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Recipes By Herbs
basil Basil
thyme Rosemary
Basil
Rosemary

basil Oregano
thyme Tarragon
Oregano
Tarragon

basil Lovage
thyme Coriander
Lovage
Coriander

basil Marjoram
thyme Thyme
Marjoram
Thyme
basil Spearmint
thyme Stevia
Spearmint
Stevia

basil Chervil
thyme Parsley
Chervil
Parsley

basil Lemon Verbena
thyme Garlic Chives
Lemon Verbena
Garlic Chives

It's All About The Herbs!

 

Have you ever wondered why fresh herbs taste so good and why they add so much more to your favorite recipes than a dried product? Have you ever wondered if Certified Organic herbs would be better for your family? Well, wonder no more! "Cooking With Sal" has all the information you need to grow, maintain and use herbs.

Sal Gilbertie, owner of Gilbertie's Herb Gardens in Easton, CT, is a renouned and published herb expert who grows and distributes more than 300 fresh herbs from his 37 acre farm in rural Fairfield County.


Featured Recipe

Rack of Lamb with Sweet Marjoram and Lemon

Bake at 500°                                    Serves 6

Have the butcher “french” the bone ends of racks. Season each rack lightly with salt and pepper, to taste.

Preheat oven to 500°

In a small bowl, combine garlic, lemon juice, marjoram and olive oil. Coat the meaty side of each rack with the garlic-marjoram mixture. Cover exposed bone tips with small pieces of foil.

Lightly butter a shallow baking pan (large enough to hold both racks of lamb). Place lamb in the baking pan, coated side up. Roast for 20 to 25 minutes, until golden brown on the outside but pink and rare inside. Remove from oven and place the bone sides together, intertwining the ends of the rib bones. Discard foil. Let the meat rest for 10 minutes. Arrange on warmed serving platter, surrounded by vegetables, for at the table carving.

from: Kitchen Herbs - The Art and Enjoyment of Growing Herbs and Cooking with Them, Sal Gilbertie; New York, Bantam Books, 1988.