Cooking with herbs

United States
April 12, 2008 10:29am CST
I'm big on cooking and baking with herbs. I grow my own herbs organically and have added to my list several new herbs such as borage and mint. Borage leaves can be added to salads, they have a cucumber like flavor. When planted in with your tomatoes, the tomato flavor is enhanced by the borage. Rosemary is my favorite herb to add to a number of dishes such as salmon and chicken. I'm looking for new recipes using herbs, so if anyone has any to share, I would appreciate it!
2 people like this
4 responses
@carmelanirel (20979)
• United States
12 Apr 08
What have you done with the mint? I have both peppermint and spearmint and I use them both to make really good tea..I use either fresh or dry leaves and place them in my coffee maker..Makes great tea and don't worry, next time you make coffee, the taste is very small in the first pot you make.. I also have a mint jelly recipe that I have not tried yet, but it looks simple to make and sounds delicious.. Mmmmm. Mint jelly with lamb. Made the mint jelly; now all I need is the lamb. Did you know that mint jelly is not really green? It isn't. It's golden colored in its natural state. That green stuff you see in the stores is just food coloring. Here's a straightforward recipe for making your own, using the pectin from fresh tart apples as a jelling base. 4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores 1 1/2 cups of fresh mint, chopped, lightly packed 2 cups water 2 cups white vinegar 3 1/2 cups sugar (7/8 cups for each cup of juice) Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft. Add vinegar, return to boil. Simmer covered, 5 more minutes. Use a potato masher to mash up the apple pieces to the consistency of apple sauce. Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) suspended over a large bowl. Leave to strain for several hours. Do not squeeze. Measure the juice, then pour into a large pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn. Bring to a boil. Cook for 10-15 minutes, using a spoon to skim off the surface scum. Continue to boil until a candy thermometer shows that the temperature has reached 8°F above the boiling point at your altitude (boiling point is 212°F at sea level). Pour into sterilized jars to within 1/4" from the top and seal. Makes approx. 4 half-pint jars.
• United States
12 Apr 08
Thanks for the recipe! I've just added mints to my herb garden, so I haven't much experience at all with it. We raise meat goats, and a mint jelly with this meat might be really good. I'll have to try it sometime! I love making all my own stuff to use in cooking. I've dried a lot of my own herbs last year. I have a great rosemary chicken recipe.
1 person likes this
• United States
12 Apr 08
Your welcome rebecca..You raise meat goats? Are they similar in taste to lamb? because I love lamb with mint jelly..
• United States
12 Apr 08
We raise Boer goats, which are a meat goat. Since we free range them and feed them organically, treat them humanely, their meat tastes a lot like beef. Very good. We are considering raising sheep. I love lamb as well.
1 person likes this
@brimia (6584)
• United States
12 Apr 08
Ooh, I love rosemary too. I bought my mom one of those rosemary Christmas trees last year. I add it to potato wedges that I roast with olive oil and salt. It's great on grilled veggies and focaccia bread too....all with olive oil and salt. I love dill in cucumber salad and basil in tomato salad and tomato sauces.
• United States
12 Apr 08
Adding to potato wedges sounds delicious! I will have to try that sometime. Do you make your own focaccia bread?
1 person likes this
@brimia (6584)
• United States
12 Apr 08
I've only made it a couple of times but my mom makes the most delicious focaccia bread.
• United States
12 Apr 08
Do you have the recipe? I would love to try to make it!
@Ldyjarhead (10159)
• United States
13 Apr 08
I'd love to grow my own fresh herbs and cook with them, but I've never done that. I'm not sure I would know how to use them! I know if you're using fresh instead of something in a jar that you can definitely use much less and get a better flavor, but I haven't a clue how to prepare them once taking them out of the garden. I'm assuming most would be chopped, but beyond that, I'm clueless! My husband planted some mint and I have some catnip to plant too. I've been wanting to try some regular cooking herbs, though. Which are the best to start with?
• United States
13 Apr 08
My very first herb I grew was Rosemary. It's a perennial and will get larger each year. Rosemary also scents your home quite nicely. Catnip is good for catnip tea....I've never tried it before, but I have plenty of it, which I dry for our two cats. I've just added mint to my garden and have never really cooked with it. You might want to try some cilantro if you like salsa. Cut the leaves, chop them and add to your salsa.
@Ldyjarhead (10159)
• United States
13 Apr 08
I did have a large rosemary bush that was growing in a small home I rented years ago so I did use that some. It was awesome! Cilantro is probably good, I know I could use it in dips and pasta/potato salads and such too.
@busta1baby (1238)
• United States
22 Apr 08
i dnt do this...lol
• United States
24 Apr 08
Not sure what that means, but thanks for the response.