Sixty seconds with Judi
Herbs have been used since the beginning of time. Ancient Greeks and Egyptians were known to use them for food, teas and medicinal purposes. Not to mention as fragrances and in spiritual ceremonies. They knew the health and healing benefits of those easy to grow plants and flowers.
Herbs can be in season all year around with the help of a little sun from a window, some water and a little attention from you. There is nothing like having a little kitchen herb garden to snip as you cook. Instead of just sticking to the familiar Parsley, Basil, Thyme and Mint, add a little excitement to your palate and choose something a little different. Why not add some Chervil to the garden, or flowering Nasturtiums with their peppery flavor? Whatever herbs you choose- they can add a fresh, bright taste to any meal.
With that being said, I thought I would share one of my favorite herb recipes with you; Herb Butter! This recipe is so wonderful that you will want to spread it on everything! Use it in your pan in the morning to fry or scramble your eggs, use it to top your broiled fish, mash it into your potatoes or just smear it on your bagel!
Fresh Herb Butter
¼ cup of fresh Basil, chopped
¼ cup of fresh Chives, chopped
1 Tbsp. of fresh Oregano, chopped
¼ cup of fresh Flat Leaf Parsley, chopped
½ lb. of butter, room temperature
1 tsp. of garlic salt.
Chop herbs with a good sharp chef’s knife. Add butter and garlic salt to your mixing bowl or food processor. Mix until it becomes smooth, adding your herbs until all is incorporated. Spoon into pretty bowls and cover with plastic wrap or lids to refrigerate overnight for best flavor. Serve room temperature on warm crusty bread.
Stop in the Garden Center this Saturday March 25th at 10 am for our Kitchen Herb Garden Class. Our expert Garden staff will help you build your own herb garden with your choice of 3 herbs, a beautiful planter and soil all for $35. What a fun and flavorful way to spend a Saturday morning! Call us at (610) 876-7116 to reserve your spot.