herbs

Here's a post from OnSugar blog A Beginner's Journey . . . Gardening:

Last year, I planted my very first vegetable garden too late in the season and was partially impressed. I planted carrots, peas, string beans, okra, broccoli, cabbage, lettuce and herbs.

What did manage to grow was quite impressive. However, I was afraid to eat it because I wasn't sure if it was safe (me = beginner). I have since learned that I live in Zone 5 and that I planted an "organic garden." I'd love to do it again so I'm on top of it early this year.

I've already found an awesome website. I'll be sure to share any future good ideas, advice, sources, etc. that I collect along my journey. Thanks for stopping by!

Want to see more? Start following A Beginner's Journey . . . Gardening or start your own OnSugar blog. Maybe your posts will be featured on CasaSugar too!

Chinese parsley, the crop of coriander, or plain old cilantro — no matter what you call it, the small, green leafed plant is not only delicious, but also chock-full of nutritional value. While some see it as a simple garnish, I look for nearly every chance to incorporate the tasty herb into my meals. After reading up on these benefits, you may, too.

• It appears that once a month, the ladies should eat a healthy dose of cilantro as it may ease monthly hormonal mood swings and may reduce menstrual cramping.
• It has bacteria-killing agents! While I wouldn't trust it to rid my kitchen of salmonella, I wouldn't hesitate to use it on my cutting board.
• Cilantro is said to have anti-inflammatory powers that can help arthritis sufferers.

Ready to see some more?

• A look at the first ever World Championship Cheese Dip Competition. — Serious Eats
• Find out the secret history of Momofuku's infamous crack pie. — Feast
• Forget salmon and eat barramundi instead. — The Atlantic
• Learn a faster, easier way to chop herbs. — The Kitchn
• Ramen basics for the noodle novice. — Chow
• In praise of the Sunday bagel. — The Epi-Log
• Katie Lee, Rachael Ray, and Spike Mendelsohn on what will be the next big trend in burgers. — Grub Street NY
• Six ways customers tick off chefs. — Eatocracy
• On Nov. 2, the McRib returns to a McDonald's near you. — Eater

What are the chances you can read this story completely without letting your mind wander elsewhere? If it's slim to none, you may need to read it the most. With the television, blogs, cell phones, iPads, and kids running around my house, it's a wonder I can focus on any given task. When I'm exercising, I'm usually dialed into the task at hand, but when it comes to completing my to-do list, it better be written down or else it's likely not going to get a line through it. Instead of wearing blinders and plugging my ears, I've discovered some herbs and essential oils that are said to help one stay focused.

• Rosemary
• Ginger
• Grapefruit
• Basil
• Black Pepper

Come check out the rest of my list!

Although I love the flavor of corn, simply eating it off the cob can get a little boring. That's why I incorporate it in salads or quick and easy sautes. Upon reading this recipe in the current issue of Bon Appétit, I knew I would enjoy it.

It's an effortless dish; basically you take corn and saute it in butter, then throw in a bunch of herbs. It's uncomplicated, but wonderfully fresh with the pure flavors of Summer highlighted. I served it with grilled buttermilk chicken and it was the perfect side.

It's a pretty versatile recipe: the sautéed corn would be great over mixed greens, tossed in a warm tortilla and topped with crumbled cotija cheese, or on a crisp pizza dough with dollops of ricotta. Add the method to your repertoire now.

Here, OnSugar blog Fresh Tart shows us that grilled steaks are absolutely delicious when topped with a simple herb butter.

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine.  May I suggest adding a pat of herb butter to your grilled steaks?  The butter melts over the hot beef, of course, pooling with the steak's juices to create an obscenely addictive sauce.  It's a classic bistro presentation, alongside pommes frites, and is so delicious that you'll soon be adding pats to everything.  Grilled fish, boiled new potatoes, sauteed mushrooms, crusty bread...on and on, all improved by that gorgeous green butter. Simple. Divine. Mon Dieu.

Get her luxurious recipe after the break.