Who else grows herbs in their garden?

Oregano, thyme, basil, lavender, rosemary, cilantro, dillweed and catnip for the kitty

It's all about gone to seed now though

Yeppers I do and I love fresh dill and basil the best!


Salmon Mousse with Dill

1 envelope unflavored knox gelatin
1/2 cup cold V8 juice
3/4 cup boiling V8 juice
1/4 cup mayonnaise
1 cup riccotta cheese
3 tablespoons lemon juice
1 -1/2 teaspoon chopped dill
1/2 teaspoon Worcestershire sauce
1 cup Smoked Salmon

Disolve gelatin in hot V8 let sit for a few minutes to cool then add add cold V8. When the gelatin is cool add everything else and whip it up with a fork or a blender but try not to totally mash the salmon. You can then put it a a nice bowl or a oiled mold and chill it until it's firm about 3 hours.

Realy good on crackers or thinly sliced garlic bread


Dill dip for Beef or Rye Bread

1 package cream cheese softened
1 cup sour cream
1 tablespoon horseradish prepared
1 teaspoon chopped dill weed

Soften cream cheese and whip it all together with a fork. Either dip in chunks of smoked brisket or hollow out a loaf of rye bread and pour it in. Save the middle and cube it up into bite sized chunks and dip it in.


Simple Tartar Sauce or Dipping Sauce with Dill

1 cup of mayonaise
1/2 teaspoon of horse radish (to taste)
1 teaspoon ketsup
1 teaspoon chopped dill
3 teaspoons dill relish (optional for all but fish)

Just mix it up good for fish, onion rings, french fries


Basil Butter Substitute

When I grew up we always had this on the table with a loaf of bread.

1 cup Olive oil
1 tablespoon chopped basil
pinch of roasted garlic paste
sprinkle of onion powder

Spoon it on bread like butter.

Leave it to Debi! She IS the go to source!

I have not had a lot of luck with herbs recently, mostly due to my lack of time at the moment. Before I moved to Vermont I grew a great selection of herbs, both annual and perennial. I used them in my day to day meal prep and made gifts of them at Thanksgiving. Drying is great and freezing is awesome!

And if I may, I would like to offer a great resource for herb seeds and plants:

Artistic Gardens/Le Jourdan du Gourmet
http://artisticgardens.com/

They offer 35 cent trial packets of literally hundreds of herbs and also have potted herbs available in season. The little packets make it easy to try a whole bunch of herbs with litttle risk. If you like the particular herb you can order a larger size packet.

And they are a local, to me, outfit with an excellent reputation.

Still have to get a greenhouse up to really be successful in this neck of the woods with anything green.

Cheers!

Mom gave me some for fathers day. Harvest came and no one watered them. SOL! Maybe next yr.

SOLBIGALPOS

Basil, thyme, rosemary, chives and parsley.

I always grow herbs. I have a couple of basil plants. I can spag sauce and make a lot of pesto. I also grow rosemary, mainly as a garnish. Sage, thyme and parsley (Thank you Paul Simon). I always have chives (almost a weed). I have tried cilantro again and again with no success....will try again this week in green house.

Dill, oregano, cilantro, 3 kinds of basil, chives- all in pots. They seem to work better that way here and free up plenty room for the vegetables.

Here's a recipe for Dill Bread, handed down for generations and let me tell ya, make it once and you will make it forever. It is a winner- friends and family harrass me often for it.

1 PKG Dry Yeast (not Instant nor Fast rising)
1/4 Cup Warm Water
1 Cup Cottage Cheese
2 TBSP Sugar
2 TBSP Butter
1 TBSP Dry Minced Onion, or 3 TBSP Fresh Chopped Onion.
2 TSP Dill Seed
2 TBSP Chopped Fresh Dill
1 TSP Salt
1/4 TSP Baking Soda
1 Egg (whipped up)
21/2 to 3 Cups Flour (more or less)

Proof yeast in warm water.
In a saucepan heat cottage cheese to lukewarm, add sugar, butter, onion, both dills, baking soda and egg. Add yeast mixture, and gradually stir in flour little by little to make a dough. When saucepan is full, remove and pour into a bowl and add enough flour to make a stiff dough. Mix well and cover, let rise in warm place until double about 1 hr.
Stir down dough, place in well greased baking pan. Cover and rise again until double.
Bake at 375F for about 40 to 50 minutes or until ready. When pulled from oven, brush top with additional butter and sprinkle coarse grained (Kosher) salt on it.
Let the feast begin!

I grow herbs also-thanks for the bread recipi-sounds good.

yep, and as cajun says, i'm lovin' every minute of it.

the last 2 years, i've been growing them indoors becuase we live in north central montana and have a short growing season. this year, i think i will try them outdoors.

13 herbs all together and all have grown. my advice is that for tarragon do not be tempted to get the seeds and start with scratch, as this is russian tarragon and inferior. french tarragon is best, but for whatever reason you can only get it already-planted.

I grow alot too.If i run low etc. i go to moms.She has had herbs growing last 50 years or so.She has a thyme plant thats probably 35 years old, looks like a bonsai plant.I opened some dehydrated and vac-u-sealed basil for our sunday lasagne.Still fresh.