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What to do with tons of herbs

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  • Aimee Jul 21, 2009 05:47 AM
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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.

        http://www.nibbledish.com/people/Wink...

        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 sad...my rosemary and thyme bushes never seem to survive. Tarragon, however, has been a champ, except this year.

            1. Take some of all, maybe add some basil and Italian parsley, chop fine. Dice up some pancetta, fry it crisp, reserve. Boil up some linguini or capellini, and heat some olive oil. When the pasta is done, just warm the herbs in the olive oil, combine with pasta, and toss with the crisp pancetta. When I had a herb garden I'd make this once a week in the summer.

              1. This is a great way to use up an abundance of herbs. This is one recipe but actually you can make any mix you like using this technique. I followed this recipe last year and the result was two pints of fresh tasting herbs to see me through the winter. This year I'm going to get creative with different herb mixes. These herbs have stayed nice and fresh for me for a year stored in the fridge. The salt preserves them. In fact, I'm using the last bit of my last pint tomorrow. Just remember to eliminate any salt from the recipe you use them in. The salt in the herbs will replace it.

                Salted Herbs (Herbs Salees)
                INGREDIENTS:
                • 1 cup chopped fresh chives
                • 1 cup chopped fresh savoury
                • 1 cup chopped fresh parsley
                • 1 cup chopped fresh chervil
                • 1 cup grated carrots
                • 1 cup chopped celery leaves
                • 1 cup chopped green onions
                • 1/4 to 1/2 cup coarse salt
                PREPARATION:
                In a large bowl, combine chives, savoury, parsley, chervil, carrots, celery leaves, and green onions.
                Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate.

                Refrigerate until ready to use.

                Yield: 5 to 6 cups