Use different vegetables in salads, not just salad leaves. Potato salad can be dressed with chive flavored mayonnaise; sliced beetroot is delicious topped with sour cream mixed with chopped dill. Use herb oils or vinegars for salad dressings or mayonnaise as an instant way of adding flavor and interest. Courgettes (zucchini) taste wonderful sliced in julienne strips and marinated in herb mayonnaise for several hours.
Vegetables too cry out for herb dressings, sauces or a few herbs in the cooking water to enhance the flavors. Potatoes go well with mint, chives or leeks; thyme goes well with aubergines (eggplants) courgettes (zucchini) or carrots; parsley enhances the flavor of parsnips.
A few whole herb leaves such as chervil, basil, tarragon, parsley, mint, sorrel or comfrey, give a new flavor to a green salad or you can create an unusual and colorful salad with a few crisp lettuce leaves, tomato and cucumber slices with some apple mint, sorrel, sweet cicely and marigold leaves, nasturtium flowers and violets, tossed in a herb vinaigrette dressing. Be adventurous with your combinations.
Use herb butters to garnish steamed or boiled vegetables, mixing in a little lemon juice for a sharper taste. Below is a a favorite recipe:
Herb Butter for Topping of Vegetables
Soften butter to room temperature. Combine with mixed dry herbs allowing ½ to 1 teaspoon of herbs per tablespoon of butter. Prepare as needed or in large amounts, whap in foil and store in refrigerator. At serving time remove 1 to 2 tablespoons of seasoned butter from the packet to place on top of each cup of hot vegetables. A pinch of nutmeg or dried mustard, a drop of hot pepper sauce or ¼ teaspoon of lemon juice can be added to each tablespoon of butter as well.
For an appetizing courgettes (zucchini) dish, soften a sliced onion in olive oil, then fry some sliced zucchini with a generous sprinkling of snapped chives until tend and golden.
Potatoes baked in their jacket can be made into a delicious light meal. Scoop out the potato flesh and mash it with a dab of butter, a beaten egg, some snipped chives, chopped mint or parsley and grated strong cheese. Pile the mixture back into the potato shells and cook on a hot grill until golden….
Wouldn’t it be wonderful to have fresh herbs readily available at your fingertips…whether they are planted in containers inside the home or out….Holistic Herbs ~ A Guide to Herb Gardening will teach you all the tricks to start your herb garden today!
Kali S. Winters
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