Boerner Botanical Herb Garden 2023

Thank you for visiting the Herb Garden at Boerner Botanical Gardens!

For more information on Boerner Botanical Gardens, please visit our website HERE!

A special thanks goes out to our generous sponsor, the Herb Society of America - Wisconsin Unit, for more information, please click HERE!

Recipes

1. Tarragon Chicken Salad
2. Cheddar-Broccoli Mini Quiche
3. Open Faced Cucumber -Radish Sandwiches
4. Rosemary Oatmeal Cookies
5. Orange Basil Cookie
6. Lavender Lemonade
7. Lemon Mint Verbena Iced Tea

Savories

1. Tarragon Chicken Salad

(Makes 4 servings)

Ingredients

1/2 cup chopped fresh tarragon or 3 tablespoons dried

1/4 cup minced sweet onion

1/2 cup finely sliced celery

1/2 cup diced water chestnuts

1/2 cup mayonnaise or more to taste

1 tablespoon white wine or apple cider vinegar

1/4 teaspoon salt

2 cups cooked chicken-chopped

1/3-1/2 cup dried cherries, raisins, or cranberries

1 cup sliced green grapes (optional)

1/4 cup chopped toasted almonds

Directions: Mix the first eight ingredients. Stir in chicken, dried berries, and nuts. Toss lightly to coat. Serve immediately or chill to meld flavors. Serve on greens or bread. Makes nice finger sandwich filling.

2. Cheddar-Broccoli Mini Quiche

(Makes 10)

Ingredients:

1 14.1 oz pkg refrigerated piecrust dough (2 sheets)

5 T finely shredded white cheddar cheese

3 T + 1 tsp. finely chopped broccoli florets,

5 tsp finely chopped roasted red pepper

1-1/2 t finely chopped green onion

1 large egg, lightly beaten

½ c heavy whipping cream

¼ tsp minced fresh thyme

¼ t fine sea salt

1/8 t ground black pepper

Garnish: edible flowers or more snips of fresh thyme

Directions:

Preheat oven to 450 degrees. Lightly spray 10 fluted 5” barquette molds with cooking spray.

On a lightly floured surface, unroll piecrust. Cut 5 (5x2-½”) rectangles from each dough sheet. Transfer each rectangle to prepared mold, pressing into bottoms and up sides. Gently press dough into indentations in sides of molds. Using rolling pin or fingers, trim excess dough. Using a fork, prick bottom of dough in each mold. Place molds on a rimmed baking sheet. Freeze for 10 min.

Bake till crust edges are lightly golden brown, approx. 10 min. Let cool completely in molds on baking sheet. Reduce heat to 375 degrees. Arrange oven rack in lower third of oven. Into each cooled crust, sprinkle ½ T cheese, 1 t broccoli, ½ t roasted pepper and ¼ t onion. In large liquid-measuring cup, whisk together egg, cream, thyme, salt/pepper until combined. Carefully pour egg mixture evenly into crusts. Bake quiches until filling is puffed and a knife inserted in centers comes out clean, 10-15 min. Let quiches cool slightly on a wire rack before carefully removing from molds. Serve warm or at room temp within 2 hrs. Just before serving, garnish with edible flowers or thyme pieces.

3. Open Faced Cucumber -Radish Sandwiches

(Makes 12)

Ingredients:

1 English cucumber

5-6 washed and trimmed red radishes

12 cocktail rye square bread or thin white bread cut into small squares or rectangles

Salt and pepper to taste

12 fresh dill pieces for garnish

Herbed Cream Cheese Filling (below)

Herbed Cream Cheese Filling:

4 oz. cream cheese, softened

½ tsp. dried chives

½ tsp. dried basil

½ tsp. dried parsley

½ tsp. dried tarragon

½ tsp. minced rosemary

½ tsp. marjoram

¼ tsp. garlic powder

Directions for filling:

Soften 4 oz. block of cream cheese. In small bowl, combine dried herbs, garlic powder, salt and pepper. Mix thoroughly into cream cheese. Refrigerate 2 hours to blend flavors.

Mix the herb blend into cream cheese until well blended. Refrigerate for 2 hours to allow flavors to blend.

Directions for assembling sandwiches:

Slice the cucumber and radishes very thin. Spread herbal cream cheese filling on each piece of bread to your desired thickness. Lay cucumber slice onto bread and lightly sprinkle with salt and pepper. Layer 2 radish slices on top of cucumber slice. Garnish with fresh dill pieces.

Sweets

4. Rosemary Oatmeal Cookies

by Gerry Kovatch

(Makes 3 dozen)

1/2 cup Canola oil

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp. vanilla extract

1 egg (1/4 cup Egg Beaters)

1 cup flour

1/2 tsp. baking soda

2 tsp. ground dried rosemary

(grind in coffee grinder with a little sugar)

or 1 Tbs. finely chopped fresh rosemary

1/2 teaspoon salt

1 cup quick-cooking rolled oats

1 cup golden raisins

1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees. In a large mixing bowl, thoroughly cream oil, sugars and vanilla. Beat in egg (if using regular egg, add 1 Tablespoon of water). Sift together flour, soda, rosemary and salt. Add to creamed mixture, blending well. Stir in rolled oats and raisins. Drop by rounded teaspoonfuls onto greased cookie sheet, 2 inches apart. Bake in oven for 8-10 minutes or until golden brown.

5. Orange Basil Cookies

by Gerry Kovatch

(makes 4 dozen)

1 Tbs. (or 3 Tbs. fresh) sweet basil or cinnamon basil

1 box yellow cake mix

{Mix basil and dry cake mix together and set aside.}

1/4 cup butter or margarine

1 8oz. package cream cheese

1 egg yolk

3 Tbs. orange juice

2 tsp. orange rind (zest)

2 tsp. orange extract

Cream ingredients together. Add dry ingredients one-third at a time. Drop by teaspoonfuls on greased cookie sheet. Bake in 350 degree (preheated) oven for 15-18 minutes.

Teas & Tisanes

6. Lavender Lemonade

Simple Syrup:

1 cup water

1 cup granulated sugar

1 Tb. Dried (or 2 Tb. Fresh) organically-grown lavender blossoms

12 oz. can of your favorite frozen concentrated lemonade, diluted according to package directions.

½ cup lavender infused simple syrup (recipe above).

In a medium-sized saucepan, stir together water and sugar. Bring to a simmer over medium heat and simmer until sugar is completely dissolved. Add lavender blossoms to hot sugar syrup and stir well. Remove from heat and allow to cool to room temperature. Strain through a fine mesh sieve before using. Chill and serve.

7. Lemon Mint Verbena Iced Tea

3 black tea bags

4 cups boiling water

3 large (10”) leafy sprigs fresh mint

1 large (10”) leafy sprig fresh lemon verbena

12 oz. frozen lemonade concentrate

Cold water to dilute

Wash and pat herbs dry, then twist and bruise them to help release flavors. Place bruised herbs and tea bags in a large clean saucepan. Pour boiling water over all and let steep for one hour. Strain out herbs and tea bags after steeping and pour liquid into pitcher. Stir in lemonade concentrate and 3 cans cold water. Stir and taste. Add more cold water if needed. Pour over ice and serve.