Farmers Daughter Herbs

11/21/2014

Are you looking for a great way to prepare a Thanksgiving turkey? Check out this article.

Fresh culinary herbs for sale. Organic herbs. The freshest herbs available in Salt Lake City, and surrounding areas. Bulk sales to restaurants and grocery stores in Utah.

08/30/2014

http://www.birdsandblooms.com/blog/diy-vegetable-garden-making-herb-salts/?utm_content=buffer559c0&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Herb salts are a delicious cooking trend & easy to make using herbs from the garden to add delicious flavor in this DIY vegetable garden project.

08/16/2014

http://www.farmersdaughterherbs.com/movie/introduction-to-herbs-part-2

08/01/2014

Basic Introduction to Herbs

04/28/2014

Shoe organizer herb garden.

03/22/2014

Do you have a dog that is always scratching? Try this to help your pet out. In a coffee grinder, add 1 cup of oatmeal, 1 tbsp fresh Rosemary leaves, and 3 cups water. Seep for 10 minutes. Strain through nylon or cheese cloth and spray as needed on the pet. You'll be very happy with the results, and your pet will thank you for it.

11/22/2013

Fresh sage is available and our poultry mix is great with turkey.

11/12/2013

Come visit Farmers Daughter Herbs at the Salt Lake Family Christmas Gift Show at the South Towne Exposition Center, in Sandy, Utah this weekend. NOVEMBER 15th - 17th, 2013

11/12/2013

Now is the time to get or make your holiday herb wreaths.

10/15/2013

When summer winds begins winding down and crops are at their peak, it’s time to harvest fresh herbs.
Here’s a step-by-step guide, which you can use to dry herbs in your own home:
1. Wash the herbs. Clip herbs in large bunches, and rinse them thoroughly in water. Lay them out on paper towels to dry at room temperature or, alternatively, dry in an herb or salad spinner.
2. Hang herbs to dry. Once dry, tie the stem ends of the herbs into bouquets with butchers’ twine and hang by the windowsill, allowing the sun to dry them. Let hang for 5 to 7 days, until the herbs are dry and crisp (they should crumble easily).
3. Pick the leaves. Pick the leaves off of the stems and store in jars until ready to use.
Although they won't smell as good as fresh or are not as strong, they will still be much better than store bought dried herbs.

11/17/2012

You can enjoy herbs year round by freezing them.
Freezing preserves essential oils, and it's the oils that give herbs their flavor. Freezing herbs is easy. There's no need to blanch them; just rinse, remove the leaves from the stems and let them dry on a flat tray. You can then put a bunch of these leaves together in a bag and freeze them. You'll end up with a clump of herbs that you can cut up and add to sauces, soups, etc. Or you can freeze the leaves individually first on a flat tray (like a cookie sheet) and then place them in a plastic bag; when you open the bag later, you can pick out as many individual leaves as you like.

Another great method is to blend the herbs with oil to make a paste, which you can then freeze in a plastic container, bag or in ice cube trays. You can freeze just one kind of herb, such as basil, or make your own blend, such as oregano, thyme, parsley and sage.

11/15/2012

Getting to know Herbs..
Herbs bring out the best in foods, enhancing the flavor and sensory appeal of almost every dish. If you need to be convinced, just think of plain tomatoes, bread, lamb, fish; then think of juicy red tomatoes sprinkled with fresh basil, a just baked loaf redolent of dill and parsley, a roast leg of lamb seasoned with garlic and rosemary, a grilled sea bass flavored with fennel. They can perform the same subtle magic with soups, stews, salads, breads, and even desserts.

Herbs should enhance the flavors of foods - not disguise them. The entire dish should star, not a single, overpowering taste.
Because the strength of the individual herbs vary, it is difficult to give a general rule for the amounts of herbs to use. It is a good idea to experience your herbs like you would a fine wine. Take a clean leaf of the herb and chew on it. Let the leaf meet the tounge and chew thoughtfully. It is not necessary to swallow the leaf, just learn about the flavor.
Practice, and frequent tasting are the best teachers.
To experiment with the flavors of fresh herbs, start with 1/4 tsp. fresh herbs per pound of meat or pint of soup or sauce. If you decide to increase the amount, just remember that it is easier to add than to subtract. Additionally try out recipes that call for only a single herb, so you become familiar with it.
Adding fresh chopped herbs (one at a time) to something bland yet familiar, like butter or sour cream or potatoes will allow the intensity of the herb to stand on its own and helps you to know how much of the herb to add.
Just start experimenting; add a little Rosemary or Thyme to the potatoes or the chicken; sprinkle some Oregano on your pizza or pasta; add some Tarragon leaves to your scrambled eggs. Keep notes, at least at first of what was pleasing, how much was used and what didn’t work. You will find this invaluable, especially when you start blending herbs together to get more complex flavors.
As a rule of thumb, use 2 - 3 times more fresh herbs, when the recipe calls for dried. Soon you will find yourself knowing which herb would go with the dish you want to prepare to enhance it, and everyone experiencing the meal will appreciate it.