It’s almost May, and the herb garden is just getting started. It won’t be long, though, before we’re wading in basil, tarragon, thyme and rosemary. Here, 15 ideas for using all those leaves!
We’re letting our garden lay fallow this year.
But our herb patches?
Not so much. The cold, wet winter we endured gave our herbal perrenials a proverbial shot in the arm. Already, the chives, sage, oregano and mint are threatening to overtake their beds.
I hate to waste anything, so I’m scrambling with the largess. Here, 15 ideas for using my herbs’ leaves and blooms:
1. Oil & pesto: Whir olive oil, garlic or shallots, and a handful of herbs together for an oil you can douse on meats, vegetables, fruits or grilled bread. Basil is probably the first herb you think of, but try oil made with parsley, oregano and chives, too. For pestoes, add some pine nuts and grated Parmesan cheese.
2. Marinades: Tear handfuls of a variety of herbs (including their blossoms) and throw…
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