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Rosemary — a perfect compliment for chicken dishes, good added to soups and sandwich fillings.
Sage — traditional with poultry, in stuffings, stews and cheese dishes.
Winter savory — use in egg, bean and meat dishes, add to fresh squash or carrots.
Sorrel — adds a tangy bite to soups and salads, high in vitamin C.
French tarragon — a favorite with chicken. Its fresh leaves steeped in vinegar make a wonderful marinade for fish.
Thyme — a tasty addition to soups, sauces, stews and meat dishes. The lemon variety makes an excellent tea.
Faith Mountain
Herb Butter
Blend V« cup unsalted butter or margarine with 1 teaspoon lemon juice (helps prevent herbs from darkening) and 1-2 tablespoons minced fresh herbs. The butter can be one flavor or a mixture of several. Choose from parsley, chives, basil, tarragon, sorrel or rosemary. Herb butter with mint as a single flavor is especially good with fresh peas or lamb.
Alter Mending, the herb butter should sit for a few hours before it is used. Herb butter used as grease gives a dash to omelettes. The butter can also be frozen and saved for winter months when fresh herbs aren’t available.
Sherrie’s Fresh
Herb Tea
Take a few leaves from one or a combination of the following herbs: lemon balm, lemon verbena, spearmint, peppermint or orange mint. Rinse the leaves and place in bottom of teapot. Pour boiling water over and steep 5 to 10 minutes. Remove herbs. Add honey or sugar to sweeten.
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