Need Fresh Herb Recipes
 

I've been growing fresh basil, oregano, and rosemary but can't use them fast enough. What do you do with it? I haven't dried any of them but am willing. But really want to use them in fresh cooking: salads, veges, meat dishes, etc. Have any good recipes to share?

You can use the fresh herbs in any of your recipes calling for dried herbs. It takes more of the fresh, than dried.

I don't have any specific recipes ... when I have fresh herbs, I just toss them in with most everything I make ... salads, meats, poultry, sauces, etc.

If you have an overbundance and are going to continue in that way, you might want to plant some up and give to a friend to enjoy.

You can also freeze them with a little water, in an ice cube tray, and then toss as many ice cubes as you require when making things in the future.

I dry them and put in pretty jars. Some things like dill, I put in a little coffee grinder and grind them. Then put them in jars. Actually the flavor is there, sometimes more than fresh. That way I can sprinkle them on salads etc.

There are many different types of pesto you can make...serve it up on meat or pasta..very versitle stuff
http://simplyrecipes.com/recipes/fresh_basil_pesto/

I haven't tried it, but I've seen some folks freeze fresh herbs:

http://www.cheapvegetablegardener.co...eze-herbs.html

I chop & freeze my basil without water. Just put in a ziploc freezer bag. For pizza I just drizzle a little olive oil on it and defrost for a few minutes, works great!

Cindy, the rosemary shouldn't be a problem because it'll last thru out the winter. I have a really big bush right now. It and my sage always keep going thru the winter. Sometimes my oregano comes back but that depends on the winter. I haven't checked yet this year. Have you tried the caprese salad for your basil. I love basil fresh on sandwiches, salads anything that could use some freshing up. You can mix any fresh herbs with sour cream or yogurt to make dips. Both herbs are also good for freezing as well. I even buy them frozen in little cubes at Trader Joes in the winter months. Good luck.

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!

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.

Try looking at the San Antonio Herb Society site ---http://www.sanantonioherbs.org/Member_Recipes.htm they have some good recipes!

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.

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.

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.

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.

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.

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!

mix the basil with spinach if you think the all basil is too strong...so darn good!

Yep, this is the best! I also make my pesto sauce and freeze it.

You all have some great ideas for the herbs! Thanks!

This sounds really good!

Last night I went to the garden and got fresh basil for our pasta, so good! Tonight I made a new soup from Mr. Sunday's Soups, by Lorraine Wallace, good as well. I didn't have enough basil for the recipe, but it has pistou, what it calls a French cousin to pesto that looks wonderful.