Rockhedge Herb Farms: Premium Culinary Herbs
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SaucesHerbal DishesSalad DressingsSeasonings
Garlic & Parsley Pesto

2 bunches fresh parsley
2 bulbs garlic
1/4 teas. salt
1/4 teas. pepper
1/4 teas. dry mustard
1/4 cup Red wine vinegar
Sunflower oil

Wash parsley and allow moisture to dry and leaves to wilt slightly. Grind in food processor. Peel garlic and grind in food processor. Mix all in a bowl with vinegar. Add sunflower oil until mix is well saturated. Store fridge in glass jar. Toss on pasta, potatoes or meats.


Garlic Tahini Dressing

1/2 C. sesame tahini
2 - 3 cloves garlic, crushed
2 - 4 Tblsp. Honey
2 T. Olive oil
1 - 2 Tblsp. Bragg's liquid Amino (or soy sauce)
1/2 bunch fresh basil leaves
2 Tblsp. Fresh parsley
2 Tblsp. Brewers yeast
1 Tblsp. dulse
Juice of 1 lemon
1/4 bell pepper, chopped

Combine ingredients in a blender. Whir til smooth. Add water if too thick. adjust seasonings to taste.


Herbed Lemon Seasoning

2 Tb lemon peel
1 Tb sweet basil
1 1/2 Tsp thyme
1 1/2 Tsp oregano
1 1/2 Tsp paprika
1 1/2 Tsp toasted sesame seeds
2 tsp parsley flakes
1 tsp celery seed
1 tsp onion flakes
1 tsp garlic powder
1 tsp cayenne pepper

Sprinkle on salads or meats. Add to marinades.


Herbed Rice Mix

3 lbs. Basmati rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 T. dried chives
1 T. dried tarragon
3 to 4 t. salt
2 t. pepper

Mix well and store in a container. To prepare: Use 1 cup rice to 2 cups water and simmer until tender.


Italian Dressing Mix

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.


Thyme Pesto

1 1/2 cups fresh parsley
1/2 cup fresh thyme
4 cloves garlic
1/2 cup parmesan cheese
1/2 cup olive oil
1/4 teas. salt
1/4 teas. pepper
1/2 cup pine nuts

Wash parsley and thyme and allow moisture to dry and leaves to wilt slightly. Grind in food processor. Peel garlic and grind in food processor. Mix all in a bowl. Store fridge in glass jar.