Over at the Friends of the Botanic Gardens Society Outreach office premises, we dearly love our tea and lunch breaks because sometimes our members kindly bring some of their latest culinary discoveries for taste-testing. Of course, it isn't always a formal "I'm bringing some goodies for you all to try out," kind of situation. Very often, a member will discover some new food stall or recipe and just bring some delicious titbits to share.
And it was during one of these tea breaks that the subject of salads and dips came up. With the different herbs we have growing in our garden, the main subject of conversation was using these aromatic plants in the easiest (and tastiest) of ways. Salad dressings and dips!
A bit of research tells us that apart from cooking it in soups or curries our neighbours up north, the Thais, use lemongrass as a salad dressing, too. A common combination is ginger, coriander (Americans call it cilantro), garlic, lime juice and chili. The Italians, on the other hand, favour oregano, basil and parsley with freshly ground black pepper and balsamico (balsamic vinegar)or white wine vinegar mostly whereas French dressing is much richer with yoghurt, and Dijon mustard added to the herbs. 
So naturally, everyone wanted to try making their own salad dressings and dips with the herbs from our garden. Some of our more conscientious members even went on-line to look for classic recipes to use as reference for their own experiments while the free-spirited ones simply winged it, but a lot of very delicious herb dips and salad dressings were discovered (and tasted!) We'll be collecting the easiest and quickest ones to share with everybody at one of our upcoming Saturday activity demonstrations, naturally.
Don't forget to like our Facebook page or check back here at our blog for more information, updates and announcements about our new activities!
*Tip - Look for Friends of the Botani Gardens Society at Facebook!
No comments:
Post a Comment