Your Summer Herb Harvest

It is better to have loafed and lost than never to have loafed at all. ~James Thurber

This is the time of year when you realize that you waited a long time for a good herb harvest and then you find you don't have enough recipes to use them all! My lemon balm is out of control and I really need to harvest it this week. My basil is ready to harvest too. Today I have some recipes that you can easily substitute herbs in for what you have on hand.

Herb Honey

Ingredients:
1 cup of honey
1/2 cup fresh herbs

Heat the honey gently over low heat--do not boil. A double boiler is good to use if you have one. Place the fresh herbs in a jar and pour the heated honey over them. Allow them to steep for about 10 days before using. You can use any of mints, lavender, rose petals, thyme, or any of the lemon herbs.

Herb Buttermilk Dressing

Ingredients:
2/3 cup buttermilk
1/3 cup olive oil
1 1/2 tablespoons lemon juice or herb vinegar
1/4 cup light mayonnaise
3 tablespoons chives, snipped
1 teaspoon fresh minced basil
1/2 teaspoon fresh minced oregano or marjoram
2 teaspoons ground black pepper
1/2 teaspoon salt
1/4 teaspoon granulated sugar or Splenda

Whisk the buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until smooth. Blend in the other ingredients and place into a jar or container. Cover and chill for 30 minutes or longer. mixture is smooth and well blended.

Garlic Herb Blend

Ingredients:
2 tablespoons dried marjoram
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried leaf basil
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon ground black pepper

Blend all together and store in a glass container. Use to season as you would salt and pepper on vegetables and meats. You can also mix into butter to make a great garlic herb bread.

Herb Oil

Ingredients:
1/4 cup fresh basil, very finely minced
1/4 cup fresh oregano, very finely minced
1/4 cup fresh thyme, very finely minced
1/4 cup fresh parsley, very finely minced
2 cups good olive oil

Add the oil to a small saucepan, and add the minced herbs. Bring to a simmer slowly, stirring occasionally. Remove from heat and stir a little bit longer. Steep the herbs while they cool for about an hour, then strain the oil. Refrigerate and bring to room temperature before serving with crusty bread.

We have more herb and spice blends on OFL!
http://www.oldfashionedliving.com/seasonings.html