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Thursday, April 5, 2012

Mint Glazed Fresh Fruit

Hi everyone!

Have you grown mint or currently grow mint? There are a lot of different mints out there. We grow Peppermint, Spearmint, Apple Mint, Chocolate Mint, Orange mint, Lime Mint and a couple of others.

I love all the mints. They can be used in so many ways. And they are generally so easy to grow. If you haven’t grown mint you will want to keep in mind that they grow and spread quickly and easily!

Keeping them in contained areas is you best bet otherwise, they will run amuck! We have our three main mints in oak barrels.

Apple Mint:






Besides using our mints in teas, mints are wonderful in so many other dishes.

Infusing them in honey makes a delicious glaze for cakes, pancakes, and other baked goods. It is also wonderful for glazing fresh fruit!


I made an Apple mint honey glaze the other day.

I used:

About a half a cup of honey

1 Tablespoon of dried Apple Mint

Bring to a boil, stirring regularly. Once it hits the boil, take the heat down to low. When it stops boiling, add about 1/4 cup of fruit juice and stir in. Simmer for about 5 minutes.

I used peach juice for this glaze. You could use pineapple juice, pear juice or apple juice.

Once it has cooled down you can pour it over your fresh chopped fruit and toss. If this glaze starts to seize up, just add a little more juice until it is liquid.


The leftover juice is so delicious! Use it in cakes or smoothies!

Even if you don’t have a lot of room, grab a planter and plant some mint. You won’t regret it!

I’m joining:

Foodie Friday

Weekend Cooking

Tuesday, April 3, 2012

Herbed Oil

Hi everyone!

One of the products we created and sell through our company, DTL Herbs LTD is an Herbed Dipping Oil Blend.


The above picture is from a presentation we did last week about how to use and cook with herbs. What’s the point of going without getting to try yummy treats right? Open-mouthed smile

This product took us awhile to get just right because Troy and I LOVE herbed dipping oil whenever we went to restaurants that served it. We kept the flavors we liked and added the ones we thought would be tasty in it that they didn’t have in theirs.

When we presented this product to our customers last year, it quickly became one of our best sellers! It is always reassuring that our customers like the same things we do! LOL

Besides using it as a dipping oil with yummy chewy bread, we use this product here at home all the time for various things. When I make up the oil, I actually buy a medium bottle of extra virgin olive oil and use a couple of packets of the herbed dipping oil. This bottle stays near the stove all the time.

Instead of using plain olive oil whenever we cook, we use the herbed infused oil instead. It gives eggs, potatoes, pasta and whatever else that extra little herb flavor. Delish!

So, our Herbed Dipping Oil is not just for dipping bread into. Use it in all your cooking that needs some oil. It is also great brushed over homemade bread or rolls! I love to use it when I open a refrigerated package of biscuits or croissants, just brush the oil over before baking.

For those of you that don’t have access to our products (which we are still working on changing that and opening an online store as soon as we can!) you can certainly create your own Herbed Dipping Oil. Just play around and add the savory dried herbs that you like. It’s a trial and error type of thing until you get it the way you want. Believe me, WE know! LOL

You can create a Herbed Dipping Oil with fresh herbs if you like. However, you need to know that if you use fresh herbs you can only keep it for a couple of days in the fridge.

A fresh herb oil blend should be made only when you plan to use it all immediately!

Why you ask?

Fresh herbs contain trace amounts of water or moisture. The oil won’t support bacterial growth but, even the smallest trace of water will.  Botulism bacteria flourishes in this environment. Even in a sealed bottle. And please remember garlic is an herb and is one of the most moisture filled of the herbs.

Now I know what you are thinking, “Um, Diann? I see garlic in olive oil all the time at the store.” Yup, you do. However, commercial garlic (and or herb) oil products have been preserved prior to immersing onto the oil.

The way it is done commercially is to first preserve the water-containing garlic, herb, etc. with a strong brine or vinegar solution, then put it in the oil. The vinegar solutions used commercially are up to 4 times stronger than the vinegars you find in the supermarket.

So, have fun and play with herbed oils. They add great flavor to so many dishes!



Whole Food Wednesday

Sunday, April 1, 2012

Herb Infused Iced Tea

Hi everyone!

Last week we gave the last of the 3 part presentation at Roosevelt High School. This presentation was about using herbs.

Since we have started our herb business we have discovered that people can be a bit confused about herbs. It is not an area everyone feels comfortable when it comes to using them.

After spending a huge amount of time educating folks at the Farmers Markets about herbs and then having many requests from organizations to speak about how to use herbs, we finally added this as a part of the presentations we now offer.

If you are not familiar with how to cook or bake with herbs, I believe it is best to keep it simple. Just add a little here and there until you start to find out what you like.

So, for this last presentation I prepared some very simple treats for everyone to try.

This post is going to show you how to do a simple Herb Infused Iced Tea.


Now, this is NOT herbal tea. This is a black tea infused with herbs. And “infused” means all the tea and herbs were NOT boiled.

How to:

Boil a kettle of water

In your pitcher add 5 bags of your favorite black tea. (Most common teas are black tea or a mix of)

Add in the pitcher a Tablespoon of dried Peppermint

Add 1 1/2 teaspoon of Dried Lemon Balm

Add one heaping teaspoon of Dried Stevia


Stevia is a natural sweetener and is basically calorie free.

Pour boiling water into the pitcher and let steep for about 30 minutes. The longer it steeps, the stronger the flavor.

**If you don’t have the dried herbs, you can use fresh herbs. Generally that means you need to use 2 to 3 times the amounts. And make sure you crush up (bruise) all the leaves to release the oils.**

Next double a piece of cheesecloth across the pitcher and strain into another pitcher. You can do this twice if you want but, generally by doubling the cheesecloth, once is enough.

Now refrigerate and enjoy!

Remember, you can try different herbs that you like in making an Herb Infused Tea. Play around with any of the mints and “Lemon” herbs (Verbena or Thyme). And you can use the same recipes to make a Hot Herb Infused Tea.

I will be sharing more fun and easy things that I made using herbs at this presentation in the coming week so, stop back by!

For more great recipes, check out these parties I am joining:
Slightly Indulgent Tuesday
Tasty Tuesday