Storage-
Basil- Trim the ends and keep in a jar of water on the counter like flowers. Wet leaves or cold temps will turn it brown, so avoid the fridge.
Chives, Parsley & Cilantro- Can be stored on the counter like basil, but in a loose plastic bag in the fridge is fine too.
Rosemary & Thyme- In a loose plastic bag in a warmer part of the fridge.
Basil- Trim the ends and keep in a jar of water on the counter like flowers. Wet leaves or cold temps will turn it brown, so avoid the fridge.
Chives, Parsley & Cilantro- Can be stored on the counter like basil, but in a loose plastic bag in the fridge is fine too.
Rosemary & Thyme- In a loose plastic bag in a warmer part of the fridge.
Recipes-
Herb Butter-
Well this isn't so much a recipe as just a suggestion, At the end of the season, or anytime I am just loaded with lovely herbs, I make up some of this herb butter to freeze. A good chunk of this added to winter soups or anything really brings so much flavor!
All I do is gather lots of herbs, a mix is nice, I use parsley, thyme, rosemary and a little bit of sage, most herbs will do well wash and dry them and chop them well. Stir it in well to some softened butter. You want it to be mostly herbs with the butter just covering all the leaves and holding everything together. Then I wrap it up with wax paper into a log and then wrap it again in aluminum foil.
Basil Pesto-
2c. Basil
1/4c. grated parmesan cheese
1/4c. pine nuts- I usually use walnuts or sunflower seeds instead
1 -2 cloves garlic
1/3 c olive oil
Herb Butter-
Well this isn't so much a recipe as just a suggestion, At the end of the season, or anytime I am just loaded with lovely herbs, I make up some of this herb butter to freeze. A good chunk of this added to winter soups or anything really brings so much flavor!
All I do is gather lots of herbs, a mix is nice, I use parsley, thyme, rosemary and a little bit of sage, most herbs will do well wash and dry them and chop them well. Stir it in well to some softened butter. You want it to be mostly herbs with the butter just covering all the leaves and holding everything together. Then I wrap it up with wax paper into a log and then wrap it again in aluminum foil.
Basil Pesto-
2c. Basil
1/4c. grated parmesan cheese
1/4c. pine nuts- I usually use walnuts or sunflower seeds instead
1 -2 cloves garlic
1/3 c olive oil
- Put garlic in food processor or blender and chop finely, then add everything else. Blend to your liking enjoy!
Herb Buttermilk Vinaigrette
So good with sweet spring lettuce and fresh radishes
- 1/4 c. Buttermilk
- 2T Apple Cider Vinegar
- 2T Olive Oil
- salt & pepper
- 4T herbs- I used mostly chives with some parsley and thyme too
So good with sweet spring lettuce and fresh radishes
