Recipes for your savage herbs

Provençal Aromatic Oil
This flavoured oil makes for part of an excellent marinade for vegetables, fish, and barbequed meats. Mix 2 parts of the oil with1 part lemon, lime, or orange juice, or add a dash of wine. Vinaigrette will not separate as easily if 1 tsp mustard  and a crushed  garlic clove are added.

You will need:
500 ml virgin olive oil
2 cloves garlic, peeled
1 sprig rosemary
2-3 sprigs fennel
1 sprig thyme
1 tsp coriander seeds
1 tsp black peppercorns
1 small dried chili pepper
500 ml clean glass bottle

Place the herbs, garlic and chili into your container, arranging them with a spoon handle if necessary. Add the oil slowly into the bottle to fill. Cap and store in a warm, dark space for 1-2 months oil has absorbed the herbal flavours. Then store in a cool place.

Berry Vinegar
Almost any berry or combination of berries can be used for this vinegar which mixed with oil makes a refreshing salad dressing. We have even made this with nectarines and cinnamon.
8 cups berries
½ cup sugar
4 cups white wine vinegar
Sort berries and discard any that are overripe. Rinse and drain well.  Place berries in sealable container. Pour sugar and vinegar over berries, seal and rest in the dark for 1-2 month (the longer the more intense the berry flavour) . When at the desired intensity, filter and bottle.

For an interesting variation, add 1 cup fresh fragrant rose petals

Pecan Pesto
3 cups well packed fresh basil leaves
¼ cup parsley, chopped
3 large cloves garlic
1/3 cup  chopped pecans
1/3 cup pine nuts
1/2 cup virgin olive oil
¾ cup freshly grated Parmesan or Romano cheese
In a food processor, combine basil, parsley, and garlic and process until finely chopped. Add pecans, pine nuts, and oil and  puree until well blended. Add cheese and process until mixed. Spoon into  sterilized jars, and seal.

Dried Italian Seasoning Herbal Blend
½ cup dried oregano
¼ cup dried parsley
1 tbsp fennel seed, crushed
2 tbsp dried sage
2 tbsp dried thyme
1 tbsp red chili flakes
Mix together and store in an airtight container. Makes approximately 1 cup.

Bouquet Garni Dried Herbal Mix
The French classic
¼ cup dried parsley
4 bay leaves, crumbled
2 tbsp dried thyme
2 tbsp dried marjoram
2 tbsp dried lovage

Popcorn Herbs
The best blend we have found for popcorn
¼ cup ground cumin
1 tbsp cayenne powder
3 tbsp dried oregano
Makes approximately ½ cup

Dessert Dried Herbal Blend
Beautiful on fresh fruit, ice cream
1 tbsp  ground coriander
1 tbsp ground cloves
1 tbsp ground cinnamon
1 tbsp sugar
1 ½ tsp aniseed
1 ½ tsp fennel seeds
1 tsp ground ginger

Nasturtium vinegar
Put a litre of white or apple cider vinegar in a bottle. Add nasturtium flowers in any quantity. (Shake them off to ensure you’re not pickling the occasional earwig.) Let the vinegar sit for 3-4 weeks before straining and adding to salad dressing.