with the Herb Ladies.
Recipes and herb tips from Farmer's Market 2000
Bio Biographical statement from the author of
Growing and Selling Fresh Cut Herbs.
Sandie is a speaker
that will bring a wealth
of information to any
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of the Month
Over the next year, the
herb of the month feature will focus on those unusual herbs that a
professional grower may occasionally be asked to supply. These
profiles are supplied by
Aromatic perennial growing to 20 inches. Has feathery leaves and
Prefers light, well-drained soil in full sun. Propagate by seed sown
in spring or autumn, or by division in spring. Variants are sterile and
can only be divided. Chamomile for lawns is planted 4 inches apart and
weeded regularly until established. Plants may deteriorate in very cold
or wet winters, but usually recover. The flowers are harvested as they
open in summer and distilled for oil or dried for use in infusions, liquid
extracts and dermatological creams. Dried flowers keep for one year only.
Culinary Uses: Roman chamomile foliage can be chopped and stirred
into butter or sour cream that is used to top baked potatoes. The flowers
are used to make an apple flavored tea which can be used for sauces.
Chamomile-marinated vegetable salad
For the dressing:
2 tablespoons balsamic vinegar
2 1/2 tablespoons brewed chamomile tea, at room temperature
1 1/2 tablespoons julienned fresh basil leaves
2 cloves garlic, minced
2 tablespoons olive oil
For the salad
2 plum tomatoes, cut into wedges
1/2 large green bell pepper; thinly sliced
1 yellow squash, cut into 1/2-inch slices
1/2 red onion, thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 head of red leaf lettuce, washed and separated into leaves
Sift together the
dry ingredients in a bowl. Cut the butter into small pieces and blend into
the To prepare the dressing, combine the vinegar, tea, basil and garlic in
a small mixing bowl and whisk in the olive oil until emulsified. To
prepare the salad, place the tomatoes, bell pepper, squash, onion and
tarragon in a large mixing bowl and combine. Let the salad marinate at
room temperature for about 1 hour. Stir in the walnuts. Arrange 3 or 4
lettuce leaves on each plate and top with the vegetable mixture.
chamomile tea, add 1/4 cup of boiling water to a cup containing 2 tea bags
and let the tea infuse until cool. Strain off the amount needed for this
recipe and save the rest to drink (you will need to dilute it).
Chamomile Cauliflower Soup
6 chamomile tea bags
3 cups water
1 large head cauliflower, cut into 3-inch pieces
¼ cup onions, chopped
2 celery ribs, chopped
1 Tbsp butter
salt and pepper to taste
Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags.
squeezing the excess liquid into the pan. Add the cauliflower to the tea,
cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of
the liquid. In small pan, saute the
onions and celery in the butter until the onions are clear. Put in a
blender with the cauliflower, salt and pepper, and the reserved cooking
liquid. Blend until smooth and serve.
For thinner soup, reserve and add more liquid;
for thicker soup reserve and and add less.
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Table of Contents
for Growing and Selling Fresh-Cut Herbs. Click here to see
Herb of the Month pages.
comprehensive revised edition of Growing and Selling Fresh-Cut
Herbs is available from
most internet booksellers, bookstores, and in libraries. It can be
ordered from the distributor,
Independent Publishers Group.
E-mail your questions, tips
I look forward to hearing from you.
Growing and Selling Fresh-Cut Herbs
Herb of the Month |
and Answers |
PO Box 64
Zumbro Falls, MN 55991
The Herbal Connection