5 tablespoons chopped fresh herbs and/or herb flowers or 5 teaspoons dried herbs or 2 ½ teaspoons herb seeds

Chop the herbs very fine or pulverize the seeds. Cream the butter with a hand mixer and blend in the herbs. Shape as desired and chill or freeze up to 6 months. Makes ½ pound.

Suggested Combinations:

* Dill, mustard seed, parsley, and a touch of lemon rind or a few mustard seeds for fish and potatoes.

* Thyme, garlic, chives, oregano, and parsley for tomatoes, zucchini, eggplant, or beef.

* Sage, parsley, and chives for chicken, veal, rice, and pasta

* Tarragon fennel, lemon zest, and parsley for fish, chicken, or eggs.

* Chives, mint, and chervil for fish, tomatoes, carrots, or peas.

* Basil and garlic for lamb, chicken, or fish.

* Salad burnet, garlic chives, and parsley for potatoes, tomatoes, veal, or salmon.

* Savory, marjoram, and parsley for beans, veal, beef, corn.

* Caraway seed and parsley for cabbage, carrots, potatoes, and bread.

* Aniseed, grated ginger, and orange zest for pork, chicken, or carrots.

* Cilantro, cumin, parsley, and dried red or fresh jalapeno pepper for a taste of the Southwest on rice, chicken, pork, potatoes, peas, or corn.

* Basil, tomato paste, and oregano for fish, chicken, pasta and rice.

* Rosemary, chives, parsley, and garlic for potatoes, rice, beef, veal, chicken.

* Tarragon, chives, chervil, and white wine for fish, chicken, or eggs.

* Basil, thyme, and parsley for bread, vegetables, tuna, salmon, and shrimp.

* Anise hyssop, parsley, and chives for fish, chicken, veal.

* Mint, garlic, and parsley for lamb, mussels, swordfish, chicken, peas, carrots, green beans, or eggs.

* Rosemary, savory, thyme, oregano, marjoram, lavender, and garlic for grilled meats.

* Calendula petals, chives, and parsley for chicken, rice, or eggs.

* Scented geranium, rose, or pinks for toast, scones, or waffles.

On its own, butter is an excellent flavoring, but when combined with herbs, spices, and other ingredients, its taste potential is even greater. Herb butters are so simple to make and very flavorful. They keep in the refrigerator for several weeks and in the freezer for 3-4 months.

Mint Butter

6 tbsp. butter, softened

2 tbsp. chopped mint

½ tbsp. lemon juice

Salt and pepper

Mix all ingredients together, chill. Serve with grilled or broiled lamb, with new potatoes, carrots, or green peas.

Basil and Garlic Butter

1 clove garlic

2 tbsp. chopped basil

6 tbsp. butter, softened

Salt and pepper

Mix together all ingredients, chill. Serve with steaks, lamb cutlets, or grilled (broiled) fish.

4 tbsp. chopped lemon balm

1 tbsp. lemon juice

½ cup butter, softened

Pepper

Mix all ingredients together, chill. Serve on fish.

Lemon Verbena and Orange Butter

2 tbsp. lemon verbena

2 tbsp. orange zest

6 tbsp. butter

Mix all ingredients together, chill. Serve as a breakfast butter.

Lime Butter

2 limes, rinds finely grated + juice of 1 lime

½ cup butter, room temperature

salt & pepper

½ tsp. dried dill

Blend all the ingredients using a food processor or a mortar and pestle and chill for at least two hours before using. When topped with lime butter, a dish of simple grilled fish is given a wonderfully exotic flavor.

Roasted Red Pepper Butter

1 small red pepper

1 tbsp. lemon juice

salt and pepper

½ cup butter, room temperature

dried basil

olive oil

Cut the pepper in half and grill, turning regularly, until the skin is blackened. Remove from the heat and wrap in foil for 10-15 minutes; this helps to loosen skin. Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly. Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste. Add the butter and remaining seasonings and mix thoroughly. For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together. Butter blended with herbs or other flavoring is delicious. Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.

Sun-Dried Tomato and Basil Butter

½ cup butter, room temperature

¼ cup oil-packed sun-dried tomatoes, chopped, well-drained

1/3 cup fresh basil, finely chopped

Combine all ingredients until blended well.

Horseradish Butter

¼ cup butter (room temperature), 2 tbsp. drained prepared horseradish, 1/8 tsp. cayenne and 1/8 tsp. salt. Combine ingredients and blend well.

Honey-Mustard Butter

¼ cup butter (room temperature), 4 tsp. dijon mustard, ½ tsp. honey. Combine ingredients and blend well.

Lemon Butter

½ cup butter (room temperature), ¼ tsp. grated lemon zest, 2 tsp. lemon juice, 1/8 tsp. cayenne and 1/8 tsp. salt. Combine ingredients and blend well.

Herb Butter

¼ cup butter (room temperature), up to 3 tbsp. chopped parsley, tarragon, and chives, ¼ tsp. grated lemon zest, 2 tsp. lemon juice, 1/8 tsp. cayenne and 1/8 tsp. salt. Combine ingredients and blend well.

Lemon-Chive Butter

In a medium-size bowl, mix together ½ cup butter (room temperature), ¼ cup snipped fresh chives and 2 tsp. grated lemon zest until well blended.

Butter for Grilling

Flavored butters keep fish and other foods moist on the grill. Mix butter with flavoring. Spoon into molds or wax paper. For logs, wait until butter has firmed slightly before forming. Wrap well in wax paper, label, date, and freeze until ready to use.

Rib Ticklers

To add extra flavor when basting pork or any other grilled meat or poultry, tie a few sprigs of herbs together and use them as the basting brush. Wait until the meat is cooked about halfway through before brushing on the sauce.

Italian Herb Butter

1 tsp. dried thyme leaves

1 tsp. minced garlic

1 tsp. dried chives

1 tsp. dried oregano

1 tsp. dried Italian parsley

½ cup butter, softened

Blend herbs with the butter, let set several hours or overnight in the refrigerator so that the flavors blend.

Herb jellies have the two important qualities that please cooks; they taste delicious and they look beautiful. The pink of Rosemary, the pale yellow of lemon thyme and the vivid green of mint. More than one herb can be combined and other ingredients may be added, such as apples, crab apples, cranberries, lemons and oranges. Herb jellies are very good on bagels, muffins, and toast. They are delicious with all kinds of meats and poultry. Baste chicken with rosemary jelly. Place a sprig of the herb in the jelly just before sealing the jar, for a pretty effect.

Basic Powdered Pectin Herb Jelly

3 cups fruit juice or water

1 cup fresh herbs

2 tbsp. lemon juice or vinegar

3 to 4 drops food coloring

4 cups sugar

1 pkg. powdered pectin

1/2 tsp. butter or margarine

1 fresh herb sprig for each jar

Boil the fruit juice or water, remove from heat and add herbs. Let steep for 20 minutes. Pour liquid through cheesecloth, or jelly bag. In metal pot, add herb infusion, lemon juice or vinegar, food coloring, and sugar. Mix well. Over high heat, stirring constantly, bring mixture to a full rolling boil. Mix in pectin all at once, add butter and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and pour into sterilized jars. Turn upside down for 8 hours or hot water bath for 20 minutes.

Basic Herb Jelly Recipe

Put the chopped herbs in a saucepan and pour the boiling water over them. Let herbs sit for 15-20 minutes. The herbs release more flavor if they are chopped and if they steep for at least 15 minutes. Strain the herb liquid through a coffee filter or cheesecloth into another saucepan. Add the vinegar, sugar and lemon juice and bring to a boil, stirring well to dissolve the sugar. Add food coloring, if desired, and pectin. Stir constantly for one minute. Remove from heat. Skim foam off mixture, and pour into hot sterilized jars. Put a sprig of the herb in the jelly at this time if desired. Wipe the rims and attach two-piece canning lids. Place jars in boiling water, after water starts to boil again, time for 5 minutes. Remove and let cool.

Herb and Juice Combinations

Lemon balm and red grape juice

Lemon thyme and white grape juice

Lemon verbena and lemonade

Mint and apple juice

Rosemary and orange juice

Sage and cider or apple juice

Thyme and purple grape juice

Marjoram and grapefruit juice

Herbal Vinegars and Oils

Choose a vinegar that will compliment your herbs, from cider vinegar to wine vinegars. Use 1 cup fresh herbs to 2 cups of vinegar. First, crush herbs in glass container, a glass mason jar works as well, so to bruise them to release the natural oils. Heat vinegar, DO NOT BOIL. Pour vinegar over top of your herbs. Let cool, then cover and store in a cool place for 2-3 weeks, shaking occasionally. After the vinegar has absorbed the flavor, pour through a coffee filter into a fancy glass bottle, straining all the herbs out. Add fresh pieces of herbs to your jar for decoration. This will make identification of vinegar easier. (Follow the same directions for oils.)

Apple Cider Vinegar: Garlic, Basil, Whole Cracked Nutmeg, and Whole Cloves

Red Wine Vinegar: Basil, Oregano, Garlic, and Black Peppercorns

White Wine Vinegar: Oregano, Cilantro, Garlic, and Red Hot Peppers

Olive Oil: Oregano, Thyme, and Garlic

Herb Vinegars: Decide on what herb(s) you want to use and then you can choose what type of vinegar to use, such as white, white wine, red wine, apple cider, or rice vinegar. A general rule is to use about three 2-inch sprigs of an herb for each cup of vinegar being used. If using garlic, shallots or chilies use 1 clove or pepper per cup of vinegar. First, crush the herbs and place in a glass container. Heat vinegar, but do not boil. When heated pour over vinegar into glass container over herbs. Let the vinegar cool, then cover and store in a cool place.

Combinations for Flavored Vinegars:

Sage, parsley, shallots, and red wine vinegar

Chilies, garlic, oregano, an cider vinegar

Coriander leaf, garlic, and rice vinegar

Mint, honey, cardamom seed, and white vinegar

Rosemary, raisins, orange peel, garlic, and white wine vinegar

Herb Oils: They add new dimensions to salad dressings, mayonnaises, sautéing, frying, and baking. To make, make sure the herbs are clean, but not wet from washing. Put at least 2 cups of herbs in the bottle, twist and bruise them a little to release the flavor, then fill the bottle with oil. Cover and store in a cool place for a few weeks.

Combinations For Flavored Oils:

Oregano, thyme, garlic, and olive oil

Dill, garlic, and sunflower oil

Basil, chili, garlic, and olive oil

Thyme, Lemon Peel, and Black Pepper Vinegar

Sprigs of these two herbs are visually intriguing when bottled up together - and their flavors mesh. For the best results, seek out white wine or champagne vinegar.

3 large sprigs rosemary

3 large sprigs tarragon

2 cups white wine or champagne vinegar

Put the herbs into a pint bottle and pour in the vinegar (or divide the ingredients between two smaller bottles). Use sterilized glass bottles. Let set for 2 to 3 weeks before using.

Spicy Blackberry Vinegar

2 pounds blackberries

2 cinnamon sticks

2 teaspoon allspice berries

2 teaspoon whole cloves

2 1/3 cups vinegar

2 cups sugar

a few fresh blackberries, for garnish

Break the cinnamon sticks into pieces. Put all the spices on a square of cheesecloth and tie up with a piece of string.

Put the vinegar and sugar into a large saucepan. Stir over low heat, until the sugar has completely dissolved. Add the spice bag. Bring to a boil, lower heat, and simmer for 5 minutes. Add the blackberries and simmer for 10 minutes longer. Remove from heat and leave the blackberry mixture to cool completely. Discard the spice bag. Line a funnel with a double layer of cheesecloth. Strain flavored vinegar into sterilized bottles (within 1/8-inch of the tops). Add fresh blackberries to each bottle. Seal the bottle and label. The vinegar is now ready to use. Makes about 1 quart.

Herb of Provence Vinegar

4 large sprigs of fresh rosemary

4 large sprigs of fresh tarragon

4 sprigs of fresh thyme

6 fresh bay leaves

2 pinches of fennel seed

4 cups red wine vinegar

Lightly bruise the rosemary, tarragon, thyme, and bay leaves to release their flavors. Put all the herbs and the fennel seeds into a large sterilized jar, then pour the vinegar.

Seal the jar and shake well. Keep in a cool dark place for 2-3 weeks before using to allow their flavors to develop. Shake the jar occasionally. Line a funnel with a double layer of cheesecloth. Strain flavored vinegar through it into sterilized bottles, to within 1/8-inch of the tops. Seal the bottles and label. The vinegar is now ready to use.

Make about 1 quart.

Italian Country Vinegar

2 sprigs rosemary

4 sprigs oregano

1 sprig sage

2 small stems basil

2 sprigs parsley

1 garlic clove

1 tbsp black peppercorn

1 quart red wine vinegar

Put all the herbs into a large sterilized jar, then pour in the vinegar. Seal the jar and shake well. Keep in a cool dark place for 2-3 weeks before using to allow the flavors to develop. Shake jar occasionally. Line a funnel with a double layer of cheesecloth. Strain flavored vinegar through it into sterilized bottles, to within 1/8-inch of the tops. Seal the bottles and label. The vinegar is now ready to use.

Makes about 1 quart.

Herb Vinegar Combinations

* Rosemary, raisins, orange peels, garlic, and white wine vinegar

* Sage, parsley, shallots, and red wine vinegar

* Borage, dill, shallots, and white wine vinegar

* Chilies, garlic, oregano, and cider vinegar

* Mint, honey, cardamom seed, and white vinegar

* Coriander leaf, garlic, and cider vinegar

* Rose petals, violet petals, and rice vinegar

* Dill, nasturtiums, garlic, and cider vinegar

* Savory, chives blossoms, and cider vinegar

* Fennel leaf, garlic, parsley, and white wine vinegar

Blueberry-Herb Vinegar

1 large bunch of fresh basil

1 pound blueberries

4 cups white wine vinegar

1 tablespoon chopped fresh chives

fresh chive flowers and blueberries, for garnish

Strip the basil leaves from their stalks. Tear the leaves into small pieces. Put the blueberries and a little vinegar into a nonmetallic bowl. Crush the berries with the back of a wooden spoon to release their juices. Stir in the remaining vinegar, basil, and chopped chives. Pour the mixture into a large sterilized jar. Seal and shake well. Keep in a cool dark place for 4 weeks before using to allow the flavor to develop. Shake the jar from time to time. Line a funnel with a double layer of fresh cheesecloth. Strain the flavored vinegar into sterilized bottles (within 1/8-inch of the tops). Add a fresh chive flower and a few blueberries to each bottle to give an attractive garnish. Seal and label. The vinegar is now ready to use.

Rosy Raspberry Vinegar

1 pound red raspberries

2 cups white wine vinegar

¼ cup sugar

Red raspberries, for garnish

Put the red raspberries and a little vinegar into a nonmetallic bowl. Crush the berries with the back of a wooden spoon to realease their juices. Stir in the remaining vinegar.

Pour the mixture into a sterilized jar. Seal the jar and shake well. Keep in a cool dark place for 2-3 weeks before using to allow the flavors to develop. Shake the jar occasionally.

Line a funnel with a double layer of cheesecloth. Strain the flavored vinegar into a small saucepan. Stir the sugar and simmer over low heat for 10 minutes. Allow to cool.

Pour the sweetened vinegar into a sterilized bottle (within 1/8-inch of the top). Add a few fresh raspberries to the bottle. Seal the bottle and label. The vinegar is now ready to use.

Makes about 1 ¼ cups

¼ cup freshly washed, firmly packed Basil leaves

3 tbsp. white wine vinegar

1 cup mayonnaise

2 tbsp. chopped tarragon

2 tbsp. chopped chives

½ cup sour cream

1 tsp. Worcestershire sauce

3 green onions, chopped

½ tsp. dry mustard

1 clove garlic, peeled and crushed

Freshly ground black pepper

It is a pale, green smooth dressing that is very good on tomatoes, salads, shrimp, or used as a dip for vegetables.

Combine all ingredients in a blender or food processor until smooth. Chill until ready to serve. This dressing will keep in the refrigerator for several days.

Parsley Salad

2 cups finely chopped parsley

½ cup finely chopped red onions

6 tbsp. olive oil

2 tbsp. freshly squeezed lemon juice

Freshly ground black pepper

Mix all ingredients together in a bowl and serve on lettuce leaves or in a hollowed-out tomato.

This salad is not boring, so do not leave it on your plate. It tastes good and is also good for you.

Herbed Mustard

2 cups dry mustard

1 cup herb-flavored vinegar

1 cup brown sugar

4 eggs, beaten

½ cup chopped herbs of choice

This mustard will keep well in the refrigerator for several months. Decorate with a pretty label telling which herbs you have used, the jar can be included in a gift basket. Makes 2 cups.

Mix the dry mustard and vinegar in a bowl and let soak for 4-5 hours or overnight. Combine the mustard-vinegar mixture, sugar, and eggs in a heavy-bottomed saucepan or double-boiler. Cook for 15 minutes, whisking occasionally, until it is thick and smooth. Add the chopped herbs and mix well. Pour into a sterilized jars, cover and refrigerate.

Flower Pot Herb Bread

1 pkg. dry active yeast

½ cup warm water

3 tablespoons sugar, divided

1 cup evaporated milk

1 tablespoon mixed herbs

2 tablespoons butter

3-3 ½ cups flour

1 teaspoon salt

Dissolve yeast in water. Stir in 1 tbsp. sugar and let stand 15 minutes. Stir in sugar, milk, herbs, and butter. Stir in flour and salt, knead until elastic and put into greased pot. Cover and let stand until doubled, about 1 hour. Bake at 350 degrees for 35 minutes or until well-browned and hollow sounding when tapped. Brush tops with butter and sprinkle with dill, caraway, or sesame seeds.

**To season clay pots, coat inside with oil or shortening and bake for a few hours, repeat several times. The first couple times you bake, grease and dust with cornmeal. After that it shouldn’t be necessary. Do not wash in soapy water – rinse with warm water only.

Fried Green Tomatoes

4 medium green tomatoes

3 tablespoons flour

1 teaspoon minced fresh cilantro

1 tablespoon minced fresh oregano

1 egg

6 tablespoons bread crumbs

3 tablespoons extra virgin olive oil

Slice the unpeeled tomatoes and place in a single layer on several paper towels. Let stand while preparing the herbs and dips. In a shallow bowl or pie pan, combine the flour with the cilantro and oregano. In a separate bowl, beat the egg. Have the bread crumbs ready in another pie pan. Heat the oil in a large skillet. Dip the tomato slices in the flour mixture, then into the egg, and then into the bread crumbs. Sauté in the skillet until browned, turn and cook until tender. Add olive oil as necessary.

2 ½ pounds yellow summer squash

1 large sweet onion

4 tbsp butter

1/3 cup chopped dill

Salt and freshly ground black pepper

Wash and trim the squash and cut it into rounds about 1/3- inch thick. Halve the onion lengthwise and cut it crosswise into thin rings. Melt the butter in heavy frying pan and sauté vegetables over medium heat for about 10 minutes, until they are crisp-tender. Stir in dill and season with salt and pepper. Lower heat, cover and cook 5 minutes longer. Serve hot.

Roasted Red Pepper and Basil Butter

½ cup unsalted butter, softened

1 red bell pepper

1 garlic clove

½ cup packed basil leaves

¼ cup flat parsley leaves

Salt and pepper to taste

Combine the butter, pepper, and garlic in a food processor and process until almost smooth. Add the herb leaves and pulse until they have been minced and incorporated into the butter. Season with salt and pepper to taste. Pack the butter in a small crock or bowl and refrigerate until ready to serve. Remove from refrigerator and let stand at room temperature for about 10 minutes before serving.

Barbecue with Herbs

Place branches of your favorite culinary herbs in your barbecue charcoal for a smoky herb flavor in the foods you grill. For a more pungent herb flavor, lay herbs on grill where they will have direct contact with the food. (Rosemary is especially good for this.)

2 tsp. of your favorite culinary herb or herbal combination, 2 cups of flour, salt and pepper to taste. Use for gravies, breadings, sauces, biscuits, and pizza crusts.

4 tbsp. of finely chopped basil

2 tbsp. of chopped walnuts

3 crushed garlic cloves

3 tbsp. of Parmesan cheese

5 tbsp. of olive oil

2 tbsp. of melted butter

Grind together basil, nuts and garlic with pestle. Add the cheese and grind to form puree. Slowly add oil and butter, blend all together. Gently heat sauce before pouring over pasta.

Fresh Sage Muffins

2 cups flour

2 tsp sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

1 egg

1/4 cup butter, melted

1/2 cup finely chopped fresh sage

1/2 cup chopped fresh parsley

Combine flour, sugar, baking powder, and salt. Mix milk with egg, butter, sage, and parsley. Combine with dry ingredients, mixing just enough to moisten. (over mixing results in heavy muffins) Pour into 12 muffin cups sprayed with cooking spray or fitted with paper cupcake liners. Bake in a preheated 400 degree oven for 20-25 minutes or until top springs back when touched. (Makes 12 muffins)

Italian Herb Blend

This herb blend works well with many Italian dishes, soups, and sauces. Mix two parts basil with one part oregano and one part rosemary, or omit the oregano and uses two parts marjoram. Toss the herbs together gently in a small bowl. For a spicy blend, add some red pepper flakes. Pack the herbs into bouquet garni bags, adding a bay leaf, if desired.

3 tbsp. olive oil

2 garlic cloves, unpeeled

2 pounds small potatoes, with skins

3-4 sprigs of fresh rosemary

3-4 sprigs of fresh thyme

Salt to taste

Heat the oil in a large skillet over medium-high heat. Add the garlic, potatoes, herbs, and salt. Cook, turning often, until the potatoes are browned all over and nearly done, about 20 minutes. Cover, reduce heat to medium, and cook an additional 5 minutes. Uncover, cook a few minutes more before serving.

2 eggs

½ cup margarine

1 cup sugar

1 tsp. lavender flowers

½ tsp. vanilla extract

1 ½ cup flour

2 tsp. baking powder

½ tsp. salt

confectioner’s sugar

Preheat oven to 375 degrees. Put eggs, margarine, sugar, lavender, and vanilla into blender, and run on low until well blended. Sift flour, baking powder, and salt into mixing bowl. Add blender ingredients to flour mixture. Stir until well blended. Drop onto ungreased cookie sheet, and bake 10-12 minutes until lightly browned. Cool on rack. Blend enough water and confectioner’s sugar together to make a smooth frosting. Ice cookies and let them set until firm.

Use 1/3 cup olive oil to 2 cups fresh herbs. Chop herbs into small pieces. Place herbs in a blender and add a little olive oil at a time until herb is coated. Use as little of the oil as necessary, so as not to lose the flavor of the herbs. Place in containers, top with oil and vinegar to cover. Freeze up to 4 months or use within a week in the refrigerator. To use: start with a small amount at a time, because they are highly concentrated. They can be floated on hot soup, add to dressing for salads, sauces, gravies, marinades, used as a baste for meats and fish, and to flavor hot vegetables.

Seasoned Bread Crumbs

Toast day old bread cubed in oven at 350 degrees. Place in a plastic bag and roll into crumbs with rolling pin. Add garlic powder, dried oregano, and dried minced onions. Use to bread chicken, chops, or fish, or in meatloaf. Freeze extra quantities.

2 tbsp. butter

2 tbsp. olive oil

1 lb. walnut halves

1 ½ tbsp. crushed dried rosemary

or 5 tbsp. fresh, finely chopped

1 tsp. paprika

2 tsp. salt

Preheat oven to 325 degrees. Place the butter and oil in a cookie sheet pan and melt in the oven. Scatter the nuts in the pan, stir them to coat with butter-oil mixture, then spread into a single layer. In a small bowl, mix rosemary, paprika, and salt. Scatter herb mixture over nuts. Bake for 20 to 25 minutes, shaking and stirring several times until the nuts are golden brown, but not burned. Drain, if necessary, on paper towels, and serve warm or at room temperature.

Other flavors to try:

Sage with walnuts

Powdered cumin with cashews

Ground ginger with almonds

Basil Pesto

2 cups fresh basil leaves

½ cup parsley leaves

½ cup olive oil

2 garlic cloves

1 tsp. salt

½ cup freshly grated Parmesan cheese

Puree all the ingredients except for the cheese in a blender. Stir in the cheese. Place in containers, cover, top with oil, and freeze.

Herb Vegetable Salad

5 cups fresh vegetables

1 red onion, sliced thin

½ cup salad oil

½ cup cider vinegar

2 tbsp. lemon juice

1 tsp. fresh oregano, minced

1 tsp. fresh basil, minced

1 tsp. fresh rosemary

1 clove garlic, minced

½ cup fresh parsley, minced

Cook vegetables until crisp, tender, drained and chilled. Place prepared vegetables in a bowl and toss gently. Arrange onion rings on top. Blend together all remaining ingredients and pour over vegetables. Chill several hours. The following vegetables work great: beans, cauliflower, broccoli and carrots.

1 cup red wine vinegar

2 cups vegetable oil

2 tbsp. Dijon style mustard

1 tbsp. honey

2 tsp. dried tarragon

2 tsp. dried rosemary

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried chives

1 tsp. freshly ground black pepper

½ tsp. salt

4 to 6 boneless, skinless chicken breast

In small bowl blend all of the ingredients (except chicken) gently together to make a vinaigrette marinade. Place chicken breast in shallow dish and pour in marinade. Turn breasts in marinade after 1 hour. Refrigerate for at least 4 hours before grilling.

1 cup instant rice

2 cubes beef or chicken bouillon

½ tsp. salt

½ tsp. dried marjoram

½ tsp. dried thyme

1 tsp. dried onion flakes

Place all ingredients in airtight plastic bag with these directions: Mix with 2 cups cold water and 1 tablespoon butter in heavy saucepan. Bring to a boil over high heat, stirring once with a fork. Reduce heat, cover and simmer 12 to 14 minutes, or until all liquid is absorbed.

½ pound green beans, snapped

2 tbsp. butter

1 tbsp. fresh thyme

Dash salt

Dash fresh ground pepper

Blanch the beans in boiling water for a minute or two, then plunge them in cold water. Drain. Dry off with paper towel. Heat the butter in skillet until hot. Sauté the beans, thyme, and salt and pepper until warmed through, approximately 2 minutes. Serve immediately.

Roasted Potatoes, Peppers and Onions with Rosemary

1 ½ pounds baking potatoes, peeled and quartered lengthwise

1 large sweet red pepper, halved, stemmed, seeded and cut into 8 wedges

1 large sweet green pepper, halved, stemmed, seeded and cut into 8 wedges

4 small onions, halved and quartered lengthwise

4 cloves garlic

3 tbsp. olive oil

1 tbsp. fresh rosemary or 1 tsp. dried rosemary, crumbled

1 ¼ tsp. salt

¼ tsp. freshly ground black pepper

Fresh rosemary sprigs, for garnish

Preheat the oven to 400 degrees. Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish. Pile the onions in the center. Scatter the garlic over the top. Drizzle with oil, and sprinkle with rosemary, salt and black pepper. Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes. Garnish with fresh rosemary sprigs, if you wish.

Rosemary-Lavender Granita

This bold, honey-based granita perfumed with Provencal herbs is the perfect finish to a Mediterranean dinner.

3 cups water

9 tbsp. honey

1 ½ tsp. fresh lavender flowers or leaves

2 4-inch sprigs fresh rosemary

Rosemary or lavender sprigs for garnish

In a medium saucepan over medium heat, combine all ingredients except the garnishes and bring to a boil. Simmer for 5 minutes. Remove pan from heat, cover, and steep 20 minutes. Freeze the mixture in ice cube trays until solid. Pulse 6 frozen granita cubes in a blender or food processor until mixture forms coarse crystals. Continue adding granita cubes until all the mixture has been processed. Serve immediately, garnish with a sprig of rosemary or lavender.

In general, the weaker the flavor of the main staple item, the lower the level of added seasoning required to achieve a satisfactory balance of flavor in the end product.

Dried herbs are stronger than fresh, and powdered are stronger than crumbled. A useful formula is ¼ teaspoon powdered herbs = ¾ to 1 teaspoon crumbled = 2 teaspoons fresh.

Leaves should be chopped very fine because the more cut surface exposed, the more flavor will be absorbed.

A mortar and pestle can be kept in the kitchen to powder dry herbs when necessary.

Scissors are often the best utensil for cutting fresh herbs.

Be conservative in the amount of an herb used until you are familiar with its strength. The aromatic oils can be strong and objectionable if too much is used.

The flavoring of herbs is lost by extended cooking. Add herbs to soups or stews about 45 minutes before completing the cooking. But for cold foods (such as dips, cheese, vegetables, and dressings), herbs should be added several hours or overnight before using.

To become familiar with the specific flavor of an herb, try mixing it with margarine and/or light cream cheese, let it set for at least and hour, and spread on a plain cracker.

Beware when purchasing herbal salt blends. Many are merely herbs added to salt. Read the ingredients carefully, or just blend you own combination.

For casseroles and hot sauces, add finely chopped fresh or dried herbs directly to the mixture.

Dried herbs should be stored in plastic bags, boxes or tins rather than cardboard containers. Keep the containers out of direct sunlight (because that will bleach their color and reduce their strength), and do not place them too close to the stove (to avoid the heat and high humidity).

Herbal Hints

You can have the wonderful fragrance and flavor of fresh herbs at your fingertips if you save a spot in your garden (or on your windowsill) to grow them. Herbs thrive in most any well-drained soil, and demand little more than sun and water. After you relish the satisfaction of growing herbs, harvest and store them for year-round enjoyment.

Harvesting Herbs

Pick your herbs just as the plant begins to bloom; the oil content in the leaves is greatest at this stage. The more oil in the leaf, the more flavor in the herb. Choose a warm sunny morning after the dew has evaporated and before the sun has become hot. It is best to use the young leaves, they are less bitter and more flavorful. Rinse the herbs in cool water; discard any damaged leaves.

Preserving Herbs

Air Drying: To hang-dry herbs, tie the stems in bunches and hang the herbs upside down in a dark well-ventilated area. You can also spread a thin layer of herbs on framed screens and cover with cheesecloth, also in a dark well-ventilated area. Let dry until the leaves are brittle, usually a few weeks. Then, pick off the leaves and discard the stems.

Oven Drying: Spread a thin layer of herbs on a cookie sheet and bake at 120 degrees F. until they are dry and crispy. Do not exceed the baking temperature as herbs will scorch.

Microwave Drying: Place a few herb sprigs on a paper towel in the microwave on the lowest setting for 30 seconds at a time until herbs are dry and crumbly. Timing will vary for different herbs. Be careful because the herbs may catch on fire while in the oven.

Freezing: Remove leaves from the stems of large herbs; leaves of herbs that are small or fine should remain on the stem. Herbs can be chopped or frozen whole. Gently place the leaves into a container so that they are not crowded or crushed. Thaw and use as you would fresh herbs.

Storage of Dried Herbs

Use airtight containers to store your dried herbs. Place away from light and heat. Important: Glass is the best material for containing your herbs, as plastic will absorb the oils.

Bouguet Garni

A combination of bay leaf, thyme and parsley or chervil, all bundled together with string, or in a cheesecloth. Tie the string to the pot handle to make removal easier.

Parsley Butter

1/3 cup minced, fresh, curled parsley

1 tbsp. lemon juice

1 tsp. Worcestershire sauce

1 cup butter or margarine, softened

Mixed Herb Butter

1 tsp. each minced fresh marjoram, thyme, and rosemary

¼ tsp. each minced fresh garlic, basil, and sage

½ cup butter or margarine, softened

Mix all ingredients together. Refrigerate.

1 cup dried parsley

¾ cup olive oil

½ cup each dried basil, thyme, savory, and marjoram

Mix together the dry ingredients and store in an air-tight container. Each time you need a dressing, shake together 1 tbsp. of the dry herb mixed with ¾ cup olive oil and ¼ cup vinegar.