Easy Winter Recipes
Favorite recipes using dried herbs for flavor and convenience.
February/March 1996
By The Herb Companion staff
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Sturdy herbs such as rosemary, thyme, and lavender dry well and add their flavors to these hearty dishes of Country Pea Soup and Leek Quiche.
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Easy Winter Recipes:
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• Country Pea Soup with Rosemary
• Wild Rice and Squash Pilaf
• Herb-Roasted Garlic
• Savory Sausage
• Leek Quiche with Thyme and Lavender
• Single-Crust Pie Shell
• Crusty Deviled Chicken
• Stuffed Cabbage
Tips: How To Dry Herbs
The dictionary has an overwhelmingly negative view of the word “dry”: stale, wearisome, uninteresting, sterile, stingy, insipid, plain, harsh, unenthusiastic, tough. But in the context of herbs, “dry” takes on a much more positive spin. Drying is the most popular means of capturing the flavors of the summer herb garden for good reason. Granted, most herbs are at their best when they are fresh and in season, but the reality of the off-season is that fresh herbs in many areas command steep prices in grocery stores, if they are available at all, and the small pots on the windowsill don’t always fill the gap. At such times, oregano, thyme, rosemary, marjoram, sage, lavender, and savory—all herbs that hold up to drying—can help season the stews, soups, and other comforting and hearty foods that warm us when the cold winds blow.