Tag Archives: Herbs to Grow and Use in Dallas

Refreshing Beverages for Summer’s End

Posted on August 29, 2013 by Dallas Garden Buzz

There’s nothing like summer and none of us want to see beach trips, long summer nights, and  carefree days  disappear. The only cure I know is to extend the things you like about summer. Drink it up with these two herbal drinks and remember the good times!

Basil limeade

BASIL LEMONADE OR LIMEADE

Basil Lemon or Lime Syrup:

4 cups packed fresh basil sprigs

2 cups sugar

4 cups cold water

9 strips of lemon or lime zest

Basil Lemonade or Limeade:

2 cups basil lemon or lime syrup

1 ¼ cups fresh lemon or lime juice

2 cups cold water

2 cups ice cubes

Fresh basil and lemon or lime zest for garnish

Directions:

Prepare the basil lemon or lime syrup by bringing all ingredients to a boil in a medium saucepan, stirring until the sugar is dissolved.  Let stand at room temperature, covered for one hour, then transfer to an airtight container and chill until cold (about one hour).

Strain the syrup through a sieve into a bowl, pressing the solids to extract as much liquid as possible.  Discard solids.  Makes four cups of syrup.

Prepare basil lemonade or limeade by stirring together all the ingredients in a large pitcher.  Pour into tall glasses half filled with ice.  Garnish with basil sprigs and lemon or lime zest strips.

Note:  The lemonade or limeade (without ice) can be made three hours ahead and chilled.

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Lemon Lavender Cocktail is a champagne based cocktail with a lavender aroma that will caress your palate at every sip.  Its delicate and subtle lavender flavor infused within the citrusy essence of Rometti Limoncello is the perfect drink for a relaxing time with friends and family.

.Lemon Lavendar Champagne Cocktail

LEMON LAVENDER CHAMPAGNE COCKTAIL

Ingredients:

2 sprigs of lavender flowers

1 oz. gin

1 oz. Rometti Limoncello

½ oz. fresh-squeezed lemon juice

Champagne

Ice

In a cocktail shaker combine lemon juice and Rometti Limoncello.  Strip the lavender flowers from the stem and muddle them into the lemon mixer, letting them release their aromatic oil.  The longer you leave the flowers in the mixer, the stronger the lavender aroma.  Add the gin and ice and shake well.  Pour the mixer into a champagne glass and top it with champagne.  Add a lavender flower to garnish.

Linda

For more summer beverages to sip try: Basil Citrus Cooler or Lemon Verbena Tea

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Looking for Joy in Summer

Posted on August 2, 2013 by Dallas Garden Buzz

Sometimes when the heat sets in,it can get discouraging; energy seems in short supply. Even the most loved of gardens seems,well not as lovely as it did.  Don’t give in to those thoughts or worse yet actions, such as avoiding your gardening chores.  If you grow lemon verbena,  you can have a delicious treat at the end of  weeding.  In fact, this wonderful herb can be a treat every time you walk by it; it smells more like lemon than a lemon.

Lemon Verbena,Dallas Garden Buzz

Just in case you do not have lemon verbena in your garden, a few facts to know before you head out to buy one.  Lemon verbena is a tender perennial that means it will return year after year, provided it doesn’t freeze to death.  It is hardy to about 25 degrees !   In our experience it seems able to tolerate lower temps for brief periods especially if it is carefully mulched in fall.  This herb is pretty,pale to medium green pointed leaves,very tiny flowers, but to be honest it is not a beauty.  In our herb gardens it will be about 3 to 4 feet tall and tends to sprawl a bit. In ideal growing situations (you already guessed ideal isn’t here) it can reach 15 feet.  But lets not let that upset us,it still will be very happy in good well-drained soil and especially if it gets afternoon shade  and a reasonable, not excessive amount of water.

Lemon verbena is a native of Peru and surrounding countries and wasn’t introduced into Europe until the 18th century–so–no interesting medieval recipes  for amazing cures using our herb.  That’s not a worry either you will love lemon verbena leaves in your tea.

Lemon Verbena Tea, Dallas Garden Buzz

It can be used alone as an herbal tea.  This herb has a strong lemon fragrance so it really doesn’t take a great deal to make a delicious difference in your drink.  Do not be afraid to experiment here–no known dangers associated with lemon verbena. I find that a small stem of herb(perhaps 6 leaves) and the stem can be added when brewing a pot of tea using one family sized or about 3 regular tea bags let this steep for about 10 minutes then cool and serve over ice  you can remove the herb–or one lucky person –that would be you–you grew it after all–can have it in the glass.  The same proportions apply to green tea,maybe a bit prettier since the color sets off the color of the herb.

Just a few more points–if you are just planting your lemon verbena–no tea for you yet!!!  You need to allow the plant to grow  a bit before you harvest; but it grows fast.  Never over harvest. The plant naturally needs leaves to make its food.  Be patient soon you will have plenty. You may consider several plants; once you taste your tea I feel sure this will be the case. This herb is grown from cuttings. The seeds are very difficult to get to grow i’m sorry to say but in spring at least you will be able to find it quite readily in nurseries that sell herbs.

As always, never brew tea from herbs that have been sprayed with chemicals.  The best time to gather any herb is in the morning.  Rinse you lemon verbena briefly in cold water if you feel the need and enjoy!!  This herb is one of the best for drying-no special equipment needed- sniping  small bunches of leaves and laying them in an out of the way place (a word to the wise–away from any possible interference from cats)  just leave to dry and when dry; store airtight.  It stays amazingly fragrant so a hot steaming cup of lemony tea will brighten up a cold day which will come one of these days.

If you come to visit us at The Demonstration Garden on Joe Field Road, don’t forget to crush a leaf of lemon verbena; you will love it and I hope you also grow your own and put it to good use.   It will add joy summer and winter. No calories, no guilt!

Susan T

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National Lemonade Day-May 5, 2013

Posted on May 5, 2013 by Dallas Garden Buzz

Lemonade With Mint

Mint or Lavender Lemonade:  Make a simple syrup in a saucepan – ¾ cup sugar, ½ cup water, ¾ cup packed fresh mint leaves (for lavender lemonade substitute 1 ½ tablespoons dried lavender flowers for fresh mint). Bring to simmer, stirring occasionally, & cook until sugar is dissolved. Remove from heat & let steep for 10-15 minutes. Strain through a sieve, catching liquid in large measuring cup, pressing mint leaves to extract liquid. In large pitcher, combine sugar syrup with 1 2/3 cups fresh-squeezed lemon juice, 4 cups ice & 4 cups water (or more, to taste). Pour into glasses or Mason jars (I had 1 pint size; we filled them half-full w/lemonade, then added ice cubes), garnish with lemon slices & sprig of mint. Makes 6-8 servings. Note: I doubled this recipe and served it to our volunteers after our field trip with West Dallas Community School on Tuesday. Refreshing-just like being with kids in the garden.

Annette

Recipe from The Dallas Morning News

To read more about National Lemonade Day, click here.

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Black Bean Salad with Lime Cilantro Vinaigrette

Posted on April 27, 2013 by Dallas Garden Buzz

Black Bean Corn Salad with Lime Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers, Avocado

and  Lime-Cilantro Vinaigrette 

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

¼ teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil, best quality such as Colavita

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

½ cup chopped fresh cilantro, plus more for garnish

2 Haas avocados, chopped 

Instructions 

Combine all ingredients except for avocados in a large bowl and mix well.  Cover and chill for a few hours or overnight.  Right before serving, add avocados and mix gently, being careful not to mash avocados.  Garnish with more chopped cilantro, if desired.

Serve at room temperature. 

Servings: 6-8

Linda

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Cream of Cilantro Soup

Posted on April 27, 2013 by Dallas Garden Buzz

Cream of Cilantro Shooters

½ cup butter

½ cup chopped fresh cilantro, divided

1 medium onion, chopped

2 celery stalks, chopped

1 ½ teaspoons ground cumin

1 garlic clove, chopped

2 jalapeno peppers, seeded and chopped

1 shallot, chopped

½ cup all-purpose flour

4 (14 ½ ounce) cans chicken broth

1 bay leaf

¼ teaspoon pepper

2 cups whipping cream

1 cup (4 ounces) shredded Monterey Jack cheese 

Preparation 

Melt butter in a large Dutch oven or stockpot over medium-high heat; add ¼ cup chopped cilantro, onion, and next 5 ingredients.  Cook, stirring constantly, 5 to 7 minutes or until tender. 

Stir in flour, and cook mixture over medium heat, stirring constantly, 7 minutes or until mixture is golden brown. 

Add chicken broth, stirring rapidly until blended; add bay leaf.  Bring mixture to a boil; reduce heat, and simmer 20 minutes. 

Stir in pepper and whipping cream; cook 5 minutes. 

Pour mixture through a wire-mesh strainer into a bowl, discarding vegetables. 

Add shredded Monterey Jack cheese and remaining ¼ cup chopped cilantro. 

Pour soup into individual serving bowls. 

Yield: 2 quarts

Linda

Picture by Starla

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Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

Posted on April 26, 2013 by Dallas Garden Buzz

Spinach Mushroom Enchiladas with Cilantro Cream Sauce 

Cilantro Cream Sauce: 

3 cups heavy whipping cream

¼ teaspoon cayenne pepper

1 ½ teaspoons coarse salt

3 cups chopped cilantro leaves (about 1 bunch)

5 teaspoons cornstarch dissolved in 5 teaspoons cold water 

Mix together the cream, cayenne, salt, cilantro and the dissolved cornstarch in a 2-quart saucepan over medium heat.   Cook and stir until thickened, about 10 to 15 minutes.

spinach mushroom enchiladas sign (2) 

Enchiladas: 

1 teaspoon butter

½ large onion, diced

8 ounces fresh button mushrooms, stemmed and quartered

20 ounces frozen chopped spinach, cooked

½ cup stale bread crumbs

1 teaspoon white pepper

1/8 teaspoon nutmeg

¼ teaspoon chili powder

1 egg

coarse salt

2 cups shredded Mexican blend cheese, divided

10 flour tortillas 

 Preheat the oven to 350F.  Melt the butter in a skillet over medium heat.  Add the onions and mushrooms, and sauté until the onions are transparent.  Remove from heat and set aside.  Squeeze the excess water out of the cooked spinach.  Place the spinach, bread crumbs, white pepper, nutmeg, chili powder and egg in a food processor and pulse until blended thoroughly; season with salt.  Transfer the spinach mixture to a large mixing bowl and stir in the reserved onion-mushroom mixture and 1 cup of the cheese.  Spoon about ¼ cup of the filling onto each flour tortilla, roll up and place seam side down in a 9 x 13-inch baking dish.  Pour the Cilantro Cream Sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of cheese.  Bake for 30 minutes or until brown and bubbly. 

Note:  For a special presentation, line the center of the tortillas with fresh spinach leaves before filling and rolling them and garnish with *Spicy Sauce.

Adapted from “Peace Meals”

*Spicy Sauce 

1 large tomato, finely chopped

½ cup finely chopped onion

2 canned jalapeno peppers, seeded and chopped

¼ cup tomato juice

½ teaspoon salt 

Combine all ingredients; stir well.  Chill until serving time.  Yield 1 cup

Linda

Pictures by Linda and Starla

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April Dallas County Master Gardener Meeting

Posted on April 17, 2013 by Dallas Garden Buzz

 Nothing short of a tornado should keep you from the April 25 Master Gardener meeting at the Earth-Kind Water Wise Demonstration Garden, 2311 Joe Field Rd. , Dallas. 

Blue Iris and Earth Kind Roses at the Demonstration Garden

Not only is the Garden in full, best of April, boisterous bloom.  But Linda  tested Mexican recipes for months to perfect a lunch menu using our home grown cilantro that will leave you weak in the knees: Cream of Cilantro Soup; Spinach and Mushroom Enchiladas with Cilantro Cream Sauce; Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette; Spicy Salsa; and Mexican Chocolate Cake with Praline Frosting. 

Cilantro Growing In Raised Bed At The Demonstration Garden

What would lunch be without a Plant Sale? Master Jardineros will sell 4-inch, quart, and gallon plants for rock bottom prices.  Plants include: lyre leaf sage, artemesia, Victoria blue salvia, stick verbena, Indigo Spires salvia, Star sedum, fall asters, blackberries, Blue Gamma grass, tall pink “Chi Chi” Ruelia, white and purple Hyacinth bean, and compost.  Check or cash only, please. 

Note: Please bring your own folding chair.  The meeting begins at 11:30.  Gina Woods a fellow Master Gardener will be presenting a program on Tillandsias and Bermulaids .  She will be bringing plants to show and sell.

Elizabeth

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Cilantro Peach Cobbler

Posted on March 4, 2013 by Dallas Garden Buzz

Our Cilantro menu will include a cilantro flavored ‘dessert’ recipe.  It may be the most surprising use of cilantro.  A sweet treat with just a taste of “earthiness”.  (I used frozen peaches, for now, but come summer the locally fresh, ripe ones will be put to good use).  

Cilantro Peach Cobler

Cilantro in a dessert recipe may sound a little weird but the flavor is actually very subtle.  It’s based on a traditional, sticky-sweet Southern cobbler.

Ingredients:

½ cup (1 stick) unsalted butter

1 ½ tablespoons minced cilantro leaves

1 ¼ cups all-purpose flour

1 cup granulated sugar

1/8 teaspoon coarse salt

2 teaspoons baking powder

1 cup milk

4 cups (about 1 ½ pounds) peeled, sliced ripe peaches

Garnish: Heavy cream or vanilla ice cream (optional)

Instructions: 

Preheat oven to 350 degrees;  put the butter in a 9-inch square baking pan and let butter melt in the oven.

Whisk together  cilantro leaves, flour, sugar, salt, and baking powder.  Whisk in milk until smooth.  Pour over melted butter;  do not stir.  Distribute peaches over batter.

Bake for 1 hour, until top is golden and set.  Serve warm or at room temperature, plain or with cream or ice cream.

Yield:  6 to 8 servings

Adapted from ‘Desserts from an Herb Garden’

Linda

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The Case for Cilantro

Posted on February 10, 2013 by Dallas Garden Buzz

Ina Garten (aka the Barefoot Contessa) says she despises it.  Others say the taste reminds them of dirty dishwater.  Some claim a soapy taste when they chew on it.  How could it be, then, that guacamole wouldn’t make it to a true “TexMex” table without a hefty amount of cilantro mixed in?  And salsa without cilantro?  Not in TEXAS! While there are clearly two sides, the “lovers” and the “haters”, consider these facts before arriving at your own verdict.

 History

Cilantro, Coriandrum sativum, a member of the Apiaceae (Umbelliferae) family has been cultivated as a medicinal and culinary herb for more than three thousand years.  Mentioned first in Egyptian papyri and the Bible, Spanish conquistadors introduced cilantro to Mexico and South America where it quickly became associated with that cuisine.  Also known as Chinese parsley, the herb has a long history in Chinese medicine and cuisine.  One of the ancient uses was as an aphrodisiac.

Cilantro Growing in Raised Bed, Demonstration Garden Joe Field Rd, Dallas

Growing It

Cilantro likes loose, rich, well-draining soil.  Sow seeds in the fall ½” deep, thin seedlings to 1 foot apart.  Plant seeds again in February to give your cilantro time to grow before it gets too hot. If you can find it,  choose variety “Long Standing” for its excellent flavor, improved leafiness and, as the name infers, its slow-to-bolt quality. 

Cilantro  needs full sun and occasional watering if the weather is dry.  Transplants can be put in the ground anytime throughout the fall and winter.  A succession of crops will help your cilantro last longer.  To harvest cilantro, cut the stems down to the ground, a small section at a time.  When cilantro gets ready to flower, it sends up leaves that are lacier and smaller.  The seeds of the cilantro plant are known as coriander.   An aromatic spice, try using coriander in sweets, cakes, breads, and to flavor liqueurs.

Cooking With Cilantro

Every part of the plant is edible.  Cilantro’s  flat and gently serrated dark green leaves, resembling Italian parsley, are best used when the plant is about 6 inches high, and they must always be used fresh.  Toss them into almost any salad.  You can use cilantro anytime you would use parsley.  Make a pesto out of it just as would basil and freeze it for future use.  Store a bunch of cilantro for about a week in the refrigerator in a jar of water loosely covered with a plastic bag.  (Remember to change the water every few days.) 

Enjoy It 

The flowers make an attractive bouquet or addition to other garden flowers for cut arrangements.   Use it to settle the stomach and encourage good digestion.  Or do as the Chinese, use it in a “love potion” which they believed led to a long life.   While true, its unique aroma and pungence often demand an acquired taste, once you acquire the taste for it cilantro can be addicting!  Finally, just be thankful that when summer tomatoes and peppers are beginning to ripen  and cilantro may no longer be found in the garden, a quick trip to the grocery always keeps it within reach.   Case solved!

Linda

Note:  Over the next few weeks we will be sharing some of our favorite “cilantro” recipes with you.

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Homegrown, Veggies, Fruits and Herbs

Posted on January 31, 2013 by Dallas Garden Buzz

I have a visual image of Master Gardener and nutritionist Barbara Gollman at Kroger: Red hair flying, trim figure running behind a cart, zipping down the frozen food isle flinging packs of frozen veggies into the cart for one of her wonderful soups. 

Barbara, Dallas County Master Gardener Teaches Value of Vegetables

Barbara intrigued a large group of Master Gardeners Tuesday with her talk on the nutritional benefit of vegetables, fruits, and herbs.  Turns out that Mom was correct when she urged us to eat our vegetables.  Carrots, oranges, sweet potatoes, and other fruits and vegetables are full of phytochemicals, substances in plants that have the potential to slow aging, boost immunity, prevent disease, and strengthen our hearts and circulation. 

Cabbage, Broccoli Field Road, Dallas, Texas

Barbara suggests that we eat watermelon and tomatoes, plants that are packed with lycopene, a nutrient which helps prevent macular degeneration.  Pinto beans are rich in fiber, which can prevent cancer and heart disease, and flavonoids, which can curb the oxidation of LDL cholesterol and prevent blood clotting.  Cruciferous vegetables like broccoli and cabbage are high in calcium.  Nuts are filled with Vitamin E, one of the most potent fat-soluble antioxidants. Berries, greens, winter squash—-well, you get the idea.  

Barbara said that new research has shown the health benefits of herbs. Who knew? Turns out that 1 teaspoon of oregano = ¾ cup of brussel sprouts in antioxidants.  

Barbara dries her herbs in the microwave after her husband’s reaction to using his closet as an herb drying rack. Remove the leaves from the stems of the herbs and spread on paper towels.  Put two paper towels on top of the herbs.  Pop in the microwave and zap for one minute.  (If the leaves are charred, try again and use a shorter amount of time. If the leaves aren’t crisp, microwave longer in 15-second increments.)  Remove from the microwave and air dry on the kitchen counter for a few days.  Store in a labeled glass jar.  

Are home grown vegetables better for you than those found in the grocery? Barbara says some research showed up to a 15 percent increase in nutrients in homegrown and organic vegetables.  Some other studies didn’t find an increase in nutrients. 

Many thanks go to Barbara for her research and common sense approach to healthy eating.  Let’s just put it this way: on the way home I stopped at Whole Foods and bought spinach, broccoli, and almonds for dinner.   

Elizabeth

Recipes served in the class will follow.

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