The emphasis for this herb class was culinary herbs for Colorado and it was made up of four sessions in which participants learned about different aspects of growing and using herbs. Each session included information on herbs plus tasting of herb recipes to inspire the participants to explore the use of herbs.
SESSION 1: Culinary Herb Gardens
This session included information on the basic principles of gardening - design,
site, plant preparation, soil preparation, planting, harvest and maintenance.
It also included this recipe for pest control on all edible plants:
GARLIC SOAP SPRAY
4-6 large garlic cloves
1Tbs vinegar (lowers water pH to make garlic more effective)
1 Quart Water
2Tbs liquid dish soap (soap allows water to spread evenly on leaf surface)
1/2tsp cayenne pepper
Pulverize garlic and vinegar in food processor/blender on high until finely ground.
Pulverize garlic and vinegar in food processor/blender on high until finely ground.
Add water and allow to sit overnight. Add soap, stir & strain through coffee filter.
Add cayenne pepper. Spray until all foliage is wet in early AM or PM. Good control of
aphids, whitefly and other soft-bodied insects.
RECIPES:
MINT & CUCUMBER SALSA
2 cucumbers, peeled & diced
4 green onions, diced
1 jalapeno pepper, seeded & diced
1Tbs fresh mint
1Tbs white wine vinegar
1 tsp olive oil
½ tsp honey
Mix well and refrigerate at least 30 mins. before serving
2 cucumbers, peeled & diced
4 green onions, diced
1 jalapeno pepper, seeded & diced
1Tbs fresh mint
1Tbs white wine vinegar
1 tsp olive oil
½ tsp honey
Mix well and refrigerate at least 30 mins. before serving
FRESH FRUIT SALSA
1 diced mango
1c diced pineapple
1 apple, diced
1/2 diced red bell pepper
1 jalapeno pepper, diced
1/4c white wine vinegar
1 Tbs cilantro
2 Tbs honey
Mix together, cover and chill at least 1 hour before serving
ORANGE-ROSEMARY COOKIES: Combine 1c butter & 2c sugar, then add 2 eggs,
1c sour cream, 3Tbs chopped fresh rosemary, zest and juice of an orange. Blend in
4c flour, 1 tsp baking powder, 1 tsp baking soda and ½ tsp salt. Drop by teaspoonfuls
onto greased cookie sheet. Bake at 350 for 10-12 mins.
SESSION 2: Basic Culinary Herbs
This session included information about basic culinary herbs for Colorado
plus a tip for each.
BASIL (Ocimum basilicum)
TIP: a pot on the patio table is said to deter flies and mosquitoes
BAY (Laurus nobilis)
TIP: a pot on the patio table is said to deter flies and mosquitoes
BAY (Laurus nobilis)
TIP: Add to pasta water with salt to break down the starch and while cooking strong
smelling veggies to remove odor
CHIVES (Allium spp)
TIP: Cut chives just before use to preserve vitamins, aroma & flavor and add to hot foods
at last moment since heat lessens their flavor
CILANTRO/CORIANDER (Coriandrum sativum)
TIP: If you're not fond of fresh cilantro,try sprinkling a little ground coriander over fresh
parsley equal to the amount of cilantro called for in a recipe and chop fine. You get a hint
of the flavor without the "soapy" taste!
DILL (Anethum graveolens)
TIP: Fresh dill can be stored a jar of water in the refrigerator for a few days or may be
frozen to preserve the flavor
smelling veggies to remove odor
CHIVES (Allium spp)
TIP: Cut chives just before use to preserve vitamins, aroma & flavor and add to hot foods
at last moment since heat lessens their flavor
CILANTRO/CORIANDER (Coriandrum sativum)
TIP: If you're not fond of fresh cilantro,try sprinkling a little ground coriander over fresh
parsley equal to the amount of cilantro called for in a recipe and chop fine. You get a hint
of the flavor without the "soapy" taste!
DILL (Anethum graveolens)
TIP: Fresh dill can be stored a jar of water in the refrigerator for a few days or may be
frozen to preserve the flavor
MARJORAM/OREGANO (Origanum)
TIP: You can substitute marjoram for oregano and vice versa, but not in equal quantities.
Always use the same form (fresh, dried, etc). When using oregano in place of marjoram,
use a little less oregano; when using marjoram instead of oregano, use a little more
marjoram or add some thyme
MINT (Mentha)
TIP: Spearmint makes an elegant garnish either fresh or crystallized plus accompaniment
to ice tea either as a fresh sprig or combined with half a strawberry in a lemonade ice cube
PARSLEY (Petroselinum spp)
TIP: Get more flavor from dried herbs, sprinkle over fresh parsley before chopping
ROSEMARY (Rosmarinus officinalis)
TIP: Dried rosemary should be soaked in hot water before being added to uncooked foods
SAGE (Salvia officinalis)
TIP: Sage is one of the few herbs whose flavor strengthens when dried, so use less dried sage
SAVORY (Satureja spp)
TIP: Savory brings out flavor in bean dishes. Use summer savory (milder) with fresh beans
and winter savory (stronger) with dried beans
TARRAGON (Artemisia dracunculus var. sativa)
TIP: Use it sparingly, flavor is strong and can dominate or overshadow other flavors
THYME (Thymus)
TIP: Thyme is good for new cooks: its flavor heightens most any food but it doesn’t
overpower any dish even if add a little more than intended
RECIPES:
FETA CHIVE BRUSCHETTA
Combine chunks of tomato, cucumber, feta cheese and minced chives. Add olive oil
and serve on toasted crusty bread slices.
TOMATO BASIL BRUSCHETTA
Combine 2 seeded and diced tomatoes with 1 clove crushed garlic and slices of
fresh basil plus sprinkle with parmesan cheese and season to taste. Add olive oil
and serve on toasted crusty bread slices.
BAY CHOCOLATE TARTS: Combine 2 bay leaves with the milk required to prepare
your favorite chocolate pudding mix. Bring just to a simmer and then steep for 30 mins.
Strain and prepare the pudding according to the package directions. Refrigerate until firm,
then spoon into phyllo shells to serve.
SESSION 3: Cooking with Herbs
This session was a hands on tasting of fresh herbs with information of how to
use them in cooking plus the following tips:
- 1Tbs chopped fresh herbs = 1tsp crushed dried herbs
- unless recipe specifies fresh herbs, assume it refers to dry
- be careful not to use too much dried and too little fresh
- purchase fresh herbs or pick them before 11am from the garden and
- use dried herbs that are as whole as possible (leaf vs ground)
- start by adding half the amount in the recipe, then taste, add more to suit your taste
- if unsure when to add, always add toward the end of cooking process
- remember herbs don’t compensate for poor preparation and ingredients –
herbs can’t save burnt rice or wilted greens
The tasting began with the mildest to the strongest in the following three categories:
- Mild Herbs (work well in uncooked dishes or ones with short cooking periods) Basil, Cilantro, Dill
- Fusion Herbs (help marry flavors without overwhelming other herbs) Bay Leaves, Chives, Marjoram, Parsley
- Robust Herbs (used in recipes with long cooking periods such as soups/stews) Mint, Oregano, Rosemary, Sage, Savory, Tarragon, Thyme
RECIPES:
FRIENDSHIP SOUP
1c rice (strength)
1/2c barley (prosperity)
½ tsp dried marjoram (joy & happiness), rosemary
(remembrance), savory (good interest), mint (wisdom),
sage (long life) and thyme (bravery)
2 bay leaves (victory)
Bring 2 quarts of water to a boil, stir in contents, cover, reduce heat and simmer for 45 mins. or until all water is absorbed. Meanwhile, sauté chopped red & green pepper and onion in butter until semi-soft. Add 1c half & half & 1 1/2 c chicken broth and blend well. When rice mixture is cooked, remove bay leaves, add broth mixture and simmer on low heat 20 mins., stirring occasionally. Serve hot.
1/2c barley (prosperity)
½ tsp dried marjoram (joy & happiness), rosemary
(remembrance), savory (good interest), mint (wisdom),
sage (long life) and thyme (bravery)
2 bay leaves (victory)
Bring 2 quarts of water to a boil, stir in contents, cover, reduce heat and simmer for 45 mins. or until all water is absorbed. Meanwhile, sauté chopped red & green pepper and onion in butter until semi-soft. Add 1c half & half & 1 1/2 c chicken broth and blend well. When rice mixture is cooked, remove bay leaves, add broth mixture and simmer on low heat 20 mins., stirring occasionally. Serve hot.
FRENCH TARRAGON BUTTER COOKIES
1c butter
1c sugar 1 egg
1 tsp vanilla 1 tsp baking soda
2 1/2c flour 3 Tbs finely chopped fresh tarragon Cream butter and sugar, then add egg and mix well. Add flour and soda, then tarragon and vanilla. Roll into 2 long rolls. Refrigerate overnight or longer. Slice 1/4” slices, sprinkle with sugar and bake at 350 degrees for 10-12 mins.
1c sugar 1 egg
1 tsp vanilla 1 tsp baking soda
2 1/2c flour 3 Tbs finely chopped fresh tarragon Cream butter and sugar, then add egg and mix well. Add flour and soda, then tarragon and vanilla. Roll into 2 long rolls. Refrigerate overnight or longer. Slice 1/4” slices, sprinkle with sugar and bake at 350 degrees for 10-12 mins.
SESSION 4: Edible Flowers
This session included information on the following edible flowers in Colorado
which can be used as a garnish or as an integral part of a dish by adding subtle
flavor and color:
ANISE HYSSOP (Agastache foeniculum)
Strong anise-licorice taste – similar to root beer
BEEBALM (Monarda didyma)
Citrus with soft mingling of lemon and orange, sweet, hot & minty
BORAGE (Borago officinalis)
Cool, cucumber taste
CALENDULA (Calendula officinalis)
Flavors range from spicy to bitter, tangy to peppery
CHIVES/GARLIC CHIVES (Allium schoenoprasum/tuberosum)
Light onion or garlic flavor - stronger than the herb
DAYLILY (Hemerocallis spp)
The petals are crisp and juicy with slightly sweet - mild vegetable flavor or sweet floral
LAVENDER (Lavendula spp)
Sweet, floral flavor, with lemon and citrus note
NASTURTIUMS (Tropaeolum majus)
A hot, peppery, watercress-like flavor
CLOVE PINKS/CARNATIONS (Dianthus caryophyllus)
Clove-like in flavor
PINEAPPLE SAGE (Salvia elegans)
A gentle sage flavor plus the fruitiness of pineapple with a hint of spice and mint
ROSE (Rosa spp)
Sweet, with subtle undertones ranging from fruit to mint to spice - stronger the scent,
the stronger the flavor
VIOLETS/JOHNNY-JUMP-UPS/PANSY (Viola spp)
Sweet & subtle perfumed flavor / mild wintergreen flavor / sweet minty taste
RECIPES:
CHILLED CUCUMBER SOUP
Sauté 5 peeled, seeded & diced cucumbers, 1 diced sweet onion and 2 minced garlic cloves
in 2 Tbs oil for 5 minutes until onions are transparent. Stir in 4c chicken stock, bring to a boil,
reduce heat, then cover and simmer 15-20 minutes until cucumber is soft. Cool then transfer
vegetables to food processor with cooking liquid, 1/2c chopped fresh dill, salt and pepper and
process until smooth. Cover and refrigerate at least 8 hours. Stir in 1c half & half before
serving and garnish with dill sprigs or borage blossoms.
in 2 Tbs oil for 5 minutes until onions are transparent. Stir in 4c chicken stock, bring to a boil,
reduce heat, then cover and simmer 15-20 minutes until cucumber is soft. Cool then transfer
vegetables to food processor with cooking liquid, 1/2c chopped fresh dill, salt and pepper and
process until smooth. Cover and refrigerate at least 8 hours. Stir in 1c half & half before
serving and garnish with dill sprigs or borage blossoms.
LAVENDER HONEY BUNCHES
1 1/2c quick oats 1c flaked coconut
1/2c flour 1/2c brown sugar
1/2c butter 1/4c honey
1 tsp lavender blossoms
Combine oats, coconut, and flour. Bring the butter, honey, sugar and lavender to a boil,
then pour over dry ingredients. Drop by spoonful into mini muffin tins. Bake at 350 for
12-15 mins. or until lightly golden. Cool in tins 15 mins.
LAVENDER LEMONADE
Steep 1Tbs lavender blossoms in a quart of boiling water for 5 mins. Strain and use liquid
to prepare frozen lemonade.
"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.”
Genesis 9:3
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