indoor herb garden recipes
Herbed Butter
1/4 cup sweet or unsalted butter, softened 1 Tbsp. fresh herbs, minced Mix the butter and herbs together until smooth. Press butter mixture into a small container. Refrigerate to slightly firm butter, then shape into balls. Chill for 3 hours to allow flavors to mix. Herbed butters are great served as a spread for bread, or a topping for pastas, fish and meats. Also try using herbed butter when grilling corn on the cob or other vegetables. You can use one or more herbs as desired.
Herbed Cheese
1 cup cream cheese, softened 2 Tbsp. sour cream 2 Tbsp. minced fresh herbs Combine all ingredients until smooth. Chill for 8 hours to blend flavors. Allow to sit at room temperature for 30 minutes before serving . By adding herbs and seasonings to different types of cheese, you can create a variety of sperads, dips, and cheese logs. Experiment making herbed cheese logs by combining feta or cheddar cheese and fresh herbs.
Herbed Vinegars
1/2 cup fresh herb leaves and branches 1 pint vinegar (white, wine, or malt varieties) Place herb leaves and branches in a glass container and cover completely with vinegar. Seal the container with a non-metal stopper. Allow vinegar to age for two weeks in a warm location. Check after several days to make sure that herbs are always covered with vinegar. Taste for desired strength. Add more herbs or vinegar as desired and allow to age for two more weeks. Once the vinegar has reached its desired strength, remove the herbs. The above procedure may also be used to make Herbed Oil. Use a quality olive oil in place of the vinegar. Herbed oil is great in your favorite recipes or served alone with French bread.
Dried Herbs
Keep herbs separate when drying. Hang upside down in bunches (tied with
string or twine) in a warm, dry, dark area that has some air movement.
Drying takes anywhere from 5 days to 2 weeks. Once dried, remove leaves
from the stems and store in an airtight container away from light, heat,
and moisture.
Chia Herb Garden Frequently Asked Questions
