Horticulture and cooking expert Tammy Allgood shares tips on harvesting and using herbs. To harvest chives (figure A), use scissors to cut a clump of leaves from the base of the plant. Use them on baked potatoes, to make herb butter and in egg and cheese dishes. The purple blossoms are useful as garnishes. Lemon thyme (figure B) releases a lemony scent when the leaves are crushed. To harvest thyme, pinch off 2" to 3" of the stem tips, which encourages plants to grow bushy and full. Strip the leaves from the woody stem by grasping the stem firmly with your fingers and pulling the leaves off all at once with a downward sweep. Thyme is good for use with pork and poultry and in sauces and soups. Pineapple mint (Mentha aquatica citrata) (figure C) tends to be invasive, like other mints, but you can easily control it by growing it in containers. Mow down the mint patch in early spring to rejuvenate it and spur a lush crop of tender new growth. Mint is used with lamb, in salads and desserts and in tea or jelly. Apple mint (Mentha suaveolens) (figure D) requires the same care as pineapple mint. An ancient herb, sage (figure E) is a member of the mint family. It is traditionally used as a poultry seasoning. Lavender's scented leaves and flowers are used for potpourris and sachets and also in cooking. The Romans used lavender to perfume bathing water, which may account for its name, derived from the Latin word lavare, "to wash." Lavender Shortbread Tammy Algood shares her recipe for lavender shortbread: - Pulverize a few sprigs of lavender in a food processor with 1 cup sugar.
- Using a pastry blender, combine the sugar with 1 cup butter and 2 cups flour.
- Add 1 or 2 teaspoons of water or vanilla until you can work the dough, which should be stiff.
- Roll out the dough on a lightly floured board.
- Using a cookie cutter, cut the dough into shapes, and place on a greased cookie sheet.
- Bake at 325 for 10 minutes.
These cookies last a long time if stored in an airtight container. Seasoned Salt Seasoned salt is easy to make by combining fresh herbs and salt in alternating layers (figure F). The herbs will dry in the salt, which can be used to impart an herbal flavor to soups and stews. Lavender Water To make lavender water, place lavender flowers in a clean jar filled with 4 parts distilled water and 1 part vodka, which preserves the fragrance. Cap the bottle, and after three weeks strain the solution through a piece of cheesecloth. Lavender water may be used in recipes or potpourri. Mint Moth Repellent Mint works as a natural moth repellent, without the unpleasant odor of mothballs. Fill small muslin drawstring bags with dried mint, and place them in the pockets of your clothing, or give them as gifts.
GUESTS :
Tammy Algood
UT Agricultural Extension Service
5201 Marchant Drive
Nashville, TN 37211-5201
Phone: 615-834-5162
Fax: 615-832-0043
Email: Talgood1@utk.edu
Website: http://www.utextension.utk.edu
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