Sea Island Savory Herbs - Johns Island, SC Herb Farm - Culinary Herbs - Ornamental and Fragrant Herbs - Gourmet Vegetables

Camellias

admin — Thu, 20 May 2010 14:34:21 +0000

More information coming soon.

Succlents

admin — Thu, 20 May 2010 14:27:15 +0000

More information coming soon.

Coming Soon

admin — Tue, 18 May 2010 20:56:03 +0000

Title: Coming Soon
Description: We will be posting upcoming events here soon! So check back soon and often!
Date: 2010-05-18

Calendula Cornbread

admin — Sat, 01 May 2010 04:08:02 +0000

Serves 8

For less dense cornbread, use all unbleached flour. If you use sorghum rather than honey, the bread is a littler darker and heavier in flavor.

3 to 4 tablespoons fresh calendula petals OR 2 to 3 tablespoons of chopped dried calendula petals
2 cups of buttermilk
1 ½ cups cornmeal, preferably stone-ground
¾ cup whole-wheat flour
¾ cup unbleached flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 extra-large eggs
¼ cup vegetable oil or melted butter
¼ cup honey or sorghum

Preheat oven to 375 degrees. Soak calendula in buttermilk while assembling remaining ingredients. Oil a 10-inch skillet or baking pan. Sift cornmeal, flours, baking powder, baking soda and salt into a large bowl. In another bowl, whisk eggs, then add calendula-buttermilk, oil and honey and whisk together for 1 minute. Add liquid ingredients to dry ingredients and blend well.

Recipe Source: The Herb Companion
Article Sources: Pete’s Herbs, The Complete Book of Herbs, International Herb Association, and The Herb Companion.

Calendula Vinaigrette

admin — Sat, 01 May 2010 04:05:47 +0000

6 yellow pear tomatoes
1/3 cup of fresh picked Calendula petals
1/3 cup white wine vinegar
2 tablespoons balsamic vinegar
Freshly ground pepper and salt
1 cup olive oil

Quarter tomatoes and sprinkle Calendula petals on top. Next use a blender to mix the two vinegars, salt and pepper. With blender still running, slowly add olive oil. Pour mixture over tomatoes and petals. Cover and marinate at room temperature for several hours before adding to your favorite tossed salad.

*Recipe Source www.fredricksburgherbfarm.com

Floral Ice Block

admin — Sat, 01 May 2010 04:04:07 +0000

Wash a half-gallon milk carton and cut the top off. Add an inch of water and position an empty bottle or a bottle of vodka in the center of the carton. Add a single layer of flowers all around the bottle, using a spatula to submerge and position the flowers against the side of the carton. Freeze until solid. Repeat the process until the carton is nearly full. The final layer should be just enough water to cover any petals that are sticking out. It is necessary to freeze an inch of water at a time, otherwise the flowers will float to the top.

When ready to use, peel the carton off and set the iced bottle on a deep plate to catch melting water. If you started with an empty bottle, fill with beverage of your choice.

Decorated Cheeses or Cheesecake

admin — Sat, 01 May 2010 04:03:30 +0000

2 cups wine (zinfandel for cheese, sauterne or other sweet dessert wine for cheesecake)
1 envelope unflavored gelatin
whole Brie or Camembert cheeses, small or large

or
1 cheesecake, store-bought or homemade
Fresh pansies, violas, nasturtium petals, etc

Combine the wine and gelatin in a saucepan and let sit until the gelatin is dissolved, about 5 to 10 minutes. Heat on low, stirring until the gelatin is completely melted and clear. Chill in the refrigerator until the liquid becomes syrupy and thick.

Spoon a thin layer of the chilled gelatin mixture over the cake and refrigerate until set. Arrange the flowers and petals in an attractive pattern on top, pressing them lightly into the gelatin. Spoon another layer of gelatin on top and return to the refrigerator to set. Repeat if necessary to make sure the flowers are completely covered. Keep refrigerated until close to serving time.

Crystallized Violets

admin — Sat, 01 May 2010 04:02:02 +0000

Pick perfectly formed violets first thing in the morning, after the dew has dried. Using a clean artist’s paintbrush, carefully paint them with lightly beaten egg white. While still wet, dip them in extra-fine sugar. Dry in a very slow oven or food dehydrator until crisp. This can take up to 24 hours depending on humidity. Use immediately, or gently remove and store them in an airtight container.

This method also works well for violas and other small flowers.

Nasturtium Sandwiches

admin — Sat, 01 May 2010 04:01:18 +0000

If you consider that nasturtiums and watercress are relatives, this sandwich might seem almost traditional!

nasturtium or watercress leaves
virgin olive oil
salt
unsalted butter
wheat or white bread
nasturtium petals, petals separated from the calyxes

Nasturtium plants are prolific, so choose the smallest, most tender leaves. Wash and dry them, removing the stems, and lightly chop the leaves. Dress them with a little oil and lemon juice. Salt lightly. Spread a thin layer of butter over the bread, cover with the dressed nasturtium petals and dressed leaves. Top with another slice of bread. Cut the sandwiches into triangles and serve.

The Savory Way, Deborah Madison

Anise Hyssop Honey Butter

admin — Sat, 01 May 2010 04:00:01 +0000

1/2 cup honey
3/4 cup butter, room temperature
2 tablespoons chopped anise hyssop flowers

Combine honey and butter, mixing until well creamed. Blend in flowers. Serve in a crock to use on pancakes, waffles, or muffins. Store in the refrigerator.

Developed by Fran Raboff, for Shepherds Garden Seeds.