Holiday Decorating Occasional Series 5 of 5 -- Yule Logs

Yule is an old name for the Winter Solstice.  It falls between the 20th and 23rd of December and signals the true beginning of winter.  It occurs on the longest night of the year when darkness overcomes daylight.  And traditionally as the sun’s arc stays close to the horizon most of December, many of the days seem darker.  This darkness is a perfect time for people to slow down, take stock of their situation and enjoy quiet moments with family.

Celebrating the Winter Solstice is something that I and my friends have done for years.  Once or twice we ended a rather unpleasant year by placing our worries, concerns and sadness on slips of paper and burning them in a great fire.  Thus relieved, we could begin the New Year with all its promise.

A Yule celebration, especially as gardeners, reminds us the promise of life that is hidden in this wintertime of slumber.

This is the last in a set of five postings I have done on decorating and using herbs for the holidays.  In my final Holiday Decorating post I thought I would give you instructions for two different Yule Logs, one to burn and one to eat. (If you want to see the others on scented dough, decorating tips, using cranberries and scented items, and the extra on herbal cookies, click these links or search the blog under Christmas or Holiday.)

Make a Yule Log to Burn

Yule logs are a tradition for the winter solstice, to bring light to the longest night of the year.  They have become a Christmas tradition in many areas as the holidays are so close together.

You need a nice sized fireplace log

A bag or two of oak moss (hobby store)

Some thinned white glue

A variety of spices, dried sprigs of herbs, pine boughs, and cones

Some paper ribbon for a bow

Raffia or twine

Cover the log with oak moss using thinned white glue (do not use hot glue – it is flammable.) Tie pine boughs and cones to the log.  Decorate your log with spices and herb branches.  Nutmeg and cinnamon release a wonderful scent when burned.  As a final touch add a burnable paper bow.  To burn the log place it over hot coals which will allow it to catch fire slowly and burn brightly.

Alternative Yule Log to Eat

Rather than create a log to burn, you can make this one to eat!  Share it with friends during your Holiday celebrations.

8 oz. cottage or cream cheese

8 oz. grated cheddar cheese

2 tsp. chili powder

¼ tsp. each thyme and rosemary

1 tsp. each garlic powder and minced onion

½ cup chopped nuts

salt & pepper to taste

paprika

Blend together cheeses.  Add herbs and seasonings (except paprika).  Form into two rolls and sprinkle with paprika and nuts to give a bark effects.  Chill.  Slice thin and serve on crackers. 

May your Holiday Celebrations be joyous and merry!

Stop back tomorrow for the Herb of the Week, horseradish the 2011 herb of the year.

Holiday Shopping Stress Reducer

If the stress of holiday shopping gets to be too much, try a scent bag to help your brain and emotions get back into focus.

Just place the following blend of dried herbs into a muslin bag and slip into your purse or shopping bag.  When holiday shopping begins to take its toll, inhale the pouch’s scent to put aside your holiday headaches.  It also works well at family events, which can also be a bit stressing.

Purse Stress Reducer

        2 Tbls. Marjoram

        2 Tbls. Peppermint

        2 Tbls. Lavender

        2 Tbls. Orange Peel

        A few whole cloves

Stir together by hand and fill muslin bags.  This recipe makes enough for two bags.

If your stress is so high you don’t even have time to make these, check out our Purse Stress Reducer bags available in a heat sealed tea bag, packaged in an envelope:  http://www.backyardpatch.etsy.com/.

Remember First Class shipping can still get your packages there by Christmas available until 12/20 and Priority Mail until 12/23 for your last minute shopping needs.  You can always shop our herb store at http://www.backyardpatch.com/

Adelma Grenier Simmons - First Lady of Herbs

Today herbies everywhere celebrate the birthday of Adelma Simmons.  She would be 107 years old today, but unfortunately she left us back in 1997.

by Marcy Lautanen-Raleigh

Adelma Grenier Simmons (December 16, 1903 – December 3, 1997) was one of the leading herbal figures in America in the 20th century. Called the “First Lady of Herbs” by the International Herb Association, Mrs. Simmons was a fervent and ardent spokeswoman for the joys of an herbal life. 

A legend for her knowledge of herbal lore and history, she was also a prolific author and sparked an interest in herb gardening across the country. Mrs. Simmons published dozens of books which address the culinary, design, medicinal, aromatic and historical aspects of herbs. Through her writings, she also shared her extensive knowledge of herb lore and myths, the planting and nurturing of herbs, and suggestions for festivals which revolve around herbs. Her first book HERB GARDENING IN FIVE SEASONS, in 1963 has become a bible of herbal knowledge that few herb growers have not seen, read or own.  Her domain was a Coventry, Connecticut farm called Caprilands Herb Farm which she owned and managed for over 55 years.

Caprilands was the 50-acre plot of bought by the Grenier family around 1930. A large 18th century farmhouse and outbuildings sat upon the grounds of a failed dairy farm. The land had been neglected and was of poor farming quality due to the large number of glacial boulders and wetlands.

Mrs. Simmons is said to have made her first attempt growing vegetables while running a goat farm on the property, finding that goats thrived on the rocky terrain; hence the name, Caprilands, capri being the Latin root for goat. Though interesting, goat farming was not very lucrative. In the 1940s, after a devastating vegetable season resulting in the death of her crop, Simmons turned her attention toward growing herbs. Herbs, similar to weeds, thrived on the land.  After several decades of determination and effort, Simmons herb farm flourished and she used her farm as a school of herbal lore and history.  For countless years, she delivered a one-hour lecture five days a week to visitors, who were then treated to an herbal lunch in the dining room of her colonial house.  The gardens surrounding the house included some 300 herbs grown on the farm's 33 thematic gardens, which include the Saints Garden, devoted to medicinal and food herbs; the Silver Garden, which has only silver plants, and the Shakespeare Garden, dedicated to plants mentioned in Shakespeare's plays.

Those years of experimentation resulted in a base of knowledge that few had in that time period and her ability to write and speak and share that knowledge lead to a perfect union of popularity during the 1960s.  Though only 5 feet in height, she was an imposing figure who was always seen in public wearing a custom pileolus hat and a cape.  I remember her slightly hunched signing autographs and talking about herbs at the Illinois Herb Growers Association Meeting back when I was just starting.  I remember thinking – someday I want to know what she knows.  And someday maybe I will!

An imposing figure given to wearing a cape with her signature hat, Mrs. Simmons lectured authoritatively but with a touch of humor. ''Silver rosemary is good for mind and memory, in case you have need of that,'' she once told a visiting group. ''It's also good in tea. If you don't like that, you can wash your hair with it. If that doesn't work, you can wash your dog's hair with it.''

Mrs. Simmons died on December 3, 1997 in her bedroom at her beloved Caprilands Herb Farm in Coventry, CT. She left her entire estate to a nonprofit educational institute. The Caprilands Institute is to further the research and education in herbs, plants and flowers that Mrs. Simmons lectured upon and many of which were displayed in her gardens.  Currently only the gardens are open, but Caprilands Institute does have a Facebook page.

Mrs. Simmons wrote 35 books and many pamphlets on herbs, including ''Saints in My Garden,'' ''The Witches Brew,'' ''The Gold Wreath Book'' and ''A Merry Christmas Herbal.''

Here is an abridged list of her publications, you might want to put a couple on your winter reading list:

• 1964 Herb Gardening in Five Seasons
• 1968 A Merry Christmas Herbal
• 1969 Herbs to Grow Indoors; For Flavor, For Fragrance, For Fun
• 1972 The Illustrated Herbal Handbook
• 1974 Herb Gardens of Delight, with Plants for Every Mood and Purpose
• 1980 The Caprilands Kitchen Book : Economy Cooking with Herbs
• 1981 A Witches Brew
• 1983 The World of Rosemary
• 1987 Herbs Through the Seasons at Caprilands
• 1987 The Caprilands Wreath Book
• 1987 Herbs are Good Companions : To Vegetables in the Garden : To Cooks in the Kitchen
• 1989 Country Wreaths from Caprilands : The Legend, Lore, and Design of Traditional Herbal Wreaths
• 1990 Tea and Tranquility
• 1991 Seasonal Wreaths from Caprilands : Holiday Celebrations with Herbal Wreath Lore and Design
• 1991 Seasonal Herbs from Caprilands : Step-by-step in the Garden
• 1992 The World of Herbs & Flowers : A Guide to Growing, Preserving, Cooking, Potpourri, Sachets and Wreaths
• 1992 World of Fragrance : Potpourri and Sachets from Caprilands
• 1992 Herbs are Forever Caprilands' Guide to Growing and Preserving
• 1992 A Year in Wreaths : Caprilands' Guide to Wreaths
• 1992 The Pride of Cooks : Herbal Recipes from the Caprilands Kitchen
• 1992 Caprilands Herbs and Festivals : Part I Winter Ways
• 1993 Caprilands Herbs and Festivals : Part II Easter Joys & Herbal Magic
• 1995 Caprilands Herbal Soups for All Seasons
• 1996 Appetizers Delicious Easy to Prepare
• 1996 Pasta Cookbook: Pasta and Noodles from Around
• 1996 Fish and Seafood
• The Little Book of Scented Geraniums
• The Strawberry Book
• Plants of Shakespeare
• The Little Book of Thyme
• Autumn at Caprilands
• Saints in My Garden
• Caprilands Breads for All Reasons
• Desserts, Pies, Cakes, Puddings, Tarts, Crepes
• The Book of Valentine Remembrances

Herb of the Week - Mistletoe

North American mistletoe (Phoradendron tomentosum) does not belong to the same genus as the European mistletoe, but the legends and lore of the European plant long ago made their way to America.  In fact, this evergreen herb that seems to miraculously grow in trees has spread its magic across many different cultures.  You cannot cook or make medicines with mistletoe but the customs that surround it are interesting to share.

So this week's HERB-OF-THE-WEEK is Mistletoe!

Mistletoe is the common name for a group of semi-parasitic plants in the order of Santales that grow attached to and within the branches of a tree or shrub. The name was originally applied to Viscum album (European Mistletoe), the only species native in much of Europe. Later the name was further extended to other related species, including  Phoradendron serotinum (the Eastern Mistletoe of eastern North America).  European mistletoe is readily recognized by its smooth-edged oval evergreen leaves born in pairs along the woody stem, and waxy white berries in dense clusters of 2 to 6. In America, the Eastern Mistletoe is similar, but has shorter, broader leaves and longer clusters of 10 or more berries.

Viscum album is a poisonous plant that causes acute gastrointestinal problems including stomach pain, although it has a history of increasing sex drive and curing forms of cancer it is not considered a plant to eat or use to treat any ills.

The Name & Symbolism

The word 'mistletoe' (Old English mistiltan) is of uncertain etymology; it may be related to German Mist, for dung and Tang for branch, since mistletoe can be spread in the feces of birds moving from tree to tree. However, Old English mistel was also used for basil.

So Washington Irving, in "Christmas Eve," relates the typical festivities surrounding the Twelve Days of Christmas, including kissing under the mistletoe (Washington Irving, The Sketch Book of Geoffrey Crayon, Gent). Irving continues his Christmas passage with a footnote:

"The mistletoe is still hung up in farm-houses and kitchens at Christmas, and the young men have the privilege of kissing the girls under it, plucking each time a berry from the bush. When the berries are all plucked the privilege ceases."

We more recent users of Mistletoe have conveniently forgotten the part about plucking the berries (which, incidentally, are poisonous), and then desisting from kissing under the mistletoe when the berries run out!

Along with Christmas Holly, bay laurel, rosemary, yews, boxwood bushes and of course, the Christmas Tree, mistletoe is an evergreen displayed during the Christmas season and symbolic of the eventual rebirth of vegetation that will occur in spring.

Kissing under the Mistletoe

Most people do not even realize that mistletoe does not grow on the ground, but rather on trees as a parasitic shrub. As such it tends to grow high off the ground in among the branches of other trees (making easier to pass UNDER!)  That's right: as unromantic as it sounds, kissing under the mistletoe means embracing under a parasite....

The variety common in Europe was imbued with religious significance by its ancient denizens. We find the source of "kissing under the mistletoe" in Celtic rituals and Norse mythology. In Gaul, the land of the Celts, for instance, the Druids considered it a sacred plant. It was believed to have medicinal qualities and mysterious supernatural powers.

Baldur, the Norse God of living plants, is believed to be the key to the history of mistletoe as a "kissing" plant.

Baldur's mother was the Norse goddess, Frigga. When Baldur was born, Frigga made each and every plant, animal and inanimate object promise not to harm Baldur. But Frigga overlooked the mistletoe plant -- and the mischievous god of the Norse myths, Loki, took advantage of this oversight. Ever the prankster, Loki tricked one of the other gods into killing Baldur with a spear fashioned from mistletoe. The demise of Baldur, a vegetation deity in the Norse myths, brought winter into the world, although the gods did eventually restore Baldur to life. After which Frigga pronounced the mistletoe sacred, ordering that from now on it should bring love rather than death into the world. Happily complying with Frigga's wishes, any two people passing under the plant from now on would celebrate Baldur's resurrection by kissing under the mistletoe.

May your holiday be filled with kisses!

Marcy Lautanen-Raleigh

Celebrate with Herb Cookies

December 4th was National Cookie Day.  My sister-in-law would say it is much too late to have this day in December.  "If you haven't gotten half done by Thanksgiving, you will never make it," she cries when I tell her I am planning on making mine this weekend.  However, I have never made butter cream frosting for a cookie in my life.  Therefore, once baked (and sometimes iced) there is no extra decorating needed in my house.  That is probably why I don’t need as much time. 

But I am no slouch with cookies.  I have about 100 different herbal cookie recipes.  I was about to try to share them all, when I realized you are probably not as crazy as I am and a selection of the best would probably be better.  So these few recipes I am sharing today are those that I have been asked to make again, so they must be among the best.

If you want a few more than represented here, check out the Recipe Archive on my website where I put my two favorite Holiday Herb Cookies.

Recipes to try at your home!

Mint Cookies

Makes 2 doz.

Can a winter holiday be complete without peppermint?  This is an easy cookie to make and a crowd pleaser.

• 1 cup butter (or 1/2 cup butter and 1/2 cup shortening – I use butter flavor shortening)
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon peppermint extract
• 2 tablespoons crushed dried peppermint leaves
• 2 cups flour
• Sugar

Cream the butter and sugar. Add the salt, extract, mint leaves, and flour. Mix thoroughly. Chill the dough for 1 hour, or until it is firm enough to handle. When ready to bake, preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll them in sugar. Press each ball with your thumb. Place them on ungreased baking sheets and bake 12 to 15 minutes. Cool on racks.

Variations:  Add chocolate chips or nuts, roll the balls of dough in mint sugar, or glaze the baked cookies with pale green icing or melted milk-chocolate candy.

Substitutions: Substitute orange extract for the peppermint extract and fresh or dried calendula flowers for the mint leaves. Frost with an orange glaze and sprinkle calendula petals on top.

Lemon Thyme Cookies

Makes 3 to 4 doz

Fortunately, some intrepid herbs can be snipped all year round, even under the snow. Thyme is one of those.  I leave a plant in a pot by the back door until we have consistent below zero temps.  Then I bring it inside.  It usually fares better outside than in and having it by the door means I do not have to run outside in the cold to harvest a bit for a recipe like this.

• 1/2 cup butter
• 1/4 cup sugar
• 1 1/3 cups flour
• 2 tablespoons freshly snipped lemon thyme

1. Preheat the oven to 350 degrees.

2. Beat the ­butter with the sugar until fluffy, then add the flour and thyme. Roll the dough 1/4 inch thick and cut out shapes (we like stars).

3. Place the cookies on ungreased baking sheets and bake 10 minutes. Cool on racks.

Rose Geranium Frosted Cookies

Makes 3 doz.

This recipe which I adapted from Maggie Oster’s book Recipes from an American Herb Garden (Macmillan, 1993), has been adapted by others who recommend lavender as the main herb.  I choose to make mine with scented geraniums, as I have them on hand in the house for winter so fresh leaves are always available.

•      1/2 cup unsalted butter at room temperature

•      1 cup granulated sugar

•      1 large egg

•      1 teaspoon pure vanilla extract

•      1 1/2 tablespoon finely minced fresh lemon, rose or combination of both scented geranium leaves

•      1/2 cup buttermilk, plus extra for the glaze

•      1/2 teaspoon baking soda

•      2 cups unbleached all-purpose or whole-wheat pastry flour

•      1 teaspoon baking powder

•      1/4 teaspoon salt

•      1/2 cup confectioner’s sugar

•      Whole fresh rose geranium leaves

•      Additional buttermilk, for icing

Preheat the oven to 350 degrees. In a large bowl, cream the butter. Add the sugar, beating until light and fluffy. Add the egg, vanilla and herbs and beat thoroughly. In a separate bowl, stir the baking soda into the buttermilk. In another bowl, mix the flour, baking powder and salt together. In three batches, alternately add the buttermilk and flour mixtures to the creamed mixture, blending well after each addition. Cover and chill for 30 minutes. Roll the dough onto a lightly floured board to about 1/8- to 1/4-inch thick. Cut into shapes with cookie cutters and put the cookies on greased or parchment-covered baking sheets. Bake until lightly browned, about 8 to 10 minutes. Remove and cool on wire racks. Just before completely cool press a fresh leaf into the surface of the cookie.  Then when complete cool, combine the confectioner’s sugar with enough buttermilk to make an icing; spread the icing on the cooled cookies, over the leaves. Store in an airtight container.

Shortbread cookies do not rise much, but have a gentle not-so-sweet flavor that is perfect after dinner or serving with other finger foods.  They are especially good for the tea drinker in your life.

Anise Shortbread Cookies

Makes 2 dozen cookies 

These not-too-sweet anise shortbreads are just right with an after-dinner demitasse. Dipping them in ice water and rolling them in sugar before baking gives them an attractive crystalline finish.

• 2 sticks unsalted butter, softened
• 2/3 cup granulated sugar plus more for rolling
• 2 cups unbleached flour
• 1/3 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• ½ to 1 tsp fennel seed or anise seed, lightly bruised with a mortar & pestle

Cream together the butter and sugar. Stir in the vanilla and anise oil. Gradually stir in the flour, confectioners’ sugar, and salt. Pinch off pieces of dough and roll them into balls.  Dip the balls in ice water and roll them in granulated sugar.  Place the balls on an ungreased cookie sheet, flattening them slightly.  Bake at 350 degrees for 12 to 15 minutes or until they just begin to color. Cool the cookies on a rack.

Rosemary Shortbread Cookies

Makes 3 to 4 doz.

• 1 cup butter
• 1 cup very fine granulated sugar
• 3 cups flour
• 3 to 4 heaping tablespoons fresh rosemary, finely chopped

Preheat the oven to 275 degrees. Thoroughly cream the butter and sugar. Add 2 1/2 cups flour and mix. Turn out on a board floured with the remaining 1/2 cup flour. Knead in the rosemary along with the flour until the dough cracks on the surface and doesn’t stick to the board. Roll it 1/4 inch thick, then cut into shapes. Bake on an ungreased cookie sheet 50 minutes, or until lightly browned. Cool on racks.

Simple Gift Idea - Shower Gel

Short days can suck the energy right out of you.  I am a pretty energetic morning person, but when the daylight slips away I really lose my motivation to do anything except watch TV, especially when there is no gardening to be done.  A few years ago while working on a lecture on aromatherapy and making infusions for the bath I put together this recipe.  Try it for yourself and see if it can’t chase away the winter blahs.

Energizing Shower Gel

1 T dried mint leaves (2 T if you can get fresh)

1/2 loose cup of eucalyptus leaves (or 2 drops eucalyptus essential oil)

1 small cinnamon stick

1 cup boiling water

½ cup mild liquid soap, a nice unscented liquid castile is good

1 T vegetable glycerin

Place fresh herbs in glass bowl and pour boiling water over them and allow to steep for several hours until cool.  Strain off and keep liquid, discarding herbs.  Add soap and glycerin to liquid and mix thoroughly.  Store gel in a container with a pour spout or soap pump.  To use, pour a generous amount onto an exfoliating sponge, puff, or washcloth and gently massage your entire body.  Rinse well with warm water followed by a 30 second blast of cold water.

Rinsing with cold water after using this gel makes you feel like you jumped into a cool mountain lake.

The Backyard Patch makes dozens of bath salts, scrubs and sachets.  Click here to take a look at our array of items.

Herb of the Week - Dill

The Vikings cultivated a plant they called "dilla," or "soothing," as a remedy for colic in babies. This easy-to-grow herb, now known as just dill, has become an essential ingredient in cuisines around the world. 

This week's herb of the week is Dill (Anethum graveolens)

The term "dill weed" refers to the green leaves (and sometimes stems) of the plant. "Dill seed" actually isn't seed but the flat, oval, dark brown whole fruits of the herb, the seeds are hidden inside. Dill weed and dill seed have very different chemical compositions, different uses in cooking, and different applications in herbal healing.

To Grow

This annual plant has feathery leaves that erupt in yellow flower heads on umbels that turn to flat fruit.  If you want to grow dill in your garden, plan for success. The mature plant produces thousands of seeds, most dill seeds germinate, and the plant can invade other growing beds. Dill likes a moist, well-drained soil in full sun, although it grows on most kinds of soils. Stress on the plant by heat or drought improves its flavor. If you let dill come up on its own it will mature and go to seed before you have cucumbers. If you want to use dill in pickling, plant dill and cucumbers at the same time, or plant successions of seeds about every two weeks throughout the season.

To Use

Tasting in the family of parsley and celery, the flavor is sweet and pungent.  The seeds are closer to anise and caraway.  Harvest dill with scissors, clipping the leaves close to the stem when the stalks have grown to be at least 4 inches high.   When harvesting the seed you will have to wait about 2 months after the seed is planted before seed heads develop.  After the flowers have faded and the seeds have browned cut off the seed heads with about a foot of stalk and hang them upside down to completely dry.  I tie paper lunch bags over the heads to keep dropping seed from being lost. 

Dill can be added to cooking, can be taken as a tea or in capsule form.  Dill both settles the stomach and is mildly antibacterial. The August 2005 edition of the Journal of Agricultural and Food Chemistry confirmed the usefulness of dill in stopping growth of various bacteria, yeast, and molds.  As a flavoring it works well with pasta, tossed salad, egg dishes, cottage cheeses, and fresh tomatoes.  Its sweet flavor adds much to fish, chicken, and veal, and steamed vegetable.  Dill seeds liven up breads and crackers and of course dill pickles.

Recipes:

Creamy Mustard-Dill Sauce Recipe

Ingredients:

1 Tablespoon dry mustard

1 Tablespoon fresh lemon juice, or more to taste

3/4 cup mayonnaise

1/3 cup sour cream

1/4 cup grainy mustard

2 Tablespoons chopped fresh dill

1 teaspoon light brown sugar or granulated sugar

Coarse salt (kosher or sea) and freshly ground black pepper

Directions:

Place the dry mustard and lemon juice in a non-reactive mixing bowl and stir with a fork to form a smooth paste. Let sit for 3 minutes.

Add the mayonnaise, sour cream, grainy mustard, dill, and sugar to the mustard mixture and whisk. Taste for seasoning, adding salt, pepper, and more lemon juice if necessary.

The sauce can be refrigerated, covered, for up to a day. Let it return to room temperature before serving.

Easy Herbed Grilled Salmon Recipe

serves 2

You can use this method on pretty much any type of thick fish filet if salmon is not available. The herbs, wine, and lime give salmon a fabulous flavor, while the foil tray makes clean-up easy and keeps your grill clean. If you cannot grill, bake it in a very hot oven.

Ingredients:

Vegetable oil spray

1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)

1/2 lime

2 tablespoons white wine

1 teaspoon mayonnaise (may substitute butter)

1/2 teaspoon kosher salt (optional)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried dill weed

1/4 teaspoon Hungarian sweet paprika

Directions:

Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.

In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.

Dilled Green Beans with Olives

Serves 4

Dill’s affinity for beans is obvious in this simple side dish.

• 1 pound young green beans
• 2 tablespoons minced Kalamata or Moroccan oil-cured olives
• 1 tablespoon minced fresh dill weed
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon minced fresh chives

1. Rinse and trim the beans. Plunge into a pot of boiling water and cook 3 minutes, or until barely tender. Drain immediately and toss with the remaining ingredients.

2. Serve warm or cold.

Dilly Shrimp Dip

8 oz. cleaned and chopped shrimp

8 oz. cream cheese

2 T. sour cream

1 Tbls. catsup, mayonnaise and mustard

2 dashes garlic powder & Worcestershire

1 cup celery, chopped fine

1 Tbls onion, chopped fine

1/2 tsp. dill

1 Tbls. parsley

(or you can substitute 1 1/2 Tbls. Marcy's Dill Dip Herb Mix)

1/2 tsp. horseradish

Whirl everything in blender until smooth and creamy.  Chill before serving.

I have so many Dill recipes that I could not decide, but choose one you might aenjoy and try it.  Dill is perfect for a winter pick-me-up!

Also, if you want to try our dips, spreads and cooking blends made with dill, just visit our store: http://stores.ebay.com/backyardpatchherbs