This is the time of year to think about seeds and I
wanted to turn your attention to seeds as a product of your garden, not just for
saving to grow next year’s crop but for the benefit of those seeds in your tea and cooking. So here is a look at Five Herbs to grow for the seeds:
Dill has medicinal properties
including being a carminative (something that reduced flatulence) and a general
intestinal aid against cramps and discomfort.
The name comes from the Old Norse word dilla which means to Lull. In the Language of flowers this meaning of To
Lull meant calming and soothing thought.
Dill is most famous for being used to make pickles. You can save the entire heads
and place in jars of pickled or fermented cucumbers. The seed heads are also decorative and make
great winter time dried arrangements.
You can also use them as a flavoring in breads and soups. I posted some great recipes using dill back in 2010
Pumpkin and Dill Soup
3 cups pie pumpkin cubes
1/2 tsp dill seeds
2 Tbls finely chopped onions
1/4 cup milk
2 Tbls butter
salt and freshly ground black pepper powder to taste
For The Garnish
fresh cream
chopped spring onion greens
1/2 tsp dill seeds
2 Tbls finely chopped onions
1/4 cup milk
2 Tbls butter
salt and freshly ground black pepper powder to taste
For The Garnish
fresh cream
chopped spring onion greens
Directions:
Heat the butter in a deep non-stick skillet or Dutch
oven, add the onions and sauté on a medium heat for 1 minute. Add the dill
seeds and sauté for another 1 minute. Add the pumpkin pieces, salt and 3 cups
of water and simmer over medium heat for 10 minutes. Allow it to cool
completely.
Once cooled mash the pumpkin or blend with a hand or immersable
blender until smooth. Add the milk and
cook for 2 more minutes. Serve hot
garnished with cream and spring onion greens.
Cilantro is the herb of the
year in 2017 and one thing I learned early about cilantro is you must embrace
its habit of going to seed. Cilantro is
a wonderful spicy-flavored leaf used in Asian cooking and salsa, however heat
makes this wonderful plant bolt and go to seed very fast in the hot months of
summer. By the time the tomatoes are ready, the cilantro is long past its
prime. To avoid this issue plant
cilantro at two week intervals by spreading a layer of seed right next to a
planted crop. You will have a constant
selection of crisp cilantro and can also enjoy the seeds of coriander when they
bolt. Coriander is a common cough remedy
and is seen to be an aphrodisiac. The
seeds are used to flavor beans, onions, potatoes, sausage, stews, wine and even
baked goods. It is a regular ingredient
in curry and chili powders. I love coriander in my Do-It-All seasoning.
Here are two recipes for Coriander the first is a meat
rub and the second is a crescent cookie
Lemon Coriander Cookies
The lemony flavor of coriander enhances the fresh
lemon taste of these tender cookies.
3/4 cup Butter
1/3 cup Sifted powdered sugar
1 Tbls Lemon juice
1/4 tsp Lemon peel; grated fine
1 tsp Coriander, ground
2 cup Flour
1/3 cup Powdered sugar (for dusting)
Directions:
In a large mixer bowl, beat butter until softened. Add
sifted powdered sugar and beat until fluffy. Add lemon peel, lemon juice and
coriander; beat well. Add flour; beat until well mixed. Preheat oven to 325
degrees.
Shape the dough into 1 1/2" long by 1/2"
wide logs. Curve each log into a crescent shape, tapering the ends. Place on
ungreased cookie sheets and bake 18-20 minutes or until done. Remove and cool. In a
plastic bag, gently shake a few cookies at a time in 1/3 Cup powdered sugar. These will keep for 1 week in an airtight
container and up to 3 months in the freezer.
Coriander Meat Rub
Homemade rubs are a quick way to transform roasted
meat, poultry, and vegetables into something special. Use this one on both
steak and potatoes.
2 Tbls coriander seeds
2 Tbls whole peppercorns
1 Tbls dried thyme, chopped
1 Tbls dried rosemary
1 Tbls plus 1 tsp coarse kosher salt
Toast coriander seeds in a heavy small skillet over
medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice
mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed
spices with herbs and salt. Store in an airtight container for up to 18 months.
These lovely summer edible flowers make great
seed pods that you can turn into a substitute for capers. You do this by pickling them.
Pickled Nasturtium Seeds
1 quart white vinegar
2 Tsp pickling salt
1 thinly sliced medium onion
2 cloves garlic
2 peppercorns
½ tsp each allspice, mace, and celery seed
Combine all ingredients in a glass quart wide mouth
canning jar. Pick the green seeds pods
as the nasturtium blossoms fall. Wash
seeds and drop into pickling mixture.
Keep the jar in the refrigerator and continue to add washed seed pods
though out the fall, being sure to stir well each time you add more. You can begin using them once you have
collected at least a cup. Any place a
recipe calls for capers you can substitute these pickled beauties.
Anise – Pimpinella anisum
Not to be confused with
Anise Hyssop or Star Anise the spice, this herb, also called aniseed, is
a flowering plant in the
family Apiaceae native to the eastern Mediterranean
region and Southwest
Asia. Its
flavor has similarities with some other plants, such as star anise, fennel, and licorice. Because
it is an annual plant you can grow it here in the Midwest and harvest the
amazing seeds.
Sprinkle them where you want them to grow in sunny loose soil, as they dislike transplanting. The seeds have been used since Biblical times. Back then it was so precious it became a form of currency. Today we prize it for the amazing scent and the ability to help with digestive issues as well as the sweet flavor for use in pickles, salads, cookies and candies. I did an entire Herb of the Week post on Anise in February 2011 and another in March 2013 so it is well represented with numerous recipes.
Sprinkle them where you want them to grow in sunny loose soil, as they dislike transplanting. The seeds have been used since Biblical times. Back then it was so precious it became a form of currency. Today we prize it for the amazing scent and the ability to help with digestive issues as well as the sweet flavor for use in pickles, salads, cookies and candies. I did an entire Herb of the Week post on Anise in February 2011 and another in March 2013 so it is well represented with numerous recipes.
And finally I have
Caraway (Carum carvi).
This dill-looking plant has seeds that are a popular spice, especially in central Europe. They enhance pork, goulash, sauerkraut, cheese and pickles. When added to cooking cabbage they reduce the smell. The seed can also be used to flavor bread and cakes. Chewing on the fresh seed will settle the stomach and increase alertness, especially after a meal. Chopped leaves are added to soups and salad, and the roots can be cooked as a vegetable. The seeds are considered an antiseptic. This seed is used not only to flavor rye bread, but also in cakes, biscuits, cheese, carrot, potatoes cabbage dishes and sausage. Caraway is the main ingredient in my Savory Herb Bread. I shared a Cool Caraway Coleslaw recipe back in 2013. We did an entire herb of the week post on this herb too back in Feb 2011. I found an old reference that originated in colonial times, which used the seed tied into the corner of a handkerchief and chewed to help folks stay awake during long winded sermons.
This dill-looking plant has seeds that are a popular spice, especially in central Europe. They enhance pork, goulash, sauerkraut, cheese and pickles. When added to cooking cabbage they reduce the smell. The seed can also be used to flavor bread and cakes. Chewing on the fresh seed will settle the stomach and increase alertness, especially after a meal. Chopped leaves are added to soups and salad, and the roots can be cooked as a vegetable. The seeds are considered an antiseptic. This seed is used not only to flavor rye bread, but also in cakes, biscuits, cheese, carrot, potatoes cabbage dishes and sausage. Caraway is the main ingredient in my Savory Herb Bread. I shared a Cool Caraway Coleslaw recipe back in 2013. We did an entire herb of the week post on this herb too back in Feb 2011. I found an old reference that originated in colonial times, which used the seed tied into the corner of a handkerchief and chewed to help folks stay awake during long winded sermons.
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