HERBS 'N SPICES: HERB TIDBITS
COOKING TIDBITS
Rosemary flowers have a milder flavor than the leaves
and can candied or used in jellies, honey, and vinegars.
Dill, parsley, sage, thyme, chives and basil leaves can be
frozen with blanching or drying. Just slip them in freezer
containers or resealable freezer bags. Remove what you
need and use immediately!
Combine a tablespoon each of chopped fresh thyme,
rosemary, and sage leaves plus minced shallots or
onion and minced garlic. Wash a whole chicken or a
small turkey as you usually would. Rub this mixture into
and under the skin, then place the remaining herbs in
the cavity of the bird. Sprinkle lemon juice over the
skin, and season with salt and pepper. Bake as usual!
HERBS FOR HUMMINGBIRDS & BUTTERFLIES
Many herbs are great for attracting hummingbirds and
butterflies. Here are some you can include, but always
make sure you plant extra for yourself! Plus, you want
to let the herbs for wildlife bloom, even when we normally
will cut off the blooms for our own use.
Hummingbirds: sage, lavender, bee balm, comfrey, mint
and hibiscus.
Butterflies: sage, echinacea, thyme, hyssop, lavender,
oregano, calendula, yarrow and borage.
HOW TO USE HYSSOP
Hyssop should be used sparingly. The flowers and leaves
are edible and can be used with lemon to add flavor to
roasted poultry. The young leaves and flowers can be
added to salads, soups and stews. Add it minced to
sauces that contain tomato for a different twist.
You can also use it in bath teas and facial steams fresh
or dried. To harvest, cut the stems just before the flowers
begin to open. Hang upside down in a warm, dark place.
The entire plant (stems, blooms and foliage) can be dried
and stored in tins or covered jars.
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