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Jul 21, 2009 05:47 AM

What to do with tons of herbs

I have rosemary, mint, thyme, and tarragon. I was thinking of some kind of steeped olive oil or vinegar, but I'm interested in other ideas. I think they are too "woody" for pesto. Thanks.

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  1. If they're all growing in your garden or are fresh, why not dry them and keep them for future use? If not, try making pickles, and if there are tons of them, try making a pesto anyway and see how it turns out.

    1. We make compound butters with some of these (some alone, some in combination) and freeze.

      1. this reminds me that i should do the same.

        I've made a "winter pesto" similar to this one in the par and it can pretty much on on anything, meats, sandwiches, pasta, you can even add them in the dough if you are making rolls... i'd sometimes use walnuts instead, cheaper and i think the flavors workout well.

        I think compound butter will be interesting.

        I have oregano, rosemary, majoram, chives, thyme (2), lemon thyme, basil and mint right now.

        1. Buy yourself a dehydrator and go to town... I like to dry a lot of herbs and stock up for winter.

          Also sounds like you could use some lamb- use the rosemary for a rub and the mint for a relish, salad or something to go with.

          I put thyme in so much I can't even think of stuff. I love it in pasta dishes. Also the mint would be great to make iced tea or sun tea.

          1. If you have lots of mint...make mojitos. Or during the summer, I just keep water in a jug in the fridge, with sliced lemons and bunches of mint

            For the rosemary, if you happen to have a charcoal grill, toss them on the coals when you're grilling stuff

            In the pesto vein, use the woodier herbs to make oily rubs (with lemon zest) to put on your meats and roasted veg

            And as asmodexx suggests, try making pickles. You don't have to do the whole canning thing, google "refrigerator pickles" which involves making a brine which you pour on some vegetables, add any of those herbs (probably not mint, though) and voila

            I'm rosemary and thyme bushes never seem to survive. Tarragon, however, has been a champ, except this year.