Aside from the use of herbs as a tea (infusion or decoction), we haven't really discussed using herbs in the kitchen. One of the most pleasant ways to use herbs is in our foods. We realize this topic could cover a lot of ground, but we intend to limit this series to three or four parts. We just want to stimulate your imagination a little so that the next time you get into the kitchen, you'll think about herbs.

HERBS IN THE KITCHEN, PART I

Fortunately, many grocers are beginning to carry fresh herbs in the produce section. They may be a little pricey, but considering the fact that your dishes will not require huge amounts of herbs, they are well worth the cost. Adding herbs to your meals will greatly improve their taste and nutritional value.

And, as always, it is best to grow your own. Those little 4" pots of chives and basil could provide you with endless supplies of fresh clippings. Surely you have a window somewhere that would be perfect for growing them indoors. You know how to do it! A little potting soil in a nice container, some water, the right amount of light, and you're on your way. It's so easy! If you don't have herbs growing around your home already, I strongly urge you to get started. No experience is necessary. If you happen to *kill* an herb plant, just get another one and try it again. By the way, sometimes it's not your fault when a plant dies. Not all purchased plants are healthy.

THREE IDEAS TO GET YOU STARTED

1) Stuff some fresh herbs in a pretty bottle and pour in some vinegar or oil. These beauties will come in handy for so many things and they look gorgeous sitting out in a prominent place anywhere in the kitchen or dining room.

Try this easy combination: A sprig or two of rosemary about two thirds the length of the bottle, two cloves of peeled garlic, a whole red cayenne pepper (or two), and some black pepper corns. Stuff these into your bottle, pour in some white wine vinegar, and seal it with a cork. You could melt some beeswax and dip the bottle top for an extra seal if you like. These make wonderful gifts with a raffia bow. I would certainly appreciate this as a Christmas gift :-)

2) Soften some butter and toss in some chopped herbs. Mix them together and store in a sealed container in the 'frige. Be sure to label the container so everyone will know which herb you've put into the butter.

Try these: Marjoram butter for frying eggs, mint butter with carrots, rosemary butter with spinach, and dill butter with green peas or seafood.

3) Many herbs are great for flavoring sugars. Simply toss them into some sugar, mix, and store in a sealed container. Again, be sure to label the container.

Try these: Rose petals, rose geranium leaves, lemon balm, or (my favorite) whole vanilla beans in brown sugar.

WHERE DO I START ?

Oh dear! My head is spinning with so many ideas. I don't know where to start. OK! Let's talk about what we're planning for dinner tonight. Maybe that will get us started.

TARRAGON DIJON CHICKEN

We like to use boneless chicken breasts without the skin. Place them in a baking dish, sprinkle with salt and pepper if you like. Chop some fresh tarragon (I will pick mine fresh from a pot growing outside my back door). Mix the chopped tarragon with a little Dijon mustard. Spread the tarragon Dijon mixture over each chicken breast and bake in a preheated 350 degree oven for about 30 minutes or until the breasts are cooked through but not dried out. You want them to be tender and juicy.

Hmmm ... WHAT ELSE IS GROWING OUT BACK ?

We will pick some fresh chives that we'll mix with sour cream and some fresh oregano that will go into the bread machine. You get the picture. Whatever herbs are on hand will get onto the plate eventually.

Take a walk through the garden (indoors or out) before dinner with your harvest basket and a pair of snippers. What? No garden? You're missing out on some fun, but you can still take a walk through the produce isles with your grocery basket.

There's no need to get fancy in the beginning, just choose herbs you are familiar with and start using them. You will get to the point where you are ready to try some new herbs and we will be giving you some more tips in the next few weeks that will tweek your imagination.

THE NEXT SEVEN DAYS

You have seven days of eating ahead of you before we meet again. Let's see how many herbs you can eat between now and then. No, I don't have a commercial interest in the herbs sold in the produce section. I have an interest in your health. If handled properly, herbs in your foods will benefit you in a medicinal way while adding flavor at the same time.

PRESTO PESTO

Here's one more idea for you to try during the next seven days. Toss 2 cups basil leaves into a blender or food processor. Add some olive oil, about 2/3 cup, 3 cloves garlic, and a pinch of salt. Blend until smooth and add 1/4 cup pine nuts or chopped walnuts, 1/3 cup freshly grated Parmesan cheese, and 1/3 cup freshly grated Romano cheese. Blend until smooth again. If this mixture seems too thick, add a little more olive oil.

For one of your meals this week, cook some fresh pasta (angel hair, linguine, or whatever you choose), drain, and toss in your homemade pesto. This dish is excellent with some steamed shrimp added to the pesto pasta. You might call it "Presto Pesto Pasta with Prawns." Enjoy! :-)

Our goal is to bring collective knowledge together to provide accurate herbal information, giving references whenever possible, for the purpose of being informed when choosing self-help and alternative approaches to health and lifestyle. At no time should this publication be considered prescription or treatment, nor should any information published herein be misinterpreted as such. The publishers cannot be held responsible for the mishandling of information by its readers.

Please do not take herbal information lightly.
Remember our motto is ... When in doubt, don't!
Until next Monday I remain,

Herbally yours, Abby

Lynda "Abby" Trahan
Abby's Herb Company
P.O. Box 213
Round Top, TX 78954

lynda@abbysherbshop.com
www.abbysherbshop.com

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