Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 I am working at an organic farm once a week in exchange for a farm share in the produce. I've gotten alot of fresh vegetables and strawberries and some fresh herbs. I've never cooked with alot of herbs and some are new to me. I have some fresh rosemary, spearmint and lemon balm. I dried the lemon balm just in the oven with the pilot light on because it didn't look like it would last long. What can I do with these and what is the best way to store them? I did get some sunchokes and we love those. I've sliced an roasted them, added them to stir fry and raw in salads. I love the fresh, organic vegetables and learning at the farm. Michelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 Lucky you! fresh spearmint: I use as is for tabouli (I add it to the fresh parsley using about 4-5 parts parsley to 1 part mint)) very good in mint tamarind chutney, or mojitos. Another use: in a pitcher of plain water, add some spearmint, and add some lime or lemon slices. Add ice. Let sit a few minutes and drink. Very refreshing summer drink. If I have a whole bunch of it (I do!) then I dry it in flat baskets that I dedicate to this purpose and I make mint tea. My climate is dry so drying herbs is easy in baskets. Spearmint tea is delicious just as it is (I do not add honey or anything) and it does use quite a bit of mint. Rosemary: one of the ingredients in my version of chimichurri, also, it is in one of my favorite tofu marinades from the files here(I think it is called citrus tofu marinade). You can use it fresh or dried. Very easy to dry and a little goes a long ways. Lemon balm I don't know and I am curious to read what other folks will say.... , " Michelle Dixon " <Petagoatjunction wrote: > > I am working at an organic farm once a week in exchange for a farm > share in the produce. I've gotten alot of fresh vegetables and > strawberries and some fresh herbs. I've never cooked with alot of > herbs and some are new to me. I have some fresh rosemary, spearmint > and lemon balm. I dried the lemon balm just in the oven with the pilot > light on because it didn't look like it would last long. What can I do > with these and what is the best way to store them? I did get some > sunchokes and we love those. I've sliced an roasted them, added them > to stir fry and raw in salads. I love the fresh, organic vegetables > and learning at the farm. > > Michelle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 I forgot a couple of other things I do with rosemary: I chop it fresh and incorporate it into bread dough, it works out nicely to make herbed pizza dough. Sometimes I also add sage, but just rosemary is very nice. I also add it to packets of baby potatoes along with some salt and olive oil and put them on the grill, wrapped in foil or whatever wrapper you like for grilling. Quote Link to comment Share on other sites More sharing options...
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