herb garden

Welcome to my herb garden which me dear husband planted.

Parsley, Sage, Rosemary and Thyme.

Fresh Basil too.

These are a few friends of mine.

Basil is one of the few herbs that enhances the flavor. Always add last, overcooking kills the flavor. My great aunt put basil in all kinds of things. I once saw her put it in her hot oatmeal. I ask her why and she said she was a little conjested and this was as good a way as any to break up the phlegm. Basil has particular phlegm breaking flavonoids and volatile oils. In the fall she would put a few stalks and leaves in a bottle of vinegar and in a bottle of olive oil. She used these through the winter. The vinegar is great with greens and on salids. The olive oil makes a wonderful cooking oil. You can dry basil but never freeze it. I tried it and it turns into a useless mess. Not to worry, dried basil will keep for months and it is easy to keep a couple plants growing on the window seal through the winter. (found here)

Fresh Pesto Recipe

2 cups fresh basil leaves 4 garlic cloves, peeled and crushed 1/3 cup grated parmesan cheese 1/3 cup pine nuts and or walnuts 2/3 cup extra virgin olive oil salt & pepper to taste

Cook the garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned. Let the garlic cool, and remove the skins. Toast the nuts in a pan until lightly brown. Use a mortar and pestle or a food processor to mix the ingredients. Serve with pasta, over baked potatoes or spread over toast.

By Harvey Robinson (years to your heath.com)