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Cooking with Herbs

Herbal Vinegar

1-2 c packed fresh herbs (washed and dried well) or 2-3 tbs herb seeds or 10 cloves garlic
4 c Vinegar (wine based)

Pack herbs into hot sterilized glass jars with wooden spoon. Fill with vinegar leaving 1 inch at the top. Push herbs down with spoon lightly bruising them. (With seeds or garlic bruise before.) Leave in warm dark place for 3-6 weeks. Strain with paper coffee filter and pour clear vinegar into hot, sterilized jars/bottles. Add a few fresh herbs and cap.

Herbal Oils

1/4 c packed fresh herbs or 3 cloves garlic
1 c olive or vegetable oil

Place herbs in bottom of hot, sterilized jar. Heat oil in saucepan until just warm then pour in jar. Let cool, cap, and refrigerate.

Candied Flowers

1 egg white beaten until frothy
fresh blossoms washed and dried (please check to make sure they are not poisonous!!)
superfine sugar

Paint blossoms with egg white using soft brush. Sprinkle with sugar being sure to coat all surfaces. Let dry for 2 days. Store in glass jars with wax paper between layers.

Simple Herb Butter

1 tbs minced fresh herbs washed and dried
1/2 c sweet (unsalted) butter softened

Mix together. Herbs can be used singly or in combinations.

Teas

1/2-1 tsp to every 1 c water. Steep for 5-10 minutes.

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