Essential Guide to Growing and Cooking with Herbs(Louisiana State University Press, 2009) edited by Katherine K. Schlosser is a compilation of herb profiles, recipes, uses, and histories by The Herb Society of America (HAS). Including plant origins, growing suggestions, succinct descriptions, and hand-drawn representations of the herbs, Schlosser’s collection is an effective aid to any herb enthusiast hoping to make the most out of their garden. Schlosser is a long-time member of HSA and the editor of Wild Flower, a journal produced by the North Carolina Native Plant Society. This excerpt shares a recipe by HSA member Joy H. Walworth.
- 2 tbsp. rosemary, crushed but not pulverized
- 3 tbsp. sugar
- 1/2 cup water
- Pinch of salt
- 8 oz. apricot nectar
- 1 quart ginger ale
- 1/2 cup lime juice
- Simmer the water, sugar, and rosemary leaves with a pinch of salt for 2 minutes.
- Cool and strain.
- In a tall chilled pitcher, mix apricot nectar with ginger ale and lime juice.
- Fill 8 glasses with ice and pour in the juices. Garnish with twists of lime rind.
We use dried rosemary to make this punch. The syrup can be prepared several days ahead and refrigerated. This recipe is from the Western Reserve Unit’s Savory Seasoning cookbook, ﬁrst published in 1957. The unit serves this punch for special occasions and celebrations.