Herb Recipes: Flavor, Fragrance and Fitness
Courtesy of: Kathleen Gips, Western Reserve Herb Society
Three Pepper Herb Rub To add herbal flavor to meats, seafood and vegetables
- 4 Tablespoons dried oregano
- 3 Tablespoons dried parsley
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper
- Mix all ingredients together and store in an airtight container.
Directions for use:
Sprinkle this flavorful, all natural herb combination onto both sides of meat, seafood or vegetables before grilling, broiling, baking or pan frying.
Lavender Tea Bread
- 3/4 cup milk
- 2 teaspoons dried organic lavender, crushed
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 6 Tablespoons butter
- 1 cup sugar
- 2 eggs
Heat oven to 325 degrees. Grease 9x5x3 inch loaf pan. Heat milk with lavender al-most to a boil. Steep and cool until room temperature. Mix flour, baking power. Set aside. Cream butter with sugar. Add eggs one at a time and beat until well blended. Alternately add flour and milk and blend after each addition. Beat until batter is light and fluffy.
Pour into prepared baking dish and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and then cool on rack.
Mix 1/2 cup confectioners sugar with 1 teaspoon lavender extract and enough water to make a thick syrup. Drizzle over cooled cake. Decorate with fresh lavender flowers.
- 1/3 cup tulsi basil or holy basil
- 1/3 cup lemon balm
- cup spearmint
- 1 Tablespoon hibiscus
- 1 Tablespoon rosehips
- 1 Tablespoon monarda petals
- 1 Tablespoon calendula petals
- 1 Tablespoon orange peel
- 1 cinnamon stick broken
Mix all ingredients together and store in an airtight container
Brewing Directions: Measure one teaspoon of tea per cup. Place 1 teaspoon loose tea in a tea ball or tea infuser. Pour boiling water in cup and steep covered for 3 or 5 minutes. Remove tea ball. Sweeten to taste. Sip and savor.