Wizard Recipes

Rosemary

Used since 500 b.c., rosemary is native to the Mediterranean area (where it grows wild) but is now cultivated throughout Europe and the United States.

Early on, this mint?family member was used to cure ailments of the nervous system. Rosemary’s silver?green, needle?shaped leaves are highly aromatic and their flavor hints of both lemon and pine. This herb is available in whole?leaf form (fresh and dried) as well as powdered.

Rosemary Essence is used both to flavor food and to scent cosmetics. Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings and dressings.

Dill
Dill is not only a pretty foliage plant; it’s fragrance is a “comfort smell” for many people. At the same time, dill is an herb that is often passed over as just a pickle spice and is not truly appreciated.

Growing Dill

Dill can easily be grown from seed in full sun, and can even tolerate a slightly sandy soil. However, when first planting you should keep the soil moist until established. Do not move your dill; instead plant where you will be growing it. Thin the seedlings to 10 inches apart; they will grow about 3 feet high. Use the seedlings that you pull up; they are tender and delicious! Be sure to let one of the plants remain with it’s seeds after the season is finished, so it will reseed itself. These plants will be much sturdier and hardier. Throughout the summer you can plant dill in 2 week intervals also, to maintain a supply of fresh leaves.
Using Dill
Dill leaf can be clipped and used in cottage cheese, potato salad, cream cheese, tomato soup and salads. You may also sprinkle chopped young dill on broiling lamb, pork chops or steak during the last five minutes of cooking. The seeds that form on dill can be sprinkled on small pieces of toast or crackers with salmon that has been mixed with mayonnaise. Both the seed and leaf can be used in fish sauces. The fresh leaves can be frozen in small resealable bags and used in dishes. When the leaves are dried, they are referred to as dill weed in recipes. The seeds can be kept in a closed container and used as needed.d

Basil
If a person loves herbs, they love basil. It seems to be everyone’s favorite herb and the recipes that take advantage of this fresh and spicy leaf are endless.

Growing Basil
Basil is an annual, and is easily grown from seed. There are over two dozen types of basil including lettuce?leaf which has large leaves, cinnamon basil and the purple leafed varieties. Basil is not frost tolerant at all, so be sure to only plant after the soil has warmed completely. Though it needs full sun, basil does need more moisture than some herbs,
so keep it watered; especially in pots. You can bring basil inside as a window herb if you plant the seeds in pots
during warm weather and bring inside to grow in a bright and sunny window when cold.
Using and Preserving Basil
Basil can be frozen, dried, or preserved in oil and it’s delicious however you choose to preserve it. Basil is also available year round in most produce sections. Add leaves to salads or sandwiches along with your lettuce. Add basil to sautés or soups at the last minute to preserve flavor. Basil is also wonderful in herbal vinegars. Try mixing it with oregano and thyme.

Bay Leaf
Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the
Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf and it has long been a
symbol of honor, celebration and triumph, as in “winning your laurels.” The two main varieties of bay leaf are
Turkish (which has 1? to 2?inch?long oval leaves) and Californian (with narrow, 2? to 3?inch?long leaves). The
Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups,
stews, vegetables and meats. They’re generally removed before serving. Overuse of this herb can make a dish
bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of
fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months.