Harvesting & Preserving Herbs

Garden To Kitchen Delights

As summer ripens, so do many of our garden treats and treasures. Herbs and berries, root crops and legumes are at their peak, while summer squash and tomatoes, peppers and eggplants are coming on quickly. When the garden is large, it can feel like a full time job to capture the bounty before it passes its prime. Fortunately we can employ some time proven techniques for preserving foods in forms that remain tasty and useful for many months.

Hot summer days awaken essential oils that create both flavor and medicinal benefits in our kitchen herbs. When we harvest and dry or freeze them immediately, our home grown herbs retain far more flavor than store bought ones, especially if the commercial ones have been sitting in our kitchen cupboard for very long. Even when we grow our own herbs, it’s easy to forget that they can grow stale quickly in warm, humid kitchens. Give your dried herbs the sniff test and taste a little to see if they’ve lost their savor. Toss any that fail on the compost heap, along with any spices that are past their sell-by dates.

And Keep Them Tasting Great

Whether you buy dried herbs or dry your own from the garden this summer, you can extend their shelf life by freezing them in tightly sealed containers. Keep just a tablespoon or so ready to use, since you can refresh supplies anytime with stock from the freezer. For frequent use, herbs and spices are best stored in small glass jars with tight fitting lids, so you can see what you’ve got and how fresh it looks. Glass also protects flavor and prevents fragrance crossovers better than plastic. This is especially important if your herb and spice rack is right next to the stove, where it’s very convenient but also exposed to flavor-degrading heat and moisture.

For fullest flavor, harvest fresh herbs in the morning while the foliage is still refreshed by dew. Ideally, you’ll want to gather leafy herbs from unflowered stems, as blossoming changes the chemical composition and therefore the flavor, and not for the better. For soft, leafy herbs such as basil, chervil, chives, mint, oregano, and parsley, trim up to half the length of the stems each time you harvest. They’ll grow back quickly and can be gathered again every few weeks. Only rinse herbs if they are dirty (unusual), as immersion in water can dilute the essential oils. Dry fresh herbs in a single layer on bakers’ cooling racks over clean newspaper in a warm, dim, dry place (attics are great). When crisp, store them in labeled, tightly sealed glass containers in a dim place (not a sunny windowsill, as sunlight and heat degrade essential oils). To keep dried herbs potent for months, freeze in double containers (sealed glass jars tucked inside plastic boxes works well without flavor loss or contamination).

Saving Flowers & Seeds

To preserve floral herbs such as borage, chamomile, lavender, parsley, and sage, pick blossoms when the buds begin to open but are not fully expanded. Dry and store them as noted above, using the screen-type cooling racks so the little flowers don’t fall through the gaps as easily. If it’s seeds you’re after, whether from celery, coriander, dill, fennel, or poppies, allow seed pods to ripen fully before harvesting. If you’ll be away at a critical moment, cover the ripening seed pods with draw-string muslin bags (often used for tea brewing or herbal bath salts) to capture any that burst before you’re ready to gather them.

To dry woody-stemmed herbs like rosemary, thyme, sage, oregano, and lavender, gather twiggy stems, rinse briefly if need be and dry in a salad spinner. Arrange them as above on bakers’ cooling racks, and when leaves are brittle (3-5 weeks), gently strip off stems (save them to toss on coals when grilling). If you dried your lavender blossoms separately, you can later harvest the leaves for use in potpourri and moth repellent sachets. If you need to speed things up, you can dry both annual and perennial herbs, leafy or twiggy, buy placing them in single layers on baking sheets in a cool (200 degrees F) oven overnight or until crisp (around 12 hours).

Playing With Herbs

You can also have splendid fun by weaving small kitchen wreaths from rosemary, sage, thyme and oregano, decorated with dried chilies and garlic. Simple wire wreath frames in various sizes are available at many nurseries, or you can make your own with grape vine prunings or willow wands. It’s easy and extremely pleasant to create fragrant pot pourri and sachets or soothing bath salts, all simple projects children enjoy as well; all that marvelous tactile and olfactory stimulation is wholesome for everyone. For closet sachets, add some citrus zest and cloves to sachets to discourage moths. Sew small bags of lavender to tumble with drying clothing, or turn muslin tea bags into sachets of rose petals and fragrant herbs to toss into a steaming tub without clogging the drain (ask me how I know).

Of course there is no reason why you can’t use fresh herbs straight from the garden to enliven an omelette or a salad or practically anything, savory or sweet. As when using any herbs, fresh or dried, you’ll get the most impact add them during the final 15-30 minutes of cooking. When using herbs to flavor dressings or steamed vegetables, heat the chopped or crushed herbs in a little oil with minced garlic or onion to waken their flavor first. High summer is a brilliant time to make herb salt blends that are extremely popular holiday gifts. If you will use them up within a week or so, air drying is sufficient, but if you want to stockpile for gift giving, always bake off your herb salts, after which they will keep indefinitely.

Herbal Salt Blends

I like to wander through the garden clipping a little of this and a bit of that, then grind the herbs with flaked sea salt to create seasonal blends that grace anything from fish or poultry to desserts (but of course; sea salt with lavender, chamomile, and pepper is brilliant on berries). As a rule of thumb, you can add anywhere from a teaspoon to a quarter cup of goodies per cup of sea salt. However, it is imperative to oven dry the more richly endowed blends or they can mold despite the preservative qualities of salt. You can use any kind you like, but I prefer to use medium flaked sea salts over coarse ones (which don’t melt evenly) or very fine ones, which don’t maintain their relationship to the herbs very well. But that’s just me.

Meyer Lemon Pepper Salt

1 teaspoon tellicherry peppercorns
1 cup medium flaked sea salt
Finely grated zest of 2 organic Meyer lemons

In a dry frying pan, toast peppercorns over medium heat to the fragrance point (about 1 minute). In a blender or coffee grinder, (not a food processor), grind peppercorns with 2 tablespoons salt. Add to remaining salt and grated lemon zest and toss until evenly mixed. Spread in a very thin, even layer on a rimmed baking sheet and bake at 250 degrees F for 15-20 minutes, until salt mix is slightly crisp and brittle but not brown. Store in a tightly sealed jar. Makes about 1 cup.

Italian Herbal Salt Blend

1 teaspoon dried pepperoncini flakes
1 cup medium flaked sea salt
3 cloves garlic, chopped
1 teaspoon stemmed oregano
1 teaspoon stemmed rosemary
1 teaspoon thyme sprigs
1 teaspoon finely grated lemon zest

In a food processor, grind pepper flakes with 2 tablespoons salt. Add remaining ingredients and process until evenly ground. Spread in a very thin, even layer on a rimmed baking sheet and bake at 250 degrees F for 15-20 minutes, until salt mix is slightly crisp and brittle but not brown. Store in a tightly sealed jar. Makes about 1 cup.

 

Posted in Easy Care Perennials, Nutrition, preserving food, Recipes, Sustainable Gardening, Sustainable Living | Tagged , , , , , , , , | Leave a comment

Festive Food For An Explosive Occasion

The Dark Side Of Fireworks

Here on scenic little Bainbridge Island, The Grand Old Fourth Of July has become something of a circus. When my kids were small, we often participated in the all-island parade, which used to mainly consist of floats for various local, kid-centered activities and usually quite creative entries dreamed up by local businesses and service groups. Kids stomped along gamely, carrying banners that drooped periodically as the youngest ones stopped to wave at neighbors or family. People lining up to dunk a popular adult in the splash barrel good naturedly got out of the way as the parade wandered by. Candy was tossed, streamers flapped, dogs barked at horses, balloons escaped small hands. Bands played merrily, the musicians managing to play while either marching in more-or-less step or balancing precariously aboard a rickety float.

Sometimes special interest groups would step up: library folk strutting their synchronized book cart stuff, or basset hound owners united! Once in a while we’d get the Wells Fargo Wagon, pulled by handsome horses, or Blackbird Bakery would produce its huge, many-legged pie, crust slices flapping open to reveal a flock of young kids decked out as blackbirds. T&C staffers swam downstream in a giant silvery salmon costume and skip ropers performed dazzling feats of skippery. Back in the day, the family might be taking part in several floats, so once we reached the finish line with, say, the cub scouts on a firetruck, we’d rush back to join a group of Little Leagers or sing old timey music with an impromptu band in the bed of somebody’s elderly pickup.

Small Town Parade Makes Way Too Good

These days, the parade has become a major attraction that brings many thousands of people to our small island (30,000 last year). The narrow main street has become so densely thronged that the fair booths have been pushed off to side streets, and along with local folk fund raising for local causes, many are now manned by professional vendors. Traffic is congested for hours and parking is ridiculous. Instead of friendly calling out to neighbors and friends as they pass by, packed sidewalks make it hard for parade participants and observers alike to see who’s actually in the parade, now over a mile long. Does this sound sour?

Sorry. It’s obvious that the new, gigantic version pleases many, many people far more than it does grumpy old me, yet I’m pretty sure the reason all these happy, pleasant visitors are here is because they, too, want a taste of that little old home town version. Even as their arrival alters the nature of the event, they apparently like what they see even more as it morphs. Ok, stop. Hmmm. Maybe I’m so out of sorts because my sleep has been broken for the past week by explosive barrages of fireworks. Not just a few now and then, but lengthy sequences that are very, very loud. My cat huddles nervously at the back of my bedroom closet as neighborhood dogs howl in fear and panic. Sleepy birds startle in the trees, and I can only imagine what the local deer and other wildlife feel about what surely sounds like gunfire to them. I think too about our area’s refugees, recent arrivals from war torn parts of the world where such sounds definitely were not celebratory but terrifying.

No Turning Back?

All this jumbles in my weary brain as I struggle to find something cheerful and positive to say about the state of this beloved little island, about our beloved America, and the beloved world we all share. However, after thrashing it all out, I find that I wouldn’t really choose to turn the clock back to another time. Despite the many horrible trends and unconscionable events of recent times, the people of this world are making progress. Though we hear little about the many positive trends and events, they are happening. Though the current wars are horrific beyond measure, there are fewer wars going on right now than ever in history. Though hate crimes are being reported more openly and frequently, there is less violent crime in general than ever before. Though old guard (and mostly white) men in positions of power are doing their utmost to oppress and exploit everyone else, younger generations are far more open to change and tend to honor progressive ideas.

Anyone who reads history is aware that this country, and indeed every country in the world, has never been a place of peace and prosperity for the many. For millennia, the 99% lived in deep poverty while today, less than half the world’s population is desperately poor. The fact that several billion people live on the edge of starvation is certainly not great, but better than those bad old days? Yes, and the improvement continues worldwide, if in fits and starts. As of this year, nearly two thirds of the planet has a cell phone and over half the world population uses smart phones, creating an unprecedented flow of communications and international connections. I have to believe that as we hear and see each other more often and more easily, we will come to reject deliberate polarization and move toward understanding and respecting our diversity. And that starts with us, now.

Food For Fireworks

Ok, I’m done with the diatribe. Sorry. Let’s move on to something more palatable, like…food! Here’s my favorite seasonal salad, just in time for the family picnic. Ready?

Red, White and Blueberry

Bursting with blueberries, sweet onions, and exploding-in-your-mouth cherry bomb tomatoes, this refreshing salad partners well with almost anything. Serve it with Fireworks Dressing for a delightfully invigorating experience.

Red, White and Blueberry Salad

4 cups young salad greens
1 bunch red arugula, chopped
1 cup flat Italian parsley, chopped
1 cup basil, chopped
1 Walla-walla Sweet onion, chopped
1 cup extra sharp white cheddar cheese, finely diced
1 pint blueberries, stemmed
1 pint grape or cherry tomatoes

In a serving bowl, toss greens and herbs gently. Top with cheese, blueberries, and tomatoes. Pass with Fireworks Salad Dressing. Serves 4-6.

Fireworks Dressing

Lively and spunky, this dressing is also great over fish or chicken. To modify the heat, use less exuberant quantities of the chipotle or green curry sauce.

Fireworks Salad Dressing

1/2 cup virgin olive oil
1/4 cup cider or wine vinegar
2 cloves garlic, minced
1-3 teaspoons chipotle peppers in adobo sauce, pureed
OR 1-3 teaspoons Thai green curry sauce

Combine oil, vinegar and garlic in a covered jar and shake well to blend. Add pureed chipotles or green curry sauce to taste, starting with 1 teaspoon. To serve, drizzle over greens and toss gently. Makes about 1 cup.

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Dealing With Tent Caterpillars And Moths

Safe & Sensible Caterpillar Controls

Over the past few years, those revolting little tent caterpillars have been making a comeback. Gardeners all over the region have been seeing tent caterpillars’ ragged white tents, which can be found in some surprising places, but are most apt to feed on alders, cascara, willows, Indian plum, fruit trees, and rose family trees and shrubs. Native to these parts, the Western Tent caterpillar population explodes on a roughly 3-7 year cycle. If the caterpillars aren’t ravaging your home and garden, WSU tree scientists recommend leaving them alone. Huh? Well, as tent caterpillars thin the leafy forest canopy, young conifers capture more sunlight and put on extra growth. When you hear the pattering of caterpillar droppings hitting the ground, perhaps it may relieve your feelings to know that they help fertilize the understory of the woodlands. Or not.

When saggy bags full of ravenous tent caterpillars rip into the garden, it’s pretty hard to watch. Fortunately, there are a number of safe and effective ways to cope with these wild rascals. For starters, when pruning trees and shrubs in winter, check for egg cases and strip them off before they hatch. They look like little strips of dirty plastic foam, and peel off quite easily. You may also release tiny trichogramma wasps. These minuscule parasites could hold a party on a pinhead (4-6 of them could cluster there). They lay their own eggs in the egg cases of tent caterpillars, destroying the incipient tent caterpillars to nourish their own tiny offspring.

Buy Some Beneficial Wasps

Trichogramma wasps are among the most commonly used beneficial insects world-wide. When you buy trichogramma wasps, the container you purchase is not full of wasps. In it, you’ll find a postcard that you fill out and mail. In about a week to 10 days, the wasps arrive. You probably won’t be able to see them,  because they are so small, but they’re in there, raring’ to go. One cup is enough to control pests in most greenhouses or in the average city lot. For larger properties, place beneficial wasp cups about 50 feet apart, starting about 25 feet inside your property line. If the problem lies outside your yard, you may want to donate wasps to the neighbors or go in with them on a larger shared purchase. Each packet contains about 12,000 live trichogramma wasps, enough for an area of approximately 2,500 square feet.

The usual packaging holds a little paper card inside a plastic cup which can be hung from a tree branch or tucked between the trunk and a branch. Remove the cap from the cup, and your wasps will start hunting right away. For the best results, release your trichogramma wasps in the evening after a warm day. Their preferred temperature range is between 70 and 80 degrees F, but they cope quite well with the vagaries of maritime weather. To make any beneficial insect release more successful, lightly spray the release area with water before letting the insects go. All beneficials need a drink after coming out of dormancy and/or captivity. If there is plenty of moisture available, they’ll stick around to do the job you have in mind, rather than heading out to find water.

But First Identify Your Target

When caterpillars arrive, take time to identify your caterpillars before taking action. Tent caterpillars are about 2 inches long, dark brown and very fuzzy, with a white stripe down their back and linear or blobby red or blue side markings. If your caterpillars look like this and are emerging from baggy tents, you can move on to the next step, which is examining the caterpillars for signs of yet another kind of parasitic wasp. Typically, these head-of-a-pin tiny wasps lay a single egg on each caterpillar’s head, though an egg may appear anywhere on the body. The white eggs are about the size of a pimple and they mean certain death for the involuntary host when the baby wasps eat their way free.

Thus, if you find plenty of white-dotted tent caterpillars, let them be. Each parasitized caterpillar contributes to the population of the beneficial wasps, which are an excellent natural control. If the caterpillars are feeding on precious plants, you may want to do some hand picking. However, instead of squishing the pimpled ones, consider tossing them into an area of weeds or long grass, so they remain available to their natural parasites.

When Spray Is the Answer

If the caterpillars are everywhere and no dotted heads are in sight, it may be spray time. It’s important to know that toxic caterpillar pesticides only work on the caterpillars, not the webs, which are waterproof and impermeable to toxins. If your yard holds unreachable webs you can’t live with, spray surrounding foliage with Bt (Bacillus thuringiensis). This naturally occurring bacteria comes in several forms; the kind used on caterpillars interrupts their normal digestion and maturation processes. When they eat leaves sprayed with Bt, they stop eating and die within a few days.

Like most botanical pesticides, Bt doesn’t last very long, so you may need to spray several times if you have a bad infestation. Carefully targeted and timed Bt use minimizes or eliminates accidental non-target caterpillar kill. Because Bt dissipates so quickly, it won’t persist to be a problem for the later-appearing caterpillars of Painted Ladies and other handsome butterflies. Keep your eyes open if fluctuating spring temperatures cause caterpillars to hatch out in flushes, since timing is critical to success. Until caterpillars emerge from the webs, nothing is going to kill them, however deadly. Once babies emerge and begin to feed, you can start your spray program.

Play That Trombone

Always use a clean sprayer that has never been used for toxic herbicides. (Right?) Hand or backpack sprayers work well for treating shrubs and smaller trees. For tall trees, you may successfully apply Bt with a trombone sprayer, which can reach up to 20 feet or more. You’ll get more height if you don’t overfill the sprayer, as each gallon of water weighs about 8 pounds. Make sure the Bt is fresh (the package should have an expiration date), and mix it as directed, since brands can vary. Usually, the shelf life is a year or two for unopened bottles and about 3 months for opened bottles. Wettable powders may be good for two years if unopened. Bt that has frozen and thawed is probably no good.

As always, spray any pesticide on a calm, windless day when bees and other pollinators are not present (early morning or late afternoon). With Bt, you only want to cover the foliage surrounding the webs of feeding caterpillars. For light infestations, a single dose might be enough. trees and shrubs that are hosting emerged and feeding caterpillars. For a severe caterpillar attack, you may need to spraying Bt every 2 or 3 days for a week.

If You Just Give Up

If you do nothing, the caterpillars will pupate, then emerge as moths. A month or so after the last crawlers are gone (right about now), watch for large (2-inch) cinnamon brown or tawny, rust colored moths. You’ll probably spot them fluttering around light fixtures at night. In the morning, you may find dead moths under each outdoor light, looking like heaps of tattered leaves on the ground. Each moth lives for about three days, existing only to lay eggs that will hatch out next spring as tent caterpillars.

The number of tawny moths you see will be a good guide to the state of your yard next year. There are several good strategies for moth control, starting with  placing yellow light bulbs in your outside light fixtures. Next, set tubs of water beneath them, with a drop or two of vegetable oil added to help trap the moths. Soapy water works too, but tends to get stinky quickly in warm weather. If you see a lot of moths, set large tubs or kiddie wading pools out in open areas and float candles in them each evening to draw the moths to their doom.

Bats To The Rescue

The best predators for moths are bats and swallows, both of which are evening feeders. Swallow houses and bat boxes help bring these excellent critters into your yard where they can help reduce the moth population. Swallows like their houses placed in protected spots such as under the eaves of a house or garage. They also like their privacy, so position each nesting box so that the entrance can’t be seen from any neighboring boxes.

Bat houses need to be placed where they get a lot of sunlight for most of the day. Lack of warmth is the most common reason that bat houses remain unused. In his excellent book, Landscaping For Wildlife In The Pacific Northwest (U of W Press, 2000, 320 pp., $29.99), Russell Link offers lots of good tips on placement for successful bat house use. He also suggests painting bat houses brown or black to increase the warmth inside.

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Spring Bounty & Bliss

And Snap Peas & Sorrow

This weekend, I helped with a memorial event for Dave Ullin, a man who has been called the island saint, Bainbridge’s Thoreau, and the caretaker of Eagle Harbor, among other things. The Senior Center was packed with long time islanders and people from Dave’s past, and story telling was the main event. Amazing images from Dave’s life covered the walls and flowed above our heads on a big screen. In a smaller room, video interviews with Dave ran in a continuous loop.

Among my favorite Dave quotes is this, read by his niece, “I believe that working together in gardens bridges gaps in human relations by humbling the human ego out of the way through direct contact with, and subconscious absorption of, the sacred workings of nature. A garden can grow humans of care and respect which then influences that perception toward the whole. A little gentle guidance to inspire being with nature mindfully, quickens the perception.”

But Wait, There’s More

If you want to see some, here’s a short teaser that will give you the flavor of this one-of-a-kind (and very kind) person:

One With The Work
https://www.youtube.com/watch?v=QK0U3oxya84

If that piques your interest, you may want to watch this longer documentary about Dave:

Against The Tide
http://www.myfilmguide.com/movie-distribution-203902.html

or this one:

Saving the Yeomalt Cabin
https://biparks.org/

And read some Dave stories…
http://archive.kitsapsun.com/news/local/the-anchor-of-eagle-harbor-ep-419141979-357417291.html

http://www.bainbridgeisland.org/bambi/story2.htm

http://pugetsoundblogs.com/bainbridge-conversation/tag/dave-ullin/

http://www.kitsapsun.com/story/news/local/communities/bainbridge-islander/2017/05/22/eagle-harbor-loses-its-guardian/102014360/

Making Community Connections

Looking over the crowd, I was struck by how many different community groups Dave overlapped with, especially since he was not an outgoing person and preferred to do whatever work came to hand rather than anything that might seem frivolous. He did enjoy both practical and philosophical conversations about many things, from gardening and mending socks to defending personal freedoms and making sure no one was ever left out in anything he was involved with.

As we listened to Dave stories and music performed by loving friends, we also ate. Among the most popular nosh was a big burlap sack of local snap peas, plump and sweet. I saw peas on nearly every plate that passed among the tables filling the hall. I think all of us who ate them thought about Dave and his love for growing things and especially for fresh vegetables.

Kitchen Bliss And Peas

The first local peas do indeed deserve our full attention. Tender and crisp, their slight earthiness balances the sweetness that allows raw peas to mingle as readily with fruity as with spicy dressings. As spring slides into summer, one of my favorite dishes involves both the first ripe strawberries and those succulent snap peas. My Marshall strawberries are ripening daily, their juicy sweetness enhanced by their floral perfume. Both main ingredients get to shine in this simple salad that I’m making every day while both are simply perfect.

Sweet Pea & Strawberry Salad

1 cup sugar snap peas in pods
1 teaspoon avocado or safflower oil
1 teaspoon fresh lime juice
1 teaspoon maple syrup
2 green onions, thinly sliced on the diagonal
1 cup halved ripe strawberries with any juice
pinch of sea salt
2 cups ribbon-chopped Romaine lettuce (chiffonade)

Top and tail intact pea pods, pull off the strings and slice thickly, set aside. In a serving bowl, whisk together the oil, lime juice, and maple syrup. Add green onions, sliced snap peas, and strawberries, sprinkle with salt and toss gently to coat. Divide lettuce between two plates, top with pea mixture and serve immediately. Serves 2.

Or Try Peas With Sweet Cherries

As spring meets summer, incoming ripe cherries meet the green wave of garden peas. The combo may sound unlikely but it’s totally delicious; crisp, crunchy and alive with complex flavor notes. Raw cabbage adds to the crunch factor, though a few minutes rest in the dressing pre- “cooks” it a bit. I usually serve this salad with thick slices of whole grain sourdough toast or oatmeal bread slathered with soft goat cheese.

Snap Pea & Sweet Cherry Salad

2 cups (about 16) snap peas in the pod
1/2 cup chopped pitted Rainier or any cherries
1 cup very thinly sliced green cabbage
1/4 cup finely chopped Walla Walla Sweet onion
1/4 teaspoon sea salt
1 tablespoon minced mint
1 teaspoon avocado oil or hazelnut oil
1/2 organic lemon, juiced, rind grated

Top and tail intact pea pods, pull off the strings and slice thinly on the diagonal. In a serving bowl, combine peas, cherries, cabbage, chopped onion, and 1/4 teaspoon salt with the mint and oil. Stir in 1/2 teaspoon lemon zest and 1 teaspoon lemon juice. Let stand 10 minutes then adjust salt and lemon juice to taste. Let stand another few minutes, then serve when it’s just right. Serves 2.

Tart Cherries Too

Tart pie cherries are fun to cook with, crossing sweet/savory barriers with panache. Here, they partner with fresh snap peas in a robust entree salad with a mouth-tingling raw ginger dressing. If you don’t eat chicken, use slim strips of extra firm tofu and let them marinate for up to half an hour to absorb the zippy dressing.

Chicken Salad With Snap Peas & Tart Cherries

1 cup chopped cooked chicken OR thinly sliced tofu
1 cup chopped snap peas in the pod
1/2 cup chopped, pitted tart cherries
1/4 cup thinly sliced red onion strips
4 French Breakfast radishes (or any), thinly sliced
1/4 cup chopped cilantro OR parsley
2 tablespoons minced basil
1/4 teaspoon sea salt
Ginger & Garlic Dressing (see below)

Combine all ingredients, tossing gently with a few tablespoons dressing, let stand 10 minutes. Adjust dressing to taste and serve. Serves 2-3.

Ginger & Garlic Dressing

1 tablespoon cider vinegar
1 tablespoon chopped fresh ginger root
1 clove garlic, chopped
1 organic lemon, juiced, rind grated
1/4 cup avocado oil or safflower oil
1 teaspoon maple syrup
1/4 teaspoon sea salt

In a food processor, combine vinegar, ginger and garlic and 1 teaspoon lemon zest and grind to a fine paste. Add oil slowly, then season to taste with lemon juice (start with 2 teaspoons), maple syrup, and salt. Makes about 1/3 cup.

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