What to do with all these herbs

Good news: My herbs are still growing like crazy!


Better news: I’m starting to do stuff with them!

Twice now, I’ve used the rosemary, sage, oregano and thyme along with lemon juice, olive oil and garlic (or garlic scapes) to made a marinade for chicken and/or shrimp.

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I also used the mint along with parsley from my CSA share to make a damn good Middle Eastern Tomato Salad.

And it didn’t require herbs, but the recent haul from our CSA included sweet corn, and I followed these instructions to grill a couple ears. So good!

And I already blogged about making pesto. What else can I do with herbs? Especially the sage, thyme, oregano and mint.  

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4 Comments on “What to do with all these herbs”

  1. I don’t know what you put on your grilled corn, but I like to rub them with a lime wedge and then sprinkle them with a mixture of Chinese 5 spice powder and salt. Mmmm – soooo good!!!

    Check into drying your herbs, or making them into a pesto & oil like blend and then freezing them in ice cube trays. Then they’re ready to pop out and toss in whenever you’re cooking.

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