so i have a lot of herbs from my garden right now.
and it got me wondering what i could do with it all…
1. wash and tie them up in bunches, hang to dry.
2. share them with neighbours and friends.
3. same as above, but add a recipe using that herb as an ingredient. nice gift for a host or hostess or anyone who likes cooking with fresh ingredients.
4. transplant some to a small pot and share with someone who doesn’t have a yard, but who might love fresh herbs on their windowsill.
5. make a fresh pizza, adding whole oregano leaves on top, onions, garlic, sun-dried tomatoes and a sprinkling of feta. update! july 20, 2010: you can use the flowers too! like this.
6. google the herb for recipes, and try not to get distracted when you stumble across sites like “herbs gone wild!” and “free marc emery”
7. add them to a marinade for the summer bbq’s.
8. add some to a summer salad.
9. chop some up, add to olive oil and vinegar for a quick salad dressing.
10. chop some herbs, add a bit of oil and brush the herb mixture onto the top of the loaf before baking. or mix it into the dough.
11. if you don’t make bread, get a breadmaker and make a herb loaf! they are so good!
12. if you don’t want to get a breadmaker or make your own bread and are considering never visiting this site again because who has time to make their own bread for crying out loud… wait! i have a delicious veggie sandwich recipe:
- your favourite store-bought bread :-)
- thin slices of zucchini
- portobello mushroom cap
- your favourite fresh herbs
- plus one slice havarti cheese.
pop it in the oven, open faced til the cheese melts. take it out, place the other slice of bread on top and enjoy! then come back here and visit me again. we’ll forget i ever mentioned the whole bread-making thing, k?
13. blog about them.
14. freeze herbs, especially those with a higher water content (basil, for example, which takes a longer time to air dry and can sometimes get moldy before drying). wash and remove from stems, placing leaves spread out on a cookie tray. freeze on tray, then transfer them to an airtight container for use throughout the year. freezing them individually rather than bunches helps keep them from sticking together.
15. make a puree and freeze: add herbs to a food processor and add water until it resembles a paste in consistency. pour into ice cube tray and freeze. pop out frozen cubes and place in air-tight container in freezer. use the frozen cubes of herbs in stews and sauces.
16. eat them fresh, as soon as possible. if you have little ones (children, not herbs), you may be amazed at how much they will eat “green stuff” if you let them pick the herbs themselves.
those are just some ideas. can you add to my list? i’d love to have more suggestions…
update: more ideas from all of you!
17. make a basil pesto. you can freeze extra portions. there are lots of recipes online.
18. Make flavoured vinegars.
19. Make Tart Basil Jelly with variations using cilantro and mint.
20. Use up some mint in mojitos!
21. bundle sprigs of rosemary, thyme, etc. and bind them onto a wooden skewer or chopstick, and use it as a herbal basting brush. (yum! love this!)
22. make herbal butter by adding fresh herbs, salt and pepper to butter.
23. make herb infused oils. Good for sautes and salads.
24. let the herbs go to seed in your garden. save and replant, or share those seeds for the next season.
25. freeze herbs in ice cubes and serve with drinks for something a little different.
26. got another idea? share it in the comments section below and i’ll add them here.
sincere thanks to the following readers for sharing ideas #17 and on…
i shared this post with jami and her readers at an oregon cottage. thanks again jami!
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