This week, we continue with the use of fresh herbs as well as that of preserved herbs and spices.

Another visit with Dotti Hydue of Morriston has provided me with additional information on the herbs growing in her garden.

She carefully sought out just the right sprigs of several of the growing herbs and snipped them to provide this week’s picture.

The Italian Parsley, also known at “flat leaf” Parsley, came out of the regular garden which showed many changes in growth since last week’s visit.

The Sunflowers, towering against a bright blue sky and swaying in the breeze amid the tall pines of Levy County, are now showing off their bright orange, yellow and bronze blooms.

Dotti explained, “The Italian Parsley, unlike many others, is known as a bi-annual plant which means that it does not re-seed until the second year of growth.”

The sizable clump of Italian Parsley in her garden has rich medium-dark green leaves that has now begun the process of “going to seed” as was evident by the tall stemmed groups of small yellow flowers.

During my research on herbs and spices I found the following guide in the 2007 issue of Taste of Home’s Heartwarming Soups.

A guide to herbs and spices

“Store dried herbs and spices in tightly closed glass or heavy-duty plastic containers. It’s best to keep them in a cool, dry place; avoid storing them in direct sunlight, over the stove or near other heat sources.

“For best flavor, keep dried herbs and ground spices for up to six months. They can be used if they are older, but the flavors might not be as intense. Whole spices can be stored for one to two years.

“Select fresh herbs that are fragrant with bright, fresh-looking leaves.

“Avoid those with wilted, yellowing or browning leaves. Wrap fresh herbs in a slightly damp paper towel and place in a resealable plastic bag.

“Press as much air as possible out of the bag and seal. Store in the refrigerator for five to seven days.

“To substitute dried herbs for fresh, use one-third less. For example, if a recipe calls for 1 tablespoon fresh, use 1 teaspoon dried.”

Note: Some recommend using one-half less when substituting dry for fresh herbs.

It may depend on the strength of the flavor when determining which amount to use.

For those, like myself, who are learning more on how to use fresh or preserved herbs; the following information about the herbs pictured may be helpful.

This information and the recipe for Chilled Potato Soup were also found in Taste of Home’s 2007 Heartwarming Soups.

Basil: Available as fresh green or purple leaves or dried and crushed.

Sweet flavor with hints of mint, pepper and cloves. Use for tomato sauce, pesto, chicken, meat zucchini, summer squashes.

Chives: Available as fresh or freeze-dried hollow stems. Delicate and peppery, mild onion flavor. Use for potatoes, eggs, sauces, seafood, salads.

Fennel: (Shown in fresh plant form) Available as seeds. Sweet and mildly licorice-like flavor. Use for baked goods, seafood, sausage, pork.

Oregano: Available as fresh leaves, dried and crushed or ground. Pungent, slightly bitter flavor. Use for tomato dishes, chicken, pork, lamb, vegetables.

Parsley: Available as fresh leaves, curly (not shown) or Italian (flat-leaf), or dried and flaked. Fresh, slightly peppery flavor. Use for poultry, seafood, tomatoes, pasta, vegetables.

Rosemary: Available as fresh leaves on stems or dried. Pungent flavor with a hint of pine. Use for lamb, poultry, pork, vegetables.

Thyme: Available as fresh leaves or dried and crushed. Pungent, earthy, spicy flavor. Use for meat, poultry, lentils, soups, stews.

Chilled Potato Soup

Sandra Pichon, Slidell, Louisiana

“It takes just minutes to blend together this unusual soup seasoned with basil. It’s creamy, rich and so refreshing on a hot summer day.” Sandra Pichon

11/3 cups milk

1 can (103/4 ounces) condensed cream of potato soup, undiluted

3/4 teaspoon snipped fresh basil or one-fourth teaspoon dried basil

1/4 teaspoon minced chives

1 cup (8 ounces) sour cream

1/4 cup white wine or chicken broth

Place all the ingredients in a blender or food processor; cover and process until smooth. Transfer to a bowl; cover and chill until serving. Yield: 4 servings.

A reader wants to know where to find compressed (cake) yeast in Levy County or nearby. If you know of a store that carries this, please e-mail me at: e.rarick@yahoo.com

Next week: Fresh fruit cobblers and crisps.

source : www.willistonpioneer.com