Tips for using herbs (recipes too!)

At our July workshop, LEAF Center Garden Supervisor Lisa Wills showed us how to use the abundance of herbs from our gardens in muddled waters, pesto, aioli, salts, bath cubes and even dainty little drink cubes. We learned about the nutritional benefits of herbs, too. Who knew you could cure hiccups with an infusion of dill seeds? Or that rosemary aids eye health? Lisa told us she uses Himalayan sea salt instead of conventional salt in her kitchen because this  lovely pink salt apparently has a number of health benefits. 

The workshop was the first of three thank-you benefits for LEAF members – a new feature of memberships this year. Interested in becoming a member? Join here.

Lisa’s Herb Sea Salt


1-2 cups fresh-picked herb of choice

1 cup sea salt (pink Himalayan salt recommended)

Lemon zest (optional)

Garlic (optional)


Put all ingredients in a blender and pulse until blended. Put out onto wax paper and let air dry for 48 hours. Store in an air-tight container in a cool, dry place, out of the sun.


Lisa’s Summer Zucchini Bread


3 cups all-purpose flour

1 tsp fine sea salt

1 tsp baking soda

1 tsp baking powder

1 Tbsp ground cinnamon

3 eggs

1 cup vegetable oil

3 Tbsp fresh lemon thyme leaves

1 tsp Meyer lemon zest

2 1/4 cups white sugar

3 tsp vanilla extract

2 cups grated zucchini (1 yellow, 1 green)

½ cup chopped walnuts (optional)


1 ½ cup sifted powdered sugar

3-4 Tbsp Meyer lemon juice

Small pinch of sea salt

1 tsp vanilla 

1 heaping Tbsp fresh thyme leaves

Lemon zest optional 


Grease and flour two 8 x 4 inch pans. 

Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda and cinnamon together in a bowl.

Beat eggs, oil, vanilla, thyme, zest and sugar together in a large bowl. 

Add sifted ingredients to the creamed mixture, and beat well. 

Fold in zucchini and nuts until well combined. 

Pour batter into prepared pans.

Bake 40 to 60 minutes, or until tester inserted in the center comes out clean. 

Cool in pan on rack for 20 minutes. 

Remove bread from pan, and completely cool.

Once cooled, make glaze, and put glaze over loaves and let it set. 

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