Herbal Recipes – Page 2 – Herbal Education

Gardening: Fresh herbs, flowers provide boost to summer beverages

2Sep

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Gardening, Herbal Recipes

Gardening: Fresh herbs, flowers provide boost to summer beverages

Whether your drink of choice is a mojito, a gin and tonic or a classic iced tea, chances are it could use some zing from your garden. You might be surprised to learn about the range of edible plants that can enhance special drinks. Many are easy to raise, even for beginners; you might already be growing some of them. So-called cocktail gardens, aka bartender's gardens, are dedicated to the concept of "fresh is best" — often mentioned in connection with locally grown food but equally valid for beverages. They are popping up everywhere, from suburban yards to urban containers and small plots at fancy restaurants. Have a chat with your tastebuds to see what you might like in your own cocktail garden. Keep reading at MSN

6 recipes beyond pesto to use up a big bunch of basil

When it comes to a big bunch of basil, many turn to trusty pesto to use it up fast. But that’s not all you can — or should — do with it. You can use it as a lettuce in salad, throw it by the handful into rice or let it wilt down like spinach into a pasta dish, instead. You can also try these recipes from our Recipe Finder: Ground Turkey, Asparagus and Basil Stir-Fry, above. A lightning-quick stir-fry gets an aromatic lift from ribbons of basil. Spinach Soup With Dill and Basil. It’s so easy being green when you blend up spinach, dill and basil. Watermelon-Basil Flavored Water. Herbs work wonderfully in drinks — here, basil and watermelon make a great pair. Get more receipes from Washington Post

Return to the wild: The chef bringing foraged food to the table

Roushanna Gray grew up on the wild side. As a teenager, Gray would collect mushrooms with her family in Cape Town, South Africa, and after moving to the coast 14 years ago, she fully embraced wild foraging. Gray planted her own tea garden and started experimenting with wild flavors, adding edible flowers and herbs to iced teas and cakes. She became a personal wild food chef, foraging daily for ingredients like veldkool (a wild vegetable similar to asparagus) and mussels down the coast in the summer. "I believe that food that is picked as fresh as possible and as close to your location as possible is the best for you," Gray says, "and if you think about wild foods, they tick all of those boxes." Continue the story at CNN Travel