Playing with Herbs

I cut a variety of herbs this morning…dill, tarragon, parsley, sage and thyme.

Herb vinegars are easy to make. Shove herbs of choice into a jar and topped it off with a white wine vinegar. Let it will sit for a week, then strain out the herbs and voila! I used dill and tarragon this time.

Some of the herbs that didn’t make it into the vinegar were chopped up and added to a rice salad, along with sweet antohi peppers and chopped  red onion (salted first to soften the “bite”). Parsley, a little tarragon and dill season the salad along with salt and pepper and pomegranate olive oil.

Another way to use an overflow of herbs is to make a simple herby sauce. Parsley, capers, shallots, lemon zest and juice, olive oil, salt and pepper are the essentials. Proportions are up to your taste. I make enough to freeze into herb [ice] cubes for use specially on fish, but this sauce perks up everything!

Then the rest of the herbs will just sit for a week and dry. Give them some air… a fan will speed up the process… or just put them in a wide basket and carefully turn them over everyday until they are thoroughly dry.

Taragon and sage drying.

About candied

Artist: painter, graphics, print and typography. Farm Fan: live on an organic produce farm, am dedicated to educating the public about the food they eat and what it takes to get it to their table. View all posts by candied

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