SOUP HERBS

Soup is one of those dishes you can almost make from instinct with whatever is at hand plus can always be “made more.”  It can also be cold in summer or warm in winter and contain ingredients abundant during each season such as asparagus in spring, a garden vegetable or fruit mix in summer, creamy pumpkin or squash in fall and a hearty bean, pea or lentil in winter.  Whatever the season, herbs add to the mix a unique lift which can completely change the favor of similar ingredients.  Fresh or dried herbs can be added during cooking or added as a fresh garnish including their flowers, so try growing some of these “soup herbs” in your vegetable garden or in their own special garden.

Herbs commonly used in soups include basil, bay leaf, chervil, chives, cilantro, cumin, dill, marjoram, mint, oregano, parsley, rosemary, savory, tarragon and thyme.  If you have a special favorite soup to make, here are some herbs that go well with:

            Potato – rosemary, parsley, thyme, chives
            Tomato – basil, dill, oregano
            Minestrone – oregano, basil, thyme, rosemary, bay
            Bean – savory, oregano, cumin, thyme, bay
            Chicken – tarragon, chervil
            Carrots – parsley, bay, thyme
            Pea – mint, dill, chives      


Plus lovage is a great low sodium substitute for celery, borage enhances fresh cucumber and sorrel makes its own special lemony soup.

TEA TIME GATHERINGS


Afternoon Tea dates back to the 1800s, but evolved out of a practice of tea drinking in Britain that began in the late 1600s.  When tea was first available to the English, it was expensive and was stored on shelves along with its accessories in the lady’s private closet - a small room near her bedchamber where she received visitors and served refreshments.  A servant would arrange the brewing necessities on a small table and bring in a kettle of boiling water, and then the lady would brew the tea herself to serve to her guests.  During the 18th century, the main meal was served at a gradually later and later time so an extra meal was added to fill the midday gap, but it was very light since the servants were off duty during the middle of the day.  Anna, the Duchess of Bedford and one of Queen Victoria’s lady in waiting, had the idea of having her maid bring her a slice or two of bread and butter to go along with her afternoon tea when the servants returned at 5:00pm.  She found this such perfect refreshment that she started inviting her friends to join her for this new social event.  Soon all levels of society started to hold tea parties to suit almost any occasion and in various locations including the garden.  Tea was an economical ways to entertain with only pots of tea and small tea-time treats such as crustless sandwiches (savories), scones, little pastries (sweets) and a cake required and expected.  Today, tea is still the ideal way to entertain neighbors, friends and business acquaintances as a respite during a busy day.

EDIBLE FLOWERS

The flower garden has been the cook’s extended kitchen for generations from Chrysanthemum petals floating in a Chinese soup to hibiscus flowers in a cool Mexican infusion.  Edible flowers add a subtle flavoring plus another dimension – color.  Although not as nutritious as the leaves, edible flowers can provide us with a good range of vitamins and minerals.  They add pizzazz to almost everything and can be used fresh as a garnish, tossed into a salad, stuffed or used in stir-fry dishes.  They also may be frozen in ice cubes for beverages, made into jellies or vinegars, used to make tea, added to cheese spreads and herbal butters or candied to decorate desserts.  More than 70 plants produce flowers that are safe to eat. These are a baker’s dozen of my sweet & savory favorites!

Sweet
Anise Hyssop ( Agastache foeniculum)
Bee Balm
(Monarda didyma)
Lavender (Lavandula spp)
Pineapple Sage (Salvia elegans)
Rose (Rosa spp)
Roselle (Hibiscus sabdariffa)
Texas Tarragon (Tagetes lucida)
Viola - Johnny Jump-Up (Viola tricolor),
      Pansy (Viola wittrockiana),  Violet (Viola odorata

Savory

Borage (Borago officinalis)
Calendula (Calendula officinalis)
Chives:  Onion (Allium schoenoprasum),
      Garlic (Allium tuberosum)
Daylily (Hemerocallis spp)
Nasturtium (Tropaeolum majus

ENTERTAINING WITH GOURMET BLENDS

Entertaining others in your home is a wonderful way to express friendship and exercise the gift of hospitality.  These gourmet blends will help to add unique touches to your favorite recipes or provide new recipes to add to your menu.  Enjoy!

SEASONING BLENDS
SAVORY SPRINKLE
HERB SALT
HERBAL ESSENCE

CLASSIC BLENDS
FISHERMAN’S CHOICE
BEST FOR BEEF
VEGGIES & MORE
POULTRY PLUS

ETHNIC BLENDS

TEX-MEX
ITALIAN PESTO
CURRY COMBO
CHILI COMBO
HERBES DE PROVENCE


HERB BLENDS

GARDEN HERB
DELIGHTFUL DILLY
HODGEPODGE HERB
GARLIC HERB

SPICE BLENDS
SWEET SPICE
BAR-B-Q SPICE
FIVE SPICE
CHAI SPICE
HARVEST SPICE