Comments on: Unboxed: Using Fresh Summer Herbs http://jcarrot.org/unboxed-using-fresh-summer-herbs Jews, Food, and Contemporary Issues Mon, 06 Feb 2012 20:20:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Tara http://jcarrot.org/unboxed-using-fresh-summer-herbs/comment-page-1#comment-7999 Tara Thu, 10 Jul 2008 20:00:13 +0000 http://jcarrot.org/unboxed-using-fresh-summer-herbs/#comment-7999 When I have extra herbs (or when I am storing them at the end of the growing season) I put each one through the food processor with just olive oil until it is about the consistency of pesto, and then freeze it in ice cube trays. The oil suspends the herb but leaves just the tase of the herb and no cheese or nuts or anything else. When I have extra herbs (or when I am storing them at the end of the growing season) I put each one through the food processor with just olive oil until it is about the consistency of pesto, and then freeze it in ice cube trays. The oil suspends the herb but leaves just the tase of the herb and no cheese or nuts or anything else.

]]> By: chanie http://jcarrot.org/unboxed-using-fresh-summer-herbs/comment-page-1#comment-7955 chanie Wed, 09 Jul 2008 20:45:53 +0000 http://jcarrot.org/unboxed-using-fresh-summer-herbs/#comment-7955 when have lots of parsley, i usually make tabouli (sometimes substituting quinoa for the more traditional bulghur) i also add some chopped mint to this - so refreshing! when have lots of parsley, i usually make tabouli (sometimes substituting quinoa for the more traditional bulghur) i also add some chopped mint to this – so refreshing!

]]> By: Leah Koenig http://jcarrot.org/unboxed-using-fresh-summer-herbs/comment-page-1#comment-7952 Leah Koenig Wed, 09 Jul 2008 05:33:24 +0000 http://jcarrot.org/unboxed-using-fresh-summer-herbs/#comment-7952 Ruthie - thanks for the parsley as salad green idea - I'd chopped up dill before, but never parsley! Thanks Deb :) I've found that pesto is amazingly versatile and works with just about any soft greens. That's true about growing your own herbs. My friend used to keep a bunch of herbs on her front steps and would snap them off as she came into the apartment and cook with whatever she'd just "harvested." Ruthie – thanks for the parsley as salad green idea – I’d chopped up dill before, but never parsley!

Thanks Deb :) I’ve found that pesto is amazingly versatile and works with just about any soft greens.

That’s true about growing your own herbs. My friend used to keep a bunch of herbs on her front steps and would snap them off as she came into the apartment and cook with whatever she’d just “harvested.”

]]> By: Debs http://jcarrot.org/unboxed-using-fresh-summer-herbs/comment-page-1#comment-7949 Debs Wed, 09 Jul 2008 03:04:50 +0000 http://jcarrot.org/unboxed-using-fresh-summer-herbs/#comment-7949 You can also make pesto with arugula. I used a bunch of flowering arugula to make and freeze a ton of pesto this spring. An easy way to avoid having herbs go bad is to grow your own. Just break off what you need and the rest keeps growing. Add fresh herbs to salad dressings or butter. Sauté flat-leaf parsley and basil with onions, garlic, butter and olive oil for a great topping for pasta. Stick basil or cilantro into coconut milk/lime dishes. I use fresh herbs in most dishes. <a href="http://food.gofrolic.org" rel="nofollow">Food Is Love</a> You can also make pesto with arugula. I used a bunch of flowering arugula to make and freeze a ton of pesto this spring.

An easy way to avoid having herbs go bad is to grow your own. Just break off what you need and the rest keeps growing.

Add fresh herbs to salad dressings or butter. Sauté flat-leaf parsley and basil with onions, garlic, butter and olive oil for a great topping for pasta. Stick basil or cilantro into coconut milk/lime dishes. I use fresh herbs in most dishes.

Food Is Love

]]> By: Ruthie http://jcarrot.org/unboxed-using-fresh-summer-herbs/comment-page-1#comment-7942 Ruthie Tue, 08 Jul 2008 18:38:11 +0000 http://jcarrot.org/unboxed-using-fresh-summer-herbs/#comment-7942 You can use parsley as a salad green. You can also make pesto with cilantro--Lorna Sass has a nice recipe in her book Lorna Sass' Complete Vegetarian Kitchen (I think--I have the first edition called Recipes from an Ecological Kitchen, which has it.) Mint is good as a savory herb in Thai and Middle Eastern cooking--the lemon/mint/garlic flavor combo is great in lentil soup or eggplant puree. You can use parsley as a salad green. You can also make pesto with cilantro–Lorna Sass has a nice recipe in her book Lorna Sass’ Complete Vegetarian Kitchen (I think–I have the first edition called Recipes from an Ecological Kitchen, which has it.) Mint is good as a savory herb in Thai and Middle Eastern cooking–the lemon/mint/garlic flavor combo is great in lentil soup or eggplant puree.

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