Do you grow Herbs and if so post your Recipes here for all of us to enjoy!

I just love salmon and found this recipe so I can make it:

Oven Baked Salmon (Thyme or Dill for Herbs)

http://lowcarbdiets.about.com/od/mai...akedsalmon.htm

Never had any success growing them inside but the ones I did plant outside in a window box were very successful. Had great luck with rosemary, basil and parsley. Not so much luck with cilantro....it bloomed but fairly quickly was "used up"...wouldn't do again. I froze the basil by laying out on a cookie sheet till frozen and then putting in freezer bags but, learned later I should have blanched briefly first to maintain the beautiful green color. My parsley I froze in ice cube trays and then when frozen put in freezer bags as well. When I made soup I just plopped a cube of parsley in it.

I'm with Wonnie - I've had no success indoors. If someone has, I'd love to know how it's done.
We use herbs in most things we cook - soetimes Italian, Middle East, etc. I can't share recipes because neither of us is a recipe cook. Jamie Oliver is a big herb user. Try his recipes.

Rosemary, thyme, Oregano,Marjoram, sage, cilantro, parsley,basil.
I dry them, grind in a pepper mill. Sometimes mix them together.
(I don't dry the basil.) I also dry and freeze peppers, bell and hot.

outdoors

I grow basil inside, but I have a grow light. Works great.

I don't know if this is considered an herb, but I grow something a lot of people have never hearde of.

It's perennail (here in zone 5) and it tastes like celery. I use it like celery in cooking, but doubt it could be used where one uses fresh celery

Lovage - It grows to about 3 fett high

Potato Leek Soup
Sautee leeks in 1 T of olive oil. Add 2 quarts of chicken broth. Bring to a boil. Add 6-8 peeled potatoes. Simmer for 30 minutes. Turn off heat. Use a blender or an immersion blender to puree. Put the soup back in the pot and add 1/4 cup milk. Simmer for a few minutes, stirring well.

Serve in mugs, sprinkled with 1/2 tsp of dill and some black pepper.

It's delicious and really filling.

Try this site for some great recipes:
http://www.sanantonioherbs.org/Member_Recipes.htm

I grow herbs outdoors (on the Texas Gulf Coast), mostly in an old clawfoot bathtub. I grow rosemary, Italian parsley, dill, chives, thyme, basil (two kinds), oregano and marjoram. Oh, and a giant pot of spearmint. Had a little cilantro earlier, but it's too hot for it here and fresh cilantro is readily available here. Easiest are rosemary, oregano, thyme, parsley. This year I started the parsley, basil and dill from seed...so easy.

This time of year I use the herbs fresh in so many things...one standby is Ranch Dressing. I use whatever combination sounds good in a base of mayo, buttermilk, and sour cream.

Last week I cooked two pork tenderloins with rosemary and thyme. Browned the tenderloins in a hot skillet with olive oil then sprinkled the herbs and added chopped shallots and roasted in the oven for about 15 minutes.

I'm trying a new method for freezing dill...read it somewhere online. You harvest the entire plant, wash and let dry completely. Then lay it on a long piece of plastic wrap and roll it up and compress it as tightly as you can to form a long roll. Wrap again in aluminum foil and freeze. To use it, open up one end of the foil and plastic and slice off a chunk.

I haven't tried to freeze basil yet. Last summer I made a huge batch of pesto and it froze very well. Still tasted like fresh basil.

I also make compound butters...softened unsalted butter to which you add whatever herbs you want, then roll in plastic wrap and form into a log. They last a long time in the freezer...just add a dab to veggies, pasta, to cook eggs, etc. I like the combination of basil, oregano, and shallots. Also thyme and lemon zest are very good combo.

We also grow a lot of different peppers and I pickle them along with other veggies and herbs, especially dill. Really easy refrigerator pack if anyone wants the recipe. We just put up four quarts of mixed vegs...baby corn, peppers, baby carrots, onions, and garlic.

Can you tell I like to cook???

Anita

I grow herbs outside. Thyme, oregano, cilantro, lemon balm, lavender, spearmint, peppermint, basil, parsley and catnip. I have grown lemon verbena and sage in the past.
Thyme, basil, parsley and oregano are staples in most cupboards. I snip it, spread it to dry on cookie sheets, then crumble it up (leaves) and freeze in baggies.
Cilanto does not hold its' flavor when dried so I freeze it and snip it as needed in Mexican dishes. Don't forget the seeds are coriander.
Lemon balm...I put several leaves in a cup and pour hot water over for herbal tea. I also snip fresh leaves into my cooked oatmeal. There's a recipe (which I can't find) that won a national contest that had snipped lemon balm leaves in cookies. It was basically a sugar cookie with snipped LB leaves, I think. It can be used in any cookie recipe or snipped into any dish where a lemony taste is desired. It can be dried the same as Thyme and Oregano.
Catnip...for the cats in your life. They act so silly rolling on it fresh or dried. Also, make a tea for colic in babies and to help them sleep. I got lots of it when I was a baby and so did my kids and grandkids. I've been making a tea to sip on...no reason except that it tastes good. It can be dried and crumbled for storage.
Lavender...I break off a branch and rub the leaves between my fingers to release the smell, tie it in a piece of cloth and drop into my pillowcase. It has such a soothing fragrance with which to fall asleep. You can also add it to potpouri or sew it into a pad that you'd put under a hot dish.
Lemon Verbena is the most potent of the lemon scented herbs. Rub a few leaves between your fingers and it smells just like a lemon pie.
The mints are good for tea and can be snipped into cereals and baked goods....or just eat the raw leaves like my grandson does.
Rosemary I love the smell to use like lavender, but my plants keep dying.