What to do with herbs

The stems are full of flavor. Chop their leaves as well. Here are few ideas for using those generous bunches of herbs to their utmost potential.

Hardy herbs used in cooking with food:

• rosemary
• thyme
• oregano
• marjoram
• sage
• lavender (Use sparingly on pork, fish, and chicken dishes.)

Tender herbs eaten raw:

• parsley
• cilantro
• mint
• basil
• dill
• tarragon
• chives
• chervil
• lemon verbena
• lovage
• Cuban oregano
• chives (even the flowers)
• epazote (Leaves are used in Mexican dishes.)

Use organic ingredients when possible.

I. Go beyond basil pesto:

• Use nuts other than pine nuts.
• Parsley, dill, and walnuts go together nicely with crumbles of feta.
• Cilantro and almonds are natural pairing.
• Basil and parsley with hazelnuts are different.

1. Spread a thick layer onto fish fillets and roast at his temperature.
2. Great on salmon. 


II. Herbs + basic crepe batter:
1. Fresh cheese and finely chopped herbs over the crepes and a good twist of black pepper.
2. Fold or roll.


III. Frittata:
1. Sautéed green onions, crumbles of feta, with lots of herbs.
2. Serve at room temperature, plain or with a drizzle of pesto.


IV. Potato salad:
1. Keep the herbs in tender springs or whole leaves.
2. Add a bit of bulk with arugula leaves or thinly sliced endive for texture.
3. Dress simply with lemon juice, olive oil, and black pepper.
4. Serve with lamb chops, the pesto-coated fish above (#1) or on top of crispy chicken schnitzel.


V. Eggs:

• few snips of chives on scramble eggs.
• marjoram and parsley in an omelet