Heritage Line Herbs - Cooking with Herbs

One of my goals this summer is to grow a larger variety of herbs in my garden and to use them more frequently. I made a step toward this goal this weekend by attending the 'Cooking with Herbs' class at Heritage Line Herbs near Aylmer.

Heritage Line Herbs was formed over six years ago on the Benners' family farm, which was originally a tobacco farm. They did not want to grow tobacco any longer so they converted the farm into a herb nursery. Today, they grow over 150 varieties of organically grown herbs . It's not just your typical herbs either. They have wild chicory, citronella, echinacea, eucalyptus, St. John's wort, tea tree, anise, catnip, stevia, 18 varieties of basil and 15 types of thyme just to name a few. The herbs can be purchased in pots to be grown at home or can also be picked on-site if only a small amount is needed; which is great if you just need a little to try it out or to use in a recipe.

In their retail store, the Benners have an extensive product line of herbal teas, herb-infused vinegars and oils, mustards, jams, and their certified organic dried herbs. The herbs are dried at a very low temperature which  preserves the fragrance and the intensity of the flavour. The store also includes many other locally-produced items (i.e., beeswax candles, all-natural skin care products, honey, etc..) as well as fair trade coffee and chocolate.

On Saturday I had the chance to attend their 'Cooking with Herbs' class for the afternoon to sample some foods and learned some new tips and tricks to using herbs. The class was geared toward home cooks and an introduction for those who don't usually use herbs and are looking for some inspiration. Debbie began the class by letting everyone create their own dip using cream cheese and any herbs they thought would be good. This was a great way of getting people to get over their fears and try a new herb or learn to mix-and-match.

 

The rest of the menu included garlic and rosemary stuffed mushrooms, asparagus, leek and herb soup, herbed breadsticks, chicken salad with mint and feta, strawberry green salad with a balsamic vinaigrette, pasta salad with chicken marinaded in basil, cilantro marinaded tofu, and a fruit salad with a drizzle of mint chocolate syrup. The food was delicious.

 

At the end of the class I came home with a garlic and basil mustard, a jar of dried bay leaves, a jar of their 'better than salt' herb blend, and some dried stevia.

 

Did they give us any tips? Yes, they did:

In dips, fresh herbs can be mixed in and eaten right away. Dried herbs, on the other hand, should be mixed in and left to sit for 3-4 hours prior to consuming to allow the flavours to blend.

When following a recipe that asks for fresh herbs you may used dried, but remember to use half of the amount.

When cooking don't add the fresh herbs until you are almost ready to serve. If herbs are left to cook the flavours will be lost. Dried herbs can be put in earlier.

Chevril is used better as a garnish and does not taste good cooked.

Add herbs or a pesto to a mayonnaise to add different flavours to a sandwich or wrap.

Be sure to check out their website for upcoming classes and special events - events such as learning how to plan and grow an herb garden, herb gardens for kids, Canada Day BBQ and 1/2 price herb sale, and another Cooking with Herbs class.

Their SilverBirch Tearoom (open June - September) has some events coming up too! I've heard that their Lavender Lemonade is wonderful!

 

Heritage Line Herbs

53443 Heritage Line RR1

Aylmer, ON

http://www.heritagelineherbs.com/