Recipe of the Month update

We have tons of recipes in our collection.  A whole 4-drawer cabinet full.  So we decided to share recipes in a variety of places to help people cook with herbs, use our mixes and seasoning, and have fun with herbs.

🍲On this blog under the tab Recipe of the Month we share seasonally specific recipes by month starting with January.  So scroll down to find the current month.  We just added Fall Recipes to the list and will post the November and December in the coming weeks.  Here is the location: Recipes of the Month

🥘On our website we have product recipe archive organized by product name.  You can scroll to find product you have or want to own and see what we have made with these blends beyond the recipes on the label. Check out the Recipe Library

🪴We share recipes weekly and sometimes more often than that on our Facebook and Instagram pages. A Mocktail or Cocktail recipe is shared every Friday at 5 PM Central time. You can follow us on Facebook or Instagram to catch all these recipes.

📖On this blog we have been sharing individual recipes, theme recipes and recipes as part of the herb of the week since 2010.  You can find these by using the search box to the right➡️ and inputting an herb ingredient or choosing a theme like chicken or beef.

The recipe files!

Mini Cheddar Basil Scones - How to

I have not shared a how to in a bit and I just recently made these scones for an "Afternoon Tea" program and took several phots, so I thought I would share the steps for making them.

These are a mini scone because the diameter is only the size of a 1/3 cup measure, or abut 2 to 2 1/2 inches.  Most scones are 3 to 4 inches in diameter.  These were perfect for a tea party and were also great with soup and a salad.

This is a favorite recipes using  fresh basil and any basil will do, including holy basil, purple basil, thai basil and lemon basil, or a combination of several. It smells so good while it's baking & they are very good reheated days later. Make these as a breakfast treat by adding 3 strips of crumbled bacon as you add the basil and cheese. 

HOW TO - create these scones.

Gather your ingredients:

• 3 cups all-purpose flour
• 2 Tbls. sugar
• 1 Tbls. baking powder
• 1/2 tsp. salt
• 1-1/2 cups shredded cheddar cheese (6 ounces)
• 2/3 cup snipped fresh basil
• 1-1/2 cups whipping cream, half-and-half or light cream
• 1 egg, lightly beaten
• Whipping cream, half-and-half or light cream

You'll need two bowls.  A large one into which you combine the flour, sugar, baking powder and salt.

Then you add in the shredded cheddar and snipped basil.  You can cut up the basil with scissors, which is what I did giving irregular pieces, or you can chiffinade the basil, there is not hard and fast rule here,

Stir everything together.

clipping the basil

In a small bowl, lightly beat one egg, then add 1-1/2 cups cream

                  

Add the mixed egg and cream to the flour mixture, stirring until moistened. Get all the flour off the sides and bottom of the bowl and make sure it is all moist.  I suggest adding the cream mixture in two parts to give you time to see that everything is moist.

Turn out the somewhat sticky dough onto a well- floured surface.  

Pat a bit of flour on top and then knead by placing the left and ride side inthe the middle and press down with the heal of your hand. Then do the same with the top and bottom sides.  Flip it over and repeat.  Flip it over and repeat.  As you work the dough will become stiffer and less stick as the glutten is activated.  Do the same thing two more times.  You should knead a total of 10 to 12 times.

kneading the dough

Then cut the dough in half and press into a flat square or oval, about 1/2 inch thick.  

I used a 1/3 cup meaturing cup and cut 8 scones from each half of the dough.  I worked the scraps back together and got one and 1/2 extra. 

Place the scones onto a baking sheet about 1 inch apart.  Brush tops with additional cream. 

Bake in a 450 degree F oven for 12 to 14 minutes or until golden. Remove from baking sheet; serve warm. Makes 16 scones. Warm us scones later, by wrapping in a damp paper towel and microwave on high for 30 seconds.

Cheddar Basil Mini Scones

• 
  3 cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
  
• 1/2 tsp. salt
• 1-1/2 cups shredded cheddar cheese (6 ounces)
• 2/3 cup snipped fresh basil
• 1-1/2 cups whipping cream, half-and-half or light cream
• 1 egg, lightly beaten
• Whipping cream, half-and-half or light cream

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Add shredded cheddar and basil; stir to combine.  In a small bowl, combine 1-1/2 cups cream and egg. Add to flour mixture, stirring until moistened. Turn out onto a well- floured surface; knead gently for 10 to 12 strokes. Divide dough in half; shape into two balls. Pat or roll each into a 6-inch circle. Cut each into 8 wedges. Place onto ungreased baking sheet. Brush tops with additional cream. Bake in a 450 degree F oven for 12 to 14 minutes or until golden. Remove from baking sheet; serve warm. Makes 16 scones.

 

Making your own Citrus Bitters - How to

Bitters are a special ingredient in cocktails that lends a tang to a drink and are great in drinks based on gin, vodka or whiskey.  Bitters are also a digestive aid and these two recipes made with citrus are high in anti-oxidants and can assist with keeping blood sugar levels, well level.

Citrus Bitters

The bright flavor these lend to your ginger ale, seltzer, sparking water or spirits is amazing and unique; you may find you cannot live without it.

What you need to make these:

• 
  1 750-ml bottle of plain (unflavored) vodka
  
• 4 oranges, zest only from the entire orange
• 2 lemons, zest only from entire lemon
• 1 Tbls fennel seeds
• 1 3-inch cinnamon stick
• ½ tsp whole cloves
• ½ tsp coriander seed

Steps:

Peel the zest from the lemons and oranges, getting all the orange and yellow peel, but none of the white pith underneath.  

Add the citrus peels and the fennel, coriander, cinnamon, and cloves in a 1-quart mason jar.  

Pour in the vodka until the jar is full

Seal tightly and give it a shake to blend and get everything wet. Label the jar with date started.

Place the jar in a cool, dark area for 4 to 8 weeks shaking every other day or so.

Once infused, strain the bitters using a fine mesh strainer

Transfer the liquid to 4-ounce amber dropper jars for long term storage at room temperature. 

Recipe makes 6 4-ounce jars.

Recipes using bitters:

Old-Fashioned Cocktail

• 1 1/2  oz. Bourbon Whiskey
• 3 Dashes Citrus Bitters
• Pinch of raw sugar
• Slice of orange
• Cherry to garnish

Mixology:

In a rocks glass, muddle the sugar and bitters. Add ice and orange, then pour the bourbon on top. Stir gently to mix. Garnish with a cherry.

Bitters Mayonnaise Drizzle

This has a tangy, creamy, and slightly citrus-bitter flavor that would pair beautifully with a variety of dishes.

• 1/2 cup mayonnaise
• 2 Tbsp. grated pecorino Romano cheese or a tangy Parmesan
• 1 tsp. grated lemon peel
• 1 Tbsp. fresh lemon juice
• 1 tsp. citrus bitters

Whisk together mayonnaise, cheese, lemon peel, lemon juice and bitters. Set aside.

To serve, warm up mayonnaise in microwave for 15-30 seconds; stir well. Drizzle over hot vegetables (see recipe below).

🥔Great over potatoes: Roasted fingerling potatoes, crispy smashed baby potatoes, grilled sweet potato planks, herbed potato wedges

🐟 Fun on Seafood: Especially mild, flaky fish: Grilled or baked cod, halibut, or tilapia;  seared scallops, drizzle on shrimp skewers; Add as a topping or side dip to crab cakes

🍗 Chicken & Poultry as an aioli to serve on grilled or baked chicken breasts or thighs; roast turkey sliders, or chicken skewers with herbs

🥗 Salads & Grain Bowls can be enhanced with a warm dressing or finishing drizzle

 

Roasted Vegetables

• 1-2 lbs. asparagus spears, green beans, broccoli raab, rapine or Chinese broccoli (or a combination)
• 1/4 cup olive oil
• 2 Tbsp. soy sauce
• 1 Tbsp. fresh lemon juice
• 1 tsp. citrus bitters
• Makes 4 - 8 servings

Directions:

Rinse vegetables and drain well. Break off tough ends from asparagus. Remove stems from green beans. Whisk together olive oil, soy sauce, 1 Tbsp. lemon juice and 1 tsp. bitters. Brush liberally on vegetables; let stand 15 minutes.

Heat a large iron fry pan over medium heat. Place vegetables in pan in a single a layer. Cook about 5 minutes or until lightly browned. (The time depends on how thick the vegetables are.) Turn and cook 3-5 minutes more or until tender. Cook in two or three batches, if necessary.

Cheese Crostini with honey bitters

• 1/2 cup local light honey
• 1/2 tsp. citrus bitters
• French style baguette
• Tangy cheese (soft goat cheese, blue cheese, blue stilton, Gorgonzola, or brie)

Directions:

Stir bitters into honey. Pour into a squeeze bottle, if desired.

Thinly slice baguette and toast lightly; cool. Top each piece with cheese. Drizzle bitters honey. Serve immediately.

Hops - Herb of the week

Herb of the week posts are the hardest for me to write.  They take time and energy that during the growing season I do not always have.  This year the herb harvest has been good, the plants are lush and the weeds are fierce. And I am slowing down.  I turn 60 this year.  I great milestone.  It coinsides with Backyard Patch Herbs turning 30, also a giant milestone.

I remember wanting to grow hops when I first started and being very unsuccessful.  Ir was not until we moved to Villa Park, Illinois that I was able to construct the right growing trellis (well Chas built that, not me) and nurtured some wonderful canes into this great hops arbor.  But Covid hit and I had to move and leave it behind.  But I did gather one last havest before we departed.

We thought the new place would be a quick stop over, so we did not plant hops here, but I think I should have becasue it has been a longer stay. However Lombard has a wonderful Farmer's Market and we have been participating weekly for three years now (Tuesday 3 to 7 PM on Park Ave, downtown, for those in the area.) The Tuesday Market falls on my birthday, so so we will be celebrating by giving away samples of Dill Dip -- the first mix I ever created and gave away which started my business 30 years ago.  We are also giving Dill Dip samples with every online purchase through the end of the year.

Now back to the hops, why grow them.what we use them for:

Herb of the Week - Hops - Humulus Lupulus

Hops are a green cone shape flower (inflorescence) of the plant.  It is a climbing perrenial with interesting characteristics.  Inside each cone are tiny yellow pods or glands called lupulin,  These lupilin are the source of flavor, bitterness and aroma in beer, even though the hops themseves contain no alcohol. The name Hops comes from the Anglo-Saxon term "hoppan," which means to climb.

TO GROW

Hops is an herbaceous perrenial, producing annual vines from overwintering root stock. Meaning the vines die back in the winter and start over from wood cane in the spring.  These vines grow papidly winding around supports in a clockwise direction with strong hooked hairs to cling on.  By the end of june they will reach maximum length of 15 to 25 feet.  Then after the soltice they make side arms to bear flowers. Only femail plants develope flowers, but seeds are heterogeneous with plants emerging from both male and female.  The first year the plant produces little growth, but the second year should be a normal crop.

Hops need abundant sun light, 15 or more hours so it cannot grow in a semi shaded area, if it is shaded before mid June.  That was why the center of the yard was perfect for it, by the time the trees filled in it was well into late june.  It also needs 120 frost free days with a maiost spring.  Sandy loam soil with a neutral pH is ideal.  Weed around the canes regularly and water if it is not raining regularly.

Plant the canes in a hill of two rhizomes per hill spaced 3 feet apart.  We put two hills one at each trellis post.  Once the canes are a foot tall start training them onto the standard. Then just let them grow and do their thing and they will gradually cover the trellis.  Without a trellis your hops will not be very successful, trust me on this.

TO HARVEST

Harvest time is mid August to Mid September depending on how the hops mature.  To determine ripeness pick a cone and touch and smell.  If it is too green, it feels slightly damp with softness to the scales.  A dry cones is a bit more papery and light.  It will feel dryer and you will smell the scent on your hands.  The cone will feel a bit sticky.

Harvest cones by hand standing under the trellis, or cut the canes 3 to 4 feet above the ground and lay on the ground and pick the cones.  Then use the cut canes as mulch after chopping them up once harvested. Wear long sleeves and gloves as the hooked hairs on the plant can cause a rash.

Drying hops can be done in trays or a dehydrator.  My favorite is to spread them in ball mason jar trays or box lids from Aldi.  Once fully dry (no longer sticky) they will feel springy and the yellow lupulin powder easily falls out, you can store them in plastic bags or jars.  Press the air out of the bags and keep int he dark for long term storage.  The daylight will fade the hops.

Hops ready to harvest

USING HOPS

Thier use in beer is not only as a flavoring, they also keep beer fresher longer and help it retian a head of foam.  The aroma of beer comes mostly from the hops.  Medicinally hops are a treatment for anxiety, sleep disporders, restlessness, symptoms of menopause.  It is known that some chemicals in hops seem to act similarly to the hormone estrogen and can cause sleepiness, but there are no large scale sicentific studies to support these notions.

We use hops in our sleep and relaxation sachets as well as key ingredient in our menopause tea.

RECIPES

Honey Ginger Ale Recipe

Ginger adds a delicious and spicy kick to this soda, and the honey contributes a sweet taste that is richer than refined sugar. Makes 1 gallon.

1 gallon water
1 cup honey
2 lemons
1 cup loosely packed hops flowers (optional)
2 pieces of ginger, thumb-sized
1/2 teaspoon ale or champagne yeast

Directions:

Combine water, honey and hops in a stockpot. Add the juice from the two lemons and bring to a boil. Grate ginger and add to the pot. Simmer for 30 minutes. Allow to cool and then add the yeast. Let the soda stand at room temperature for 24 hours, then use a funnel and strainer to pour the soda into bottles. Leave 1 to 2 inches of empty space at the top of the bottle and attach the bottle caps. Write the date on the bottles and store them in a warm, draft-free place, ideally at room temperature, for an additional 24 hours. Then refrigerate. For best results, leave the bottles in the refrigerator an additional day or two before drinking.

Herbal Hair Rince with Hops

Herbs and herbal infusions have been used for centuries to naturally soften hair, increase manageability, and restore luster, body, and bounce.  Humulus lupulus helps heal and repair damaged hair. The hops flowers contain a nourishing oil that is an effective hair conditioner and thickener. Hops help stimulate scalp circulation and encourage growth. Its antiseptic properties help with dandruff. Especially good for scalp conditions and hair loss/thinning.

Directions:

Pour 2 cups of boiling water over 3 or more tablespoons of herbs.  Steep for at least 30 minutes covered Strain herbs from the tea and let it cool.

TO USE: The rinse should be room temperature before using--never pour hot tea in your hair. As you slowly pour the tea over your wet head, massage the infusion into your hair and scalp. Keep a large bowl under your head to catch the liquid and reapply several times. Let it sit a few minutes. Gently rinse with cool water or, for extra conditioning benefits, just leave it in and towel dry hair.          

Six Great Plants for Spring - how to grow and use them!

Whether you're an experienced gardener or just starting, growing your own herbs and vegetables can be a rewarding experience. Not only does it provide you with fresh, flavorful ingredients, but it also allows you to connect with nature and enjoy the satisfaction of nurturing plants from seed to harvest. In this post we'll explore the planting, growing, and culinary uses of six delicious plants: Rainbow Swiss Chard, Arugula, Sweet Pea, Strawberries, Parsley, and Chives.

Arugula

Planting: Arugula prefers cool weather and grows best in well-draining soil. Plant seeds ¼ inch deep and 1 inch apart in rows spaced 6-12 inches apart. It can be grown in full sun to partial shade.

Growing: Keep the soil consistently moist, but avoid overwatering as it can lead to root rot. Arugula grows quickly and can be harvested in as little as 4 weeks. Harvest by cutting the leaves when they are young and tender, before the plant starts to flower.

Using: Arugula has a peppery flavor that adds a delicious kick to salads, sandwiches, and pasta dishes. It can also be used as a garnish for soups and pizzas.

 

Arugula and Pasta

4 cups arugula leaves washed, drained and trimmed
1 pound uncooked rigatoni or other small pasta
2 cups chopped fresh or canned tomatoes
3 garlic cloves pressed or minced
2 tablespoons olive oil
1 bay leaf
2 tablespoons chopped fresh basil or 2 teaspoons dried
salt & red or black pepper to taste

Tear arugula into generous bite-sized pieces. Lay the leaves in a large, heat resistant, shallow serving dish. Cook pasta in a large pot of boiling water until it reaches that barely tender stage. Remove and drain. While the pasta is cooking prepare this easy tomato sauce: Heat olive oil and stir garlic around until softened and fragrant. Add tomatoes and seasonings and heat to a simmer. Remove bay leaf.  Pour the hot, drained steaming pasta, over the bed of arugula.  Spread the tomato sauce over the pasta. Let a few bright green leaves show around the edges of the pasta. Do not toss together. Serve with grated parmesan cheese. Serves 4-6.

Chives

Planting: Chives are a perennial herb that grows well in containers or in the ground. Plant them in well-draining soil in a sunny location. Space the plants 6-8 inches apart in rows spaced 12 inches apart. They can be started from seed, but I recommend getting nursery plants to be able to harvest sooner.

Growing: Keep the soil consistently moist and fertilize yearly with a balanced fertilizer. Harvest the leaves as needed, cutting them down to the base of the plant. Chives can be harvested throughout the growing season.

Using: Cut the flowers in spring and use in salads or to create onion flavored vinegar. Chives have a mild onion flavor that pairs well with a variety of dishes. Use them fresh as a garnish or add them to salads, soups, and omelets for extra flavor.

Spring Herb Popcorn 

• 1/2 cup popcorn kernels 
• 2 tbsp butter melted, can sub olive oil 
• 1/4 cup fresh dill chopped
•  1/4 cup fresh chives chopped S
• Sea salt to taste

Pop the popcorn kernels using an air popper or other device. When the popcorn is finished, transfer to a bowl. Drizzle with melted butter or olive oil. Shake the bowl to distribute the butter or oil more evenly. You will need to do this before adding the herbs so that they have something to stick to and won't fall to the bottom. Add the fresh herbs and shake the bowl again. Add sea salt to taste, and enjoy

Parsley

Planting: Parsley is a biennial herb that is best grown from nursery plants, as the seed is difficult to germinate. Plant plants 6-8 inches apart in rows spaced 12 inches apart. Parsley prefers well-draining soil and full sun to partial shade.

Growing: Keep the soil moist, but once a starting fertilizer, it should do well if the soil is rich without any additional fertilizer. Harvest the outer leaves as needed, leaving the inner leaves to continue growing. Parsley can be harvested throughout the growing season. Although a biennial, it should be treated as an annual and removed from the garden at the end of the season.

Using: Parsley is a versatile herb to use fresh or dried.  Fresh parsley is very rich in Vitamin A and potassium. It is moderately rich in Vitamin C, calcium, folic acid, and phosphorous. It is also a good source of dietary fiber. It adds flavor to soups, stews, sauces, and salads. It can also be used as a garnish for a decorative touch and to freshen breath.

Creamy Parsley Salad Dressing

• 1/2 cup vegetable oil
• 1/3 cup finely chopped fresh parsley leaves
• 3 scallions, finely chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbls sour cream (or plain yogurt)

Combine all ingredients except sour cream in food processor, blender or bowl and mix well.  With machine running (or using whisk if preparing by hand), slowly add sour cream, blending thoroughly.  Refrigerate in an airtight jar and shake well before serving.

 

Rainbow Swiss Chard

Planting: Rainbow Swiss Chard is a cool-season crop that thrives in well-draining, nutrient-rich soil. Plant seeds ½ inch deep and 2-3 inches apart in rows spaced 12-18 inches apart. Ensure the plants receive at least 6-8 hours of sunlight per day.

Growing: Keep the soil consistently moist but not waterlogged. Thin the seedlings to 6-8 inches apart once they reach a few inches in height. Mulch around the plants to retain moisture and suppress weeds. Harvest by cutting outer leaves when they reach 6-8 inches tall, leaving the inner leaves to continue growing.

Using: Rainbow Swiss Chard can be used in a variety of dishes, from salads and soups to stir-fries and omelets. Its colorful stems are edible and add a vibrant touch to any dish.

 Sauteed Swiss Chard with garlic

• 1 bunch of Swiss chard, approximately 6 to 8 stems
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• ¼ cup water
• kosher salt, to taste

Prep the Swiss chard. Remove the stems at the bottom of the leaves and slice them up. Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips. Cook the garlic and stems. Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and sauté for 30 seconds. Then, add the water and chard stems and cook for 1 to 2 minutes, until softened. Add the leaves. Cook for an additional 4 to 5 minutes, until the chard leaves wilt down. Before serving, sprinkle with kosher salt, to taste.

Strawberries

Planting: Strawberries are perennial plants that can be grown in containers or in the ground. Plant them in well-draining soil in a sunny location. Space the plants 12-18 inches apart in rows spaced 2-3 feet apart. There are three types: June-bearing strawberries produce a large, concentrated crop in mid-June to early July; Ever-bearing types produce two crops, one in early summer and the second in early fall; Day neutral plants produce fruit throughout most of the growing season.

Growing: Keep the soil consistently moist and mulch around the plants to suppress weeds and retain moisture. Remove any runners to encourage the plants to focus on fruit production. Harvest the berries when they are fully ripe and red. The June-bearing produce the largest yield per season, but in a short period of time.  The plants begin flowering in May with fruit appearing about four weeks later.

Using: Strawberries are delicious eaten fresh, but they can also be used in a variety of desserts, jams, and sauces. They pair well with chocolate, cream, and other berries.

Lemony Strawberry Butter 

• 1/2 cup (1 stick) softened unsalted butter
• 1 1/2 tablespoons sugar
• 4 tablespoons minced strawberries
• 1 teaspoon minced fresh lemon balm
• 1 teaspoon minced fresh lemon verbena

Combine all the ingredients. Keep refrigerated for up to 5 days.  it is great on scones and biscuits..

Sweet Pea

Planting: Sweet Peas are a climbing plant that requires support such as a trellis or fence. Plant seeds 1 inch deep and 2 inches apart in rows spaced 12 inches apart. They prefer full sun but can tolerate partial shade.

Growing: Keep the soil consistently moist and provide support for the vines to climb. Pinch off the growing tips of the vines to encourage branching and more flowers. Harvest the pods when they are young and tender for the best flavor.

Using: Sweet Peas can be eaten raw or cooked. Add them to salads, stir-fries, or pasta dishes for a sweet and crunchy texture.

 Sweet Pea Guacamole 

• 1 clove garlic, minced
• 2 cups fresh green peas
• 3 tablespoons lime juice
• 3 tablespoons olive oil
• ¼ small red onion, finely chopped
• 2 jalapeños, minced 
• ⅓ cup chopped cilantro
• tortilla ships, raw vegetables, or crackers

Sprinkle a pinch of salt over garlic and mash into a paste using the side of your knife. Add mashed garlic to a food processor with the peas, lime juice, and a generous pinch of salt. Pulse mixture until a coarse purée forms, scraping with a rubber spatula occasionally. With motor running, stream in olive oil and blend until smooth. Taste, and adjust seasonings. Add jalapeño, onion, and cilantro. Pulse just to incorporate. Serve guacamole with chips, vegetables, or crackers.

Growing your own herbs and vegetables can be a fun and rewarding experience. Whether you have a large garden or just a few pots on a sunny balcony, these six plants are sure to add beauty and flavor to your home. Experiment with different varieties and recipes to discover the joys of homegrown produce!

 

Lemon Herbs my favorite Herbs of the Week with Info from Kathy Musser

 In a recent article in The Essential Herbal Magazine, Kathy Musser of Cloverleaf Herb Farm shared a thorough list of lemon, lime and orange flavored herbs.  It was a great article focusing on the many uses and the distinct flavors of each.

Lemon Verbena

I loved the fact that her first herb in the list was Lemon Verbena, as it is one of my favorite go-to lemon herbs. In her description, she suggested  “Try steeping lemon verbena leaves in warm milk, then cool and strain. Use the infused milk for muffins, quick breads, cakes, puddings, etc. for a wonderful lemon taste.”  I had never tried this before, so I decided an experiment was in order. I Infused Greek yogurt with fresh lemon verbena leaves overnight and then created this savory muffin to serve to the garden club board members.

Savory Lemon Herb Muffins

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/3 teaspoon baking soda
• 1/2 cup Parmigiano-Reggiano grated
• 1 tablespoon lemon juice
• 1/2 cup plain Greek yogurt infused with 6 to 12 fresh lemon verbena leaves overnight
• 1/4 cup olive oil
• 1 egg
• 1/4 cup fresh basil minced
• 1/4 teaspoon chili powder
• 1 tablespoon lemon zest grated\

Directions:

Preheat oven to 350ºF. Grease a 6-cup muffin tin.

Measure the flour, baking powder, salt, and baking soda into a large bowl. Stir together with a fork until blended. Add the cheese and stir the blend.

In a second bowl, add the lemon juice, infused yogurt, olive oil, and egg. Blend together to combine.

Make a well in the middle of the dry ingredients and pour in the yogurt mixture. Stir by folding over only until just combined. Add the basil, chili powder, and lemon zest last, folding them in only once or twice to distribute evenly. Divide between the six muffin cups.

Bake for 15 to 20 minutes, or until a knife tip or toothpick emerges clean. Let the muffins cool for about 10 minutes before removing them from the tin and transferring to a wire rack.

 

Lemon Balm

Kathy’s article also focused a bit on Lemon Balm.  Knowing it is in the mint family she addressed the spreading issues that some people experience and gave a solution I have never tried before.

“It (lemon Balm) produces loads of small, white flowers which become masses of seeds, which go everywhere, giving lemon balm its bad reputation. As soon as I see flower stalks developing, I cut the plant back hard - nearly to the ground. It recovers quickly and this eliminates the uncontrolled reseeding.”

Lemon Balm Cut back hard

I’ve trimmed mine to eliminate flower stalks, but never cut it back hard, so I decided she might have something and decided to give it a try.  What I got when it came back, were great fresh bright green leaves that were large and very scented.  I will be doing this from now on.

Lemon Balm coming back

Sorrel

Another lemon herb Kathy mentioned was Sorrel  (Rumex acetosa).  I grow a version of this perennial that has distinctive red veins, rather than the plain green style.  I grow this strictly for personal use to put in salads.  Kathy pointed out it has a tart lemon flavor and when you cook it, it “will moderate the tartness. When cooked, it can be eaten like spinach or used in sauces and soup. Sorrel soup is very popular in Europe, eaten as an early harbinger of spring. It’s high in vitamins A and C and produces a clump which increases in size each year.”

Here is a great recipe for Sorrel soup that is a French version.  My husband is a French-style cook, so this is a favorite of his which allows him to use his emersion blender.

French Style Sorrel Soup

• 4 tablespoons unsalted butter, divided
• 1/2 cup chopped green onions, ramps or other wild onion
• 4-6 cups of chopped sorrel, packed
• Salt
• 3 tablespoons flour
• 1 quart chicken stock or vegetable stock
• 2 egg yolks
• 1/2 cup cream

Directions:

Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes. While the onions are cooking, pour the stock into another pot and bring to a simmer.

Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.

Whisk in the hot stock, stirring constantly. Bring this to a simmer.

To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.

Conclusion

I always suggest that if you love herbs and want to learn from people who are just like you, like Kathy Musser, try subscribing TheEssential Herbal Magazine.  It comes to your email box every two months and is filled with a variety of articles and great photos for beginners and seasoned growers of herbs.  I have been writing for the magazine for years and every issue always gives me new nuggets of herb info.  I am sure it will do the same for you.