Let's Harvest and Cook with Herbs
- 1 day ago
- 3 min read
Only a small part of my yard gets enough sun to grow my own produce. This means I have to be very particular about what I choose to grow, and for me, that means focusing on my own herbs. I let my favorite local farms grow the fruits and veggies.
Watch Me
What I'm Growing
My herb garden is a bit of a mess because several herbs reseed themselves and grow wherever they choose to grow.
Today I'm harvesting culinary herbs - basil, parsley and a little rosemary. But I also grow cilantro, oregano, dill, sage, thyme, and chives.
What I'm Making
I'm using my basil to make a very simple pesto, if you can call it that. I didn't have garlic, parmesan, or pine nuts, but I still managed. I used some grated cotija cheese we had on hand and garlic-infused olive oil. Since I'm only making a small amount to coat the pasta I'm planning for dinner, I simply used my magic bullet to bring it together. If I were making a bigger batch, I would use my food processor (and I would also be sure I actually had all the ingredients).
I am turning the parsley into a quick chimichurri. If you've never made this, I highly recommend it. It's a bright, flavorful condiment that adds a zippy kick to dishes like eggs, fish, and roasted veggies. It's simply a bunch of finely chopped parsley, onion, garlic, vinegar, and olive oil. But of course, you can change it up in a dozen ways, using different herbs, different vinegars, etc.
My rosemary did not get very big this year. I think chamomile is overshadowing it! Still, I harvested a small amount and used it to make rosemary crackers. I started with this recipe, and then added chopped rosemary to the dough and as a topping. I love these crackers!
What Else Could I Make
Basil - I love to use fresh basil to make caprese salad. I add it to salads, to egg dishes, and of course to any Italian-inspired dish.
Parsley - Fresh parsley adds freshness to any dish. I particularly love parsley with roasted veggies, with cod, and in salads.
Rosemary - I love rosemary with potatoes! You really can't go wrong with that combination. Rosemary also pairs well with red meat, or as an herbal garnish to vodka drinks or even iced tea.
Dill - Of course you can use dill to make pickles. Dill should also be the star in any macaroni salad; it pairs well with salmon and is amazing with roasted beets!
Sage - Cook up a leaf or two in some butter to make a saged brown butter to serve up with any of the winter squash!
Thyme - Has an earthy flavor that is great in Italian dishes, roasted meats or veggies, and adds a nice touch of flavor to homemade salad dressings.
Chives - Combine chives with butter for a delicious baked potato or stir them into scrambled eggs. I also love chives and cream cheese on a bagel with some lox.
Cilantro - While my cilantro is done for the year, I love to add fresh cilantro to Mexican and Asian dishes.
Blast From The Past
In 2023, I released a video titled 5 Easy Recipes Using Herbs From the Garden. Check it out!
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