These
herbs simmering in that soup that you love so much, are
natures antibiotics and have been used for centuries by many cultures.
They fight bacteria and viruses alike.
For
instance Thyme contains thymol, wonderful antiseptic that
is actually in your mouth wash under the sink. Thymol puts a hurting on
those little bugs in the air and in the body. Rosemary has been used
for beauty cremes and is also an antispasmodic; which is great for IBS.
Parsley not only gives your fresh breath (they don’t put that on your
plate just for decoration). It can detoxify the body due to
it’s concentrated chlorophyll. The aroma from sage
can make everything all better. It also has been used to help thin the
blood in Japan.
There are many ways to dry fresh herbs. One way is to first wash the
herbs well. Dry between two paper towels. Then tie a rubber band around
the stems and hang upside down for about 5-7 days until they are
completely dry and brittle. Remove leaves from stems and crumble the
leaves into a container, or remove leaves from stems and put into a
little food processor and process until tiny. Use in omlettes, salad
dressing, and sauces.
Once you plant your herbs, they will grow quickly. Most herbs like full sun, and don't forget to water daily,Also, remember to cut the herbs frequently, otherwise they will flower and go to seed.
Once you plant your herbs, they will grow quickly. Most herbs like full sun, and don't forget to water daily,Also, remember to cut the herbs frequently, otherwise they will flower and go to seed.
To grow herbs in a container, purchase plant containers that have holes
on the bottom, fill with potting soil, and then add a little herb
plant. begin with small plants that you buy at places like Whole
Foods, local farm stands, or even some supermarkets. In the left upper
corner is my container of thriving parsley and thyme.
To save containers, you can planted sage, thyme, and a tomato plant in the
same container.This also saves space and makes watering faster. Herbs
like to grow in small spaces and all three are thriving. See below
Once you plant your herbs, you can enjoy them all spring, summer, and
fall. There is nothing like the taste of freshly clipped herbs added toa
salad, roasted vegetables, or grilled on fish. There is no end to how
you can use fresh herbs. In addition, fresh herbs provide vitamins and
antioxidants that boost the immune system
Here are some recipes
Lemonade with Fresh Mint is a refreshing beverage that everyone can enjoy.
10-12 fresh mint leaves
4-5 fresh lemons, halved and seeded
3 drops of orange blossom water ( middle eastern store) optional
1/2 cup agave nectar to sweeten
10 -12 cups of water
lots of ice
Fill large pitcher with water. Add agave nectar, juice of 4-5 fresh lemons, mint leaves, orange blossom and water. Mix well, let sit about 15 minutes add ice and serve. ( you don't eat the mint leaves, but leave them in the pitcher as long as there is still liquid and the flavor will continue to improve.)
***Agave Nectar Is lower on the glycemic index than sugar and other sweeteners. It dissolves quickly in liquid, so it is a perfect substitute for sugar.It can be purchased in any health food store and some supermarkets in the health food section.
*** Orange Blossom is an extract . You can get it in some specialty stores or Middle Eastern markets.
4-5 fresh lemons, halved and seeded
3 drops of orange blossom water ( middle eastern store) optional
1/2 cup agave nectar to sweeten
10 -12 cups of water
lots of ice
Fill large pitcher with water. Add agave nectar, juice of 4-5 fresh lemons, mint leaves, orange blossom and water. Mix well, let sit about 15 minutes add ice and serve. ( you don't eat the mint leaves, but leave them in the pitcher as long as there is still liquid and the flavor will continue to improve.)
***Agave Nectar Is lower on the glycemic index than sugar and other sweeteners. It dissolves quickly in liquid, so it is a perfect substitute for sugar.It can be purchased in any health food store and some supermarkets in the health food section.
*** Orange Blossom is an extract . You can get it in some specialty stores or Middle Eastern markets.
Tomatoes, fresh mozzarella cheese, and fresh basil and parsley makes a wonderful appetiser or side dish to a meal.
Ingredients:
3 large tomatoes, sliced thin and evenly
1 pound of fresh mozzarella cheese, sliced evenly
12 large basil leaves, washed and patted dry
Olive oil
Balsamic vinegar
Salt and pepper to taste
On a flat serving dish arrange tomatoes, mozzarella cheese, and basil alternatively in a circle to fill the plate
Drizzle olive oil, balsamic vinegar, salt and pepper to taste.
Serve a room temperature.
3 large tomatoes, sliced thin and evenly
1 pound of fresh mozzarella cheese, sliced evenly
12 large basil leaves, washed and patted dry
Olive oil
Balsamic vinegar
Salt and pepper to taste
On a flat serving dish arrange tomatoes, mozzarella cheese, and basil alternatively in a circle to fill the plate
Drizzle olive oil, balsamic vinegar, salt and pepper to taste.
Serve a room temperature.
Fresh Basil Pesto
2 cloves of fresh garlic
1 and 1/2 cups fresh basil leaves ( packed)
1/4 cup pine nuts (or walnuts)
salt and pepper, to taste
1/4 cup olive oil
1/4 cup grated Parmesan cheese grated
Using a food processor, quickly process garlic until it is minced. Add fresh basil and pine nuts and pulse well. With processor running slowly add olive oil until smooth. Put pesto into a bowl and mix in the grated Parmesan cheese. If mixture is dry, add a little more olive oil. Stays fresh for about 3 days or can be frozen for 4-6 weeks.
1 and 1/2 cups fresh basil leaves ( packed)
1/4 cup pine nuts (or walnuts)
salt and pepper, to taste
1/4 cup olive oil
1/4 cup grated Parmesan cheese grated
Using a food processor, quickly process garlic until it is minced. Add fresh basil and pine nuts and pulse well. With processor running slowly add olive oil until smooth. Put pesto into a bowl and mix in the grated Parmesan cheese. If mixture is dry, add a little more olive oil. Stays fresh for about 3 days or can be frozen for 4-6 weeks.
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