Recipe: Ideas for Using Fresh Herbs

IDEAS FOR USING FRESH HERBS

Basil:
Chop finely, mix with bread crumbs and pine nuts, and stuff lighter meats, such as pork or veal.

Chives:
Treat them as you would treat little onions. Chopped chives are a natural topping for baked potatoes.

Dill weed:
Roast salmon over a generous bed of dill weed, or add dill to poaching liquid for seafood.

Mint:
Add it during the last minutes when cooking carrots, black beans or lentils.

Oregano:
Add while cooking fava beans, eggplant and tomatoes, particularly sauces.

Parsley:
Juice it. No, seriously, Cox writes, "a pint of this juice daily is my super-energizer."

Rosemary:
Use sprigs to brush marinades onto meat or sprinkle chopped leaves atop breads, focaccia or crackers.

Sage:
Add a fresh leaf to other herb teas, or add a pinch to tuna salad or baked or poached ocean fish.

Tarragon:
Make your own tarragon vinegar: Loosely pack a mason jar with tarragon, fill with white vinegar, screw on the cap, and let sit in a cabinet for three months. Transfer into a fresh bottle and use.

Thyme:
Add it to carrots, onions and tomatoes while cooking. It also works well with fruits such as figs.

From: Jeff Cox, host of Your Organic Garden on PBS and Grow It on Home & Garden Television, and author of The Organic Cook's Bible
Source: The Bergen Record - December 27, 2006