On the Side – Week 4 of the Herb CSA

Included in this week’s parcel, we have Winter Savory, Holy Basil, Hyssop, Burnet, & Wild Bergamot. Remember, in Week 2, we included Anise Hyssop, this week is true hyssop! Also included in your newsletter are some helpful tips & hints to help you preserve your herbal bounty.

Enjoy!

 

Winter Savory

Winter Savory2

Winter savory has a stronger flavor than summer savory, but it still blends well with thyme, sage and rosemary as well as most mints. Fresh or dried leaves are used to flavor vinegars, herb butters, bean dishes, creamy soups, and tea. Imparts a spicy, peppery flavor to dishes in which it is used. Its aromatic scent repels harmful insects and pests while attracting bees and other pollinators.

Winter Savory Lore


 

Holy Basil

Holy Basil

Also known as Tulasi, Holy Basil is widely used for religious, medical and culinary purposes. It is commonly used in Ayurveda and Hinduism. The leaves, called kaphrao in Thai, are commonly used in Thai cuisine.

Holy Basil Lore


 

Hyssop

Hyssop

Native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Hyssop is commonly used as a medicinal due to its properties as an antiseptic, cough reliever, and expectorant. Chop fresh young leaves and scatter onto salads, meat or oily fish dishes, or use to flavor soups, stews and fruit dishes.

Hyssop Lore


 

Burnet

Burnet

With a light, cucumber like flavor, Burnet is an excellent substitute for the vegetable, especially since it is ready to harvest months before cucumbers are ripe. It is wonderful infused in vinegars, marinades & beverages, combines nicely as an herb butter, and is lovely as a garnish. To preserve, chop and freeze, as the dried leaves have little flavor.  Try chewing fresh Burnet to aid digestion.

Burnet Lore


Wild Bergamot

Wild Bergamot1

Wild bergamot was considered a medicinal plant by many Native Americans including the Menominee, the Ojibwa, and the Winnebago. It was used most commonly to treat colds, and was frequently made into a tea. Today, many families still use wild bergamot during the cold and flu season. The tea may be sweetened with honey, as it tends to be quite strong. Described as citrusy, minty, sweet, and hot, with a slight lemon and oregano scent, bergamot leaves and flowers are often used in breads, drinks, desserts, and as a garnish.

Wild Bergamot Lore

 

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