Spring Seedling Workshop
Basil is one of the most commonly used herbs in the kitchen. One way to utilize it's magic in the kitchen is with basil-infused oil. 2 cups of pure olive oil and 1 cup of fresh basil leaves (no stems) is all it takes. Blend oil and herbs until completely smooth. Add mixture to a medium saucepan and bring to a simmer over medium heat, simmer for 45 seconds. Strain into a bowl through a fine mesh strainer, and then again through a paper coffee filter into a medium-sized bowl. Let the filtered oil settle for a few hours, then pour it off the dark liquid in the bottom of the bowl, if there is any. Store in an airtight container in the refrigerator, and use within 1 week.
Catnip, the herb that makes our cats go crazy. It has many medicinal uses for humans, and tastes great. It can be added to salads, soups, and much more. Being in the mint family, it has a slightly minty flavor but more mild and grassy than its cousins. My favorite way to ingest catnip is as a tea. Add boiling water and let steep for 10 minutes, when mixed with lemon balm it creates a delicious and very calming concoction.
Dill was used for many years as a protection against witchcraft when this member of the celery family is actually just great at protecting against evil. It also provides a unique flavor to many dishes. One interesting way to use dill is in a lemon & dill pesto sauce. Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add 2-3 cups of fresh dill, the zest of one large lemon, and 1 teaspoon of salt. Process into a thick paste. Continue to process, gradually pouring in 3/4 - 1 cup of canola oil until pesto is the consistency of a thick tomato sauce. Refrigerate, covered, until ready to use. Tastes the absolute best with light meats like fish, crab, and chicken.
If you love the medicinal properties of lavender and its intense herbal scent you'll be happy to learn that there are many yummy ways to use it. One of my favorite ways is making lavender lemonade. Over medium heat, combine 2 cups of water and 1/2 cup of sugar, bringing to a boil until the sugar is dissolved. Turn off the heat and stir in 1/4 cup of honey and 3 tablespoons of lavender. Steep for 2 hours, then strain the mixture to remove the dried lavender. Combine lavender mixture, 2 cups of freshly squeezed lemon juice, and 4 cups of water in a pitcher. Serve over ice and enjoy! Garnish with lemon slices and lavender. For a more robust lavender flavor, use lavender honey! Warm 1 cup of raw clover honey in a small saucepan over low heat. Stir in 1 tablespoon of dried lavender. Remove from heat, cover, and let stand at room temperature for 24 hours. Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve into a clean jar. Cool and cover. Store in the refrigerator for up to 6 months. Serve at room temperature.
Lemon balm, a member of the mint family that’s known for its calming properties, resembles mint but has a lemony flavor and scent, making it a great addition to summertime meals and drinks. It works well in any recipe you’d use fresh mint or basil. One fun way to use it is by making honey & lemon balm spritzer. In a large pitcher, mix 1/2 cup of honey and 2 cups of warm water until combined. Add 1/2 cup of lemon or lime juice, and 1 cup cold water and mix well. Crush 1 cup of lemon balm and add to the mixture, then using a muddle or wooden spoon handle, smash the lemon balm in the bottom of the pitcher. Add lime/lemon slices and refrigerate mixture until chilled (about an hour). Once chilled, stir in 2 cups of cold sparkling water. Pour through a strainer into individual glasses over crushed ice. You can garnish with lemon balm leaves and citrus slices.
Rosemary is native to the rocky coastal areas of the Mediterranean and has been used since the time of the early Greeks and Romans. With its hardy nature, deliciously complicated flavor, and many medicinal and magical uses, it's a consistent favorite. One of the more popular and easy ways to utilize it is rosemary butter. Used on bread, meats, and vegetables; it's easy and versatile. In a medium bowl, whip the 8 tablespoons of unsalted butter using a hand mixer on medium-low speed, or using a rubber spatula. Stir in 2 teaspoons of minced garlic, 2 teaspoons of chopped rosemary, 1/4 teaspoons of salt, and 1/8 teaspoons of pepper into the butter until it is distributed evenly throughout. Transfer to a small bowl or place on parchment paper and roll into a log. Store in the refrigerator for up to 2 weeks.
Thyme has been used since ancient times for its culinary and medical properties. Its earthy, minty, and slightly lemony flavor is an important additive in cuisines from southern Europe, to Creole, and the Middle East. Most times it's seen in savory dishes, but it's flavor can be very complementary in sweet dishes too! One such dish I love is baked apples and pears with a thyme maple sauce. Preheat oven to 375º F, then core and quarter 2 large apples and 2 large pears. Heat 1 tablespoon of grapeseed oil (or any substitute) in an oven-safe skillet on the stovetop over medium heat. Spread apples and pears in a single layer flesh-side down in the skillet and cook for 5 minutes, or until the flesh is golden brown. Stir in 1 tablespoon of maple syrup, 1 inch of thinly sliced ginger, 1 cinnamon stick broken in half, 4 sprigs of fresh thyme, and 1/4 teaspoon of salt. Cover and transfer to the oven. Bake for 30 minutes, or until the fruit is tender and has a strong, spiced aroma.
Mint is one of the most versatile of herbs; working well in savory and sweet recipes. It's been used for centuries from ancient Rome to Egypt. One way to use it is in a watermelon mojito mocktail. Place 1/2 cup of sugar and 1 cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high, and boil, without stirring, for 5 minutes. Remove from heat and set aside to cool completely. Place 3 lbs watermelon in a blender and blend until smooth. Slice up 2 limes and place slices in a large jug. Using the end of a rolling pin, lightly crush the lime slices to release juice. Add blended watermelon, 2 cups of chilled soda water, and cooled sugar syrup. Stir to combine, add 3 tablespoons of fresh mint leaves, and combine again. Serve over ice!
Originating in the Balkan Peninsula, sage has a culinary and healing history dating back many centuries. This fragrant herb is not only an ancient medicinal tool, but also a versatile ingredient in many dishes. A member of the mint family, it has an earthy, and sweet yet savory flavor that makes it the perfect addition to many different meals. One way to appreciate its versatility, is by making sage seasoning salt. Throw 3/4 cup of sage leaves and 1/2 cup of rosemary leaves into a food processor or blender along with 2 tablespoons of peppercorns and 2 tablespoons of coarse sea salt. Pulse it all until it becomes like sand. Mix the herb mixture with 1 cup of salt and spread it out on a baking sheet. Bake it for 15 minutes at 250F. Once cooled, store it in an air-tight container.
Easy Basil - plant 2-3 seeds, barely cover seeds in soil, lightly mist Catnip - plant 2-3 seeds ¼ inch deep with soil, lightly mist *Dill - plant 2-3 seeds ¼ inch deep with soil, lightly mist Lemon balm - place 2-3 seeds on top of soil, lightly mist Rosemary - plant 2-3 seeds, barely cover seeds, lightly mist Sage - plant 2-3 seeds ⅛ inch deep with soil, lightly mist **Thyme - plant 2-3 seeds, barely cover seeds, lightly mist
Medium Spearmint - plant 2-3 seeds ¼” deep with soil, lightly mist
Difficult Lavender - place 2-3 seeds on top of soil, lightly mist
*Easy to grow from seed but does not like being transplanted. When moving from seedling greenhouse to bigger pot, use a large pot rather than constantly upsizing **Easy to grow from seed, but germination is very slow
