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Thursday, September 22, 2011

The End of the Season

Hi everyone!

I thought I would walk around outside and snap a few photos of the last of the flower blooms on our herb plants. There is a soft misting rain happening and that just draws me to our plants. I don’t know why but, when plants are gently dripping with rain I find them the most beautiful.I know, I am odd.

You all know that I love herbs. Of course, since it is our business, I REALLY love herbs. However, I have been growing my own herbs since way before I even met Troy. Even if you don’t use herbs, they are beautiful plants to surround yourself in. The uniqueness of each plant, the scent and the flowering blossoms are worth planting them.

Herbs make up a huge part of English Gardens. They really became popular during the Victorian Era.


By Victorian times although physicians were the ones with the power as far as healing was concerned, the poorer folks still preferred herbs and while it might seem obvious that it was because it was all they could afford, it was also normal for rich people to have at least one of their servants to be skilled in the use of herbs so that they had remedies to hand for any illness that should strike.

There are just so many uses for herbs that have nothing to do with culinary uses.

So, come and walk with me among our herbs.

Outdoor2011spring 099


Oregano has a very ancient reputation and has been used in both the kitchen and the sickroom since the time of the ancients. The Greeks used it extensively, both internally and externally as a remedy for narcotic poisons, convulsions and dropsy. Oregano oil and leaf are both strong herbal antibacterial agents due to the high thymol* content. Externally, the dried leaves and tops may be applied in bags as a hot fomentation to painful swellings arthritic joints and rheumatism, as well as for colic. Oregano tea is a strong sedative and traditionally used to treat colds, fevers, and painful menstruation.

Bonus Tidbits

We have been working on creating a line of herbal teas. I have played with tea that I used some Oregano. When steeped in a tea, it really does help in relaxation.

*Thymol is also the active compound in Thyme, hence the name.

Outdoor2011spring 101


The medicinal qualities of the oil extracted from Sweet Marjoram - Oleum majoranae - are similar to that of the Wild Marjoram. To get fifteen ounces of the oil requires 150 lb. of the fresh herb. On being kept, it assumes a solid form. It is used as an external application for sprains, bruises, etc., and also as an emmenagogue.

Sweet marjoram is known mainly as a culinary herb and is used to season soups, salads and vegetable sauces.

Outdoor2011spring 100 Basil

Outdoor2011spring 102Cinnamon Basil

Basil is more than just a culinary herb for herbalists. They use it to improve appetite and gently combat fatigue. Like other herbs in the mint family it is carminative and disinfectant. The fresh picked leaves make a stimulating and refreshing tea. Basil has also been used as an aphrodisiac, and for melancholy and depression.

Basil First Aid for skin: Fresh basil leaves are an excellent first aid remedy for warts, insect bites and rashes. The leaves are the source of the antibacterial essential oil which gives basil it's uplifting aroma, and is the bane of insects as well. This is really handy when you are out tending to the summer garden, and are bitten. Just snip a few basil leaves and rub them on the itch for immediate relief.

Bonus tidbit

Also use Savory for insect bites. I was stung in the neck one evening by a wasp. It instantly swelled and hurt like a son of a gun. Troy grabbed several Savory leaves, smashed them and held them to the sting. Within 2 minutes the swelling and pain was gone.

Outdoor2011spring 103Peppermint

Of all the mints, peppermint is now probably the most widely used of all, due to its high content of menthol. Peppermint has a antispasmodic effect that soothes stomachaches and is effective in colic and flatulence. Externally peppermint oil is used in pain relieving balms and massage oils. Menthol is cooling and analgesic, and increases blood flow to the painful area. Peppermint oil also contains azulene, which is known for it's anti-inflammatory and ulcer healing effects.

Outdoor2011spring 105Spearmint

Spearmint has much the same properties as peppermint, but is milder and good for use with children's complaints. Spearmint tea will relieve hiccough, flatulence as well as indigestion. Generally, the sweetened herb tea is an excellent remedy, and is also a pleasant to use in case of colds, congestion or just as a pleasant beverage.

Interesting tidbit

Spearmint tea may help to control excessive hair growth in women, say Turkish researchers. Drinking the tea twice a day, reduced levels of male sex hormones, which can cause excessive hair growth (hirsutism) on the stomach, breasts and face.

Outdoor2011spring 106


Feverfew inhibits platelet aggregating in the bloodstream, thus preventing blockage of small capillaries. This action is one of the reasons behind feverfew's popularity in treatment of migraines. It has a mild tranquilizing effect and is especially good for headaches caused by tension or fatigue. Feverfew has been used in the treatment of headaches since the first century. It has also been used for inflammation, arthritis, menstrual discomforts, fever, and other aches and pains

Outdoor2011spring 107-tileGarlic Chives

This was our first year to add these to our garden. I love them. Last week these cluster of pretty white flowers were so dense and beautiful! I definitely want to divide these up next year and get a lot more growing! and the flavor is wonderful!Found in kitchen gardens since the early 1800s

Outdoor2011spring 115Lime Mint

With so many flowers dying out for the season, some are just showing their pretty petals.

Outdoor2011spring 109-tile

Outdoor2011spring 111-tileOutdoor2011spring 114Outdoor2011spring 116This pretty pink petunia just popped up in some mint. I never planted it.

Thank you for joining me in my walk through our garden. I know you are a little chilled and slightly damp so, come on in and warm up with some black tea infused with some cinnamon basil.

I used standard black tea bags and added about 6 large bruised Cinnamon Basil leaves. Once in the pot with hot water, let steep for 15 minutes.

Outdoor2011spring 117

Friday, September 16, 2011

Ladies Night

Hi everyone!

Well, my mom and I set up a table at the Ladies Night in Wayne, MI last night. Unfortunately, it was a very low turn out of people. However, we had fun anyway. Since Troy is generally the one at the markets, it was a great opportunity for me to meet other vendors and some of our regular customers. So, that made the evening fun for me.

FM projects 2011 001This was before the event started. Vendors were coming in and setting up. That is our table in the right hand corner.

FM projects 2011 002We need to figure out a way to keep our spare sign from curling up.

FM projects 2011 003  I decided to take two of our sweet jellies and create a spread with them. I made one with Lemon Verbena & Rosemary Jelly and the Applemint Jelly. I used one jar of jelly and one block of softened cream cheese. I sampled them on Vanilla Wafers. Either one would be so good on a toasted bagel!

FM projects 2011 004We ran out of ink in our printer so, I had to quickly make up handwritten signs. And if that wasn’t bad enough, in my rush to get the signs made, I misspelled one of our products! I didn’t even notice it until I got home and looked at the pictures!

FM projects 2011 005We sampled Garlic Jelly and Jalapeno Jelly on crackers.

FM projects 2011 007FM projects 2011 008  I set up the table completely different than Troy’s usual Farmer’s Market table. That is the fun thing about being in an indoor venue.FM projects 2011 010 I never had the opportunity to demo the Salt Scrubs even though I was all set up to do so.

The Wayne Chamber of Commerce is having another event in November. I am still up in the air as to whether we will set up again. We had a lot of fun but, they need to have a lot more advertising and promotion of the event.

It really was fun to meet other vendors and some of our regular customers! I told Troy that I need to get out of the behind the scenes a little more and go out and play! LOL

Wednesday, September 14, 2011


Click on this coupon to isolate the image, so you dont have to print all the background stuff. Then print it and redeem it at any of our shows or markets.

Monday, September 12, 2011

Join Me Thursday Night!

Hi everyone!

This Thursday (09/15/11) evening at the Wayne Community Center (Wayne, Michigan) from 5:30pm-8:00 will be Ladies Night!


The Wayne Chamber of Commerce is hosting the event.

Now this does not mean that gentlemen can not attend! It means that all the businesses that will be there will be LOCAL Women and their Home Based Business.

There will be lots of different products, merchandise and services being shown this evening!

As far as DTL Herbs goes, this is an opportunity to meet me, Diann, the “D” in DTL Herbs! I can’t wait to see y’all!

We are going to have a lot of fun! We are going to have LOTS of samples! I will have my handy dandy assistant (aka MOM) along to help keep all the yummy treats flowing!

Have you been wanting to try our jellies? This is going to be the night! Since I will be sampling the Jalapeno and the Garlic jellies, they will go fast! So find us quickly!

If you have never tried a savory jelly, stop by not only for a taste but, some ideas on yummy ideas on how to use them! And check out our other jellies.

And of course, we will have plenty of our Chive and Dill Vegi Dip to sample and buy!

If you are a local, you know that everyone is gearing up for hunting season to start. So, don’t forget to grab a package or two on our Hunter’s Blend Dry Rub! You will LOVE this on venison!! And several of regular customers tell us they love to use it on small game.

Not to mention, our two other dry rubs, Ranchers Blend (Red meat) and Farmer’s Blend (white Meat)!

And if you want some wonderful herb blends to keep handy, we have put them together for you! Try our:

  • Poultry blend
  • Mediterranean Blend
  • All Purpose Blend

Before I forget, do you love those expensive restaurants where they start you off with bread and Herbed oil dips? Me too! That is why we HAD to develop our own Dipping Oil Herb Blend !! You will love it! So stop by and try it, buy it and then stop for some fresh bread on the way home!

And last but not least, come over and try our Salt Scrub! Cold harsh weather is on the way and you need to take care of those rough skin spots! Just a small amount scrubbed into your hands or troubled dry spots and then rinsed will do the trick! You have to try this one to see the amazing difference! You can pick up a supply from us that is a fraction of the cost of salons or specialty shops!

And as a special just for this one night event, watch our facebook page and print off a coupon for:

  • 1 free Dipping Oil Herb Blend


  • 1 free Chive and Dill Vegi Dip

With every $10.00 purchase at DTL Herbs on September 15, 2011 at the Ladies Night event!


Just stop by and tell me that you read this post and want your free dip with your $10.00 purchase!

I can’t wait to see you there!

A Quick Snack

Hi everyone!

I thought I would share another idea in which I use our Chive and Dill Vegi dip.

Soften up some cream cheese (I use this one a lot because of the lower calories but, still great taste).

I usually only make a half of the block of cream cheese at a time.

Once it is softened, add 1 Tablespoon of our Chive and Dill Vegi Dip and stir in completely.

Clean and cut up celery and cucumbers and spread with cream cheese mixture.

recipe 152If you are making these for a party or get together, you could place the mixture into a plastic bag, snip the corner off and pipe it onto the veggies.

recipe 153As you can see, I just made some up quickly for dinner.

Thank you for stopping by and we hope to see you at one of the markets! To check where we are, look on the sidebar on the right.

Thursday, September 8, 2011

Pies and Herbs.

The Wyandotte Framers Market, here in Wyandotte Michigan holds a Cooking Contest each year. Entries must contain ingredients purchased at the farmers market. Winning this is a feather in any cook's cap, and providing the ingredients for a winning entry allows a vendor, among other things, bragging rights for the year.

Last year, I was excited when some of our basil was used in a winning Basil and Tomato Torte, and so this year, I was a bit disappointed when I first heard that the theme would be Pie.

You can read about it, and download an entry form here.

I was assured that savory pies were as welcome as sweet pies, and I know we have lots of ingredients that go well in savory pies. But face it, as a judge, if you have to choose between a double layered apple cherry pie with fresh honey or a chicken pot pie with sage, which one will get your vote?

I was a bit discouraged at first, but then I got to thinking.

When we think of pie, especially sweet pies, most people think of spices. Cinnamon, nutmeg, cloves, to name a few.

But Herbs are also good in Pies.

Try some Sage, Rosemary or Thyme in your next apple pie.

Lemon Balm, or just a touch of Basil will add an extra kick to a cherry or berry pie.

Mint is always welcome in a chocolate pie.

Lemon Balm or Lemon Verbena add a touch of class and an exotic twist to a lemon or Key Lime Pie.

A quarter cup of fresh grated Horseradish gives an Apple Pie a new and unique twist sure to impress even the staunchest critic.

Sage gives a Home for the Holidays feel to peach pie.

Lemon and Basil combine to make a meringue pie that will leave everyone asking for one more piece.

Thyme and Blueberries make an excellent pie, while Thyme combines well with butter to add a little extra to any crust on any fruit pie.

Thyme and almonds turn a great strawberry pie into a masterpiece pie.

So, as you plan your pie for the cook off this year, dont forget to stop by our stand at the market and get some herbs. And remember, fresh Mint, Lemon Balm, Sage, Thyme, or other hebs also make a beautiful garnish on almost any pie. Presentation is such an important part of any cooking contest. Make your pie look and taste it's best with an addition of some herbs!

Wednesday, September 7, 2011

Quick Pickled Cucumbers

Hi everyone!

I am sure a lot of you make these quick pickled cucumber sliced. But, I thought I would share my recipe. These are kept in the fridge and the longer they are in there, the stronger they are.

Like I have said before, we get fresh produce at least 4 days a week from the vegetable vendors at the farmers markets.

Normally for a post, I would use a pretty canning jar or some other pretty jar. But folks, today we are keeping it real. I did not have a canning jar, rim and lid handy and I needed to deal with these cucumbers now. So, I improvised and used an emptied mayo jar for these.

recipe 158 Troy brought these 5 cucumbers home last night. I already have some for salads and I have a Ziploc bag filled with sliced cucumbers for munching. But, I hate to see anything go to waste, especially when someone is kind enough to give them to us!

So, a quick pickled jar of cucumbers is called for today!

Peel and slice up cucumbers and toss in jar.

recipe 159recipe 160Now normally I have onions to slice up and add to this jar but, I am all out today. I also like to chop up a jalapeƱo and add it. 

recipe 162 (Geez, didn’t even use a pretty ceramic mixing bowl. Oh no, just whipped out the old Tupperware!)

Your will need to adjust the measurements of things according to how much you are making. This is a large mayo jar and 5 smaller cucumbers.

Whisk together:

2 cups of Apple Cider Vinegar

1 teaspoon of salt

1 teaspoon of black pepper

1 Tablespoon of minced garlic (if you don’t have fresh, use powdered)

1 Tablespoon of onion powder

1/2 cup of Splenda (you can use sugar as well)

Occasionally to change things up a bit, I will add ground mustard to this mix. And you certainly can add some chopped dill as well.

Once all of this is all whisked, pour into jar of cucumbers. Use a table knife to kind of poke around in there so all the vinegar is mixed in with the cucumbers.

recipe 163As you can see in the picture, I do not fill all the way to the top. Once you have the vinegar in, close the lid tightly and shake. Put into fridge. Every time I open the fridge, I shake the jar of cucumbers. 

You can start eating them after a few hours. The longer they are in the fridge, the stronger the flavor.

Quick, yummy, cheap and almost calorie free! What more could you ask for?

Tuesday, September 6, 2011

Using it up!

Hi everyone!

Since we are at the Farmers Markets almost everyday, we get a lot of fresh vegetables. And we take advantage of this time of the year to not only enjoy the fresh bounty available but, we also preserve a lot.

We can, dry and freeze as much fresh produce as we can. But, sometimes, we just can’t get to everything everyday.

Waste in this home is not an option!

When I have veggies that are starting to get a little limp and just not fresh enough to do other things with, they go into a pot of water!

If I am just using vegetables to make a vegetable stock to freeze, I will use a couple of teaspoons of our All Purpose Seasoning Blend to season them up.

recipe 151 If we had this for dinner….

recipe 147The carcass is tossed into the pot of chopped up veggies to make a yummy rich stock to freeze.

recipe 141I also add a couple of teaspoons of our Poultry Blend.

recipe 143This is perfect because you don’t have to go searching through your dried herbs and spices to find the things you want to add!

And if you have leftover beef roast, I love adding our Rancher’s Blend Dry Rub to the roast when I cook it and any leftovers are used with veggies to make a rich beef stock. I will also add a couple of teaspoons of the Rancher’s Blend Dry Rub to the pot of stock.

recipe 150 Just chop up all the veggies you have that are getting a little to tender or you know you will not be using in the next couple of days and throw them into a pot of water. Add some of the Poultry Blend or All Purpose Blend. bring to a boil and then reduce the heat. Just let it simmer until the water is reduced by almost one half. Cool and skim off any fat and then pour into a freezer safe bag or container, label and date.

Now you have some wonderful rich stock ready for future dishes. Great as a soup base, gravies or sauces!