Re: Re: Fresh Herb Recipes

[Guest guest]

ROLF... see belowrainbowegret <egret.11@...> wrote:

Hi SuziThought I'd get in first hee hee :-)OK

Here you go...

Chives are of the same family as onions, scallions and garlic; all have a history of culinary and medicinal uses. Chives have many essential minerals: potassium, calcium, iron, folic acid, Vitamin A and Vitamin C. From the tangy aromatic taste comes its high concentration of sulfur compounds and essential oil, which have healing properties. Consider adding them routinely to your recipes to help restore vital nutrients lost in cooking.

Healing Properties:

Ease stomach distress

Protect the heart

Assist in fighting bacteria that can cause disease.

May aid body’s ability to digest fat.

Prevent bad breath

Mild diuretic effect

Promotes good digestion

Chive Flower Salad Oil

Add l-l/2 oz of the blossoms to 1 quart of vegetable oil; olive oil is excellent.

Leave set for 1 week. When the oil takes on a lilac color and the fragrance of the chives, it is ready. Keep the oil refrigerated when not in use. This oil is wonderful on salads or in cooking.

Chive Salt. If you like the onion flavor of chives, make your own chive salt to add zip to all your dishes. First, add some chives to some salt; then bake the mixture in the oven to dry the leaves and blend the flavors. Then store in an airtight jar.

Freeze Chives for future use. Frozen chives tend to retain more flavor than dried chives. Snip fresh chives into small pieces, then place them in an ice-cube tray and fill it with water. To thaw, put a chive cube in a strainer. It is wise to put the ice tray in a plastic bag and mark it. Juice, lemonade, and soft drinks don’t taste very well with chive’s ice cubes in them.

Resource: The Complete Guide to Natural Healing

Dill-Chive Vinaigrette

This is a very versatile dressing. Pour it over tender-crisp cooked green beans, peas or cauliflower. Serve over a salad of asparagus, new potatoes, hard-cooked eggs and tomato wedges.

1 tbsp white wine vinegar 15 mL1 tbsp lemon juice 15 mL1 tbsp Dijon mustard 15 mL1/2 tsp granulated sugar 2 mL1 cup oil 250 mL1/3 cup chopped fresh dill 75 mL1/4 cup chopped fresh chives 60 mLSalt and pepper, to taste

1. In a small bowl, whisk together vinegar, lemon juice, mustard and sugar.

2. Gradually whisk in oil. Stir in dill and chives. Season with salt and pepper. Refrigerate for up to 1 week. Shake or stir before using.

Makes 1 1/4 cups (300 mL).

Tip: To prepare dressing in food processor, combine all ingredients except oil; pulse to mix. With machine running slowly, drizzle in oil; process until well combined and slightly thickened

Mock Sour Cream and Chive Dip

1 ½ cups cashews, soaked in water for 2 hours 1 cup water 2 Tbsp lemon juice 1 tsp salt 1 tsp onion powder 1 tsp garlic powder 2 Tbsp minced fresh basil 2 Tbsp minced fresh dill 2 Tbsp minced fresh chives. Blend all ingredients, except the fresh herbs. Mix in fresh herbs by hand. Serve with crudités and crackers.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

http://suziesgoats.wholefoodfarmacy.com/__________________________________________________

[Guest guest]

Thanks Kim that is why I grow sage in case baby rejects me. It has happened before when I fell pregnant whilst feeding.

I don't plan on using sage much or mint really.

Mainly dill, basil and chives at this stage.

Blessings

Tracey

----- Original Message -----

From:

health

Sent: Friday, December 31, 2004 3:44 PM

Subject: Re: Fresh herb recipes

Be careful with the mint (I believe any member of the mint family) if you are breast feeding, it can slow, even stop your milk supply, if you consume enough. I use it to dry up my weaned does, or does who have lost their litters. Sage is even more likely to reduce milk supply, as is oregano and parsley.

Kim

God's Blessings Farm