Need advice for your herb garden? Help is as close as the nearest garden bed of friends at your local Herb Society. Herb Societies supply a treasure trove of wisdom and invaluable support for herb lovers everywhere.
The latest product in this grand tradition is the publication of the St. Louis Herb Society’s, Herbal Cookery: From the Kitchens and Gardens of the Saint Louis Herb Society (April 2009). You can easily use up your whole stock of herbs with delicious recipes such as Grilled Chicories with Nasturtium Blossoms, Smelt Fries with Lemon-Herb Aïoli, and Rose Geranium Pound Cake.
Photo Courtesy of the St. Louis Herb Society
Herb Society cookbooks are great resources for herb-lovers looking for creative and tasty ways to cook with herbs. If your neighborhood Herb Society hasn’t produced a cookbook yet, check out some of these other publications for great cooking ideas.
• The San Antonio Herb Society Cookbook: Volume II, from San Antonio Herb Society in Texas
• Good Thymes from the Kitchen, from the Tulsa Herb Society in Oklahoma
• Herbal Market, from the Maumee Valley Herb Society in Ohio
• Herbs & Spices Make Everything Nice, from the Northern Kentucky Herb Society.
• Essential Guide to Growing and Cooking With Herbs, from The Herb Society of America
Photo by Living in Monrovia/Courtesty Flickr
Still not convinced? Try out this recipe from the San Antonio Herb Society Cookbook: Volume II.
Oregano Pizza Dip
By Fran Shinskie
Yields 1½ cups
• 1 (8-ounce) package cream cheese, softened
• ½ cup dairy sour cream
• 1 teaspoon dried oregano, crushed
• 1/8 teaspoon garlic powder, crushed
• 1/8 teaspoon crushed red pepper (optional)
• ½ cup pizza sauce
• ½ cup chopped pepperoni
• ¼ cup sliced green onion
• ¼ cup chopped green pepper
• ½ cup (2-ounce) mozzarella cheese, shredded
• Sweet pepper strips, broccoli flowerets or crackers (optional)
1. Preheat oven to 350 degrees. In small mixer bowl, beat together cream cheese, sour cream, oregano, garlic powder and red pepper.
2. Spread evenly in 9- or 10-inch quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, green onion and green pepper.
3. Bake 10 minutes. Top with cheese; bake 5 minutes more or until cheese is melted and mixture is heated through.
4. Serve with sweet pepper strips, broccoli flowerets or crackers.
Or try this recipe from The Tulsa Herb Society’s cookbook, Good Thymes from the Kitchen.
By Sandie Bailey
Easy to prepare despite its long ingredient list. It's a great company or busy day dish. The flavor is delicious and even kids like it. Serve over rice
• 1 (12-ounce) package dried pitted prunes bite-sized
• 1 (3.5-ounce) jar capers
• 1 tablespoon dried oregano
• 6 bay leaves
• 1 clove fresh garlic, minced (about 1 tablespoon)
• 1 cup pimento-stuffed green olives
• ½ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon coarse sea salt
• 2 teaspoons black pepper
• 8 pounds chicken breasts with legs & thighs
• 1 cup brown sugar
• 1 cup dry white wine
• 1/4 cup fresh parsley, chopped
1. Combine first 10 ingredients, up to black peppers, in a large zip-top freezer bag or bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best) turning chicken occasionally.
2. Arrange chicken in a single layer in one or two 13- by 9-inch baking pan(s). Pour marinade evenly over chicken and sprinkle evenly with brown sugar; pour wine into freezer bag or bowl to get all the good marinade and pour around chicken pieces.
3. Bake at 350 degrees for 50 minutes to an hour, basting frequently.
4. Remove chicken, dried prunes, olives and capers to a serving platter. Drizzle with 3/4 cup of pan juices; sprinkle parsley evenly over the top. Serve with remaining pan juices over rice.