Here’s the round-up for last week’s Weekend Herb Blogging. A variety of herbs served in many ways to temp to your palate, tickle your fancy and satisfy your cravings. Truly, there’s never a dull moment in eating when it’s flavored with herbs.
Did you know that rhubarb is a combination of Greek rha and barbarum; rha being a term that referred to both to the plant and to the Volga River. You can also make them into delicious rhubarb pie. Check out the recipe at Almond Corner.
From Laura’s kitchen, The Spiced Life, comes this West African Peanut Stew with Chicken, Spinach & Sweet Potatoes which even her kids approve!
Porcellana or purslane is another new herb for me. A troublesome weed for many US crops but a rich source of nutrients. Simona of Briciole shares us more about this herb. You can even hear her pronounce the name in her audio file.
The sea and the forests meet in this oysters with oyster mushroom sauté. Kits Chow tells us more about oyster mushrooms (Pleurotus ostreatus). Incidentally, they are also a source of antibiotics called clitophilins.
I didn’t know that dandelions are edible until I learned about it from Laurie of Mediterranean Cooking in Alaska. Find out how dandelions make this Eggs Rockefeller with Dandelions and Hollandaise extra special.
Let me tell you more about my favorite herb, the lemon grass and how I made Lemon grass chicken barbecue, my entry to this week’s Weekend Herb Blogging.
Don’t forget, I am also hosting an event to celebrate farmers’ markets everywhere. The deadline is May 31 so there is plenty of time for your spring/summer harvest.