The Home Herb Garden

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History and Medicinal Uses

Dill grows plentifully in the Mediterranean region and southern parts of Russia, the regions where the plant originated. It has been cultivated since at least the Neolithic period. The stems and flowers have been found in tombs from several civilizations. It has been considered a valuable plant throughout its history. This plant has a large repertoire of medicinal uses, making it a good addition to any herb garden. It is prepared as essential oils, teas, or used in the diet to contribute its medicinal benefits. It has historically been used in European, African, Arabic, Egyptian, and Chinese cultures to help with ailments such as:

• Insomnia
• Headaches
• Colic
• Ulcers
• Kidney problems
• Eye disorders
• Indigestion
• Flatulence
• Low Energy
• Jaundice
• Low milk supply in nursing mothers.

It also exhibits antibacterial and antimicrobial properties.

Garden Tips

The dill plant is a relative of coriander and fennel. It is a great plant to have in an indoor or outdoor herb garden. Growing the plant takes a little bit of attention, but it’s not hard. The plant likes loose soil and sunshine. It usually requires minimal water and once it is established, it only needs to be watered when the soil and the environment becomes very dry. It is a delicate plant, so it doesn’t withstand wind very well; keep it in sheltered but sunny spot. It doesn’t compete very well with other plants, so its growing area within your herb garden needs to be free of weeds.

The flavor is better when grown in unfertilized soil. Also, don’t grow it near fennel or coriander, since cross-pollination ruins the flavors of the dill, coriander, and fennel. It takes about 7 days to germinate. The leaves are ready to harvest and use in about 30 days, and it takes about 60 days before the seeds are ready to harvest. They are a great companion for other vegetables and herbs in the garden, as they help to repel aphids. The roots reach fairly deep, so if you want to grow it in an herb garden container, try planting a dwarf variety.

Culinary Uses

The leaves give a fresh, zesty flavor to uncooked and cooked dishes. It is used in a large variety of dishes such as:

• Soups
• Fish
• Rice
• Pickles
• Salads
• Cooked potatoes
• Salsas
• Salad dressings
• Omelet’s
• Many more things.

A major key to successfully using it to flavor dishes is to use it fresh and not overripe.

Flavoring potatoes with the leaves and seeds is easy and provides a subtle yet incredible flavor.

Dill Boiled Potatoes

1-2 pounds of small red potatoes
Salt
Fresh dill leaves and stems
Softened salted butter

After piercing each end of the potatoes with a fork, boil the potatoes (uncut) until they are tender in salt water with cut herb stems and leaves. (Measurements are not exact – use your own judgment) In a separate dish, mix fresh leaves with softened butter. After the potatoes are cooled slightly, they can be cut open and mashed with a fork, with the butter mixture spread throughout. *Serve while potatoes are still hot enough to melt the butter.

Conclusion

This is a tasty, nutritive, and beneficial herb. If you are planning an herb garden, make space for dill plants!

The mint plant is one of the most often used herbs worldwide. It is valued for its rich and unique scent and taste. It also has a variety of medicinal uses. Besides being a sought-after herb, it has a colorful cultural history.

Cultivating The Mint Plant

The plant is generally easy to cultivate in an herb garden. It grows successfully where the soil is moist. The leaves of most species are fuzzy on the top side, and have jagged edges with small points around the perimeter. The plant spreads easily in sunny or partially shady locations in many climates. In order to keep it contained, it’s a good idea to surround it with a barrier that is at least 10 inches deep before planting it. This helps to prevent it from sending runners outside the area that you want to confine it to. Another option is to grow it in a container.

Mythology And History

In ancient Roman mythology, mint is said to have originated from a nymph character. Minthe was a young and beautiful nymph who became a mistress to Pluto. Pluto’s wife, Persephone became aware of Pluto’s relationship with Minthe, and turned Minthe into a ground-cover plant that would be continually trampled on. Pluto wasn’t able to undo Persephone’s spell, but he was able to put a positive twist on it: Minthe would give off a wonderful smell, which would be more powerful when the leaves were trodden upon.

This herb garden plant has a part in ancient Greek mythology as well. As the story goes, two strangers were traveling through a village. No one in the village offered them food, drink, or lodging, except an elderly couple, whose names were Baucis and Philemon. Before sitting their guests down for a meal, the hospitable couple wiped the table down with mint-scented leaves to freshen and clean it. Later, it was revealed that the two strangers were actually a Hermes and Zeus. Zeus blessed the humble home and mint has been a symbol of hospitality ever since.

Through the ages, the leaves of the plant have been valued very much. In fact, historical literature hints that it may have been used as money in some situations, or had a high trading value.

Medicinal Uses

This plant has several medicinal uses, making it an important addition to an herb garden. It is used in a tea to calm heartburn, reduce flatulence, stimulate appetite, and help with other gastrointestinal maladies. Topical compresses can also be made to reduce pain. Peppermint essential oil is a deep penetrating oil that helps to relax muscles. Because of this, it is sometimes a component of muscle relaxation oils, and has been used to combat menstrual cramps. It has also been used as a natural deterrent of rodents and some insects including fleas and mosquitoes.

Food and Aromas

Because of its strong and pleasing aroma, it is used in air fresheners, lotions, potpourris, and many other fragrant products. The flavor of mint is widely used. It is used in desserts, candies, medicines, toothpastes, gum, and much more. The leaves also give a burst of refreshing flavor in salads and other culinary pieces. With these leaves in your own herb garden, you can use them whenever you need them!

Strawberry Mint Salad

One head of butter lettuce cut up
30-40 fresh whole spearmint leaves
1 avocado cut into small chunks
1 pound fresh strawberries cut up
¾ cup toasted almond slivers
¾ cup feta cheese
Toss with or without dressing (recipe below) and serve.

Dressing (Optional)
¼ cup olive oil
½ cup fresh strawberries pureed
2 tsp balsamic vinegar
¼ cup water
2 tsp sugar
¼ tsp salt

Thyme

Discover The Flavorful Spice Thyme

Thyme is a flavorful spice considered essential in many dishes.

A Short History Of Thyme

The first recorded use of thyme actually occurred in ancient Egypt, when thyme added its unique scent to the embalming bandages. The Romans depended on thyme to lend its unique scent to cheese and liqueurs. During the middle ages, thyme was placed in pillow and used as a sleeping aid. Supposedly, this practice would also ward off nightmares.

Thyme In The Kitchen

Thyme is used either fresh or dried. Although the fresh thyme, in the form of bunches of sprigs is most flavorful, it does not last long, tending to go off within a week. Although both stems and leaves can be used, the stems are often discarded in favor of the leaves. Dried thyme can be substituted in any recipe specifying fresh thyme, but quantities can be difficult if the amount of thyme is specified by the number of sprigs.

Recipes Using Thyme

Thyme-Rubbed Steaks with Sautéed Mushrooms

Ingredients:

2 tsp paprika

1 tsp salt

1 tsp ground black pepper

½ tsp dried thyme

½ tsp garlic powder

1/2 tsp onion powder

1 pound New York strip steaks, cut ¾ inch thick

1 package sliced fresh mushrooms (8 ounce)

¼ cup shallot – minced

2 T butter or margarine

2 T red wine

1 T vegetable oil

Salt and pepper to taste

Directions

1. Mix thyme, paprika, garlic powder, salt, onion powder and pepper in small bowl, rub mixture over both sides of steaks.

2. Using medium heat, melt butter, add shallots and simmer for one minute. Add mushrooms, continue cooking. When mushrooms are tender add red wine and simmer until the majority of the liquid has evaporated. Keep warm while frying steaks.

3. Using a separate skillet, heat oil on medium high. Fry steaks about 7 minutes per side, based on personal preference. Place on plate, let rest. Top with mushroom mixture and serve.

Chicken and Corn Chowder with Thyme

Ingredients:

6 slices bacon, diced

1 onion, chopped

4 green onions, chopped

2 cans chicken broth (14.5 ounce)

4 cups frozen corn kernels

2 large potatoes, diced

4 skinless, boneless chicken breast halves – cubed

3 tablespoons chopped fresh thyme

2 cups half-and-half

Salt and pepper to taste

Directions

1. Cook bacon in large pot until crisp. Remove bacon, leaving only 3 T of drippings in pan.

2. Use bacon drippings to sauté onions. Add the potatoes and broth and simmer ten minutes.

3. Add chicken, thyme, and corn,. Cover. Simmer about 15 minutes until the chicken is cooked and the corn is tender.

4. Add half-and-half and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the scallions and bacon. Serve.

Garden Herb Loaf

Ingredients:

4 ¼ cups all-purpose flour

3 tablespoons white sugar

2 packages instant yeast (0.25 ounce)

1 ½ teaspoons salt

1 teaspoon marjoram – dried

1 teaspoon thyme – dried

1 teaspoon rosemary – dried

¾ cup milk

½ cup water

¼ cup butter

1 egg

1 tablespoon melted butter

Directions

1. Combine 1 ½ cups flour, un-dissolved yeast, sugar, salt, and herbs in large bowl.

2. Heat milk, water, and ¼ cup butter until very warm, stir into dry ingredients. Add beaten egg and enough remaining flour to make a soft dough.

3. Using a lightly floured surface knead until smooth and elastic, about 4-6 minutes. Cover; let rise surface 10 minutes.

4. Divide dough into 3 equal parts. Roll each into a 30 inch rope. Braid ropes; pinching ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise until double.

5. Bake at 375 for about 30 to 35 minutes or until done, using foil to cover loaf during last 10 minutes of baking to prevent excess browning. Brush remaining melted butter over loaf. Sprinkle with additional herbs, if desired. Let cool on wire rack.

Oregano

Use Oregano For Authentic Italian Dishes

If your homemade pasta, spaghetti, or pizza seems to be missing that certain something, be sure to try Oregano to see if that is the missing ingredient. Oregano is not only a prominent spice for Italian-American cuisine, but is also used extensively in Turkish, Portuguese, Spanish, and Philippine dishes.

A Short History Of Oregano

Oregano has been used as a staple herb in Italian cuisine for over a hundred years. It is mostly favored in the Southern region of Italy, as the Northern region tends to depend more on marjoram. Audiences in the United States were introduced to oregano as World War II soldiers began to return from European tours. These soldiers brought with them the taste for the so-called “pizza herb”. American chefs quickly discovered that oregano could enhance the flavor of food even in the presence of other intense spices. They quickly developed combinations with other flavorful ingredients to develop variations on the modern taste of today’s Italian-American cuisine.

Other culinary uses for oregano include flavoring mutton and lamb. In Greece, oregano is used in conjunction with lemon-olive oil to provide a unique salad dressing. In the Philippines, not only is oregano used to flavor carabao (water buffalo) meat, but is added during cooking to mask the gamey odor.

Medicinal Benefits

Over 25 centuries ago, Hippocrates used oregano as an antiseptic. It was also useful as a cure for stomach and respiratory conditions. In modern times, it is still used in Greece as a soothing agent for a sore throat.

Although oregano is a powerful antioxidant, and has been show to limit microbial activity in certain strains of the pathogens found In certain types of food-borne poisoning, no proof exists of actual medical benefits. This has not stopped the use of oregano as a homeopathic remedy.

Oregano In The Kitchen

Oregano is generally available as so-called whole oregano or oregano leaves. The dried oregano is preferred over fresh because it becomes more flavorful. For use, the leaves can be sprinkled on a salad, or more often, crushed and added to other dishes. Oregano must always be added to taste because the intensity of the herb varies widely by the source.

Recipes Using Oregano

Clams Italiano

Ingredients:

½ cup butter

5 cloves garlic, minced

2 cups dry white wine

1 tablespoon oregano – dried

1 tablespoon parsley – dried

1 teaspoon red pepper flakes – crushed (optional)

36 clams scrubbed (in shell)

Directions:

1. Using a large skillet, melt butter at medium. Briefly simmer the garlic in the butter, then pour in the wine. Use oregano, red pepper flakes and parsley to season.

2. Add clams to the skillet and cover. Let clams steam until all shells have opened. Serve in bowls with broth.

Spicy Oil and Vinegar Bread Dip

Ingredients:

1 cup extra virgin olive oil

2/3 cup aged balsamic vinegar

3 cloves garlic, minced

1 ½ tablespoons basil- dried

1 tablespoon oregano – dried

1 teaspoon thyme – dried

1 ½ teaspoons salt (kosher)

¼ teaspoon black pepper – freshly ground

Directions:

1. Using a bottle that has a lid, mix the olive oil, with the balsamic vinegar, and add oregano, garlic, thyme, basil, kosher salt, and pepper. Seal bottle, and keep in refrigerator at least 8 hours or overnight. Shake well before serving. Keep refrigerated for future use.

Greek Style Pizza

Ingredients:

½ cup mayonnaise (Preferably with Extra Virgin Olive Oil)

2 cloves garlic – chopped

½ cup feta cheese

1 pre-baked pizza crust (10-in thin style)

1 cup cherry tomatoes, cut in half

½ teaspoon crushed oregano leaves

2 cups baby spinach leaves

½ small red onion, slice thinly

2 tablespoons Parmesan cheese – grated

Directions:

1. Preheat oven to 450 degrees

2. Sprinkle crust with onion, spinach, and feta. Bake 5 minutes to melt cheese.

3. Using a small bowl, mix olive oil with mayonnaise, garlic, oregano and Parmesan. Spread mixture on pizza crust then add tomatoes. Continue baking until tomatoes are tender, about 12 minutes.

French tarragon is a frequent addition to every cook’s spice cabinet and it makes its appearance on grocery shelves every year as the holiday season approaches. As well-known as this herb is, its use is often a mystery. What makes this herb so special and distinctive? How can it be used in your kitchen?

From the Garden to the Kitchen

Tarragon is a traditional Eurasian cooking herb that grows native on the European continent and in the temperate regions of Asia. It favors dry soil and sunny days and will return to the garden each year with just a little encouragement. French tarragon is the variety most frequently used in cooking though the less aromatic Russian and wild varieties may also be used but are not recommended.

Along with fresh chives, parsley, and chervil, tarragon is one of the four traditional French cooking herbs; this collection of herbs is often called fines herbes in French recipes. The aromatic, slightly sweet flavor of French tarragon goes well with the moderate to mild flavors of chicken, fish, and egg dishes. The fresh leaves can also be added to green salads. Dried, it is used in broth soups.

French Tarragon Recipes

Fresh Herb Marinade

This tangy marinade pairs the fresh taste of French tarragon with the mild bite of mustard. Stone ground or Dijon mustard works best though regular yellow mustard will work in a pinch. Try the marinade with light cuts of pork, chicken breast, or even generous cuts of tofu. Left over marinade can be added to a garden salad as a dressing.

Ingredients

· 1/3 cup extra virgin olive oil

· 2 Tbsp fresh French tarragon, chopped

· 2 Tbsp stone ground mustard

· 1 Tbsp lemon juice

· 1 clove garlic, minced

· Salt and fresh pepper to taste

Directions

1. Place all ingredients in a food processor. Pulse until marinade has gained a smooth, even consistency.

2. Place two or three chicken breasts in a wide bowl or sealable plastic bag. Add marinade to the meat.

3. Let meat sit covered in the refrigerator for approximately six hours.

4. Bake chicken in oven or cook on the grill.

Creamy Herb Salad Dressing

This rich salad dressing is an exciting alternative to ranch. Use it on a tossed salad or as a dip for raw veggies. Because it mixes up so easily, it can be set out for guests to snack on or brought to a party. You’ll want to be sure to pack the chopped herbs into the measuring cups in order to get the required amount. Use fresh herbs throughout this recipe.

Ingredients

· 1 cup mayonnaise

· ½ cup sour cream

· ¼ cup chives, roughly chopped

· ¼ cup parsley, roughly chopped

· ¼ cup French tarragon, roughly chopped

· 1 Tbsp white wine vinegar

· 1 Tbsp lemon juice

· ½ tsp anchovy paste (optional)

· Salt and fresh pepper to taste

Directions

1. Place all fresh herbs in a food processor; pulse briefly until herbs are finely chopped.

2. Add white wine vinegar, lemon juice, and anchovy paste to the herb mixture in the food processor; pulse again to blend.

3. Add the mayonnaise, sour cream, and salt and pepper. Blend until the dressing is an even, creamy texture.

4. Dressing can be stored in a glass jar in the refrigerator for up to a month.

Roast Mushrooms with Tarragon

This easy vegetable side pairs well with just about any main dish. The mild taste and absorbent texture of mushrooms makes them perfect for adding bold seasonings to. Serve with dinner or as an easy addition to your brunch menu. The more pronounced flavor of cremini mushrooms is preferred though regular white mushrooms will also work.

Ingredients

· 1 lb. thickly cut mushrooms

· 4 Tbsp extra virgin olive oil (set 2 Tbsp aside)

· 2 Tbsp fresh French tarragon, chopped

· 1 clove garlic, minced

· ½ tsp stone ground mustard

· 1 ½ Tbsp balsamic vinegar

· Salt and fresh pepper to taste

Directions

1. Preheat oven to 450 degrees; place a sheet of aluminum foil on a cookie sheet (shiny side down).

2. Place sliced mushrooms in a bowl with 2 Tbsp of olive oil. Toss mushrooms to evenly coat in oil.

3. Transfer mushrooms to cookie sheet; let roast for 12 – 15 minutes, until they start to brown.

4. Place chopped tarragon, garlic, mustard, vinegar, remaining olive oil, salt, and pepper into a food processor. Pulse until all ingredients are creamed together.

5. Remove roast mushrooms from oven and transfer to a bowl. Drizzle in 1 – 2 Tbsp of tarragon sauce and toss to coat. Serve hot.

6. Remaining sauce can be kept in the refrigerator for up to a month.

**In addition to those recipes try chopped French Tarragon sprinkled on eggs and egg based dishes.