I remember the first time I ate a salad with herbs in it. Amidst all of the typical lettucey (not really a word, but I am going for it anyway) flavors was something deeper yet familiar. Dill! And Italian parsley! OMG – There are herbs in this salad!! I would never look at a salad the same way again. Fresh mint and oregano and basil were itching to get into my salad bowl, so I went to the market and bought a bunch of those little plastic boxes of fresh herbs. Some TV chef said, snip the ends and put them in a glass of water in the refrigerator, so I did what I was told. I snipped off some mint and sprinkled on some watermelon, and then promptly forgot about the herbs.
A couple of days later, I wanted to use my fresh herb bundle in some chicken salad. I opened the fridge only to be disappointed. The herbs were now droopy and well, icky looking, and not so fresh. What a waste of $10! That’s when I decided to invest a bit of time into growing my own. Fresh herbs are one of the easiest edibles for the…
Tagged with: basil
, culinary herbs
, culinary mint
, edible garden
, farmers' market
, garden care
, herb garden
, indoor garden
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My goal is to introduce you to a culinary herb each week, and then show you how to drink it. Well, someone (probably the new kitten) dropped my iPhone on the floor, so I was no longer able to upload my photos. The bar at which I spent my Friday night ended up being the Genius Bar as the Apple store. I couldn’t understand why no one would take my cocktail order. So, new phone in hand, photos are uploaded, and glasses are filled. Cheers!
Honey Kissed Rosemary
1.5 oz. honey liqueur (I used Evan Williams Honey Reserve) 1 sprig of rosemary 4 oz. dry ginger ale (I used gus extra dry ginger ale) lime
Pull a few leaves from the bottom of the rosemary sprig and rub them around the rim of a highball glass. Discard the leaves. Add ice to the glass and pour in honey liqueur, ginger ale, and a squirt of lime. Pop the rosemary sprig in the glass and stir gently to combine. Makes one drink.
Please sip responsibly!
“As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship whence a sprig of it hath a dumb language that maketh it the chosen emblem of our funeral wakes and in our burial grounds.” — Sir Thomas More (1478-1535)
Indigenous to the rocky shores of the Mediterranean Sea, Rosemary officinalis is a versatile herb indeed. It is a woody perennial with short needle shaped leaves that are very fragrant with blue, white, or pink flowers. Historically it is associated with memory and friendship, weddings and funerals, powerful healing and sacred cleanses. Today while rosemary is still studied for is medicinal uses in certain cancers, arthritis, and Alzheimer’s Disease; it is primarily used as a culinary and aromatherapy herb.
Growing tips Rosemary is also one of the easiest herbs to grow, and for the home cook, believe me, you only need one plant. It’s best to buy seedlings and plant them in well draining organic potting mix. Once they are established, they need little water or fertilizer and can handle salty sea air and temperatures down to -10 degrees Fahrenheit.
Tagged with: container gardening
, culiary herbs
, garden design
, herb garden
, Sir Thomas Moore
, small space garden