What do you do with fresh herbs....

[dugarner]

Originally Posted by kaleidoscope

Yes, I do like tomatoes. If you haven't had it caprese salad is mozzarella (the good kind in the fancy cheese section, not the dairy that comes in blocks and bags), cherry tomatoes, and basil tossed with olive oil and you can season it with salt and pepper. Pasta caprese is basically the same thing but you add it to penne pasta.

I agree with the person who said cilantro tastes like soap!

Yes, cilantro has a slightly soapy flavor. So does olive oil, to me. Sometimes if it's too much in a dish, I feel like I've been eating soap. I wonder if that's a genetic tendency? My husband claims he can't detect a soapy-ness either.

I didn't know that's what that salad was called, I make that a lot. Our Walmart here (gasp!) has started carrying the fresh mozzarella, and the mozzarella balls in the brine. So I can actually get fresh, creamy mozzarella here now. I tried making it once, and it worked, but I don't have the lipase to give it that good mozzarella flavor. Maybe I'll try to make some this summer!

[sweetpeony]

Great thread, funny and useful!

[KerryMac]

Originally Posted by luv2cre8

After I use my fresh herbs in a recipe, I usually let what's left over sit in the refrigerator for a few weeks until I throw them out. I then replace them with a new (expensive) batch. Right now I have some tarragon that's aging quite nicely . . .

That is pretty much why I started this thread!!
I'm inspired to make a change now after reading all the great ideas here!

Also, I think the cilantro thing is funny! One of my daughters can't stand the stuff. She can taste the tiniest amount in a recipe. Must be genetic or something...

[thyme4me]

A book I would highly recommend is Encyclopedia of Herbs & Their Uses by Deni Bown. And one of my favorite magazines of all time is The Herb Companion.

One of my favorite things to do is at the end of the growing season for basil make a big batch of pesto to freeze. It's a pure delight to make fresh pesto in the winter. Here are some recipes to share:

Rosemary Cookies

2 C. Sugar
2 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 tsp. Nutmeg
1 C. Butter
4 Tbsp. Milk
1/4 C. chopped Rosemary
2 tsp Vanilla
2 Eggs
4-5 C. Flour

Mix all the ingredients except the flour. Add flour to make a stiff dough. Chill Well. Roll out on lightly floured board to 1/8" think. Cut into desired shape and place on a cookie sheet at 350 degrees for 8-10 minutes.


Lemon Thyme Cookies

2 1/2 C. Flour
1 tsp. Cream of Tartar
1 C. Unsalted Butter, softened
1 1/2 C. Sugar
2 Eggs
3 Tblsp fresh lemon thyme, finely chopped

Sift flour and Cream of Tartar. Cream the butter with sugar. Add eggs and mix well. Blend in the flour until well incorporated. Stir in lemon thyme. Chill for at least 2 hrs. Roll into balls. (I personally like to use a glass dipped into sugar and flatten the balls a bit for a nice sugar glaze on top). Bake on a cookie sheet at 350 degrees for 10-12 minutes.



Rosemary Punch (guests will be begging you for the recipe before the party is over!)


1 large can pineapple juice
5 tsp fresh rosemary
1 ½ cups lemon juice
2 cups water
fresh lemon slices and rosemary sprigs
1 large bottle ginger ale

Boil 1 cup of pineapple juice with the
rosemary. Remove from heat and let stand 5
minutes, then strain and cool. Add all other
ingredients except the ginger ale. Pour into a
punch bowl over ice and add ginger ale just
before serving. Float lemon slices and
rosemary sprigs in a bunch bowl.

[readstoomuch]

I'm nuts about adding a few tablespoons of fresh chopped rosemary to my cornbread . . . it tastes just wonderful. Always use rosemary and parsley in beef or chicken stock with (like katrina said) lots of vegetables . . . or sometimes with just vegetables and no meat. And, in the summer we use fresh sweet basil on a BLT instead of the lettuce. Much tastier!

[maureenreynolds]

Kris that Rosemary punch sounds great for a brunch. I have an upcoming one in March so there we are!

[dugarner]

I made a big bowl of pico de gallo yesterday to accompany a taco dinner, and I was thinking of all you (especially Esther!) as I was chopping up the cilantro.

[Starlite9711]

Just read through this thread, some awesome Ideas here! I usually do what Jill does

After I read this thread I found this Compound Butter – Tasty Kitchen Blog

Great Idea...

[KerryMac]

That rosemary punch sounds so very yummy!
And basil on a BLT...I'm going to try that

Since starting this thread, I have learned so many terrific ideas. Of course, I've also tossed a plastic box of rosemary...but I'm gearing up. And I'm so excited for my herb garden this summer. I know I'll be coming back to this thread often when the harvest comes in

[LisaD]

Originally Posted by Starlite9711

I found this Compound Butter – Tasty Kitchen Blog Great Idea...

Who knew, I've been making "compound butter" for a while. With garlic & basil it's killer for garlic bread too.

[kathie02]

I ordered a couple of these from Chef's last fall and just love them...they work perfect for aspargus too.

Shop Herb Keeper at CHEFS.

[digiscrappingbetty]

Kerry, I will dry the remaining herbs for later. I now have a rosemary plant of my own. It was only $3.99 at Trader Joes and now is a giant plant! I was spending more than that a year for fresh rosemary at the store. If I cannot give away extra herbs (that I buy like Basil) I will blend them with a tiny bit of water in the blender than freeze cubes for future use like spaghetti sauce....not so much to save money but to have a small amount handy when I need it!

Heart of Gold Digital Memories Visit my Blog!

[LesleyBD]

In the UK coriander is the leaf part of the plant. Delicious but obviously an acquired taste!

[digigal]

I love this thread! I always have some herbs closeby on my deck - I just love to smell the wonderful basil and rosemary. My fav receipe is with small red potatoes in a crock pot; add bits of dill, basil, parsley, paprika, lemon and butter the last hour. I never seem to save the herbs over winter, but plan on it this year.

[maureenreynolds]

I had a rosemary plant (Arp which over winters here) that got to be nearly 4' tall. Then we had an ice storm a couple of years ago...and r.i.p. I don't have too much hope for my 2 or 3 that are under a couple of feet of snow right now but you never know!

eta..I bought my first rosemary plants from Tom Debaggio's nursery when it was in Arlington VA. You may have heard of him and his current journey with Alzheimers on NPR. He has written two books about it.

I last went to the newer nursery out in Chantilly VA http://www.debaggioherbs.com/ after my original Arp (from him) was killed in the ice storm. I saw him walking round the gardens and I thought how blessed he was to have the love of his family and the plants he nurtured so carefully.

[Myra]

Originally Posted by katrinak

My raised beds make me completely happy! I'm looking for a way to add even more this summer! I've not purchased a tomato at the grocery store in almost 9 months!

Can you believe that we've been dealing with frost issues in Tampa Bay? I don't dare plant yet. Michael tells me to wait a couple more weeks, and then look out. He set up my raised beds last year, and I'll have a couple varieties of tomatoes, and a ton of herbs and greens like arugula. Maybe some eggplant this time too.