Harvest of Herbs - Beauty and the feast

Here are three recipes I found in an article from an old Harrowsmith. The article was titled Harvest of Herbs - Beauty and the feast BY: Helen Molitor

Salmon Chowder
1 medium onion, finely sliced
1 Tbsp. salad oil
1 large potato, cut into small cubes
1 cup water
1 cup cooked salmon or arctic char
2 cups milk
1/2 tsp. lime or lemon juice
1-2 Tbsp. 'Gem' marigold blossoms

   Brown the onion in the oil, add potato and water and simmer for about 15 minutes, until potato is tender and water is reduced. Then add fish chunks and milk, heat through, and a minute or two before serving, add juice and blossoms.

Sauce Cerfeuil
2 Tbps. flour
1 1/2 Tbsp. butter
1 cup water or fish stock
2 Tbsp. finely chopped chervil

   Mix and cook the flour in melted butter until it begins to pull away from the pan, about 1 minute. Add the liquid, beating vigorously with a wire whisk, then add chervil and keep at a very low simmer for 2 or 3 minutes. To fully release the chervil flavour, allow the sauce to sit for several minutes before serving.

Woodland Nymph Dressing
1 cup loosely packed mint leaves (ginger, lime, pineapple or a mixture)
1/3 cup chilled fruit juice
2/3 cup mayonnaise

   Mix mint leaves with fruit juice and blend for 3 minutes at low speed. Then gradually mix in mayonnaise by spoon or wire whisk.

Signet Marigold Golden Gem

Chervil

Mint leaves

Enjoy!