Using herbs from your garden could provide you with all year round supply. They have a better aroma and they can be free from any chemicals. The following are some tips to dry and keep herbs for later use.

* Cut good, clean springs from the plants.
* Shake off gently to get rid of any bugs or loose soil.
* Take away any dry or moldy leaves and remove any flower clumps - if any. Put any clippings around the plant they are good fertilizer.
* ONLY if needed, rinse and then shake off well excess water, even pat dry a bit with paper towels. Lay out on a table to air dry. Damp herbs might turn moldy and rot.
* If the twigs are too long, clip in half to fit into a paper grocery bag. Tag and date the bag so you recognize what is in there and when you stored them. Be certain the herbs are not crowded together inside the bag.
* I frequently save myself a lot of work by picking off the leaves from the stalks while they are still fresh. By holding it by the top of the sprig, you could strip the leaves down the stem. It works well with most herbs. Work the opposite way when herbs are dry to avoid any of the small toughened bits of stem.
* Place them in a dry, well aired room.
* Check every a couple of days to see how dry the herbs are getting. Place your hand in and scrunch them up a little to make certain there are no damp spots.

Once herbs are old-dry, you can stack them away. Crush them by utilizing a clean board and a large glass bottle or a mortar. Remove any unwanted bits and little sticks. Then just place the dried crashed leaves in old spice jars, or any other cleaned small jars (reuse everything whenever you can!) and store in a dark cool place.

Basil Pesto

This is my favorite pesto recipe.

1 1/2 cups fresh basil leaves
3 tablespoons olive oil
3 tablespoons vinegar
3 tablespoons pine nuts
3 cloves chopped garlic
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 cup chopped parsley
1/4 cup chopped chives
1 cup Parmesan cheese.

Place In a food processor pine nuts, garlic, salt, pepper, oil and vinegar. Add fresh herbs and blend until smooth and creamy. Pour the mixture into a bowl and stir in the Parmesan cheese. Add pesto and stir into freshly cooked pasta with a little melted butter if desired.

Serve with smoked salmon

100g black mustard seed
50g white mustard seed
600ml water
100g English mustard powder
200ml cider vinegar 1 teaspoon salt
1 teaspoon turmeric
60g chopped dill.

Place mustard seeds in a glass bowl and add water, cider vinegar, salt and turmeric. Mix well. Place the bowl over a saucepan of water but without the bowl touching the water. Heat the water on a low heat and gently cook the mixture for 3 1/2 hours but do not allow it to boil or the mustard will become bitter. Once cooked, let it cool and add in the chopped dill. Cover and keep in the refrigerator. This is delicious herb mustard that goes well with smoked salmon.

Serves 6
Great herb-flavored recipe

12 chicken legs
125g butter
4 cloves garlic, crashed
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 teaspoon dried chives
1/2 teaspoon ground turmeric
2 small fresh springs rosemary

salt
pepper.

Soften butter in a saucepan and add garlic, parsley, marjoram, rosemary, turmeric and stir to mix well. Spread some over both sides of each chicken leg. Put into a baking dish, sprinkle with salt and pepper, add the rosemary springs and bake for 50 minutes or until tender, basting occasionally with the juices in the pan. Serve hot with vegetables

This is an excellent combination. Cakes could be served as a light meal. It makes 12 cakes.

2 cups or 225g self-raising flour,
3 tbsp softened butter,
1/4 tsp of salt,
2 tbsp finely chopped fresh dill,
3-4 tbsp milk,
1 cup freshly made mashed potato.

Preheat the oven to 220 C or 450 F. Sift the flour into a bowl, and add salt, butter and dill. Mix in the mashed potato and add enough milk to make soft but pliable dough. On a well floured surface roll out the dough into a fairly thin sheet. Cut into rounds with a 7.5 cm cutter. Place the cakes in a greased tray, and bake for 25 minutes or until risen and golden.

The fresh, aromatic herbs blend nicely with all other ingredients to make a great dressing that you can use on cold meats or pasta salad.

1 1/4 cups olive oil,

3 egg yolks,

1 tablespoon Dijon mustard,

1 tablespoon white wine vinegar,

2 cloves garlic,

8 tablespoons fresh basil leaves,

4 tablespoons fresh parsley leaves,

3 tablespoons grated Parmesan cheese,

salt and freshly ground pepper.

Blend egg yolks, mustard, vinegar and garlic in a food processor until smooth. Keep the food processor running and slowly add the oil in a continuous stream until mayonnaise becomes nice and thick. Add salt and pepper to taste. Next add parsley, basil and Parmesan cheese and blend until smooth.

Makes about 2 cups
Serve with roasted lamb

1 1/2 cups firmly packed mint herb leaves, 1 cup white vinegar, 1/2 cup water, 1/2 cup liquid pectin, 3 1/2 cups sugar

Wash mint and chop finely. In a saucepan place vinegar, sugar water and chopped mint and bring to boil, stirring sugar until dissolves. Boil for five minutes. Add liquid pectin and bring to further boil for another minute. Strain, pack into clean, hot, dry jars. Seal jars when cold.

A delicious deep

You will need:

250g  creamed cottage cheese,

6 tbsp fresh finely chopped herbs such as parsley, oregano,

1/4 bunch chives,

6 each nasturtium leaves and flowers,

1 clove garlic crushed,

1tbsp lemon juice

Mix herbs cheese and lemon together in a glass bowl chill and serve with carrot and celery sticks.

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

4 tablespoons (one each) of the following chopped herbs:

Thyme, parsley, marjoram and chives.

1 crashed clove of garlic (optional)

1/4 cup of olive oil

Salt and freshly ground black pepper.

Whisk in a glass bowl the mustard with the vinegar and herbs.

Gradually whisk in oil (a few drops at a time), until the mixture thickens.

Season with salt and ground pepper.

Store in the refrigerator until needed.

Makes 250ml