Tidying up the Herb Garden

Well I went through a couple of days ago and cleaned up my herb garden a bit. I didn't have all that much to do really. Last year I started my garden with some Parsley, Cilantro, Oregano, Rosemary, Thyme, Basil, Mint and Lavender. I focused mainly on herbs that I buy fresh at the grocery store and threw in the Mint and Lavender for scent. Everything came back except the Basil and Cilantro. I knew the Basil would die since it is an annual and the Cilantro actually died last fall before our cold weather hit. I read that Cilantro will not do as well in the heat of the summer. It's supposed to do better in the Spring and Fall. Maybe that is what my problem was. It tends to get a bit hot in Oklahoma during the late summer. I also read that once the plant starts to flower or "bolt" that it becomes bitter and is no longer used as Cilantro. I guess at this point it becomes Coriander and can be harvested for the seeds. If you want to keep a steady supply of Cilantro, you have to keep planting it fairly often. Luckily I have some space where I can do this. We do love to make salsa and guacamole around my house! Anyway, I did plant some Cilantro seeds and I planted some chocolate mint that I purchased at a local nursery at the urging of both my daughters. They loved the smell! I figure that it will do very well in my garden. If it does as well as my other mint, it will be trying to take over! I found a couple of recipes using chocolate mint. I told the girls that we would have to give them a try. I have them posted below..........



Chocolatemint Chocolate Chip Cookies

Ingredients
2¼ cups flour
1 tsp baking soda
1 tsp salt
1 tbsp powdered chocolate mint (use coffee mill to grind dry herb)
½ cup butter (softened)
½ cup vegetable shortening
¾ cup sugar
¾ cup firmly packed brown sugar
1 tsp vanilla

Sift together the first four ingredients. In a large mixing bowl combine the remaining ingredients and beat till creamy. Beat in 2 eggs. Add the flour mixture and mix well. Stir in 2 cups (12 oz pkg) of semi-sweet chocolate bits and 1 cup of chopped walnuts (optional). Drop by rounded teaspoonfuls onto greased cookie sheets (or use parchment paper to line cookie sheets). Bake at 375°F for 8 to 10 minutes.



Chocolate Covered Mint Leaves

You will need 6 oz of semi-sweet chocolate morsels and freshly picked mint leaves which have been washed and patted dry. Melt the chocolate bits in the top of a double boiler. Dip each leaf in the chocolate and place on waxed paper to harden. Hardening occurs best by placing in the refrigerator.