Herbs are extraordinary plants. They are beautiful and fragrant in the garden and provide endless uses when harvested. They have been passed down through the ages from one culture to another, with each culture discovering new uses and refining old ones. Cooking without herbs to season the dishes that we love so dearly and hand down from one generation to the next is not imaginable. Cutting fresh herbs from your own garden and using them to prepare culinary delights while the fragrance lingers in the air provides enrichment to the soul. I hope you enjoy the recipes and ideas here and create some new ones of your own.
History of herb use:
Herbs were enjoyed by many ancient cultures including Greece and Rome. Bathers would fragrance themselves with herbs such as Mint,Thyme and Lavender. Herbs would be strewn in the streets to be trodden on by horses and on the floors in banquet halls so that their scent would linger in the air. Many early kitchens experimented with herbs. Roman cooks discovered not only the use of mint but many of todays uses of herbs originated in their kitchens. Both the Greek and Romans believed that roses prevented or delayed drunkeness and so used the petals in cooking and placed them in goblets before serving wine.
The English discovered herbs while traveling in France and brought their wonderful fragrance and flavors home. Herbs came to be used regularly in every home for cooking, medicinal, toiletries and other household uses. Tending the families herb garden was a regular part of homemaking. Regular use of culinary herbs and flowers continued through the end of the 19th century. Though the early 20th century saw a decline in the popularity of herbs, people are once again starting to appreciate the nature of herbs and their myriad of uses.
Herb Recipes:
Herb Butters 
These are wonderful used with breads, meat, fish, baked potatoes, etc.
hint: spread herb butter on bread slices when preparing sandwiches-yum
In general blend 1/2 cup creamed butter(unsalted or regular)with 1/4 cup finely chopped herbs(use your favorite or experiment).
Good herbs for butters:
Chives, Garlic
Basil , Cilantro
Oregeno, Sage
Some Specific Recipes:
Garlic Basil Butter
1 cup softened butter or margarine
2 small cloves garlic, crushed
1/2 cup finely minced fresh basil leaves
Place all ingredients in small mixer bowl. Beat at high speed until light and fluffy. Place in a tightly coverd dish and refrigerate. Can be used for up to one week.
hint:This butter is great for suateeing steaks and chicken and on warm bread.
Lemon Herb Butter
1/2 cup butter or margarine
1/4 cup lemon juice
1/4 cup water
1 teaspoon chicken bouillon
1/4 teaspoon each salt, pepper, paprika
and coice of thyme, basil, dill,or chives(use one or two of these)
Place all ingredients in a bowl and beat with mixer at medium
speed until well blended. Use within 24 hours.
hint: This butter is wonderful for fish or chicken
Vinegars and Oils
Herbed vinegars and oils are both enticingly flavorful and decorative. They are wonderful as gifts any time of the year.
Herb Vinegars
There are two methods for making herb flavored vinegars. the slower method creates a more visually appealing vinegar while the quicker method allows you to use the vinegar sooner. Vinegars most preferred to use in making herb vinegars include cider, red wine or white varieties. Some of the more popular herbs include basil, tarragon, dill, mint,savory, thyme, lemon balm, rosemary and chives. Herbs in flower will create a milder vinegar. As a rule 1 cup fresh or 1/2 cup dried herbs will flavor 1 quart of vinegar.
Slow infusion method:
Cut, clean and pat dry herb sprigs being careful not to bruise leaves. Place sprigs loosely in container and fill with vinegar. Cap tightly. Let stand in cool dark place 3-4 weeks. Check after a few days and add more vinegar if needed to cover herbs.
Quick method:
Heat vinegar(do not allow to boil). Place crushed or coursely chopped herb leaves in container and add vinegar. Cool to room temperature and then cap tightly. Store in warm place and shake gently daily for 1-2 weeks. hint: For nicer appearence strain herb leaves from vinegar after infusion process is complete and add fresh herb sprigs.
Use vinegars within one year.
Herbed Oils
How to prepare oils:
Simply fill a clean bottle or jar with fresh herbs and spices. Add your favorite olive or vegetable(I prefer Canola)oil and seal container. Let steep in a sunny place for 2-3 weeks.
Herb oils will keep up to one year if stored in a dark place.
How to professionally seal oils and vinegars:
Supplies-Sealing wax from stationary store or parrafin, ribbon, spices(cinnamon, nutmeg, etc.)
Place wax(and spice if desired) in a metal can( the kind from canned veges works well). Put can in a saucepan with a small amount of water in the bottom. Melt over low heat. Dip capped or corked end of bottle into wax several times allowing wax to cool for a few seconds between dips. Ribbon can be placed over the end of bottle being careful to leave a small length of it beyond wax line(this facilitates pulling off the wax seal).The best method for doing this is to dip bottle a couple of times in wax, attach ribbon and then dip a few more times(if preferable until ribbon no longer shows).
Thanks to Cottonwood Designs for some of the artwork on this page.