cups of lemonade, herb teas, and juices – especially citrus or berry drinks. Mint is a refreshing choice for a hot summer day. Lemon flavored herbs, lavender, basil, monarda, and thyme are also great choices. Leaving the herbs in for a minimum of a few hours will increase the flavor. When serving, either leave the herbs in or add fresh ones as a garnish. Cucumbers or lemon slices can also be added for flavor and appearance.
For another idea, here is a recipe for a Virgin Mojito. I wonder what it would taste like with a bit of apple juice or pineapple juice? You could use any variety of mint – maybe lemon mint?
Sorrel is a perennial green that can be used like spinach. Some say it has a lemony taste and I have heard it referred to as lemon spinach. Sorrel goes well with fish, eggs, salads, on sandwiches in place of lettuce, in pesto, and most famously: Sorrel Soup
Sorrel is easy to grow and can handle some shade. Use the smaller leaves fresh or cooked and the larger leaves in cooking. Keep the flower heads trimmed for a longer harvest.
Sorrel contains oxalic acid so avoid cooking in aluminum (which is a good idea anyway) or cast iron pans.
Mint is one of the invasive herbs which if not planted in a contained area may take over your yard. I plant mint in large pots on top of pavers to prevent spreading. Mint can be planted in part shade and damp areas.
My mints include Orange Mint, Pineapple Mint, Apple Mint, Chocolate Mint, Peppermint, and Spearmint. Mints can be used interchangeably in recipes so use whatever flavor mint you wish.
Use mint in syrups, sauces, peas and pea soup, salads, dips, spring rolls, lamb, salads, pesto, fruit salads, salad dressings, smoothies, chocolate dipped, desserts including ice cream, candy, brownies, and cookies, drinks including lemonade, hot chocolate, and herb teas
Pineapple Mint is pictured — >
Salad idea: Chickpeas, sliced red onion, sliced fennel, a few black olives, feta and tomatoes; dress with a lemon or red wine vinaigrette, add a handful of chopped mint, parsley, and basil.
Mint Cream Cheese
1 t. fresh mint – finely chopped
8 oz cream cheese – softened
Mix thoroughly and spread on bread or use as a dip.
One of my favorite mint recipes:
1 cup uncooked bulgur wheat
2 cups hot water
2 tomatoes, chopped
1 cup finely chopped fresh flat-leaf parsley (about 2 medium bunches)
1/4 c finely chopped fresh mint
4 scallions, finely chopped
4 leaves romaine or other leaf lettuce
1/4 cup fresh lemon juice (about 2 lemons)
1/4 teaspoon coarse salt
1/4 cup extra-virgin olive oil
1/8 freshly ground pepper
Soak bulgur in hot water 10 minutes. Drain. Transfer to a serving bowl; fluff with a fork. Stir in tomatoes with juice, parsley, mint, scallions and lettuce. Add lemon juice, salt, pepper and oil. Toss to coat.
Wanting to make pesto but you are low on basil? While researching pesto recipes for my Farmer’s Market booth recipe handout I came across many ideas for using various herbs and other ingredients in pesto.
6 cloves garlic, sliced
1/3 c. pine nuts
2 c. basil leaves, packed
1/4 c. parmesan, freshly grated
1/2 c. olive oil
Place all ingredients in blender or food processor and pulse until blended.
Pesto can be made with other types of basil such as lemon or cinnamon or with other herbs including basil, tarragon, rosemary, mint, parsley, spinach, cilantro, arugula, or thyme. Try other cheeses and nuts instead of pine nuts or parmesan. Avocado can be substituted for the oil. Lemon juice, orange juice, hot peppers, and olives are other additions you may want to try.
I recently made this pesto and used it as a baked potato topping, spread on toast, and in a salad.
6 cloves garlic, chopped
1/2 c. olive oil
1/2 c. basil
2 T. oregano
1 c. fennel fronds
6 sage leaves
Pesto can also be used as a vegetable dip, a pizza topping, added to minestrone or vegetable soup, burritos or wraps, and of course tossed with pasta.
There are so many ways to use herbs during the holidays: ornaments, pomanders, potpourri, wreaths, and of course in food and drinks.
Ideas and directions for some of these – Squidoo
Some foods you can enhance with herbs are cheese balls, hot cider, butter, cookies, breads, soups, dips, and chocolate.
I am interested in trying all of them except maybe the habaneros.
If anyone tries any of these please comment on this post.