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HERBS 101
WHAT HERBS GO GREAT WITH VEGETABLES?
Asparagus - Chives, Lemon Balm, Sage, Savory, Tarragon, Thyme, Chervil, Dill and Tarragon.
Avocado - Dill, Marjoram and Tarragon.
Beans Dried - Savory, Cumin, Garlic, Mint, Oregano, Parsley, Sage, and Thyme.
Beans, Green - Savory, Basil, Caraway, Cloves, Dill, Marjoram, Mint, Sage and Thyme.
Broccoli - Basil, Dill, Garlic, Lemon Balm, Marjoram, Oregano, Tarragon and Thyme.
Brussel Sprouts - Dill, Sage and Savory.
Cabbage - Basil, Caraway, Cayenne, Cumin, Dill, Fennel, Marjoram, Sage, Savory, Borage, Dill seed, Mint, Oregano and Savory.
Carrots - Anise, Basil, Chervil, Chives, Cinnamon, Clove, Cumin, Dill, Sage, Ginger, Marjoram, Mint, Parsley, Savory, Tarragon, Thyme and Chervil.
Cauliflower - Basil, Caraway, Chives, Cumin, Dill, Garlic, Marjoram, Parsley, Rosemary, Savory, Tarragon and Fennel.
Corn - Chevil, Chives, Lemon Balm, Saffron, Sage and, Thyme.
Eggplant - Basil, Cinnamon, Dill, Garlic, Marjoram, Mint, Oregano, Parsley, Sage, Savory and Thyme.
Lentils - Garlic, Mint , Parsley, Savory and Sorrel.
Mushrooms - Coriander, Marjoram, Oregano, Rosemary, Tarragon, Thyme, Basil, Dill, Lemon Balm, Parsley, Rosemary and Savory.
Onions - Basil, Marjoram, Oregano, Sage, Tarragon and Thyme.
Parsnips - Basil, Dill, Marjoram, Parsley, Savory and Thyme.
Peas - Caraway, Chevil, Chives, Rosemary, Savory, Tarragon, Thyme, Basil, Chervil, Marjoram, Mint, Parsley and Sage.
Potatoes - Parsley, Basil, Caraway, Chives, Coriander, Dill, Fennel, Lovage, Sage, Marjoram, Oregano, Rosemary, Tarragon and Thyme.
Spinach - Anise, Basil, Caraway, Chevil, Chives, Cinnamon, Dill, Rosemary, Thyme, Borage, Marjoram, Mint, Sage, Sorrel and Tarragon.
Squash - Basil, Caraway, Cardamom, Cinnamon, Cloves, Ginger, Marjoram, Oregano, Rosemary, Sage, Savory and Dill.
Tomatoes - Basil, Bay leaf, Chives, Chervil, Coriander, Dill, Garlic, Lovage, Sage, Marjoram, Oregano, Parsley, Rosemary, Savory, Tarragon and Thyme.
Turnips - Dill seed, Marjoram and Savory.
Zucchini - Basil, Dill, Marjoram, Rosemary and Tarragon. |
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HERB INFUSION
Herbs are great, but if they are growing faster than you can use them why not try infusing them in vinegar?
This is what I do, and it makes a great salad, BBQ sauce, marinade and in many dishes you cook.
It is quite simple to make, and you can try all kinds of combinations such as:
Rosemary in everything
Parsley, Sage, Rosemary and Thyme
Tarragon and Garlic
Dill, Garlic and dried red peppers
Basil, Garlic, and dried red peppers
It is best if you use a good quality white or wine vinegar, not apple cider vinegar. Bruise the clean dried herb leaves that you are using.I pound the leaves to get the oils to the surface. Doing this eliminates the need to cook it. If adding garlic just peel, wash, pat dry and cut it up. Add the spices first to your prepared bottle, and then pour in vinegar. Seal the bottle and place in cool dark place. The infusion process should be complete in a couple of weeks. It's now ready and can be used right away. The flavor will become stronger as it sits. After using, refill with vinegar right away. The herbs like to stay wet.Most vinegars will last 6 to 8 months. If possible don't use metal lids with vinegar, best if you can use a bottle with a stopper or plastic lid.
Herb vinegar can be used in cooking in equal amounts where wine, fruit juice, plain vinegar, lemon, or lime juice is called for.
Use it in your favorite vinaigrette dressing (one part vinegar to two or three parts olive oil, salt and pepper to taste) or marinade.
Hey, if you really get crafty, you can give them as gifts? I know I would love this homemade treat. Check out the vinegar institute for good info on vinegar and uses. |
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COME ON DOWN!
| OPEN DAILY |
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Monday- Saturday 10.00-5.00
Sunday 11.00-4.00
We have plenty of good things growing; Don't forget the easy way to grow with our systems. Check out our website for lots of information
Call us or email us anytime for tours. Now is a good time to book for the Spring Harvest! We love to have Groups like Scouts, Church's, Clubs, Home Schoolers, or anyone who would like to learn about growing hydroponically.
Map to farm
1101 Shell Point Rd E
Ruskin, Florida 33570
813-645-6574
John and Terrie Lawson
Hydro Harvest Farms | | |
| Hydro Harvest Herbs
Summer Solution |
Greetings!
Many people ask us, what is a good crop to grow in the summer? Speaking Hydroponically there are many , but my favorite are herbs. Herbs are the body of flavor for all great dishes. Adding herbs to your vegetables or meats take the food from good to spectacular! It is so easy to grow herbs, hydroponically. They love the nutrient, the filtration (no wet roots) and they adapt so well to the containers. Herbs also act as an IPM to some garden pests.
In this part of Florida Herbs can be successfully grown all year round. I added a great table of propagation methods for herbs, below.
The seeds, leaves and flowering tops are used for flavoring. It is the essential oils in the leaves and fruit that contain the flavor. Different techniques are used for drying and storing the herbs. I found a site,Cooks Illustrated, that is a good reference for this.
So, now that you have some ideas for using the herbs, go out and grow them. It's easy, you will use them and they just love the Hydroponic methods to grow!
Thanks For Picking Us!
Terrie and John Lawson  |
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HERB INFO
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Herb |
Growth Cycle |
Propagation |
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Anise |
annual |
seed |
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Basil |
annual |
seed |
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Borage |
annual |
seed |
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Caraway |
biennial |
seed |
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Cardamom |
perennial |
division |
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Catnip |
perennial |
seed/cuttings |
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Chervil |
annual |
seed |
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Chives |
perennial |
seed/division |
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Comfrey |
perennial |
root cuttings |
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Coriander |
annual |
seed |
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Costmary |
perennial |
seed/division |
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Cumin |
annual |
seed |
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Dill |
annual |
seed |
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Fennel |
perennial |
seed |
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| |
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Garlic |
perennial |
cloves |
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Ginger |
perennial |
root division |
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Ginseng |
perennial |
seed/seedlings |
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Horehound |
perennial |
seed/cuttings |
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Lemon balm |
perennial |
seed/cuttings |
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Lovage |
perennial |
seed/plants |
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Marjoram |
perennial |
seed/cuttings |
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Mint |
perennial |
cuttings/division |
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Oregano |
perennial |
division |
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Parsley |
biennial |
seed |
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Rosemary |
perennial |
seed/cuttings |
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Sage |
perennial |
seed/cuttings |
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Savory |
annual |
seed |
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Tarragon |
perennial |
cuttings/division |
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Thyme |
perennial |
seed/cuttings | |
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THE WINNERS OF OUR GREEN THUMB GARDEN!
Brian, Ava and Carrie won the garden we raffled off for the Epcot Exhibit Tour. I am so happy that this nice family won! They have a garden they planted at thier house, but the heavy rains washed a lot of it away! Well, this is just one more reason to grow Hydroponically. If the rain washes one of our systems away, then you better start building an ARK! They love to garden, Ava is really into veggies and I
think we will see them again to add to this system.
Once again thank you everyone for supporting our little farm. Without our wonderful customers, we couldn't keep growing! |
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HERB VINEGAR RECIPE
Parsley, Sage, Rosemary and Thyme Vinegar
4 Cups Red wine vinegar
12 Sprigs Fresh parsley
2 Tsp. Thyme leaves
1 Tsp. Rosemary leaves
1 Tsp. Sage leaves
Start with clean, dry or thoroughly washed fresh herbs. In a medium saucepan, place vinegar, parsley, thyme, rosemary and sage; bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour mixture into a 1-quart jar; cover and set aside for 2 weeks, shaking occasionally. Strain out herbs. Pour vinegar into bottles with tight fitting covers, adding a sprig of parsley, if desired. Use in salad dressings, marinades for beef or sprinkle over vegetables.
Yield: 1 quart |
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ANDREA'S RECIPES
"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
AS I ENTERED THE FARM THIS WEEK FOR MY LOCAL PROCUCE PICKUP, I STOPPED IN AHHH... OF ALL THE BEAUTIFUL FRESH HERBS GROWING
BAKED CITRUS-HERB SALMON
Cooking spray
1 salmon filet (3 �-lb.)
1 tsp. kosher or sea salt
� tsp. freshly ground black pepper
2 Tbsp. grated lemon zest (reserve lemon for later use)
1 Tbsp. grated orange zest (reserve oranges for later use)
10 stems fresh chives
4 sprigs fresh thyme
4 sprigs fresh oregano
4 sprigs fresh tarragon
10 slices of lemon (1/8-inch thick)
Preheat oven to 450 degrees. Line a shallow roasting pan with foil; coat foil with cooking spray. Sprinkle salmon with salt and pepper. Combine zest; spread over fish. Arrange chives, thyme, oregano and tarragon horizontally across fish. Arrange lemon slices on top of herbs. Place fish on prepared pan; cover with foil and seal. Bake at 450 degrees for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature. "WASTE NOT, WANT NOT" Save and squeeze lemon and orange juice. Place in an ice cube tray, freeze and when frozen remove and place in a baggie for later use. "WASTE NOT, WANT NOT" If you have leftover salmon, save for breakfast, serve on a bagel with cream cheese.
SKILLET HERBED TILAPIA
� cup butter
4 tilapia filets or other mild fish of choice
Lemon pepper
1 tsp. fresh chopped basil
1 tsp. fresh chopped tarragon
� cup lemon juice
� cup white wine
1 lemon, sliced thin
4 sprigs of parsley
Melt butter in non-stick skillet. Season fish with a dash of lemon pepper and cook fillets over medium heat until fork tender (about 2 minutes per side). Remove fish from skillet. Add herbs to butter and cook for about one minute until aromatic. Stir in lemon juice and wine. Plate the tilapia and pour herb sauce over filets. Garnish with parsley and lemon slice.
FRESH CILANTRO MINT PESTO
4 large bunches fresh cilantro, stems removed and discarded
1 tsp. ground cumin
� tsp. salt
� cup fresh mint
Juice of 1 large lemon or lime
1 to 4 jalape�os, seeded and chopped
1-inch piece of fresh ginger, finely diced or grated
6 ounces of freshly grated Parmesan cheese
6 cloves garlic
3 Tbsp. olive or canola oil
In food processor or blender, blend cilantro, mint, ginger, garlic, cumin, salt, and lemon or lime juice, jalapenos, and parmesan cheese until smooth. Slowly add the oil in a fine stream until well blended. Cover and refrigerate. TIP: When buying fresh ginger, place in freezer in baggie for later use.
HERB BUTTER
Chop leftover chives and mix with softened butter. Great on corn on the cob, add to mashed potatoes or spread on bread.
HERBAL PEPPER VINEGAR
4 each red and green jalape�os, coarsely sliced
1 sprig rosemary
4 cloves of garlic
8 cups white wine vinegar
Put pepper, rosemary and garlic in a bottle. Fill bottle with vinegar, cork and leave in a sunny place for several weeks. Shake every day. TIP: Great for gifts. "WASTE NOT, WANT NOT" Save leftover wine bottles and use for storage of above vinegars.
HERBED LEMON VINEGAR
4 cups white wine vinegar
4 lemons, using a paring knife, cut into a continuous spiral
4 small sprigs fresh dill, basil or tarragon
Bring vinegar to a boiling point. Place lemon peel and herb sprigs in bottles, & pour in vinegar. Cap or cork and refrigerate at least two days to blend flavors.
"WASTE NOT, WANT NOT" Any leftover herbs, all will work well, mix with softened butter and refrigerate or freeze in small containers for later use.
ANY QUESTIONS REGARDING RECIPES OR IN SEARCH OF OLD FAMILY FAVORITES CONTACT ANDREA AT afreebody@verizon.net or john@hydroharvestfarms.com Attention Terrie:
RECIPES COURTESTY OF ANDREA FREEBODY, APOLLO BEACH, FL | |
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