Herb question
Oct. 10th, 2004 03:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mrissaSo I went out to harvest the herbs before it gets frosty enough to kill them all. Ohhhhh goodness. If it had been the basil, we'd be in business: tons of fresh basil means tons of fresh pesto. But the basil seems to have died off on its own, along with the cilantro, which I also could have used. Instead it's oregano and sage and chives.
Help! What does one do with a metric ton of oregano? sage? chives? And is there any point to fresh lavender, or should I go with the "it smelled pretty and now it's dead; such is the way of the world" attitude?
And a word to the wise: sage goes nuts in Minnesota, apparently. Now you know.
Help! What does one do with a metric ton of oregano? sage? chives? And is there any point to fresh lavender, or should I go with the "it smelled pretty and now it's dead; such is the way of the world" attitude?
And a word to the wise: sage goes nuts in Minnesota, apparently. Now you know.
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Date: 2004-10-10 09:43 pm (UTC)I second the recommendation of sage tea - I've never made my own, but Republic of Tea's blackberry-sage tea is one of my favorites. I'll have to try mixing some sage with a good loose black or green tea, and see how it turns out.
Oregano says "tomato sauce" to me. You could probably make a huge batch and freeze some of it.
You can make a pretty nice dip by mixing chopped chives with plain yogurt or sour cream (maybe with some other herbs thrown in as well).