Plants – Useful Plants Guide – Herbal Recipes



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Useful Plants Guide
Useful Plants Guide - Herbal Recipes
Useful Plants Guide - Cosmetics
Useful Plants Guide - Aromatherapy
Useful Plants Guide - Medicinal
Useful Plants Guide - Medicinal Herbs
Useful Plants Guide - Medicinal Plants
Useful Plants Guide - De-pollutants

Recipes

Aioli
2 egg yolks
1 tablespoon lemon juice
1 ¼ cups olive oil
8 Garlic cloves, peeled
Salt
Mash the garlic cloves to a cream consistency with a little salt, using a knife. Put in a bowl. Stir egg yolks in with wooden spoon and once blended well, add oil drop by drop, while beating. Once half the oil’s been used, add the rest in a thin stream, while beating still. Eventually add the lemon juice. ½ a tablespoon of boiling water can be added to keep the aioli from separating.

Chicory casserole (serves 4) Cooking time: 1 ½ hours
(from Hemphill’s Herbs by John and Rosemary Hemphill)
4 heads of chicory, washed and trimmed
Butter or margarine
2 teaspoons dried thyme
Salt and pepper
Cut chicory into circles and arrange into a buttered casserole dish, sprinkled with the thyme, salt, pepper and cubes of butter between each layer. Put the lid on and bake at 150° for 1 ½ hours.

Fennel bulbs and cheese sauce (serves 4)
1 cup white sauce
4 tablespoons grated Cheddar cheese
2 washed and trimmed fennel bulbs
Cut bulbs in halves and simmer for 20 minutes in boiling water.
Meanwhile, the white sauce can be made:

White sauce:
3 tablespoons of both butter and plain flour
3 cups milk
Salt and pepper.
Melt the butter in a saucepan for the white sauce. Blend in flour. Add milk, salt and pepper to taste. Stir until thickened and cooked.

Drain bulbs and lay cut-side down in an ovenproof dish. Pour 1 cup of white sauce over and sprinkle cheese over. Place under the grill until the cheese is melted and light brown. Serve hot.

Fish bake with parsley (serves 4 - 6)
500g frozen fish fillets, skins removed
Salt and pepper for seasoning
Lemon juice
250ml cream
250ml milk
50 (1 packet) thick white onion soup powder
1 cup grated Cheddar cheese
375ml breadcrumbs
Pinch fish masala
Chopped, fresh parsley
Season the fish fillets with salt and pepper and sprinkle with lemon juice. Arrange fillets in a greased ovenproof dish. Blend the soup powder, cream and milk together and pour over the fish. Mix remaining ingredients and sprinkle over. Bake at 180° for 40 minutes or until golden brown.

Horseradish Sauce
1 cup white sauce
Pinch mustard powder
Pinch salt
Pinch sugar
2 teaspoons lemon juice
1 tablespoon cream
2 tablespoons freshly grated horseradish

White sauce:
3 tablespoons of both butter and plain flour
3 cups milk
Salt and pepper.
Melt the butter in a saucepan for the white sauce. Blend in flour. Add milk, salt and pepper to taste. Stir until thickened and cooked. Add and mix the remaining ingredients to sauce, heat through and serve.

Margaret Roberts’ Mint Sauce:
½ a cup brown sugar
½ a cup brown grape vinegar
½ a cup warm water
½ a cup finely chopped fresh garden mint
Place and pour everything into a sterilized, screw-top jar, seal and shake until the sugar has dissolved completely.

Mellisa Cheese Cake
Biscuit base:
Mix 1 packet of crushed biscuits and 250g melted butter together and press into a deep, greased dish.
Filling:
375g smooth cottage cheese
1 tin condensed milk
2 ½ - 3 tablespoons lemon juice (or more according to taste)
1 sachet gelatine
1 cup boiling water
4 sprigs of mellisa
2 cups of cream (whipped)
Mix together the cottage cheese, lemon juice and condensed mild. Add the mellisa sprigs to the boiling water and dissolve the gelatine in it. Remove the sprigs. Add the gelatine mixture to cottage cheese combination. Now lightly fold in the whipped cream, set over the base and refrigerate for 5 hours.

Pesto
1 large bunch of sweet basil
130g Parmesan cheese
130g Pine kernels
5 peeled cloves of garlic
Pinch of sea salt
Olive oil
In a blender, blend all ingredients together. The consistency should be thick and non-runny.

Sorrel soup (serves 4) Cooking time: 1 ½ hours
(by Rosemary Hemphill’s Herbs For all Seasons)
125g butter or margarine
125g shredded sorrel leaves
8 cups of water
500g washed, peeled and diced potatoes
1 ½ teaspoons salt
Pepper
2 egg yolks
Melt the butter in a saucepan, add sorrel, stir and simmer till softened. Add the water, salt, pepper and potatoes. Bring to the boil and then simmer for 1 hour with lid on. Press through a sieve or use a blender to puree. Reheat in saucepan. Add a little of the warm liquid with the beaten yolks and pour back into the saucepan. Stir well without boiling. Sprinkle over each bowl chopped parsley.

Useful Cooking Tips:
•Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
•Finely chopped fresh herbs will produce a stronger flavour.
Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it's magic and eliminates the odour completely.
Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
•Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
•If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hand.

Herbal Culinary Chart:

HerbSoupsSnacksEggs, fish, Poultry, FishVegetable dishes and Salads
BasilTomato-, Potato-, Pea soup.Dips, tomato savories, Sandwiches.Spaghetti bolognaise, tuna, salmon, meat loaf.Salads, mashed potato, marrow,eggplant.
Bay leavesStock, all soup.Terrines, Paté.All casseroles, stews, fish.Lentil stew, vegetable casseroles.
Caraway seedsPotato soup.Spreads, cream cheese dips. Carrots, cabbage, coleslaw.
ChivesCold soups.Garnish, dips, spreads.Cold chicken, egg dishes.Salads, potato dishes.
CinnamonChilled fruity soups.Waffles, baked apples. Spinach, carrots, baked sweet potato (sparingly).
Coriander & CuminCurried soup.Ground in pickles.Eastern dishes, curries, fish, lamb stews.Oriental cooking.
Dill (leaves & seed)Leaves as garnish to soups.Sauces, dips. Leaves in cheese- and egg dishes, shellfish, fish.Seeds in salads, coleslaw.  Leaves in vegetable stew.
GarlicAll soups.Garlic bread, sauces.Grills, stews, steaks, casseroles, stews.Salads, French salad dressing.
MarjoramBeef stock.Sandwiches.Steak, meat loaf.Vegetable casseroles, potatoes.
MintGarnish on soup.Sandwiches.Mint sauce with lamb, egg dishes.Peas, potatoes.
OreganoTomato-, pea soup.Herb bread, pizza, olive marinade.Egg dishes, spaghetti bolognaise, Italian cooking.Salads, potato dishes and salads, tomatoes, artichokes.
ParsleyVegetable-, tomato-, fish soup.Dips, herb bread, sandwiches.Meat- and poultry stuffings, egg dishes.Carrots, potatoes, cauliflower, salads.
RosemaryBeef stock.Liver paté, scones, bread, dumplings.Lamb, chicken, casseroles, stews.Tomatoes, cabbage, eggplant.
SageChicken-, minestrone soup. Chicken, meat loaf, casseroles, omelettes.Vegetable stews, leeks.
TarragonFish soup.Tartare souce, chicken, liver paté.Egg dishes, seafood, chicken.Green salads.
ThymeVegetable-, chicken-, beef soup.Cheese savories, meatballs, paté.Lover, egg dishes, meat loaf, chicken.Beans, broccoli, lentils, tomatoes.

Read about herbs used in cosmetics...

GENERAL WARNING
This website contains general information about medicinal plants and their uses. It is intended as a general overview and not as a medical handbook for self-treatment. Many of the medicinal plants described are highly toxic and may cause severe allergic reactions or serious poisoning. We cannot be held responsible for claims arising from the mistaken identity of plants or their inappropriate use. Do not attempt self-diagnosis or self-treatment. Always consult a medical professional or qualified practitioner.


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