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.

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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.

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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

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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.

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Equipment

You need: 5 liter plastic fermenting vessel with a lid, a strainer, fine cheese cloth, wooden spoons, a large bucket, beer bottles and stoppers. Equipment must be always clean and if possible sterilized.

Nettle Beer

With gloves and a pair of scissors gather the top three pairs of leaves from young green stinging nettles. Just about to fill the brewing bucket but do not press the shoots down. This will make about 4 1/4 liters.

Nettles

Crystal malt, crashed 125g

Malt extract 1kg

Sugar 250g

1 handful of dried hops

Juice of 1/2 lemon

Salt

Ale yeast 1/4 tsp or follow the manufacturer’s instructions

Simmer washed nettles and malt crystal in a large pan for about 45 minutes. Place sugar, lemon juice, salt and malt extract into the fermenting vessel and strain into, (using the strainer covered with cheese cloth), the nettle and crystal mixture. Squeeze nettle well so you gain the full flavor. Stir everything thoroughly. Add in some water to make about 4 1/4 liters but no more. When cool at about 20C stir in yeast according to instructions cover the vessel and maintain this temperature.

Allow to ferment between five and seven days and if it is necessary remove any yeast from the top. When fermentation has finished (liquid is clear and bubbles stop to rise) siphon the beer in to a clean container. Dissolve 50g of sugar in a little hot water and add to beer. Siphon into clean sterilized beer bottles and stopper well. Store in a warm room for two days then transfer into a cool place and store for at least a month before drinking

Herbal Beer

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Some of my favorites include: malvas, yucca, violets calendulas, and carnations, roses, and squash blossoms. When using flower as an edible garnish you must treat them the same as you would with any salad ingredients. You must wash them first and chemicals for pest control must be avoided. Not all flowers are edible. Many may taste bad and several are poisonous. Eat flowers only if you are certain they are edible or get a good reference book. The pollen of composite flowers is allergenic and may cause allergic reactions in sensitive individuals.

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There are at least three known varieties of the herb but two are best for culinary purposes, winter savory and summer savory. They are both native to Mediterranean region. Winter savory is popular with home gardeners because it is perennial. It is a compact, bushy herb that likes to grow in the sun and light well drained soil. Winter savory grows to around 30 cm and summer savory to 50 cm. The dark green or bronze-green leaves are narrow with a peppery flavor. The tiny white (winter savory) or pink (summer savory) flowers bloom from late summer to most of autumn. Summer savory is propagated from seeds straight into the garden into a previously prepared bed. Winter savory is best propagated if seeds plant in a prepared seed box and when ready transplant in the garden in a sunny well drained position.

For drying, both savories must be harvest before they come into full bloom. Cut and tie in bunches and hung in a dry, airy place. When leaves are dry crumble leaves away from stalks finely, especially winter savory, and store in airtight containers. You can also freeze both savories or make them into herb butter. It is believed that both savories help to grow better beans and onions in the garden. Winter savory is an insect repellent but is loved by honey bees. Both savories have a tonic effect on the skin and muscles externally. Infuse some in a hot bath to help and refresh both. A tea made with summer savory helps to cleanse system and has been used to improve the complexion.

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All herbs need light but while most enjoy full sun, some need full shade, while others can thrive under almost any light conditions. Early morning light has a marked effect on growth and development. Most plants have an optimum temperature at which growth is best. Critical examples are herbs that do not tolerate heavy frost and those that wilt in high temperatures.

Strong or persistent wind can be detrimental. A combination of wind and heat is particularly damaging. Herbs with shallow roots will need more frequent watering. Check dryness at least twice a week especially in hot, windy weather and mulch to save watering and keep the soil cool.

The use of chemical fertilizers is not necessary for herbs. They grow well in almost any reasonable soil. Added manures and compost is an advantage. Where food elements and trace elements are deficient, especially when you first start your herb garden, it may be necessary to supplement such elements.

Although there are many different types of soil that herbs could grow, loam is the ideal soil. It contains a mixture of clay, sand and silt. In this type of soil availability of plant food and drainage are good. However, soil improvement for the other types, especially for a small herb garden, it is not too difficult.

Herb nurseries offer the best range of herbs, but garden centers are also good especially for popular herbs and their variants. Before buying check the requirements of each herb.

Most herbs are naturally vigorous and will require little attention when established. Largely, maintenance for herbs consists in winter to cut and remove dead stems and, in spring and summer to encourage growth by mulching your herb garden with a layer of well-rotted compost.

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Garlic has been known since antiquity, but its origins are lost. Its excellent qualities as a flavoring and medicinal herb were known to ancient Egyptians. Homer, Pliny and Shakespeare mention it in their writings. Garlic plants in flower are a spectacular sight when grown in a field as crop. A perennial herb, with grey-green flat strap-like leaves and the flower stems rise above the foliage, with round pale mauve blooms. Much prized for its versatility garlic is a must in any herb garden.

Spring is the best time for growing garlic in your garden. Plant garlic for best results in a sunny well drained area. Take single “cloves” from a garlic bulb dig the soil in your garden and add some organic matter. Make 5 cm deep drills and put in the cloves allowing 15 cm between them. Cover with soil, firm down and water the ground. 100 g of ground limestone or dolomite could be added per square meter. In a few days from planting, each clove sends up its flat spikes of leaves. It will grow to around 100 cm tall and garlic bulbs should be ready to dig six months after planting as the leaves wither. The whole plant is dug up the dry leaves are plaited and the plants hung up in an airy shed to dry.

Garlic imparts its own unique aroma to many types of cooking. It is used in dishes of Mediterranean countries. It is also used with pork, lamb, beef eggplants, tomatoes and all kind of curries. Commercially, garlic has been dried, and used as a powder, flakes or blend with salt and other seasonings. A garden spray made from garlic is a natural deterrent for many garden pests. It has been observed that roses and garlic benefit one another, but peas and beans do not thrive if garlic is planted nearby. Garlic has many medicinal properties particularly antiseptic. It contains Vitamins A, B, C and the minerals, sulphur, iron, copper, manganese and selenium.

garlic

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Shepherd’s purse is an annual or biennial herb that can vary from 15-50 cm in height depending on the growing conditions and location.. Leaves are up to 10 cm long, toothed, green and rough. The flowers are white on top of the stems, 2-4 mm across. The herb is widespread in temperate zones common on gravelly, sandy and nitrogen-rich soils

Shepherd’s Purse is difficult to identify by its leaves alone, as they are variable and resemble a number of other plants. However, the flowering stems bear the distinctive small, flat, heart-shaped pods, looking like old-fashioned purses, make identification easy. The plant is widespread in temperate zones common on gravelly, sandy and nitrogen-rich soils.

This is another invaluable herb which is often described as a weed. It has strong astringent and antiseptic powers. Its special use is as emergency first-aid where there is heavy bleeding. It was used to check hemorrhages and bleeding from deep wounds, especially bleeding from the nose and the lungs. It is also a remedy for diarrhea, dysentery and ear ailments.

Make a strong Standard brew, using a heaped dessert spoon of the herb to every cupful of water. Take two tablespoons three times daily. For ear treatment a few drops of the warmed brew is dropped into both ears, and gently massage the base of the ears.

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