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    Old 03-13-2012, 07:53 AM
      #11  
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    I like to chop up basil, oregano, parsley super fine and add to tomato sauce right before serving. For rosemary I grind to a powder (I don't like the "pine needle" texture in my food) and sprinkle over roasted potatoes.
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    Old 03-13-2012, 02:07 PM
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    Thanks to all. So many great ideas I can't wait to try. It's been a mild winter for us here and things are blooming and growing early. I can't wait to get out into the garden.
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    Old 03-15-2012, 04:02 AM
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    I've had the same sage, rosemary, oregano, thyme, and tarragon (The tarragon dies back in winter, but comes back) plants for years. I add them to everything I cook from eggs, soup, deserts, and breads. My family particularly loves Rosemary Bread.
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    Old 04-01-2012, 02:03 PM
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    Yum, I'll have to try Rosemary Bread! Yesterday I went and got the little plants. So excited, can't wait to put them in the ground!! I'm trying something new this year, lemon verbena (spelling?). It smells so good.
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    Old 04-01-2012, 04:57 PM
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    I had some extra herbs last summer too....chives and sage. I put a good handful in each of half a dozen jelly jars, made a syrup of apple cider with a little balsamic vinegar, a touch of honey, and an envelope of plain gelatin. Very yummy with chicken or pork chops.
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    Old 04-01-2012, 05:05 PM
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    Originally Posted by CindyA
    Yum, I'll have to try Rosemary Bread! Yesterday I went and got the little plants. So excited, can't wait to put them in the ground!! I'm trying something new this year, lemon verbena (spelling?). It smells so good.
    OH HOW I LOVE LEMON VERBENA! I need to find my recipe for the lemon verbena and lavender frosting! Lemon verbena is great in iced tea too! You do know that both rosemary and lemon verbena are perennial plants and you will have them for a long time if you treat them well!
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    Old 04-01-2012, 05:06 PM
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    Originally Posted by Jackie R
    Try making basil pesto - it's delicious and very easy to make. I made a batch last Fall, froze globs of about two tbls each on wax paper, put in zip loc bag. Just make a little pasta and put a thawed glob or two on the pasta and mix - delicious. Just google basil pesto recipes - there are tons of them.

    mix the basil with spinach if you think the all basil is too strong...so darn good!
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    Old 04-01-2012, 06:06 PM
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    Originally Posted by jaciqltznok
    here is my fave way to KEEP them. Pick them, wash them, pat them dry, chop them and place them mixed up into ice cube trays. Fill trays with water, place in freezer. When frozen pop cubes into ZIploc bags labeled. Italian, Mexican, French, etc...then when you want to use them, either toss the whole cubes into the pot OR thaw them out in a fine mesh strainer and use them that way!
    Yep, this is the best! I also make my pesto sauce and freeze it.
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    Old 04-04-2012, 04:48 PM
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    You all have some great ideas for the herbs! Thanks!
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    Old 04-13-2012, 12:24 AM
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    This sounds really good!
    Originally Posted by neeng
    I had some extra herbs last summer too....chives and sage. I put a good handful in each of half a dozen jelly jars, made a syrup of apple cider with a little balsamic vinegar, a touch of honey, and an envelope of plain gelatin. Very yummy with chicken or pork chops.
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