A group to share knowlege and ideas about growing and using herbs.

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Dill 6 Replies

Started by Pam. Last reply by Pam Jan 26, 2014.

Balm of Gilead 4 Replies

Started by Teeli. Last reply by Kirsten Jan 22, 2014.

NEW TO HERBS 6 Replies

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Comment by Isabell Strange on March 10, 2010 at 9:50pm
This is my favourite salad dressing, and when it is loaded with french tarragon it is magnifique for potato salad.
1/4 cup fresh herbs, 2 eggs, 1tsp brown sugar, 1/4 cup wine vinegar, 1 tsp mustard powder, whizz in blender and slowly drizzle in 2 cups oil as blending.
Comment by Kali on March 10, 2010 at 7:26pm
Thankyou all, you are so helpful, i will definitely be trying those ideas :)
Comment by Megan on March 10, 2010 at 6:50pm
hello Lynn, would love to have you to dinner, just let me know when you're coming down to Queenstown :))
Comment by Lynn on March 10, 2010 at 5:48pm
Megan...what time's dinner? And when's the best time to arrive? lol
Comment by Megan on March 10, 2010 at 4:39pm
Kali, back to your original question, I freeze tarragon as well as drying it.
Comment by Megan on March 10, 2010 at 4:36pm
hello Kali, tarragon is really good with chicken, I stuff sprigs of it under the skin when I roast a chicken and/or portions. Also works well in a casserole. Have used it with rabbit too. I love sprigs of fresh herbs with roast veges and used tarragon with our potatoes last night, baked in the same dish as stuffed marrow rings (it was actually a zucchini that was lurking under a leaf and got overlooked).
Comment by Fionna Hill on March 10, 2010 at 1:36pm
Tarragon vinegar is lovely in dressings, soups, sauces and stews. Use cider or white vinegar (I find white too sharp). Dont use malt.Use a glass jar or crock. It'll take a few weeks at least. Use about one tablespoon or three sprigs of herbs (I prefer to leave them on the branch) per two cups vinegar. If you leave the jar in strong sunlight it will help draw the flavour out. Strain and decant into individual bottles. Use firm lids.
Comment by Ariane Craig Smith on March 10, 2010 at 1:12pm
Kali, I collect calendula flowers to dry regularly during the spring & summer. They can be drunk as a tea, but I mostly use them to infuse into oil and then make a skin salve. Put the dried petals into a jar with cold-pressed olive or almond oil. I don't measure either but just wait till I have a good 1/2 - 3/4 full jar of flowers then cover them well with oil. Put that on a sunny windowsill and leave for at least 2 weeks. When it's infused the oil will be a rich orangy-gold colour. I've tried infusing over hot water to short-cut the process but it just doesn't work as well. Strain the oil then heat it in a bowl over hot water with some beeswax - about 1 tablespoon of pellets or grated to 1 cup oil. I also add about a tblsp of organic coconut oil which is also really good for skin (and smells delicious!). Once the beeswax is all melted and everything is combined well, take it off the heat, add a few drops of lavender oil - between 20 - 40 drops per cup of oil - and pour immediately into clean glass jars. This is a brilliant salve for healing skin, sunburn, dry lips, bites, etc. It's super easy and very satisfying to make, and you can play with the proportions of oils, wax, etc. to get a consistency you like. The tim-consuming bit is gathering the calendula petals and drying them, but because it flowers so prolifically it is very easy to grab a handful of flowers every day or so and have the petals drying on a big plate. They look so lovely that I have a plateful on my sideboard in the living room all summer and whenever I remember I empty the really dry petals into a jar and replace them with fresh.
Comment by Lynn on March 10, 2010 at 12:05pm
Hi Kali...tarragon and dill preserve beautifully in vinegars and oils, giving a flavoured vinegars and oils that are lovely to use for all sorts of things. Alternatively, tarragon dries well - hang branches in a warm dry place until dry...then strip the leaves and store in an airtight jar.

I found the following article on dill on ...

Although dill seems so delicate growing in the garden, it does preserve very well. It is also incredibly easy to preserve so that you can flavor your favorite dishes all year long. These simple-to-use at home preserving methods give you a ready supply of dill anytime you need it to spice up your favorite recipes.


Dill is not typically canned alone, but it is a favorite staple used in combination with other ingredients for making delicious homemade pickles and made-from-scratch salad dressings. If growing dill for making such delicacies, make sure to have the processing equipment you will need to handle the process such as pressure canners. Quality homemade dill specialties begin with a quality yield and quality equipment to help you do the job.


Like most other herbs, dill freezes best if frozen while still attached to the stalk. Simply rinse the dill, stalk and all in cool water, drain and allow them to dry before placing into plastic storage bags. Remember though that dill leaves are somewhat delicate and always make certain to prevent freezer burn by using a vacuum sealer to prevent air from entering and becoming entrapped and deteriorating freshness and quality.


Dill is perfect for drying as a method of preserving. Leaves, flowers and seeds of the dill plant can all be dried for use in your favorite dishes. Rinse leaves, flowers and seeds from dill in cool water and drain completely. Spread either of these parts of the dill plant in a food dehydrator according to directions for drying herbs. After the drying process is complete, remove from the dehydrator and store in airtight bags sealed with a vacuum sealer to protect the quality and flavor.
Comment by Kali on March 10, 2010 at 12:03pm
Fionna, i haven't used my tarragon as much as I should, we no longer have a fresh fish shop here in Greymouth, its yummy with fish, how else could i use it? i was thinking along the lines of a vinegar or oil.

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