So! Much! Herb!

[crowjoy]

What do you do with all of yours?

I've liked drying, freezing as pesto, and freezing in juice or water. Freezing straight (predictably) didn't work out so well. This year I've made lemon balm and mint jelly. And now I'm experimenting with "churri" using different herbs instead of parsley, which is what chimichurri is made with I guess.

I chopped onion, onion and garlic scapes and then add chopped green herb, a dash of vinegar and a dash of olive oil. Pack all that into muffin tins to freeze, then transfer into ziplocks, by herb. My plan is to just throw them into whatever dish I'm making. So far I've made cilantro churri (some with cider vinegar and some with lime juice - ready to throw into a salsa? We'll see!) basil churri, fennel and parsley. I think they're going to be awesome to cook with.

What else? I can dry the tons I see coming and make mixes again for gifts this year, but I'm looking for creative herbie ideas. What say you?

[Carlyn Buckler]

Wow! This sounds great!! I've done slurries in the past and put them in ice cube trays to freeze, but I like the muffin tin idea, too. I assume you've made various pestos? I've made mint pesto with simple syrup (for sweet dishes) and frozen that, but it sounds like you could make some wonderful pestos out of what you have. Maybe make some specific pestos for when you'll can tomato stuff later in the year (salsas, whole peeled, pasta sauce, etc.), or for pepper canning, beans, etc. I'm interested in what others say. It's a good thing to be thinking about now, before the rest of the harvest really hits!

[crowjoy]

I've haven't been doing up pestos as such, not willing to commit the nuts right now. :) These are more for seasoning I guess, rather than a finished sauce. The mint pesto sounds wonderful though!! Mint, simple syrup... anything else? Oooh, I have all that maple syrup, I should think of something to use it in!

[Alison F]

Those are great ideas -- do you just sort of make up the recipes? Do you have any tips?

I have a ridiculous amount of marjoram, which I have really never used before (previous owner of our house planted it). I guess I should make up a marjoram pesto recipe. In the past, I've made conventional basil pesto, and I also made up my own carrot green pesto (mostly carrot greens and parsley, to spread on crackers, it was pretty good). I also have an abundance of mint-- maybe I'll make a minty simple syrup for fun drinks?

[crowjoy]

I'm making up recipes. :) I try to keep the herb roughly 1/2 the mix, with the onion and garlic being the other half. Since I just want it for seasoning, I'm leaving room to add more onion or garlic if the dish I'm making seems to want it.

[Alison F]

That makes sense. Yesterday I made some conventional basil pesto (basil, garlic, olive oil, parmesan, and I always use walnuts instead of pine nuts--I can't tell the difference, and they're cheaper). Then I made some marjoram pesto, basically the same way except that I used garlic scapes. The scapes smell so good when they're pureed. I haven't made big quantities yet, though.

[crowjoy]

It's funny, I never think about marjoram. What will you use the pesto in/on? And I've subbed raw pumpkin seeds (shelled) for pine nuts or walnuts too. Delicious and much less expensive!

[Kristen Olson]

I've made different herb butters on a number of occasions, using sage, marjoram, basil, thyme, terragon... mix and match! I just let a stick of butter come to room temp, prep and chop the herbs, mix it all together, and roll into a log with wax paper to put into the freezer. You can add salt and pepper, too. It's great for finishing fish and veggies, making savory pie crusts, and of course on warm crusty bread!

[Katie Quinn-Jacobs]

The butter n' herb logs sound yummy, simple to make and convenient, Kristen. Thanks for the tip!