Recipes - Garlic and Herb
Crescent Garlic Spirals
1 package of crescent roll dough
Olive oil
2 to 3 Tbls Backyard Patch Garlic and Herb Combination
Grated Italian cheese, like Parmesan, Romano or Asiago
Lay out individual triangles of dough on a backing sheet. Brush each triangle with olive oil and sprinkle with Garlic and Herb combo and roll us as usual. Bake for 9 minutes. Then brush the tops with olive oil and sprinkle with shredded cheese and bake for 2 minutes more. Serve warm or room temperature.
Baked Tilapia with Garlic and Herb Oil
4 6 ounce tilapia filets
3 Tbls olive oil
8 ounces frozen chopped spinach, thawed, drained and patted dry
3 Tbls (entire package) Backyard Patch Garlic and Herb Combination
Preheat oven to 375 degrees. Rub tilapia fillets with 1 ½ Tbls olive oil, sprinkle with Garlic and Herb Combination, seasoning each fillet evenly. In a separate bowl toss spinach and onion with remaining olive oil. Spread spinach and onion mixture on baking sheet, top with tilapia. Bake 5 to 7 minutes depending on fillet thickness. Serves 4
Garlic Mayo
Goes great with veggie dippers, but perfect on roast beef or turkey sandwiches. Try it as a sauce on asparagus.
1 ½ Tbls. Backyard Patch Garlic and Herb Combination
¼ cup finely chopped green onions (or chives)
¼ cup olive oil
2 cups mayo
Combine items and allow to meld for 1 hour before serving.
Garlic & Herb Chicken
2 Tbls. Backyard Patch Garlic & Herb Combination
1 lb. boneless chicken breasts
2 tsp. olive oil
1 tsp. Dijon mustard
2 Tbls. lemon juice
Coat chicken with Garlic and herb. Heat oil in medium skillet. Cook chicken until done. Remove chicken and set aside. Add mustard and lemon juice to remains in skillet. Heat one minute to blend flavors. Spoon over chicken.
Perfectly Herbed Meatballs (Yield 24 meatballs)
1 lb ground beef
1 egg, beaten
¼ cup bread crumbs
½ cup grated Romano or Parmesan cheese
3 cloves garlic, finely minced
2 Tbls. Backyard Patch Garlic and Herb Combination Herb Mix
2 Tbls tomato sauce
2 tsp. Vegetable oil for frying
Combine all ingredients, except the oil and shape into balls. Heat the oil in a large frying pan and fry the meatballs until browned on each side. Add to simmering tomato sauce or serve as is.
How it all started
I started growing herbs in 1994. I love the scents, the shades of green, and the scent and texture of the leaves. I love everything about them!
My first herb garden resulted from my need for good tea herbs. To this day, tea is among my favorite creations.
My husband does not use salt or preservatives, as a result all my seasonings and mixes, are all salt free, organic and preservative free.
Explore all my posted herb knowledge
Commonly asked Questions
FAQ
Do you use preservatives?
All of our blends are created with no preservatives, flavor enhancers or anti-clumping agents.
We grow our herbs organically, no chemical fertilizers, no pesticides and only organic methods. The herbs are grown in "hills" placed in rows. This allows us to walk among the plants but keep a high-quality soil and easy watering methods that makes plants drought resistant.
Are your items salt and gluten-free?
All our herb blends are crafted with no salt and no gluten. Our baking mixes will be clearly marked if they are gluten-free, but all will be low salt. However, since we make all the blends ourselves if you wish no salt in a baking mix (scones, breads, etc.) just ask and we will blend them without salt.
How and where do you ship?
Due to restrictions on plant materials, we only ship to the US or US territories. NO international orders are accepted. All items can be shipped either UPS or USPS depending on weight.
Where do your herbs come from?
We grow almost all of the herbs we use in our blends at our 3/4 acre herb garden. We have been growing herbs since 1994 and created our garden space in 1998 growing our herbs production style in hills and rows.