There's nothing like going out into the garden to pick some fresh herbs to brighten any dish. I like to have these fresh five in the garden to pick year round (here in CA).
These are all super easy to grow and add a delightful freshness to every dish. Be sure and include these herbs to your vegetable garden this year.
You can use the stem of a rosemary branch as a skewer for shish kabobs, a brush for adding sauces to meats on the grill without the worry of catching of fire. Mince the leaves and add it to butter for basting.
I'm making rosemary lemonade this afternoon.
Simply make a simple syrup:
- 1 cup evaporated cane juice or raw sugar
- 1 cup of water
- 1-2 sprigs of rosemary.
Combine ingredients in a saucepan. Bring to a boil stirring constantly until sugar is dissolved. Remove pan from heat and let cool. Strain syrup through a fine mesh screen and discard rosemary.
- 1 cup of fresh squeezed lemon juice (5 lemons)
- 4 cups of water
Once the rosemary simple syrup is cooled add all ingredients in a pitcher with ice and serve with a fresh spring garnish.