Herbal Recipes

Herbal recipes containing healing potions of natural mixtures for herbal teas, spreads, foods with herbal combinations and herbal list of  their uses

Highlights

• CARDAMOM-CINNAMON SPICE BAGS
  
  muslin
  24 whole cardamom, cracked
  12 (3-inch) cinnamon sticks
  cotton string
  
  Cut the muslin into 12 (5-inch) square pieces. Place 2
  cracked cardamom in the center of each square of muslin. Tie
  securely with cotton string, inserting a cinnamon stick.
  Yield: 12 bags.
  Recipe for gift card: Steep 1 spice bag in 3/4 cup hot
  cranberry juice.
• Hot Spiced Tea
  2 qts. hot fresh brewed Orange Spice tea
  2 c. water
  2 c. sugar
  2 large cans pineapple
  1 1/2 c. lemon juice
  3 c. orange juice
  1 stick cinnamon
  1 t. whole cloves - tied in cheesecloth or large tea ball.
  Boil 2 c. each water and sugar together 10 minutes to make syrup. Add remaining ingredients. Bring to boil. Simmer 20 minutes. Remove cloves and cinnamon. Serve hot.
  _______________________________________
  Recipe Creamy Herb Spread
  
  Creamy Herb Spread
  by Patti Estep of Pittsburgh, PA
  Ingredients
  1 12oz package of cream cheese softened
  1 lemon
  1 clove garlic crushed (optional)
  1 cup chopped fresh herbs ("I like parsley, basil, chives and oregano.")
  
  Blend cream cheese, herbs, and garlic together in a food processor or blender. Add lemon juice as desired for taste and consistency. Tastes best if prepared a day in advance. Serve with crackers or thinly sliced crusty french bread.
  
  For an elegant touch, wrap the spread in plastic wrap. Mold into a log or ball and refrigerate until it hardens. Then unwrap an roll in freshly chopped herbs. Top with a few edible flowers and serve.
  
  Try adding some mayonaise or sour cream for a thinner consistency. Serve with fresh cut veggies.
  
  ·
  Recipe Fish
  Marinated Smoked Fish Filets
  12 ounces smoked fish filets
  1 medium onion, thinly sliced
  2 teaspoons coriander seeds, crushed
  2 bay leaves
  freshly ground black pepper
  ¾ cup sunflower oil
  4 tablespoons red wine vinegar
  1 tablespoon soft brown sugar
  grated peel of 1 lemon
  2 teaspoons mustard powder
  1 lemon, sliced
  sprigs of fresh coriander
  
  
  Using a sharp knife, remove the skins from the smoked fish. Slice the fillets diagonally into long strips. Layer in a shallow wide dish, together with the onions, crushed coriander seeds, bay leaves, and black pepper.
  Pour the dressing over the fillets. Cover tightly with plastic wrap and refrigerate for 2-5 days (the longer the better). Turn the fillets occasionally in the marinade.
  Serve garnished with lemon slices and sprigs of fresh coriander.
  
  
  Recipe Lavender Cookies
  
  Lavender Cookies
  Lavender is such a romantic herb and when added to your basic sugar cookie it makes a tasty and romantic treat. Place in a decorative tin with a pretty bow and a few dried lavender stems to make a special ValentineÕs Day gift.
  
  Ingredients
  
  1/4 lb. butter
  3/4 cup sugar
  1 egg, beaten
  1/2 teaspoon vanilla
  1 Tablespoon milk
  1 teaspoon grated lemon zest
  1/4 cup fresh lavender flowers finely chopped
  1 1/4 cups flour
  1/8 teaspoon salt
  1/4 teaspoon baking powder
  
  · · Preheat oven to 350 degrees. Cream butter, gradually adding sugar and beat until light. Add egg, vanilla and milk, blending in lemon zest and lavender. Mix flour, salt and baking powder and sift into butter mixture. Blend well. Arrange by teaspoons on a greased cookie sheet and bake 8-12 minutes, until lightly brown. Yields 3 dozen.
  
  
  Roasted Rosemary Potatoes
  by Wild Violets & Thyme Boston, PA
  Ingredients
  4-5 red potatoes
  3 teaspoons chopped fresh rosemary
  3 cloves garlic crushed
  3 teapsoons olive oil
  salt and pepper to taste
  
  Cut potatoes into quarters or eights depending on the size. Do not peel. Toss with olive oil, garlic and rosemary. Place in a roasting pan or cookie sheet that has been sprayed with cooking spray. Sprinkle with salt and pepper to taste. Bake at 400 degrees for 30 minutes or until they are browned well and cooked inside. Time may vary from 30-45 minutes. Other vegetables can be used, such as eggplant zucchini, carrots, sweet potatoes or onions.
  · ·
  
  Recipe Oil
  
  by Peggy
  Herb or Spice Infused Oil
  Instructions
  It's easy to make herb and/or spice infused olive oils at home. They make wonderful gifts for all occasions.
  Wash and dry your choice of herb branches and lightly bruise them to release flavor. Place them in a clean decorative glass container, cover with warmed oil, and seal tightly. Leave in a cool, dark place to infuse about two weeks. Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind. Less strongly-flavored oils like sunflower oil and safflower oil work best to give a more prominent herb flavor. However, extra-virgin olive oil is also a good choice. If you begin with a monounsatured oil such as olive oil or peanut oil, the infused oils should be refrigerated. These are highly perishable and can turn rancid quickly. You can also add garlic, but remove the garlic cloves after a couple of days so as to not overpower the flavor of the herbs. If you choose to leave the garlic cloves in the oil, be sure to refrigerate the oil to avoid the threat of botulism. Use your favorite combinations. Use the oils within two months. Use infused oils in salad dressings and marinades to enjoy full flavor.
  Herb suggestions: rosemary, thyme, basil, tarragon, summer savory, basil, oregano, cilantro, marjoram, chervil, chives, dill, mint, parsley, bay leaf.
  Spice suggestions: cardamom, star anise, juniper, coriander seeds, nutmeg, cinnamon, cumin, cloves.
  Recipe Roasted Rosemary Potates
  
  Roasted Rosemary Potatoes
  by Wild Violets & Thyme Boston, PA
  Ingredients
  4-5 red potatoes
  3 teaspoons chopped fresh rosemary
  3 cloves garlic crushed
  3 teapsoons olive oil
  salt and pepper to taste
  
  Cut potatoes into quarters or eights depending on the size. Do not peel. Toss with olive oil, garlic and rosemary. Place in a roasting pan or cookie sheet that has been sprayed with cooking spray. Sprinkle with salt and pepper to taste. Bake at 400 degrees for 30 minutes or until they are browned well and cooked inside. Time may vary from 30-45 minutes. Other vegetables can be used, such as eggplant zucchini, carrots, sweet potatoes or onions.
  · ·
  Recipe Rose Water
  Homemade Rose Water and Rose Oil
  Ingredients and Instructions
  You can make rose water and extracts (or any other herb) at home. Take a large pot, insert a clean brick or rock, fill with rose petals or herbs or whatever around the brick. Cover with water and place a small glass dish on top of the brick. On top of the pot put a stainless bowl and fill with ice. Simmer about three hours depending how many petals or herbs you have, replacing the ice as needed. The bowl with the ice will condense the steam and drip down into the glass bowl. The water in the glass bowl is your rose water or whatever herb, on top will be a layer of oil. This is the essential oil. You can separate these and use the water in cooking and the essential oil in potpourri, lotions, soaps or whatever.
  Credits
  Shared by: KAHEINEN
  Recipe Steak w/ Herb Spice Blend
  STEAKS WITH HERB-SPICE BLEND
  
  
  The versatile seasoning mixture is just as nice on lamb, pork and poultry.
  1 tablespoon ground black pepper
  1 tablespoon ground white pepper
  1 tablespoon salt
  1 1/2 teaspoons celery seeds
  1 1/2 teaspoons dried thyme
  1 1/2 teaspoons dill seeds
  1 1/2 teaspoons mustard seeds
  1 1/2 teaspoons garlic powder
  1/2 teaspoon dried crushed red pepper
  4 1-inch-thick beef tenderloin steaks
  Combine first 9 ingredients in blender and chop finely. Transfer to small container. (Can be prepared 2 months ahead. Cover tightly and store in refrigerator.)
  Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle 1/2 teaspoon herb-spice blend on each side of each steak. Grill or broil steaks to desired doneness, about 3 minutes per side for medium-rare.
  Serves 4.
  
  Bon Appétit
  September 1995
  Lorraine Vassalo: Ottawa, Ontario
  
  
  A Cook from Vancouver, B.C. on 02/10/99
  Enjoyed this recipe. Has a nice, full kick
  Recipe- Strawberry Pie
  The Ultimate Strawberry Pie
  Yield: 6 Servings
  INGREDIENTS:
  Pie crust mix for single crust 9-inch pie
  1/2 cup finely ground almonds
  Water
  1 package (8 ounces) cream cheese, softened
  1 1/2 tablespoon sugar
  2 pints fresh California strawberries washed and stemmed
  2 ounces semi-sweet chocolate, melted
  Chocolate leaves (recipe follows)
  Ground almonds, for garnish
  DIRECTIONS:
  Combine pie crust mix and almonds; mix in water as directed on package. Roll out pastry on floured surface and use to line a 9-inch pie plate; crimp edges. Prick bottom and sides of pastry shell with a fork. Bake in 400-degree oven 8 to 10 minutes, until golden brown. Set aside to cool. In mixing bowl beat cream cheese and sugar until smooth. Gradually beat in 3/4 cup of the berries to crush. Spread mixture in prepared pastry shell. Dip tips of remaining berries in melted chocolate; arrange upright over cheese layer. Sprinkle with ground almonds. Arrange chocolate leaves around outer edge of pie. To serve, cut wedges.
  Recipe -Strawberry Shortcake
  Strawberry Shortcake with Fresh Strawberry Sauce
  One of America's favorite dessert, strawberry shortcake begs to be eaten start to finish. Sweet, juicy California strawberries and mounds of whipped cream cradled between layers of oven-fresh shortcake, a magical combinatiion which never goes out of style. Strawberry Shortcake with Fresh Strawberry Sauce is a delightful variation of this tried and true favorite. The shortcake is made extra delicious by adding whipping cream instead of buttermilk to the mixture. When paired with fresh California strawberries, the result is a rich, decadent shortcake that begs to be rivaled.
  INGREDIENTS: Shortcake 2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups cups cold whipping cream Fresh Strawberry Sauce 1 pint basket California strawberries (12 ounces), stemmed and halved Sugar to taste 1 pint basket California strawberries (12 ounces), stemmed and sliced 1 1/2 cups whipping cream, whipped and sweetened with sugar, to taste Mint sprigs, for garnish
  DIRECTION:
  Heat oven to 350 degrees. To make shortcakes, in bowl, mix flour, sugar, baking powder and salt. Gently stir with fork, gradually mix in cream until just combined. Mixture should barely hold together. With hands, form dough into six balls; place 3 inches apart on parchment-lined baking sheet. Bake in center of oven 25 to 30 minutes until light golden brown; cool on baking sheet. Meanwhile, to make Fresh Strawberry Sauce, in blender container, purée strawberries until smooth. Sweeten to taste with sugar; cover and set aside. Split shortcakes horizontally. Divide sauce among six dessert plates; top each with a shortcake bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream. Cover with shortcake tops. Spoon remaining strawberries and whipped cream over shortcakes, dividing equally. Garnish with mint sprigs.
  Nutritional Information Per Serving: 662 calories; 45 g fat; 163 mg cholesterol; 679 mg sodium; 60 g carbohydrate; 4 g fiber; 7 g protein
  Recipe -vinegar
  Suitable herbs are:
  
  nasturtiums (leaves and seeds) garlic and chives (foliage and flowers) juniper (berries) rosemary lavender basil tarragon garlic (cloves) green ginger fennel dill sage thyme cayenne
  
  Pack a wide-mouthed glass jar lightly to three quarters of its capacity with the chosen herb or herbs. For vinegars, use cider or wine vinegar. Suitable oils are maize, sunflower or olive oil. Fill the jar with vinegar or oil and cover with plastic wrap. For vinegar, stand the jar on a windowsill or in any sunny place. Oil should be kept out of the sun to prevent its becoming rancid. After 10 days, strain and taste. If not sufficiently potent, return to the jar with more fresh herbs and top up with oil or vinegar. When ready, strain and pour into suitable bottles with a sprig or two of the herb used.
  Recipe Winter Tea
  
  Winter Tea by Cindy Warehime
  Ingredients
  Boneset
  Echinacea
  Peppermint
  
  · · Just use equal parts of each, or pre-made tea bags... 3 bags, one of boneset,1 of echinacea, and 1 of peppermint.
  
  Cindy tells us, "One [tea recipe] my family likes in winter, is a combination of Boneset, Echinacea, and Peppermint. I call it my 'winter medicine chest in a cup'. The echinacea works as an immune system builder, the boneset is great for congestion, aches and fever (the classic flu symptoms), and the peppermint aids with any stomach complaints due to drainage from the sinuses, and just works as a great overall "feel-good". It's also very palatable, even my 11 year old daughter will drink it with no problems! Enjoy!
  
  -Cindy Warehime