Appetizing Muse

 

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Herbs & Spices

Posted Thu, 04/15/04

 

My cousin Sheila grows her own herbs and spices, along with four gardens of vegetables and fruits. Sheila and her husband live in the middle of a sixty-acre spread, where they also keep livestock: horses, cows, chickens and even a few peacocks. I receive copious supplies of fresh eggs, herbs, vegetables and canned items which Sheila puts-up herself. I wish I could do the same but don't have the space. Besides, I know how hard Sheila works on her ranch on top of being a practicing attorney. I don't think I could devote as much time as she does to the entire process.

 

However, one of these days I'd like to manage an herb garden, if only because the dried and bottled varieties are so expensive. I offer a page of homemade herbs and spices at Food Fare, but I'm always looking for other combinations.

 

A few weeks ago I received Herb Mixtures & Spicy Blends (edited by Deborah Balmuth). The book is full of known and not so well-known recipes for herb and spice combinations, including blends for appetizers, butters, dressings, no-salt combos, meat and seafood seasonings, Italian specific and specialty assortments, mixes for breads and desserts, beverages and multi-purpose blends.

 

 

I've listed a few recipes from the book below:

 

Herbal Butter Mix

1 TBS dried chives

1 TBS dried basil

1 TBS dried parsley

1 TBS dried tarragon

1 TBS dried rosemary

1 TBS dried marjoram

1 tsp. garlic powder

1/2 tsp. lemon juice powder

 

Mix ingredients thoroughly in the order given and store in an airtight container. If lemon juice powder is unavailable, wait and add lemon juice when making the butter. To make butter: Add one heaping teaspoon of herbal mix to 1/2-pound of butter or margarine that has been allowed to cool to room temperature. To make herbed cream cheese: Add one heaping teaspoon of herb mix to 1/2-pound cream cheese and blend well. Other uses for dried herb mix: On top of steamed vegetables; or add to salads.

For those looking for a no-salt blend of herbs and spices, try the following:

 

No-Salt Herb Blend

4 TBS onion powder

4 tsp. dried winter savory

4 tsp. dried marjoram

4 tsp. garlic powder

4 TBS dried oregano

4 tsp. dried basil

2 bay leaves, finely chopped

2 tsp. dried rosemary

2 tsp. dried tarragon

1 tsp. dried thyme

1 tsp. dried sage

 

Blend all ingredients in a small food processor and grind well. Variation: Chervil, parsley or chives. Suggested Uses: Soups, salads, vegetables, popcorn, sprinkled on meat before grilling, mixed with hamburger for meatloaf or meatballs.

I tend to salt and pepper my food excessively, but one of these days would like to find an alternative. Using a lot of salt is not healthy. I never used to worry about it, but as one progresses with each birthday preferences and necessities change along with time.

 

 

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