So my Aerogarden is now producing an abundant amount of fresh herbs… Almost too much. What are some common dishes that can be enhanced by throwing some herbs in (besides brownies of course)? I guess I’m asking what types of dishes go well with the different herbs I’m growing, taste-wise. I suck at pairing taste profiles up.
I’m growing basil, thyme, sage, parsley, cilantro, and chives. Mostly I’m concerned about the large amount of basil that I need to get rid of. I’m not sure if there’s quite enough for a pesto, but there’s a decent amount that I need to use up.
Make a big pot o’tomato sauce with the basil. As for the cilantro, I always used to food process it with a couple of teaspoons of water and freeze it in ice cube trays. Then just throw a cube or two in with any Mexican type thing I was cooking. It isn’t as good as fresh, but it is pretty close. I would do the same with habaneros too, but you aren’t growing those.
For the sage, I would make a turkey meatloaf. And cook it with Alton Brown’s tomato-cumin basting sauce. That or get some good thick pork chops, cut pockets in them, and pack them with a sage & onion stuffing.
Alternatively, “here’s a tip: put a pinch of sage in your boots and all day long a spicy scent is your reward.”
Put herbs in pretty much everything - you’ll soon get through them. Personally I use your herbs mostly as described below:
Basil
Thai food, tomato dishes, pizza, use whole leaves as another layer type in lasagna. Get parmigiano, pine nuts, olive oil, throw a load of basil in and blend, to make your own pesto.
Thyme
Lamb, beef, add to gravies.
Sage
Pork!
Parsley
Garnish potatoes, garnish soup, or if you have enough of it - make parsley soup
Cilantro
Add raw to Thai food, Indian curries, or to finish off a chilli con carne
Chives
Snip up small and put into mashed potato, or add to an omelette or scrambled eggs, or add to sour cream dip.
When we have insane amounts of Basil, I usually make something spicy and then serve a Caprese salad with it, Uses a hefty amount of your larger basil leaves and tastes delicious, especially if you have a good source for fresh buffalo Mozzarella.
Parsley can go into a pesto, in combination with the basil. Or you can make a parsley only pesto, which I happen to like, but may not be to everyone’s taste. And pesto is not just for pasta, a dollop into a bowl of vegetable soup just as you’re serving it is tasty.
The chives are surprisingly good in a yellow split pea soup. Add some sauteed sliced leeks to the soup early on, and snipped chives later on. Chives are also good in creamy and/or cheesy dips and spreads.
Thyme is good with roast chicken or turkey, or in practically any soup, especially potatoes, beans, or split peas.
Sage is good with poultry, also with winter squash. Melt some butter and let it get good and hot then sizzle some fresh sage leaves in it, a squirt of lemon juice then pour it over the squash. Ultra-yum.
Ummm, yup. My basil is out to take over the world … I make lots of tomato based goodies just trying to stay alive … Lasagna is up for this weekend.
Chives - mince them finely and sprinkle over potatoes smashied … wash one idaho/mealy type potato per person and boil until tender with the skin still on. Take a cookie sheet, oil it with olive oil, place potatoes on it, take a potato masher and gently smash each one until it is flattened a bit. Brush on butter or olive oil and sprinkle with freshly cracked pepper and the chives. can also add chopped parsley to it if you have some. Broil until the tops have gotten sort of golden.
Sage is great with chicken. Take a whole chicken, wash it inside and out thoroughly. Take half a stick of butter, and the sage, and if you want add some freshly cracked pepper and blend until thoroughly mixed. Gently work the butter under the skin of the breast, reserve the rest to baste while cooking.
Immediately dump spaghetti in a bowl, and crack an egg into it. The heat from the pasta will cook the egg. Gently toss the pasta until the egg is cooked.
Add bacon, parsley and fresh ground pepper to bowl and mix. Add Parmesan cheese to taste.
For basil, make caprese. Sliced tomatoes, sliced buffalo mozarella, fresh basil, oil, vinegar. Easy peasy. My wife loves this stuff.
Lasagna is up for this weekend.