If you're in our CSA you might have noticed that we love to grow herbs! The big names are parsley, dill, basil, cilantro, chives, thyme, oregano, and sage. Herbs are PACKED with vitamins and flavor. Some of you might enjoy finding recipes that call for fresh herbs, but for those of you who are sometimes having trouble using up the herbs you get each week, here are some tips from us farmers.
Chop them into your salad! Favorite salad herbs are parsley, dill, cilantro, and basil.
Or add them to a salad dressing (especially thyme!)
Chop them into a red sauce towards the end of the simmer (especially oregano)
Sprinkle them on pizza.
Make a pistou: finely mince any fresh herb and muddle it with olive oil and mashed garlic... drizzle over bread or anything!
Make herb butter / cream cheese: finely mince any fresh herb and mash it into some butter or cream cheese. Or yogurt (especially dill and chives!)
When you are getting sick, munch on fresh parsley all the time like a rabbit. It has so much vitamin C in it!
If you still have leftover herbs, you can preserve them for the cold months. With herbs like thyme, oregano, and sage you can simply hang them upside-down by their rubber bands and let them dry, and then put them in a jar for winter. With wetter herbs like parsley, dill, and basil, you should blanch them for a second in boiling water, squeeze them out, chop them, and stuff them in an airtight ziplock and put them in the freezer. It's so great to get a taste of summer in a winter soup!