What Do YOU Do With Your Basil?

Pizza?

Burgers?

Spaghetti sauces?

Soups?

Smoothies?

Basil, the bunch with the bigger leaves:



Sara from the Healthy Home Economist tells you exactly how easy it is to use your garden herbs all year 'round. Dry it!

I've done that with dill. Now, I'm inspired to do it with basil. These hot sunny days will work well for this.

Dry your basil if you can't use it all fresh.

... and do try a bit in your next smoothie. Umm-mm!

So good, so healthy!

What about Chives?

Chives are ready early in spring. Though this year we're already into summer ... can you believe it??

Chives is something I look forward to using lavishly in our meals. They add color, nutritional health benefits and taste to our diet, waking up the taste buds to summer selections.

Chive cheese was introduced to us by some dear friends a few years ago. It is now a staple spread at our house throughout the summer:

Chive Cheese

1/2 cup chives, chopped
8 oz. cream cheese, softened

Use chive cheese: on bread, crackers, veggies, in egg, fish, or meat sandwiches ... and it is super good with a burger - it can even redeem a lowly hotdog!

- add chives to salads: green salads, macaroni salad, potato salad or egg salad.

- add to soups, sauces & casseroles.

- chop & freeze for use later in soups, sauces & casseroles


Did you know that the chive flowers are edible? Not only edible, but decorative as well. The chive flowers can be torn & tossed in salads adding a delightful color along with their delicate taste. Or use the whole blossom to garnish a dish.