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These are selected recipes from:


The Herbal Kitchen

A Collection of Recipes from The Brown County Herb Society

Orange Rosemary Wine

1 bottle dry, white wine
peel of 1 orange
1 sprig fresh rosemary

Strip peel from orange in long strips. Add peel and rosemary to the wine and let it steep at least 2 days before serving. Any combination of herbs that sound good to you can be combined with fruit, fruit peel or whole spices in either white or red wine. Experiment and Enjoy!

Marinated Mozzarella

1 lb. mozzarella
1 cloves garlic, cut in half
4 tsp. Italian seasoning
1/2 tsp. crushed red pepper
7 oz. roasted red peppers
1 1/2 c. olive oil
1 tsp. rosemary

Cut mozzarella in one inch cubes; slice peppers. In a large quart jar, combine cheese, roasted red peppers and garlic. In a small bowl, combine olive oil Italian seasoning, rosemary, and crushed pepper. Pour over cheese mixture. Add a
few sprigs of fresh herbs, if desired. Cover tightly; turn jar upside down several times to blend ingredients. Refrigerate at least 4 hours. Before serving, let stand at room temperature for about 1 hour. Remove cheese and peppers from oil serve with crackers. Refrigerate marinated cheese for up to 2 weeks.

Savory Lentil Soup

1 lb. dried lentils
1 bay leaf
1 clove garlic, crushed
3 medium onions, quartered
cubed ham, optional
2 carrots, sliced
3 sticks celery, sliced
1 Tbsp. dried rosemary
1/2 tsp. peppercorns

Combine all ingredients in large pot. Cover with water and simmer 1 1/2 -2 hours

until tender. Add water as needed while cooking. Serves 6-8.

Dilled Chicken Salad

2 cans prepared white chicken
English walnuts
2 tsp. fresh or dried dill
1 bunch of grapes
pepper to taste

Cut grapes in half; break walnuts into medium sized chunks. Combine ingredients

and chill. Serve on a lettuce leaf with cheese and crackers.

Simon & Garfunkel Bread

3 1/4 c. flour
2 pkgs. yeast
2 Tbsp. sugar
1 tsp. salt
1 c. chopped onion
1 egg
1 Tbsp. chopped parsley
1/2 tsp. ground sage
1/4 tsp. ground thyme
1/2 tsp. crushed rosemary
1 1/4 c. warm water

In large bowl, combine 1 1/2 c. flour, yeast, sugar, salt and herbs. Saute onion

until golden and add to flour mix. Add egg and water, blending until moist. Beat

for 3 minutes. Gradually add remaining flour, stirring to make a stiff batter.

Spoon into greased 2 qt. casserole. Cover adn let rise in warm place until doubled

(about 1 hour) Bake at 375 for 35-40 minutes.

Cheddar-Thyme Wafers

3/4 c. flour
1/2 salt
1/4 c. butter (room temperature)
1/2 tsp. crushed dried thyme
1/2 c. sesame seeds
1/2 tsp. baking powder
2 c. grated cheddar cheese
2 dashes hot pepper sauce

Mix flour, baking powder, salt and thyme. In separate bowl combine cheese and

butter and mix well until smooth. Blend in pepper sauce. Add flour mixture and

blend with fingertips or pastry blender until well-mixed. Shape into 2 logs about

1 inch in diameter. Roll in sesame seed covering logs evenly. Wrap in plastic

wrap. Refrigerate until firm. Slice into 1/8 inch rounds. Place on ungreased

cookie sheet and bake at 400 until edges are lightly browned, about 8-10 minutes.

Store in airtight container. Makes 6-7 dozen.

Lavender Cookies 2

1/2 c. unsalted butter
2 eggs
1 tsp. dried lavender flowers, finely chopped
1 c. sugar
1/2 tsp. vanilla extract
1 1/2 c. flour
2 tsp. baking powder

Preheat oven to 375. Cream the butter and sugar until light and fluffy. Beat in

the eggs, vanilla and lavender, mixing well. Combine the flour and baking powder

and add to the batter, stirring until well blended. Drop by teaspoonfuls on an

ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned on the

edges. Makes about 4 dozen.

Orange Herbal Mustard

1 Tbsp. fresh thyme, finely chopped
1 Tbsp. frozen orange juice concentrate
1 Tbsp. fresh chives, finely chopped
1/2 tsp. dried orange peel
4 Tbsp. Dijon mustard

Combine all ingredients in an airtight container and refrigerate. Use over chicken

or pork, or use as a dip with hot hors d'ouvres.