104 South Foster Road
Mercer, PA  16137
(724) 301-3273

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Plant’s Herb Farm Italian Seasoning Mix

This can be mixed up and put in a storage container. Store in a cool, dark cupboard.  


¾ cup dried oregano

6 Tbsp. dried basil

3 Tbsp. onion powder

4 tsp. dry mustard

4 tsp. garlic powder

4 tsp. paprika

2 tsp. black pepper

To make a salad dressing, mix with ¼ cup olive oil, ½ cup vinegar, and 1 teaspoon of seasoning. I add about 3 tablespoons sugar. Shake and use. Store remaining dressing in the refrigerator. 


Plant's Pesto


1 cup fresh basil leaves washed and tightly packed 

2 cloves garlic (crushed) 

1/2 cup toasted pine nuts or walnuts (you can toast them in a pan in the oven - bake 10 minutes at 400 degrees but watch them carefully, you can burn them before you know it) 

1/4 teaspoon ground pepper 

1/4 cup olive oil

1 cup grated fresh Parmesan or Romano cheese


In a blender combine basil, garlic, pine nuts, pepper and olive oil. Blend at a high speed until smooth, then put the paste in a bowl and add Parmesan cheese. 

Now it's ready to fold into your favorite pasta. I use about 1/2 cup of pesto per pound of cooked pasta. What you don't use, you can freeze. What great use for all that extra basil! Try Cinnamon Basil. Wonderful!

 Lavender-Lemon Sugar Cookies 

1/4 t. fresh lavender flowers
1/4 c. sugar
1 c. soft butter
1/4 c. powdered sugar
1 large egg
2 1/8 c. flour
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1/2 t. lemon extract
sugar to sprinkle

In a mini-food processor, grind lavender with sugar. Cream sugar with butter and powdered sugar. Add egg. Stir in lemon extract, then flour, soda, tartar, and salt; blend well. Using large ice cream scoop (1/2 c. approx. size), scoop-up dough and place on greased cookie sheet. Flatten dough-scoops with the bottom of a large glass, and sprinkle with sugar. Bake in preheated 375 degree F. oven for 20 to 25 minutes or until golden. Cool and serve. 

Yield 6 monster cookies