And dessert -- Ina Garten's chocolate ganache cupcakes with the addition of lavender.

Martha

The chicken salad sounds delicious, I have an herb garden right outside the back door and spend the summer putting fresh herbs into nearly everything.

The cupcakes look delicious too, how can anything with ganache be bad?

I will admit that I'd have to leave the lavender out, I don't care for the "flowery" flavors like rose water or lavender, they taste like perfume to me. Yeah, it's odd. I don't care for fresh mint either, but love things like lemon basil.

Annie

What a fun class to take with such great looking results.

I took an herb class years, ago, and we made herb-infused vinegars to take home, among other goodies. Vinegars are a great way to use your end-of-the-season herbs in the fall, then give them for gifts for Christmas and enjoy the herbs all winter long.

I'm with Annie on lavender and rose water tasting like perfume or reminding you of a bar of fancy French Milled Soap. The exception -- I have a friend who owns/operates a lavender farm and his lavender honey from his own hives is to die for.

-Grainlady

I've seen recipes for lavender lemon scones or muffins or whatnot, and have been intrigued, but haven't been brave enough to try them. There's a series of mystery books by Susan Wittig Albert that feature a woman with an herb shop, and the author includes recipes. I think that's where I've seen most of the lavender recipes. Each mystery is centered around an herb, and one of them was lavender. The book is back at the library, so I don't have the recipes any more. They sounded interesting. I'm sure there's tons of recipes on the internet.

Sally

Grainlady, I'm glad to hear it isn't just me. A friend with some local hives gave me "wildflower" honey and it was so strongly perfumed that I ended up putting it in whole wheat bread as it was too floral for me to enjoy it on toast or fruit.

Annie

Martha, that class sounds like a really fun and productive one.

And your "results" look delicious!

Thanks for sharing!

Rusty

I'd love the 3 chicken salad recipes and the fruit salad recipe. I use fresh herbs frequently but can always use new ideas. Lemon verbena is one of my favorite herbs and I've made jelly as well as sorbet using it. I think it has the truest (is that a word ?) lemon flavor!

I have 2 herbal cookbooks authored by Marge Clarke who was killled in an accident. Her books are full of good recipes; some of which I use often,her last one with each chapter devoted to a particular herb.

jude

Jude - would you be so kind as to post your lemon verbena recipes? I have grown this for about 4 years because i love the smell, but other than ice cream and herbal tea I haven't found many uses. I added it to some preserves last fall, and it made a very nice peach-lemon jam.

Cheryl

Yes, lemon verbena is the lemonyist of the lemon herbs. It's not hardy here so we have to bring it in but it is so worth it! I'll steep it in liquid to add to cakes or cupcakes or cookies to add a double dose of lemon flavor. It makes a great addition to regular iced tea as well if you like lemon in your tea.

The chicken salad three ways is to show the differences herbs make and people are really surprised at the flavor differences.

I have Marge Clark's books as well. One of the first "herbal" cookbooks that I ever bought. I was saddened to see that she had passed. One of the books has great plans for small herb gardens in it.

Martha

Cheryl, I will list the recipes and you can tell me which you want. In my limited knowledge, I don't know how to copy from a book to the forum.

Lemon Garlic Chicken
Lemon Verbena Chicken
Lemony Carrots (Hmmm, sounds good)
Lemon Verbena Bread ...Yummy!
Lemon Verbena Blueberry Muffins.... Loved these
Lemon Verbena Cake
Creamy Lemon Frosting
Lemon Verbena Poundcake
Lemon Herb Oil
Lemon Verbena Jelly....This is very light, great w/a muffin or especially brioche

This sounds so good I'm going to go ahead and post it!

The Chicken Salad

8 skinless boneless chicken breast halves, cooked and cut into small pieces
1 C. finely chopped celery
1/2 to 3/4 C. chopped pecans, walnuts or almonds.
1/2 teas. salt or to taste
Dash of pepper
1 C. low-cal mayo (I'd use Hellman's Light)
2 or 3 T. Lemon Herbs Vinegar
Lettuce leaves
Fresh lemon verbena leaves for garnish
Lemon rind curls for garnish
Viola or nasturtium flowers for garnish

Combine chicken, celery, grapes and nuts. Season with salt and pepper, if desired.
Combine mayo and vinegar. Add mayonnaise to chicken mixture to moisten. It may not require all the mayo. If any leftover, use as a sandwich spread.

Serve salad in lettuce cups and decorate with fresh lemon verbena leaves and lemon rind curls. Top each serving with a fresh viola or nasturtium flower.

Now I'm starving!

jude

Jude - I'd like either of your chicken recipes, I'll go with your recommendation here. And could I have your bread or muffin recipes please?

The main problem I've had with lemon verbena is that the freshest flavor comes from the leaves, but they are a bit coarse in texture. Infusions need a lot of verbena, and they still don't have that bright intensity that the leaves have.

Cheryl

Cheryl, I ate the jelly on a muffin at a friend's house. Just barely sweet, not a heavy muffin. I'm not much of a baker and I've only made brioche once. It was okay but I find either the bread or rolls in stores like Fresh Mkt (which no longer carries them here). Trader Joe's may also have them. We have a Perkins restaurant that has been here forever but I have only eaten there recently. They have the rolls there and their eggs benedict keep calling me back. I have not tried either of the chicken recipes.

Lemon Garlic Chicken

4 to 6 cloves of garlic(depending on how much garlic

you like)

1/2 C fresh lemon juice

1/4 C. olive oil

2 teas. chopped fresh lemon verbena leaves

6 boneless, skinless chicken breasts

Salt and pepper

1 teas. chopped fresh lemon thyme leaves

In a small bowl, crush garlic and stir in lemon juice, olive

oil and lemon verbena. Place chicken in a glass, plastic

or stainless bowl or ziplock bag. Pour marinade over
chicken and place in fridge for about 30 minutes. Place

chicken pieces in single layer in a roasting pan. Pour

marinade evenly over the chicken. Salt and pepper to

taste. Bake in a 350 degree oven for 30 to 45 min. or

until juices run clear when pricked with a fork. Do not

overbake. Sprinkle chicken with chopped fresh lemon

thyme leaves.

Serves 6

Lemon Verbena Chicken

1 2 1/2 to 3 pound whole frying chicken

1/2 to 1 C. lemon verbena leaves, washed and dried

1/2 C. butter or margarine

4 0r 5 lemon verbena leaves coarsley chopped

Juice of 1 fresh lemon

Salt and pepper

Wash and dry chicken, inside and out. Stuff cavity with

the 1/2 to 1C lemon verbena leaves. Melt butter, add

chopped lemon verbena leaves and lemon juice. Mix

well. Pou8r over the entire chicken. Salt and pepper

chicken. Bake at 350 degrees for about an hour until it

tests done with a meat thermometer, Baste chicken

occasionally with pan juices,

Serves 4 to 6

The lemon verbena flavor is very subtle in the recipes I have made so given a choice I would opt for the larger amount.

If you make either of the recipes, I would appreciate knowing how you liked them.

BTW, I checked on Amazon and the hardback book is still available. I think it was $17.

The chicken salad is my grandmothers, with my mother's additions, then with mine. To make it "herbal" you just add herbs!

LINDERHOF CHICKEN SALAD

1/4 c. mayo
1/4 c. plain yogurt
1/2 c. sour cream
juice of 1/2 lemon
salt and pepper to taste
6 chicken breasts, poached
1/2 c. chopped celery
1/2 c. chopped red onion

I don't poach my chicken breasts now but instead, roast them with salt and pepper and a sprinkling of herb (usually thyme). Once done and cooled, chunk or shred (I prefer shredded) and add celery and onion. Mix mayo, sour cream and yogurt together, add lemon juice salt and pepper and pour over chicken and vegetables.

For my classes, we divide the chicken into three bowls. One is plain, the second we add an herb to (this time it was tarragon) and the third we add a different herb to (this time it was dill) and then give each guest a smaller scoop of all three.

You can add fruit or curry or nuts or whatever you like to the chicken salad. That is just the basic recipe. But it is a good chicken salad and the basic recipe makes a great sandwich!

BASIL CINNAMON DRESSING

Fruit Salad with Cinnamon Basil Syrup

3/4 c. sugar
1/2 c water
two 3 inch cinnamon sticks
1/2 cup cinnamon basil or sweet basil leaves
6 cups fruit (recommended: berries, mandarin oranges, watermelon, melon)
2 T. small cinnamon basil leaves or sweet basil, chiffinade

Bring the sugar, water and cinnamon to a boil in a small saucepan. Reduce the heat and simmer the syrup for 3 minutes. Stir in the basil leaves and remove from the heat. Let the syrup cool to room temperature. Strain and stir in the lemon juice.

Toss the fruit together in a large bowl. Pour in the syrup and sprinkle with the small leaves or strips of basil. Toss again. Can be served then or can be chilled for up to an hour before serving.

I use whatever fruit is in the market -- this itme it was blackberries, strawberries and mandarin oranges.

Martha

Thank you so much, Martha. I'll certainly try both the chicken and the fruit.

jude

A question about lemon verbena: Someone once told me (I can't remember who) that lemon verbena would be a good substitute for lemon grass in Thai dishes. Do you think that's true? Lemon grass doesn't really do well where I live. But lemon verbena thrives. It dies back during the winter freezes but comes back in the spring. I'm willing to give lemon grass a try but would rather have a more stable substitute if possible.

I'm someone who actually likes rose-water flavored stuff. It must be my Greek heritage. My favorite Greek candy as a kid was rose-flavored loukoumi (Turkish delight). I'd pick out the pistachios and just eat the rose jelly. My grandmother & mom would make rose petal jam. In fact, my mom grew a deep, dark red rose specifically for jam making. I love the jam on toast, and I have fond memories of sneaking a snack of bread spread with the jam in my college dorm room.

jude (and others) - thank you for the recipes. I will have fun with the lemon verbena which is growing nicely.

shambo - I don't like using lemon grass because it's so fibrous, so I usually substitute lemon for it. Lemon verbena might be a better substitute. To me lemon grass has a delicate lemon scent, lemon seems harsh in comparison. But verbena is delicate and floral, it might go well in Thai cooking.

Cheryl

There is also lemon mint which is easy to grow and very nice.

dcarch

I've never grown lemon verbena, but I grow lemon basil all year, it's lovely for grilled chicken. How do they differ? I don't think lemon basil tastes at all like basil, just lemon. Is verbena stronger?

dcarch, I grew some chocolate mint which smelled a lot like chocolate but sadly, did not taste like a York peppermint patty. I was hopeful, though. And, although mint is usually invasive and I can't get rid of it, the chocolate mint died, didn't survive the first summer.

Annie

There is also lemon thyme!

I think verbena is the strongest of all the "lemon" herbs. But that is just MO.

As far as lemon verbena and lemon basil, they are two different plants. IMO lemon verbena is that -- just a lemony leaf. Lemon basil OTOH tastes like basil but with a pronounced lemon flavor.

Martha

Martha, that's a great idea to use the different chicken salad versions to illustrate how herbs can enhance a dish.

One if my "didn't get to the store" standbys is creamed carrot soup, which I usually season with fresh ginger. One time, I didn't have ginger on hand and used chopped fresh dill. It was a different flavor altogether and now I alternate between the two.

I always say that cooking with herbs is just adding herbs to recipes you make all the time. You don't have to have an "herbal" recipe (although I do have some herbal cookbooks).

For a luncheon tomorrow, I made chicken tetrazzini and added tarragon to it. It's the old stand by cream of mushroom soup recipe but the tarragon makes it seem more fresh!

Martha