The Buzz

Herby Holidays

This is the time of year when my thoughts turn to food. I feel the influence from my primitive ancestors; the season begs me to hibernate!

I want comfort food: grilled cheese sandwiches, chili, beef stew, etc. Rich food: cheesy, beefy, thick, and redolent of herbs! (A little crunch is good, too.) Which herbs are included in my cold-weather desire?  Rosemary, sage, bay, and chipotle top my list of cold-weather tastes and smells. Hopefully, I have dried or frozen the herbs from my herb garden. If not, I will have to turn to dried herbs purchased from a store. (Have you discovered Penzey’s yet? Oh, my goodness!)

I've begged a good, easy, biscuit recipe from Evelyn Mosely for you to try along with your holiday fixins’:  

 Herb-Cheese Biscuits by Evelyn Mosley from the Memphis Herb Society’s Celebration of Herbs cookbook. (This is a wonderful cookbook-contact the MHS if you are interested in one.

2 ¼ c baking mix 
½ t ground pepper
2 T butter or margarine
1 c (4oz) shredded Swiss cheese
4 t minced fresh basil
4 t minced fresh thyme
4 t minced fresh oregano
1 8-oz carton plain low-fat yogurt

1. Combine baking mix and pepper in a medium bowl. Cut in butter with a pastry blender until crumbly. Add cheese and herbs, tossing to blend.  Stir in yogurt just until dry ingredients are moistened.  

2. Turn dough out onto a surface dusted with baking mix.  Knead lightly 3 to 4 times.  Roll dough to ½-inch thickness; cut with a 2 ½-inch round cutter, and place on an ungreased baking sheet.  

3. Bake at 450º for 8-10 minutes or until golden.  Yield: 1 dozen. 

 I hardly every make a recipe the way it is written, except for the very first time! I plan on serving this with lunch and supper, too, not just breakfast. I think I will try this using sage and cheddar cheese, and maybe once with rosemary and Swiss cheese. The possibilities for this recipe truly are endless.

Remember, you can use dried herbs in place of the fresh; you will use 1/3 less of the dried herb, as drying the herb concentrates the flavor. 

By Sherri McCalla, Herb Garden Curator 

Posted by sherri mccalla at 6:00 AM


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