• Mindy

Seasonal Herbs

Author: In-Store Demo w/ Margaret Welder



4 Boneless, skinless Chicken Breast Halves

1 egg

½ cup buttermilk

½ cup flour

½ cup ground pecans

2 Tablespoons sesame seeds

¾ tsp. Salt

dash pepper

1/8 tsp. Granular garlic

1 Tablespoon Minced fresh basil

1 1/2 tsp. Minced fresh Thyme (¼ tsp. Dried)

¼ cup butter

¼ cup coarsely chopped pecans


  1. Preheat oven to 350°. Melt butter in foil covered sheet pan and remove from oven.

  2. Pound or slice chicken breasts until evenly thin.

  3. Combine the egg and buttermilk.

  4. Combine the flour, ground pecans, sesame seeds, salt, pepper, garlic, basil, and thyme.

  5. Dip chicken in egg/buttermilk mixture, shake off excess and then dip in the flour mixture. Shake off excess and place chicken on buttered sheet. Turn to coat.

  6. Bake for 30 minutes or until done.

  7. Serve with chopped pecans sprinkled on top.



2 cups flour

2 tsp. Baking powder

¼ tsp. Salt

6 Tablespoons softened buttered

1 cup sugar

2 eggs

1 Tablespoon lemon zest

2 Tablespoons lemon juice

1 Tablespoon minced lemon balm

1 Tablespoons minced lemon thyme

2/3 cup milk


  1. Preheat oven to 325°. Spray muffin tins with baking spray and set aside.

  2. Combine the flour, baking powder, salt. Set aside.

  3. Cream the butter and sugar together. Add the eggs, lemon zest, juice, herbs and milk. Mix until blended. Add the dry ingredients and stir just until blended. It’s alright to have some lumps.

  4. Spoon into tins, filling 3/4ths full. Bake for 20 minutes or until test done.

  5. While still warm, brush with 1//4 cup powdered sugar and 2 Tbsp lemon juice. Remove and cool.



1/2 cup mayonnaise

¼ cup half and half

¼ cup sugar

½ tsp. Celery seed

1 ½ tsp. Minced fresh dill (½ tsp. Dried)

1 Tbsp. Sliced onion chives

½ tsp. Salt

2 cucumbers, peeled and thinly sliced


  1. Place the cucumbers in a bowl and sprinkle with the salt. Let set for 15 minutes. Drain.

  2. Combine the mayonnaise, half and half, sugar, celery seed, dill and chives. Stir into the cucumbers and serve.

Herb Information from my garden. This year was hard on my herbs.

Perennial Herbs:

Chives (both onion and garlic, garlic chive seed down readily so be aware)

Mint (spreads easily, many flavors and fun tastes)

Lemon Balm (a member of the mint family so it spreads)

Thyme (many varieties, some are less hardy)

Lovage (celery like plant, grows very tall)



Annual Herbs:


Dill (easiest to just plant seeds frequently during the summer)

Parsley (I use only the Italian or flat leaf)

Rosemary (I prefer Tuscan Blue)

Lemon Verbena

Pineapple Sage

Greek Oregano (It has wintered over some years for me)

The basic herbs I would start with are:

Mint-use in fruit salads, for tea, with fish and veggies

Basil-use in breads, tomatoes, eggs, chicken, stir-fries, sauces

Chives-potatoes, eggs, vegetables, fish, salad dressings

Oregano-beef, Italian dishes, eggs, vegetables

Parsley-soups, eggs, salads, meats, sauces

Rosemary-breads, meats, vegetables

Sage-chicken, breads, meatloaf, eggs

Thyme-meats, sauces, vegetables, breads, soups.

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