Need Fresh Herb Recipes
03-13-2012, 07:53 AM
#11
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Join Date: Dec 2010
Location: New Mexico
Posts: 1,177
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.
03-15-2012, 04:02 AM
#13
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Join Date: Jan 2010
Location: VA
Posts: 663
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.
04-01-2012, 02:03 PM
#14
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Join Date: Dec 2011
Location: Virginia
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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.
04-01-2012, 04:57 PM
#15
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Join Date: Oct 2010
Location: Kawartha Lakes, Ontario, Canada
Posts: 854
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.
04-01-2012, 05:05 PM
#16
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Join Date: Dec 2009
Location: Enid, OK
Posts: 8,273
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!
04-01-2012, 05:06 PM
#17
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Join Date: Dec 2009
Location: Enid, OK
Posts: 8,273
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!
04-01-2012, 06:06 PM
#18
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Join Date: Jul 2010
Location: Ohio
Posts: 3,712
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!
04-13-2012, 12:24 AM
#20
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Join Date: Dec 2011
Location: Virginia
Posts: 1,257
This sounds really good!
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