I belong to a group at our Historical Society called Herb Crafters. They
maintain a garden which contains the herbs which would have been grown in a
colonial garden. In Oct. they have a Yankee Peddler Fair, and we're trying to
think of some things we could sell. These are some ideas our president had,
and since they sound yummy, I thought some of you might like to make them
perhaps as Christmas gifts or just to use in the kitchen.
Ione's Herb Dip Mix from "Herby Things, Second Edition"
2 Cups dry parsley
¼
cup dry dill weed
¾ cup dry onion
1 Tbs. dry
oregano
1Tbs. dry basil
1Tbs. celery salt
1Tbs. powdered garlic
Mix parsley and onion thoroughly in a large bowl. Mix the rest together and
add carefully, because it falls through. Test a small amount in cottage or
cream cheese. Let stand 1 hour and correct before packaging. This makes
approx. 10 half ounce packs. (4 level Tbs. = ½ ounce.) Divide the crumbs
that fall through among the bags. Tie with colored yarn and directions.
Directions: Mix package with 1 pint sour cream or 1 pint yogurt or 1 cup
cottage cheese mixed with 1/4th cup mayo. Let stand 1 hour - taste and
correct. Serve with crackers or vegetable strips.
Note: For newcomers to Herbcrafters, Ione Siehr was one of the founders of
Herbcrafters. Rosanne Hoagland has had the recipe books republished and they
are available in the Country Store.
"Colonial Kitchen Herbs- Garden and Kitchen Secrets from Early America" by
Ferne Shelton
For "Herb Bouquet" Mixtures (general recipe) Mix equal parts (1 tablespoon of
each dried herb desired. Blend the mixture well and store in tightly covered
jars. (1 teaspoon of a mixture will flavor about 2 cups liquid- stews, soups,
etc.)
To Make "Herb Bouquet" Bags measure and tie 1 teaspoon mixture in a cheese
cloth bag. Put in stew, soup, etc. Remove the bag before serving food.
SUGGESTED MIXTURES FOR "HERB BOUQUETS" (Mix 2 or more herbs.)
For Beef: Sweet marjoram, summer savory, basil, thyme, parsley, dried celery
leaves.
For Eggs and Chicken dishes: Tarragon, chervil, basil, chives, savory.
For Pork: summer savory, basil, sage.
For Fish: Marjoram, thyme, basil, sage fennel.
For Soups and Stews: Parsley, thyme, basil sweet marjoram, celery, rosemary,
savory.
For Lamb: Sweet marjoram, rosemary, summer savory, dill, mint
BATTER OR FRIED FOODS: Add 1 teaspoon suitable herbs to 1 cup flou7r or
batter and dry coating for fried foods.
SEASONING MIX FOR STUFFINGS: Mix ½ cup each of dried celery, sage, parsley
flakes, and 1/4 cup each of fried thyme, savory, and marjoram. Use 2
tablespoons of mix to 4 cups bread crumbs.
REFRESHING SPICED TEAS: (Use 1 teaspoon per cup) Serve hot or cold.
ORANGE-CLOVE TEA: ¼ pound of tea. 2 Tablespoons whole cloves. 1 Tablespoon
dried, grated orange peel. (Dry peel in the oven, at 200 degrees)
LEMON-ALLSPICE TEA: Mix 1/4th pound of tea, 1 Tablespoon allspice, 1
Tablespoon dried lemon peel. Store in air-tight jar.
ANISE-CINNAMON TEA: Mix ¼ pound tea, 1 Tablespoon anise seed, 1 crushed stick
of cinnamon. Store.
LEMON-MINT TEA: Mix ¼ pound tea, 4 Tablespoons dried min, 2 Tablespoons grated,
dried lemon peel. Store for use.
If you don't have an herb dryer here are some ways to dry herbs:
1. QUICK OVEN DRYING: Put herbs on a baking sheet. Set oven at warm
temperature (about 200 degrees) Stir often, and leave several hours until all
moisture is removed and herbs are crisp.
2. OUTDOOR DRYING: Spread herbs on a screen so that warm air may circulate
all around them. Dry as quickly as possible in little sun. (Takes 3 or 4
days.)
3. INDOOR DRYING: Spread herbs on a screen and keep in a warm room until
dry. AD's note: I put the herbs on a wicker picnic dish on a paper towel and
cover them with a paper towel.
STORING: When herbs are crisp and dry, they are left whole, rubbed together or
crushed until powdery. They are then put into jars, covered tightly, and
labeled.
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