Herbs are one of my favorite foods and of course the only medicine I choose to use for myself and my family. I grow most of my own medicinal as well as kitchen herbs here in my garden in West Cork. Thankfully they are very hardy (basically weeds!) and can take the rain and lack of sunshine better then then the rest of us.
If you are not yet using an abundance of herbs for your cooking, you don't know what you are missing, they are perhaps the most valuable source of vitamins and minerals from the earth. Herbs contain some of the highest amounts of vitamin C (rose hips), iron (parsley, sea vegetables, raspberry leaf etc) and most other nutrients that we need on a daily basis. There is always a good reason to include herbs in your cooking, tea and salads.
Growing herbs for your food and cooking is also quite easy, especially the more common ones such as thyme, rosemary, basil, sage, coriander, parsley and many others. If you don't have a garden, no problem, they will grow in pots in a sheltered location - ready for use, for a good few months of the year.
This time of year (harvest or Lughnasadh in Ireland) is when I start to gather my herbs and dry them for teas and use in the coming winter months. They are easily dried hanging in small bunches or even spread out on newspaper near a dry warm fire. Often I do both - mostly because it is so wet these days - I hang the herbs to dry for 24 hours and then spread them out to finish drying near the fire or other source of heat.
Once dry (make sure they are thoroughly dried) they can be crumbled or placed into jars and paper bags to keep for later use. I have a good few that I would use for colds, coughs and general winter bugs throughout the year to keep us all healthy. However, many of these herbs are also fabulous in the kitchen meals...
Growing herbs for your food and cooking is also quite easy, especially the more common ones such as thyme, rosemary, basil, sage, coriander, parsley and many others. If you don't have a garden, no problem, they will grow in pots in a sheltered location - ready for use, for a good few months of the year.
This time of year (harvest or Lughnasadh in Ireland) is when I start to gather my herbs and dry them for teas and use in the coming winter months. They are easily dried hanging in small bunches or even spread out on newspaper near a dry warm fire. Often I do both - mostly because it is so wet these days - I hang the herbs to dry for 24 hours and then spread them out to finish drying near the fire or other source of heat.
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| Herbs drying on a rack |
Once dry (make sure they are thoroughly dried) they can be crumbled or placed into jars and paper bags to keep for later use. I have a good few that I would use for colds, coughs and general winter bugs throughout the year to keep us all healthy. However, many of these herbs are also fabulous in the kitchen meals...
Using herbs in cooking, salads and as part of larger meals is something that many of us have forgotten and moved away from, to our own detriment. Herbs adjust, heal, uplift, re-balance and otherwise work with the body intelligence as the best doctor humans will ever know and still manage to taste great!
When adding herbs to your cooking more is often better, the taste and added flavour is outstanding. While there is a herb or two for nearly every dish we tend to skimp when using them fresh from the garden.
The best practice is to use far more then just a taste - for example, 1 tablespoon of chopped fresh parsley is nice, however try adding 1 or 2 cups of this herb right from the garden to any pot of soup or stew - the transformation is magical! The flavours mix and mingle with the other foods leaving you with a meal that is refreshing and alive with sensation.
One of my favorite salads is something that is made up from the garden - fresh picked herbs such as basil, parsley, spring onion, mint, rocket, cress, chives - chopped up into a green salad, tossed with oil and balsamic vinegar then sprinkled with crumbled feta cheese. Imagine the flavour and the goodness in that bowl!!
I will have to get a picture the next time I make it (perhaps tomorrow for the harvest festival)
Back soon,
April
One of my favorite salads is something that is made up from the garden - fresh picked herbs such as basil, parsley, spring onion, mint, rocket, cress, chives - chopped up into a green salad, tossed with oil and balsamic vinegar then sprinkled with crumbled feta cheese. Imagine the flavour and the goodness in that bowl!!
I will have to get a picture the next time I make it (perhaps tomorrow for the harvest festival)
Back soon,
April
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| Borage tea and drying borage from the garden - flowers can be used in salads fresh, or leaves in tea for heart health and courage! |
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