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.
everythyng herbal at herb-garden world
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
everythyng herbal at herb-garden world
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.
everythyng herbal at herb-garden world
Wine and beer have been made in the home since time immemorial. A number of shops sell very adequate beer making kits and equipment. Once the initial outlay has been made it is only necessary to purchase the ingredients for any subsequent batches as the equipment can be used over and over. Herbal beer is a term applied to beers made with herbs other than hops. Almost any fruit and herb can be used for wine and beer brewing. After the initial investment in equipment the cost of making beer especially from herbs is very small.
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
everythyng herbal at herb-garden world
Many of the common herbs grown in the home garden have edible flowers including chives, nasturtiums, borage, calendula, coriander, angelica and basil. However, there are many other plants that are not normally considered herbs that also have edible delicious flowers. They flowers can be used for decoration or as an addition to brighten up salads. It does make good sense therefore to include them in legitimate herb gardens.
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.
everythyng herbal at herb-garden world