Wednesday, January 21, 2009

Herbs 'n Spices: Vintage Herb Tips

Every gardener knows that under the cloak of winter lies a miracle...a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream. ~Barbara Winkler

Today's tips are again from Salads and Herbs by Cora, Rose and Bob Brown, published in 1938.

Dill: enliven soups, especially borscht and bean, fish and fish sauces, meat gravies, stews and salads,cucumber in particular. When thinning, don't throw out seedlings, make culinary experiments with them.Chop up the tops, mix a tablespoon with a quart of potato salad, and sprinkle a teaspoonful more over the top.

Sweet Bay Leaf: It may go into any soup or stew pot,or oven pan; or a pair of leaves, fastened like a little vest over the breast of a roasting fowl.

Chives: The tender tops of this delicate, yet snappy onion should always be clipped with shears, very fine for sprinkling over sandwiches, chops, hamburgers,tomatoes, cucumbers, salads, mashed potatoes, on wilted lettuce salad, omelettes croquettes, sausages,tomato cocktails, French dressing, Thousand Island or in tartar sauce with fish. Cook string beans with chives and half as much parsley, removed before serving.

Rhubarb and Angelica: Stew 1 part young angelica with 4 parts young rhubarb stalks, all cut fine, cook tender and sweeten to taste.

Stuffed Celery: Thin cream cheese with cream, salt well and mix in the following seeds: anise, caraway, celery. Pile high in the stalk grooves.

On OFL we have tips on growing dill plus many more recipes:

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