What's the first thing that comes to mind when you hear the word "Pumpkin"?
If you are like us, it's probably PIE!
Pumpkins, gourds, and colorful corn make quick and easy fall decorations, but pumpkins have the added benefit of being delicious (and good for you). Sure, you can get pumpkin meat from a can, but it is so simple to make fresh pumpkin for pies, soups, breads and more that you really should try it. And a can doesn't give you tasty seeds to roast and munch while the pie bakes!
Try these recipes from Elise at SimplyRecipes.com...her recipes are always great! Pumpkin Puree and Pie, Roasted Pumpkin Seeds, and many more.

Sugar Pie Pumpkins are available now, along with Jack o'Lanterns, Indian corn, gourds and more for fall decorating.
What's your favorite pumpkin treat? Share your tips and treats by leaving a comment.

Although all I have room for in my patio garden is a Bush Goliath tomato and a lot of herbs amongst the flowers, I enjoy immensely the flavors they add to my table. Although the tomatoes are just beginning to turn color (from green to light green...I count that as progress!), and the tiny Red Robin tomatoes on the dwarf plant are not even that far along, I have already enjoyed the herbs: fresh sage with our salmon, snipped chives in our salads, and probably best so far: this Cilantro Pesto that we had drizzled on roasted cod and Yukon gold potatoes.

We have lots more recipes for your herbs here on the site: look for recipes in the Archive column on the left. But tell us all: what have you had for an early harvest this year? Click on the word "comment" just below and share!

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta*
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute until softened, but not browned. Transfer to large bowl. Add next 6 ingredients (through salt) to the bowl and whisk to blend.

Place noodles in a sieve over the sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to the bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

*Fresh pasta is ideal; alternatively use dried angel hair pasta and cook until just tender.

This recipe was adapted from Bon Appetit at Epicurious.com

1/2 cup of extra virgin olive oil
2 cloves of garlic
2 cups of fresh Purple Ruffles basil leaves
1/2 cup of parsley
1/4 cup of toasted pine nuts
1/2 cup of Romano or Parmesan cheese
Place all ingredients in a food processor and puree. For best flavor, use immediately.

1 pound skinless boneless chicken breast
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped fine
• 2 small fresh red or green Thai Bird chilies or small Serrano peppers*
• 1/4 cup fat-free chicken broth or water
• 2 teaspoons Asian fish sauce (naam pla)
• 2 teaspoons sugar
• 2 teaspoons light soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves, washed well and patted dry
• 2 tablespoons fresh lime juice or to taste

Freeze chicken until firm but not solid, about 30 minutes, to make slicing easier. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2 inch pieces. The chicken will cook very quickly when sliced this way.

Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until just turning golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is just done, barely opaque white, 3 to 4 minutes.

Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry to combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.

Serve chicken with white rice.

*Remember to wear rubber gloves.

3 tablespoons fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon honey
2 garlic cloves, crushed
6 navel oranges
1 small red onion, thinly sliced in rings
3 cups trimmed arugula, rinsed and dried
6 tablespoons (1 1/2 ounces) crumbled feta cheese

Preparation
Combine first 4 ingredients in a small bowl, stirring with a whisk. Season to taste with salt and freshly ground pepper.
Toss arugula and onions with dressing, divide among plates.

Peel oranges, and cut each crosswise into 6 slices. Arrange 6 orange slices on each of 6 arugula-lined plates. Sprinkle 1 tablespoon feta over each salad, and drizzle the oranges with remaining dressing.

1 1/2 pounds small Yukon Gold potatoes (about 3 ounces each)
1/4 cup water or low-salt chicken stock
4 fresh bay leaves
3 garlic cloves, unpeeled
1 teaspoon extra-virgin olive oil
Coarse sea salt

In an heavy, heat-proof casserole, or a large saucepan just large enough to hold the potatoes in a single layer, combine the potatoes with the water or stock, bay leaves, garlic, olive oil and 3/4 teaspoon of salt. Cover and cook over low heat, stirring gently occasionally, until the potatoes are tender, about 25 to 40 minutes, depending on their size. Check the liquid during cooking and add a little more water if the pan is dry. Transfer the potatoes to a bowl and serve, passing salt and pepper at the table.

Adapted from FoodandWine.com

10 sm Red skin potatoes, sliced 1/4" thick
1/2 cup Olive oil
1/2 cup Minced shallots
2 tbl Diced red pepper
Salt to taste
Freshly-ground black pepper to taste
2 tbl Champagne vinegar or white wine vinegar
1/2 cup chervil leaves

In a small saucepan of boiling, salted water boil the potatoes until just tender. Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. Transfer to a mixing bowl. When potatoes are just tender, drain and add them to bowl along with shallots. While potatoes are still warm, add vinegar and toss to coat. Cool salad to room temperature and add chervil. Adjust seasonings.

1 qt Small, fresh cucumbers
4 Heads fresh dill
2 Garlic cloves
1/2 cup Cider vinegar
1 1/2 cup Water
2 tb salt (non-iodized or Kosher)

Combine vinegar, water and salt, and bring to boil. Meanwhile, trim off stem and blossom ends from cucumbers, wash well. Pierce the cucumbers lightly with a fork. Place dill heads and peeled garlic in jar(s), and pack in the cucumbers. Pour boiling vinegar mixture (brine) over the cucumbers to cover. Wipe jar rims and seal, refrigerate. Allow 1-2 weeks for pickles to cure before using; use within 2 months.

Treat your cat to these cookies:

1 cup whole wheat flour
1/4 cup soy flour
1 teaspoon catnip
1 egg
1/3 cup milk
2 tablespoons wheat germ
1/3 cup powdered milk
1 tablespoon unsulfured molasses
2 tablespoons butter or vegetable oil

Heat oven to 350 degrees F.

Mix dry ingredients together, then add molasses, egg, oil and milk. Roll dough out flat onto a greased cookie sheet and cut into small pieces. Bake for 20 minutes.

Store in tightly sealed container.

1 tablespoon olive oil
2 cloves garlic, finely minced
1 small fennel bulb, cleaned and cut into 8 wedges
1 1/2 cups white wine
16-24 fresh mussels
1 pinch saffron (powdered or crushed thread)
Sea salt and freshly ground black pepper to taste
1 whole plum tomato, diced

Inspect and clean your mussels: Discard any mussels that are not firmly closed; scrub the shells if necessary, and pull out the bristly beard if present.
In a large stockpot, heat olive oil. Add garlic and fennel, saute until soft and fragrant, but not coloring.
Add white wine, saffron and salt and pepper. Bring just to a boil.
Add mussels to white wine broth and cook until they just start to open, approximately 5 minutes, adding wine or water if the pan begins to dry.
Add diced plum tomatoes, stir, and cover pot just until mussels are completely open, for approximately 3 more minutes.
Serve immediately in a bowl with broth and an additional empty bowl for discarded shells.

6 large eggs
3 green onions, thinly sliced
2 tsp. minced lovage leaves
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup mayonnaise
1 tablespoon mild dijon mustard, or to taste
salt and pepper

Hard boil the eggs, them place in a bowl of cold water to cool. Peel them, place in a bowl and mash with a fork to your preferred consistency. Add the green onions and herbs, mayonnaise and mustard. Season with salt and pepper. Serve on bread or on a bed of lettuce.

A very simple preparation, and it makes a lovely gift with some fresh muffins. Try it drizzled over goat cheese with some herbed crackers for a sweet/savory appetizer or dessert.

3 sprigs rosemary
6 inch orange peel ; no pith
1 1/2 cups honey

Gently bruise herbs. Place herbs and peel in small saucepan, add honey. Stir and heat only until lukewarm, 3-4 minutes. Pour into sterilized jar and seal. Store at room temperature for one week to develop flavors. Re heat just to liquefy, strain out herbs. Re-seal, adding a fresh, decorative sprig if desired.

Try with 2 tablespoons lavender blossoms; or cinnamon, allspice, and cloves; lemon peel and thyme.

A quick, easy, and flavorful side dish, use any combination of herbs you like. (Powerful herbs such as rosemary may overwhelm the delicate texture and flavor of the couscous.) A little citrus zest would be nice when serving with seafood.


Serving Size: 4

1 cup fresh herbs ; minced
1 large garlic clove ; quartered
1 1/4 cups water ; boiling
1 tablespoon butter
1 cup instant couscous
1/2 teaspoon salt

In a mini food processor, combine herbs, garlic and 1/4 cup of the boiling water to a paste. In a small saucepan, melt the butter. Add the couscous and salt and stir to coat. Stir the herb paste and remaining 1 cup boiling water into the couscous, cover and set aside for 10 minutes. Fluff with fork and serve at once.

This is a simple, tangy cheese and takes little active time and just a day to become cheese! A fun project to do with kids. Try parsley, chives, dill. These times and salt return a semi-firm, spreadable cheese with bright flavor. More salt, and more time, will give a drier, firmer cheese.

Recipe By: Capri Herb Farm

1 quart goat milk
1 cup buttermilk
3/8 cup lime juice
1 tablet rennet
sea salt ; to taste
fresh herbs ; to taste

Over low heat, bring goat milk and buttermilk to 190* in a stainless steel pan. (Aluminum and cast aluminum will not work). Slowly add lime juice (or lemon, or white vinegar) while stirring until all is added and mixed thouroughly into milk, but only until just combined. It will curdle.
Cover and let cool undisturbed at room temperature 12 hours. Add salt to taste.* Drain into a cheesecloth lined strainer. Bring cloth together and tie. Hang over bowl or sink until it is the consistency you want. Hang for 12 hours, squeezing occasionally, adding herbs and salt as cheese firms.

6 sprigs rosemary
3 sprigs thyme
3 sprigs oregano
1 large bay leaf
10 whole black peppercorns
3 cloves garlic ; coarsely chopped
1/4 teaspoon red pepper flakes
3 cups olive oil

Place herbs and seasonings in sterilized glass jar. Add olive oil to totally cover. Seal and refrigerate for about 2 weeks to develop flavors. Bring to room temperature and discard all herbs. Filter through cheesecloth, oil is ready to use. Keep refrigerated.

Flavored oils are best for dressings, dipping, and drizzling on cooked foods. Cooking with them for long times or at high heat destroys the flavor. Keep refrigerated.

2 cups olive oil
4 cloves garlic ; smashed
4 sprigs fresh sage ; bruised
10 sprigs fresh thyme ; bruised
2 sprigs fresh oregano ; bruised

Combine oil (NOT extra-virgin) and garlic in saucepan. Add bruised herbs; cook over low heat for 30-40 minutes (just barely bubbling). As garlic browns, remove and discard. Let oil cool, then strain and refrigerate. Spoon out congealed oil as needed.

Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudités for dipping.

Recipe By: Cooking Light 8/07
Serving Size: 8
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper
2 garlic cloves ; chopped
1 can (16 oz) white beans ; rinsed and drained
4 (6-inch) pitas ; each cut into 6 wedges
Fresh sage sprig

Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired.

A simple yeast bread, perfect for serving with soups and salads, Italian favorites, as a rustic pizza crust, or as a sandwich or pannini. Freezes well. Originally from Gourmet.

1 1/2 cups water ; warmed
2 packages yeast ; fast acting
1 teaspoon sugar
4 cups flour, all-purpose
2 teaspoons salt
2 tablespoons parmesan cheese ; grated
4 teaspoons rosemary ; fresh, chopped
1 tablespoon kosher salt ; to taste

Lightly grease a half sheet tray. In a bowl stir together water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until it forms a soft dough. On a lightly floured surface with floured hands knead dough 5 minutes until smooth and elastic, and shape into a ball. Invert bowl over dough and let dough rest 10 minutes.

On a lightly floured surface roll out dough and transfer to tray, presssing into corners. Let dough rise covered loosely with plastic wrap in a warm place 30 minutes, or until doubled in bulk.

Preheat oven to 400*. Sprinkle dough with Parmesan, rosemary, and salt. Press indentations 1/4" deep with lightly oiled fingertips and bake in middle of oven 20 minutes. Cool in pan on rack. Makes 20-24 2 1/2" squares.

It could not be easier to make a flavorful sausage for breakfast or sandwiches. The sage is wonderful and traditional, but experiment with Italian seasonings such as fennel and oregano, or other combinations. Very tasty, and not as greasy as commercial breakfast sausages. For a little more of the traditional fat and flavor, add some chopped or ground bacon.

1 clove garlic ; mashed
1 clove shallot ; mashed
1 tablespoon fresh rosemary ; minced
2 tablespoons fresh sage ; minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1/4 cup cold water
1 pound ground pork

Combine all ingredients by hand in mixing bowl, gently so as not to overly mash the pork. Shape into patties and pan-fry, or cook and stir for crumbles.

Coat your fillets in crunchy, Japanese-style breadcrumbs called panko--they bake up so crispy, you'll swear these tender halibut fillets are deep-fried.

Recipe By: Cooking Light 8/07
Serving Size: 6

1 cup panko ; (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove ; minced
2 large egg whites ; lightly beaten
1 large egg ; lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil ; divided
Cooking spray

Preheat oven to 450°.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Serve with vegetables, steak, chicken, seafood, or obviously on garlic bread.


1/3 cup flat leaf parsley ; chopped
2 1/2 tablespoons basil ; chopped
2 1/2 tablespoons chives ; chopped
2 cloves garlic ; chopped
4 ounces butter ; softened
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon black pepper ; freshly ground
2 tablespoons shallot ; finely chopped

Combine herbs and garlic in food processor. Add butter, wine, salt, and pepper; process until smooth. Add shallots until just combined.
Allow flavors to marry for at least 30 minutes if possible. Refrigerate leftovers, or form a log, wrap well and freeze. Slice disks of frozen butter to top meats and vegetables.

Boursin-style cheese is a soft, flavored cheese spread. While the original Boursin from France is a cowsmilk fresh cheese, many recipes exist for blends of cheeses to approximate it's flavor and texture. Use it as a dip or spread, a stuffing for chicken or vegetables, in potato dishes, or as a simple grilled steak topping. This recipe is for a traditional Boursin flavor; see the variations to pair with your favorite recipes.

8 oz cottage cheese
8 oz ricotta cheese
8 oz cream cheese
1/2 cup butter
4 cloves garlic
2 shallot ; minced
1/2 cup parsley ; minced
3 tablespoons chives ; minced
1 teaspoon black pepper ; ground
1/4 teaspoon cayenne pepper
salt

In a small bowl blend cheeses and butter; mix in remaining ingredients. Chill to firm and blend flavors.

Excellent served with smoked salmon and dark bread or as a topping for grilled fish and vegetables.

3 tablespoons fresh dill ; chopped
2 teaspoons fresh chives ; chopped
1 recipe basic boursin

To the Basic Boursin recipe, add the dill and chives; adjust the amount of chives to your liking.

Stuffed, broiled mushrooms; on crostini; tossed with hot pasta and peas or asparagus.

3 tablespoons fresh basil ; chopped
1/2 teaspoon red pepper flakes
2 teaspoons garlic ; chopped
2 tablespoons parmesan cheese ; grated
1 recipe Basic Boursin

To one recipe of Basic Boursin, add the above ingredients.

While this recipe calls for a whole salmon fillet, it can easily be prepared in smaller quantities and using other firm, medium flavored fish: simply adjust the cooking time to suit the fish. This would be delicious with Herbed Couscous.

Recipe By: Cooking Light
Serving Size: 10
3 1/2 pounds salmon fillet ; whole
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons lemon rind ; grated
1 tablespoon orange rind ; grated
10 whole fresh chives
4 whole fresh thyme
4 whole fresh oregano
4 whole fresh tarragon
10 whole lemon slices ; thinly sliced

Preheat oven to 450*. Line a shallow roasting pan with foil, spray foil with cooking spray.
Sprinkle salmon with salt and pepper, combine rinds and sprinkle over fish. Arrange herbs horizontally across fish. Top herbs with lemon slices. Place fish on prepared pan; cover with foil and seal. Bake for 30 minutes, until fish flakes easily with a fork. Serve warm or at room temp. Serving size 4 oz.

A quick, easy mayonnaise for grilled tuna or shrimp salad.

Recipe By: Bon Appetit
Serving Size: 6

1/2 cup basil leaves ; torn
1/2 garlic clove ; peeled
1 1/2 teaspoons red wine vinegar
1/2 cup mayonnaise

Combine garlic, basil, and vinegar in processsor until basil is finely chopped. Add mayonnaise and blend until smooth.

A simple bread recipe that every beginning cook should have in their repertoire: add or subtract the herbs to suit your tastes and menu. It is delicious with roasted meats, and toasted with butter and honey as well. Try preparing it in 12 muffin tins, baking for a total of 30-35 minutes: more of the buttery crust to go around!

3 cups self-rising flour
3 tablespoons sugar
1 can beer
4 tablespoons butter
3 teaspoons herbs (parsley, summer savory, thyme)

Add beer slowly to dry ingredients and mix to combine. The dough will be very sticky.
Spread into greased, parchment lined loaf pan.
Bake for 45 minutes in 350* oven.
Pour melted butter over top and bake 15 minutes more.

This is a very moist bread: allow it to cool for at least 15 minutes before slicing.

A twist on pesto, this version incorporates sour cream at the end to become a delcious sauce for fish tacos or marinated grilled steak. Try it as a dip for shrimp cocktail, too. For a classic pesto, eliminate the sour cream. Some people find cilantro over-powering: remove all of the stems to curb the "soapy" taste that some people sense.

3 bunches cilantro ; fresh
6 cloves garlic
6 tablespoons lime juice
1/2 cup olive oil
3/4 cup sour cream
salt ; to taste

Put cilantro, garlic and lime juice in food processor with metal blade. Process until finely minced. With motor running, drizzle in olive oil in until well incorporated. Scrape pesto into bowl and stir in sour cream. Add salt to taste. Yield 2 cups.

Making your own crackers is easy and impressive and allows you to match your crackers to your toppings. The dough can be frozen and baked as needed.


1 cup all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon black pepper ; freshly ground
1 1/2 tablespoons fresh thyme ; chopped
3 tablespoons unsalted butter ; very cold
1 cup gruyere cheese ; finely grated
1/4 cup milk
1 tablespoon milk

Combine the flour, salt, pepper, and chopped thyme in food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse to combine. With the machine running add the milk. Process until the dough comes together and is well combined.
Shape the dough into a 2" wide log. Wrap with plastic wrap and refrigerate at least 24 hours.
Heat the oven to 325°. Slice into 1/4" slices. Transfer to a baking sheet. Bake immediately, turning pan during baking, until they are golden-brown and firm in the middle, 25-35 minutes.
Transfer to a rack to cool. Store at room temperature in an airtight container.

Fresh rosemary, oregano, and lemon rind harmonize with the richness of lamb and feta cheese. For an alternative to tzatziki sauce, serve with a drizzle of plain, fat-free yogurt. Tuck tomato slices and lettuce leaves into the pita pockets, if desired.

Recipe By: Cooking Light 8/07
Serving Size: 6

1/2 cup Feta cheese ; crumbled
1 tablespoon Fresh rosemary ; chopped
2 teaspoons Lemon rind ; grated
2 teaspoons Fresh oregano ; chopped
1/2 teaspoon salt
3 garlic cloves ; minced
3/4 pound lean ground lamb
3/4 pound ground turkey breast
Cooking spray
3 (6-inch) pitas ; cut in half

Prepare grill.
Combine first 8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Place 1 patty in each pita half; drizzle each serving with 1 tablespoon Tzatziki sauce.

This is a classic dressing for salads, cold fish and cold chicken. Try making a shrimp pasta salad with it!
Serving Size: 8

1 tablespoon cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
2 cloves garlic ; minced
1/2 cup fresh chives ; minced
1/4 cup fresh parsley ; chopped
1 tablespoon fresh tarragon ; chopped
1 tablespoon fresh basil ; chopped
2 tablespoons capers
salt and pepper ; to taste

Combine ingredients in bowl until blended and chill.
Blender method: Chop herbs in blender and add vinegar along the way. Blend in mayo and sour cream; slowly add buttermilk, blending until consistancy is as desired.

Slightly warm shrimp will absorb the flavors best, but purchased shrimp cocktail can be dressed up quickly this way as well. Do not overcook the shrimp, or leave in marinade for too long (they will become mushy/mealy).

1 1/2 pounds shrimp ; 21-25 count
3 tablespoons tarragon vinegar
3/4 cup olive oil
3/4 cup vegetable oil
1/3 cup fresh herbs ; chopped
3/4 teaspoon salt
3/4 whole lemon ; juiced

Cook the shrimp in their shells in boiling salted water. Cool in ice water, peel leaving tails on.
Combine remaining ingredients and toss in the shrimps. Marinate for 3-4 hours.

The wet husks steam the corn, and the salt in the water seasons the corn. Try with rosemary, basil, or any herb that compliments your meal.

6 whole sweet corn ; in husks
6 tablespoons butter
6 whole Herb sprigs

Soak the corn in salted water for 1 hour. Carefully peel husks back without removing them, and remove silk. Pull husks back up, inserting to pieces of butter and the herb sprig. Make certain husks cover all kernels. Grill the corn over medium-hot coals for 15-20 minutes, turning frequently.