Post Archives from the ‘News’ Category



9 Upcycled Plant Starters using every day items.

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Seed Starters Article

Salmon Toasted Dry Rub

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Rub Ingredients: 1 teaspoon Cumin Seeds 1 teaspoon Coriander Seeds (Cilantro/Coriander Herb of the Year) 1 teaspoon Fennel Seeds 1/2 teaspoon Peppercorns Combine seeds. Toast in skillet or on the grill by creating a tray from tin foil and folding up the edges. Crush after toasting. Coat Salmon with Olive oil then spread rub over fish. Grill or cook as desired.

Christi’s Tomato Basil Pie

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Christi's Tomato Basil Pie Ingredients: Pie crust Cheese (Swiss, Mozzarella, or Monterrey Jack) Grated Parmesan Cheese Fresh Garlic Fresh Tomatoes Fresh Basil Ritz Crackers Directions: Bake a pie crust. Cool. Cover the bottom with cheese: Swiss, Mozzarella, or Monterrey Jack. Slice tomatoes thick, salt and drain on paper towels.Layer on top of the cheese. Add a generous amount of fresh Basil on top of the tomatoes. (1 Cup or more) Combine 3/4 Cup Mayonnaise, 1/2 Cup grated Parmesan Continue reading the story "Christi’s Tomato Basil Pie"

From Eagle Scout to Marine

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As an Eagle Scout Zach established a Butterfly Garden in the Reading Garden at Porter Library, Westlake where the Herb Guild meets for their monthly meetings.

Zach is the grandson of member, Jackie Crosier. We wish him well and much success in his future assignment as a Marine.    

Basil Lemonade

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Basil Lemonade Combine the following and chill for 8 hours. Strain. Good for up to 3 days. 12 Cups cold water 2/ 12 oz. frozen lemonade concentrate, thawed 1/3 Cup sugar ¼ lime juice ½-1 Cup fresh basil leaves, rubbed between your hands and torn To serve: Place ice cubes in a tall glass and garnish with lemon slices and fresh basil springs. Purple basil or cinnamon basil can also be used.