From the Herbal Gardens

I have known Barbara Fahs, owner of Hi‘iaka's Healing Herb Garden, for several years, both as a friend and as a colleague since we are both freelance writers for the Hawaii Island Journal. Barbara is an authority on healing herbs as well as a published author. Her newest book is titled Super Simple Guide to Creating Hawaiian Gardens.

A couple of weeks ago, Barbara contacted me about Team Teaching a Mother's Day class using fresh herbs and she would conduct the participants through a little tour of the gardens while they collected flowers and foliage for little gift bouquets everyone would get to take home with them.

The demo style class was held yesterday (Saturday, May 12) in her breezy upstairs lanai with a beautiful view of the gardens. Below are the recipes for the simple and fast herbal creations I demonstrated to our little group of guests.

EASY BLENDER PESTO

2 cups tightly packed fresh basil leaves, washed, dried on paper towels

3 Tablespoons chopped and toasted macadamia nuts (or pine nuts)

1/2 teaspoon salt, or to taste

1/3 cup extra virgin olive oil, or to taste

2-4 large cloves garlic, peeled and halved, or to taste

1/2 cup freshly grated Parmeggiano

By the time I thought about taking a picture, most of the pesto was gone!

I used Thai Basil, since that was what both Barbara and I had on hand. I also added an 8 ounce block of low-fat cream cheese and made it into a dip or spread.

Here is a tip when making large quantities of pesto (without the cream cheese) is to pack a tablespoonful of pesto in individual ice cube trays. Freeze and then pop out and store in freezer zip-lock bags. When you need some to make a sauce, use a cube or two, mix with a bit more olive oil or melted butter and pour over your pasta. If you mix a bit of cream with it, it will be a creamy pesto sauce.

Another idea for a creamy pesto sauce is to mix equal amounts of flour and butter and cut together until the crumbly stage. Pack enough in each compartment of an ice cube tray. Pop out when frozen and store in zip-lock bag in freezer. When needed, take a cube or two out, cook it in the pan first (making a roux) stirring all the time, just to get rid of the raw flour taste, then add the cube(s) of pesto and mix to the desired consistency. Milk or cream can also be added.

I keep a supply of the little flour/butter cubes in my freezer for instant white sauce at any time.

ROSEMARY BUTTER

3 cloves garlic, minced

3 teaspoons fresh rosemary leaves, removed from stem

1/2 teaspoon orange or lemon zest or grated rind

1 Tablespoon white wine or lemon juice

1/4 teaspoon dried crushed red chile pepper

Salt and freshly ground pepper to taste

4 ounces unsalted butter (1/4 pound - 1 stick), softened

NASTURTIUM BUTTER

4 ounces unsalted butter (1/4 pound - 1 stick), softened

12-18 nasturtium flowers - rinsed and drained - chopped small

3-4 fresh chives (optional) - chopped small

2-4 fresh nasturtium leaves or a few sprigs fresh parsley - chopped small

For either butter: Mix all ingredients until well blended.

They can be rolled into logs and wrapped in plastic wrap. Can be frozen.

Put a frozen pat/slice on roasted chicken, a freshly grilled steak, baked potato, etc.

NASTURTIUM GOAT OR CREAM CHEESE DIP / SPREAD

8 ounces (1/2 pound) cream cheese or soft goat cheese (chevre)

4 teaspoons tender nasturtium leaves, chopped

4-6 nasturtium flowers for garnish - or can be chopped and mixed in if you wish.

Mix all ingredients until well-blended. We serve the Chevre and Nasturtium Leaves Dip/Spread with crackers. If you desire a creamier consistency, add a little bit of milk, cream or sour cream.

Grating the lemon rind for the Rosemary Butter.

Barbara assembling the floral bouquets.

Sharing with some of our guests.

The next class scheduled at Hi‘iaka's Healing Herb Garden will be held on

June 30th - A Healthy Fourth of July Barbeque: Team taught by Barbara & Sonia. Includes lunch - Mango/Tiki Fish and Veggie Kabobs, extra-fresh salad, grilled veggies, brown rice and other delicious surprises.

For more information, please contact Barbara.

Barbara J. Fahs, M.A.
Hi‘iaka's Healing Herb Garden, LLC

Helping to Conserve and Educate about Threatened Hawaiian Medicinal Plants

HCR 2, Box 9620
Kea‘au, HI 96749
(808) 966-6126
goddess@hiiakas.com
www.hiiakas.com

Comments

[Sonia]

Glad you enjoyed it...
Mahalo!

[machine ? sous]

Thanks for the recipe. I try it and enjoy it. Great for snacks or anytime if they hungry.

[Sonia]

Hi, Susan!
I've made loads of pesto this summer. Some I froze in ice cube trays and then pop out and store in freeze baggies.... I made a pesto quiche that was absolutely delicious! I love growing basil!

[Susan Billie Taylor]

Sonia, I also make pesto. I grow Basil and use every leaf in my batches of pesto. I just love it. Your recipe is similar to the one I use. Beautiful photos!

[Sonia]

Thank you, Diane...so glad you enjoy it. Try the butters and don't hesitate to make up your own combinations!

[Diane]

Sonia I thoroughly enjoyed the flowers in your garden. Just gorgeous. The bearded orchid is stunning. The recipes are wonderful too. Look forward to trying them soon. The butters sound fabulous!
Diane