Herbes de Pri....vence. Learning about herbs(part 2)

After all your work of growing your own herbs enjoying them throughout the warm months of the year,once fall is here some of your herbs might be a little more sensitive too the cooler temperatures and early frosts and basil is one of those herbs.So in the beginning of October(specially if you live in New England) you probably want to harvest all your basil and preserve it by making basil pesto with it, it's a good solution!or transplant your plant inside but keep in mind you will need to place your plant by a sunny window.

And like I mentioned on the previous post this year was the year of the basil in my garden I had only two plants that grew like a beast.

So, I will  share a couple tips of growing this herb and a delicious basil recipe.

Growing Basil Tips:

• Starts with seed or a plant , I grow my from seeds stating indoor before it gets warmer like February or March are good months to start. But you can get a small basil plant from your local nursery or market. If you are growing inside only transplant your plant outside after the danger of frost, it's important to learn your last day of frost in your region for sucess in your garden. 

• Basil is mostly happy in well-drained soil and lots of sunlights, at least 6 hours of sun per day.
• Fertilize the soil at least twice a month after the basil has been transplant outside. I only use organic fish kelp fertilized easy to find in any nursery or garden center
• Water often in hot weather. 
• Prune that basil! Pruning leads to more basil. Start pruning the top leaves at around six inches tall and continue to prune as it gets bushier. Also, pinch off any flowers that you see so they don’t go to seed. That will lead to bland and sparse plants.
• Keep insects away. This year I planted marigolds around  the border of my herb bed and was a very successful barrier to protect my herbs from insects.

Basil Pesto Recipe

ingredients

2 cups fresh basil leaves, packed, make sure to wash them well before, use a salad spinner to dry

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts 

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic and cheese and pulse a few times more.Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

Store your pesto in air tight containers and top it with a thin layer of olive oil to prevent from oxidation on the surface.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Enjoy

Pri =)

a thin layer of olive oil will prevent from oxidation in the surface

Herbes de Pri....vence. Learning about herbs (part 1)

Today, I went to pick herbs out of the garden before it starts to getting too cold.
And I have to say that the herb garden was a sucess this year and it was definitely the year of the basil. I think this might be the 3rd time I am making pesto this year!

I came back inside with a basket full of basil, oregano and sage. Oh! The scent of fresh picked herbs is all over my kitchen.Love it!




Before going over what I am doing with that basket full of herbs let's go over some facts about those herbs

Basil is an annual herb of the mint family, native to central and tropical Asia and Africa (some say it originated in India). It is an important ingredient in Thai, Vietnamese and Laotian cuisine. 
In addition to its culinary uses, basil is also used in perfumes, soaps, shampoos and dental preparations. In Mexico it is supposed to keep a lover's eye off others, and is considered a powerful protector in Haiti. During British colonial days in India, magistrates would have Hindu witnesses swear on this holy herb.
Oregano Although oregano is heavily associated with Italian cuisine it is likely that it originated in Greece. The word oregano comes from the Greek, meaning “joy of the mountain.” Ancient Greeks believed that cows that grazed on fields of oregano produced tastier meat.

Oregano's popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs, oregano combines well with spicy foods, which are popular in southern Italy.And its also use in Turkey to marinate meat like lamb and mutton.

Sage The ancient Greeks and Romans first used sage as meat preservative as well as a memory enhancer. Listed by the Council of Europe as a natural source of food flavouring, it has been used for more than 2,000 years in culinary recipes,it goes really well with poultry or roasted pork.Dried sage, burned as a smudge, is used in Native American rituals as a purifying and cleansing herb believed to promote healing, wisdom, protection, and longevity.

How to air dry herbs

Air drying herbs is probably the most common form of home preserving.Good herbs to air dry are oregano, sage,rosemary,dill, marjoram,thyme You can successfully air dry herbs by following these guidelines:

• Choose a location for drying that is warm, dry and dark with good ventilation such as a garden shed, garage,I picked the pantry it's pretty dark if the shades are closed and it's good that I have a separation between the kitchen and the pantry you don't really want to dry herbs right in you kitchen do all the cooking and smoke can affect the herbs taste
• Tie stems together with string in small bundles and hang up-side down. Here’s a tip: If your drying space is dusty, place the bundles inside a paper bag. Punch some air holes in the bag to allow air circulation inside the bag. Once dry, remove the leaves whole from the stems.

•  Optimum drying temperature is between 80 and 90 degrees. At this rate your herbs will be dry in a few days. Air drying herbs in cooler temperatures may take up to a week or two to dry completely.
•  Store your dried herbs in labeled airtight containers to preserve their flavor.

Next blog I will post what I did you the basil

What herbs do you plant and what are you doing to preserve them?

Enjoy

Pri =)

herbs bundles all tie up!

sage and oregano air dying in my pantry