Herbal Abundance: What to do with a plethora of herbs…
Summer is here and with it comes a fresh plethora of herbs! If you are like me, sometimes you get really excited about that and can’t help but scoop up big bunches of fresh herbs when you see them at the Farmers Markets or the grocery store. Then you end up throwing half of them away after they have sat rotting in your fridge for days on end…well that is just no good. Herbs are a wonderful way to get more greens into your diet and many of them also have other health properties – not to mention they improve the smell of ones breath!
So what does one do with an over abundance of herbs? On a recent trip to the Farmers Market I procured rather large bunches of Arugala, Basil, Mint and Dill. I brought them home, filled up some vases with water, stuck the herbs in the vases and put them promptly into the fridge to use whenever the mood took me. Then, said herbs, sat all pretty in my fridge for about 2 weeks. I had barely touched them. They were still looking pretty good, but I noticed some were starting to take a turn for the worse. I knew if I chopped them in salads or put the mint in iced tea, it wasn’t going to cut it and I was going to end up losing much of the rest. So I took drastic measures. I pulled everything out of the fridge and looked at it on the counter until I figured out what to make with them. Here is what I came up with!
ARUGALA
I love arugala pesto. I am Italian, but since we are from the South, pesto was not something that we traditionally ate. So I don’t feel bad about straying from the original here. I actually first learned about Pesto from my Dad, who is Scottish! So I have no Italian loyalty to pesto.
There is just something so beautiful and appetizing about all that green. The taste is so fresh and earthy and I am so glad that it has become a part of my diet. Arugala pesto, beyond that verdant taste also has a pungent peppery-ness . I find it is a welcomed change from the traditional basil pesto, because I do like a bit of bite in any kind of sauce.
To create this Arugala Pesto, I pretty much just make a standard pesto, but instead of basil, I use arugala leaves. I am entering this in Tony Tahhan’s Taste of the Mediterranean event, featuring none other than, Pesto!
Arugala Pesto (I also made basil pesto with my basil)
2 cups fresh arugala leaves, packed
1/4 cup grated Parmesan cheese – the good stuff here, you guys!
1/2 cup extra virgin olive oil
3 tablespoons pine nuts – toasted
3 garlic cloves
Place arugala leaves in food processor and whirl until well chopped. Add the nuts and garlic, blend again. Add Parmesan cheese; blend while slowly adding the olive oil, stopping to scrape down sides of container. Process pesto until it forms a thick smooth paste. Serve over pasta, or mix with a little balsamic for an awesome salad dressing! Pesto keeps in refrigerator one week, or freeze for a few months. Here is a trick from my dad – put the pesto in ice cube trays, and pop out one or two pesto cubes when you need it! Buon Appetito!
MINT
For the mint I made a nice batch of mint syrup and then with the leaves I used to make the syrup, I made a mint paste.
For the Mint Syrup:
1 cup water
1/4 cup raw cane sugar
1/4 cup raw honey
1/2 tsp vanilla extract
1 cup fresh mint leaves
Place the first 4 ingredients into a small sauce pan. Heat over medium high heat until boiling. Turn off heat, add mint leaves and steep for 15 minutes. Strain the syrup into a container and place in the fridge.
For Mint Paste:
mint leaves from mint syrup
1 TBS Greek Style Yogurt
Place these in the food processor and whirl until blended. I put mine into a plastic ziplock bag and right into the freezer for future use.
I plan to use the mint syrup to make mojitos and to put in iced tea and perhaps some brownies down the road. With the mint paste, I froze it right away to make a delicious mint ice cream – one plain and one with mango.
Or make Moroccan Mint Tea! Shelly from Flying Foodies, writing about a recent trip to Marrakech, reminded me of this delicious summer (yes, SUMMER) drink!
Check out a recipe here at MoroccanRecipes.com
DILL
With the dill I made a nice batch of Baba Ganoush – with an eggplant I also had laying around from the Farmers Market. Then I used more dill with more mint in a wonderful and refreshing Lentil Tabbouleh.
For the Baba Ganoush:
(this picture is from another baba ganoush recipe I made a while back, but since baba is not the most beautiful specimen to photograph, I am using the good one I already have!)
1 eggplant
1/4 cup tahini
1/4 cup Greek yogurt
2 TBS fresh dill
juice of one lemon
salt and pepper
1 tsp each of cumin and sumac
2 cloves garlic
oil oil (about 2 TBS)
Throw everything in the food processor and blend until smooth.
For the Tabbouleh:
1 cup bulgur
1/2 cup brown lentils
3/4 cup hot water
1/4 cup fresh lemon juice
4 large Roma tomatoes, seeded and diced
1/2 a large cucumber, seeded and diced
1/4 of a colossal red bell pepper, diced
1/4 cup of mint
2 TBS dill
2 large green/spring onions, chopped
salt & pepper
olive oil
fresh lemon juice
I was inspired to make this dish because of a discussion going on on the forum about bulgur. I got a great tip from Summer, at Mimi Cooks about using lemon juice or a combination of lemon juice and hot water when soaking bulgur for tabbouleh on the Leftover Queen/ Foodie Blogroll Forum. I thought that sounded great. I always have bulgur around and while I was in the pantry, I spotted the lentils and decided what the heck, I’ll throw them in too! I also then went and cleaned out my veggie bin and thew in whatever I thought would work. I generally make my tabbouleh traditionally, but today I made it in the spirit of using things before they went bad!
So I followed Summer’s directions and I soaked the bulgur with about 3/4 cup hot water and about 1/4 cup of lemon juice to the one cup of bulgur. It is a 1:1 ratio, liquid to bulgur. In the meantime I put on some lentils to boil and then went to chopping all my veggies and herbs. I also made some lentil burgers, which I will be posting about in an upcoming post about Veggie Burgers.
Speaking of which does anyone else use an Ulu? My cousin brought one back for me from a trip to Alaska, and I love chopping herbs with it. It is the Native Alaskan equivalent of a Mezzaluna. Too cool!
Anyway, at this point my bulgur was soaked and my lentils cooked (about a half hour). So I threw everything into a mixing bowl and then drizzled the whole thing with a good quality extra virgin olive oil and the juice of about 1 lemon. It was delicious!
courtney - June 2, 2008 at 12:08 pm
I have one of those ./ Never knew the name forit. I have used it for years and love It. Especially for chopping herbsand garlic. Great uses of all your Herbs.
Katerina - June 2, 2008 at 12:52 pm
Fabulous! It is always good to have more ideas for ones fresh herbs.
Judy - June 2, 2008 at 2:39 pm
You have to try the Arugala Pesto on pizza! It is so good with that and mozzarella and fresh tomato slices. I was very sad that I hadn’t made more of it when I was getting it at the FM!
Bellini Valli - June 2, 2008 at 3:16 pm
I suppose it is a good thing that herbs are inexpensive at the farmers market…there is usually a lot of waste going on in my household.
nina - June 2, 2008 at 3:21 pm
I always buy too many bags of herbs too, but somehow have always managed to use it all. You can also freeze and throw in soups. Aragula or as we know it, Rocket, and walnut makes a wicked pesto!
Tempered Woman - June 2, 2008 at 3:44 pm
Mint paste?!?! Hmmm, now you got me thinking. Do the leaves still have a lot of flavor after using them for the syrup? I’m on an ice cream kick right now and no home in the Midwest is without an infestation of mint~ so this sounds really clever to me.
Peter G - June 2, 2008 at 5:15 pm
SO many herbs, so much time! Wow! What a plethora of recipes. I’m fascinated with the lentil tabouleh Jenn. Sounds absolutely divine.
Catherine - June 2, 2008 at 6:25 pm
I’m in luvvvvvv with the arugula pesto. I use arugula so much, my husband thinks I have “issues”. Too bad!
Now he has pesto to contend with!
Brittany - June 2, 2008 at 6:34 pm
Kudos to you for putting those herbs to work!
Pesto is always my fall back to get rid of herbs, but you’ve got some great ideas here.
Tummy is growling at the lentil tabouleh….
Girl- you’re so creative!!!
Rebecca (Foodie With Family) - June 2, 2008 at 7:38 pm
Jenn- I have to mention a trick I learned with herbs a couple growing seasons ago. I, too, am loathe to waste anything. It’s a stewardship thing!
Back to the herbs. Almost all of them can be frozen in their original form (rosemary on the sprigs, basil on the stems, whole sage, cilantro, oregano, savory, etc…) with very little loss of quality. Simply wash, air dry until COMPLETELY dry and carefully pack into zipper top freezer bags. I wouldn’t make a caprese with the basil, but the flavor is so very close to fresh. Another nice thing about it is that you can crumble the herbs right into the dish without chopping. It’s really helpful!
kat - June 2, 2008 at 7:39 pm
totally jealous of all that fresh herbs! but love what you used them for!
noobcook - June 2, 2008 at 8:50 pm
There’s nothing like cooking with fresh herbs. An abundance of herbs is a good thing to have π
Heather - June 2, 2008 at 9:50 pm
Thank goodness a pistou freezes beautifully, or I’d have wasted LOTS of herbs by now! π
I love seeing how many ways we problem-solve similarly, Jenn. Waste not, want not!
LisaRene - June 2, 2008 at 10:41 pm
You certainly came up with some delicious solutions for your excessive herbs. That mint syrup is going to be quite tasty incorporated into strong summer cocktails π
I’m envious you have a nice farmers market, I resort to buying the over priced 1-oz packages of organic herbs at my grocery. At almost $3 for the 1-oz package I treat them like gold!
Glad to hear how you store your herbs, I had no idea they would last that long in water in the fridge. I’m guessing that you cover them loosely in plastic as well, for sort of a “green house” effect.
I don’t have a ulu but it looks very functional!
Antonio - June 2, 2008 at 10:56 pm
Let me just say that the mint syrup with brownies sounds heavenly (I can go for a piece – or two – right about now). And you’re absolutely right, the green in that pesto pops right out of the screen! Thanks for entering it π
Emiline - June 2, 2008 at 11:56 pm
Way to go on using up those fresh herbs! Everything sounds good. I really think arugula pesto sounds good. I don’t think I’ve ever made that.
jan - June 3, 2008 at 12:15 am
Good job with the herbs, Jen.
Though rather than buy them, it’s easier to grow your own. Even if you don’t have a garden, you can grow them in pots outdoors in the summer, and bring them indoors in the winter. That way you can just snip off what you need when you need it.
Cynthia - June 3, 2008 at 1:03 am
Hey sweetie, sorry I have not visited more often. Been busy with work. I am taking a break from grading papers as I write this π
nicole - June 3, 2008 at 2:28 am
all of this sounds fabulous!
Just Cook It - June 3, 2008 at 4:36 am
I just posted exactly the same thing for arugula (although we call is rocket over here) – Great minds think alike!
Awesome recipes.
David Hall - June 3, 2008 at 4:43 am
baba ganoush, mint syrup, aragula pesto, TREMENDOUS!!! Fresh herbs, some things are irreplaceable.
Cheers
David
Tracy - June 3, 2008 at 7:33 am
Well you have not shortage of ideas on how to use your herbs. I love the dill in the baba ganoush and always enjoy tabbouleh. Nice pics.
Ivy - June 3, 2008 at 8:51 am
All your recipes sound good but as I made rocket pesto recently I know it is fabulous.
Pam - June 3, 2008 at 11:09 am
Wow, these all sound good. I really love the idea of the mint syrup. I’m also facing what to do with lots of herbs in my herb bed, I think I’m going to try some herbal vinegars.
Andy - June 3, 2008 at 11:30 am
I am trying to grow my own this summer. Just last night I threw some fresh basil in with an oil, garlic, pepper, onion and tomato pasta sauce I was making. So far the plants are growing really well – I even had to cut off and throw some cilantro away because it was getting to big. These are all in a pot too, in case space is an issue.
Arlene (MOM) - June 3, 2008 at 11:44 am
You never fail to amaze me with what you invent. To paraphrase…. I, the teacher, am now the student.
These sound delish!!
RecipeGirl - June 3, 2008 at 12:24 pm
Great choices! I’d especially to try the arugula pesto. I’ve never tried it, but I’m definitely an arugula lover so methinks I’d like it very much!
Deborah - June 3, 2008 at 12:33 pm
The packages of herbs at the store are always too big for us, and some always goes to waste. So I have planted lots this year – that way, I can just cut off what I need!!
Laurie - June 3, 2008 at 1:11 pm
Fragrance heaven!! I LOVE fresh herbs..I need to finish my planting! Arugala pesto, good alternative! It’s funny..my mom’s side of the family is Calabrian and my dad’s side is half Roman and half Abruzzi and when I got older I was shocked at them never having had prepared pesto! I now love green sauces!!
MyKitchenInHalfCups - June 3, 2008 at 1:45 pm
Wow that Arugala Pesto looks incredible!
This is just why I love the herbs I can grow in my backyard! I can pass up those expensive ones in the store. And my favorite is picking a huge bunch and using them in a vase as a table center piece. The do look pretty.
shayne - June 3, 2008 at 1:57 pm
the mint would have made a good batch or several of mojitos mmmm yum, dill would be for a sausage potato dill soup (enough to freeze for the year) the Tabbouleh a great idea and a much (it is going on my menu fo rnext week) and I love basil pesto so I am sure arugala pesto is great. ok I am hungry now and I just had lunch.
jen of a2eatwrite - June 3, 2008 at 1:58 pm
Wow, Jenn, you were BUSY!
I use mint in spring salads frequently. In fact, I’ll be covering one of those salads in my What’s Cooking Wednesday post.
The Leftover Queen - June 3, 2008 at 2:37 pm
Thanks for all your comments everyone! I guess I am not alone here in the need for herbal ideas.
Thanks Courtney! I love the ulu! Apparently it was developed by Alaska Natives to cut meat after hunting – but there is so much more to it than that!
Thanks Katerina!
What a great idea Judy! I am so going to make Arugala Pesto Pizza! Sounds really yummy! I used it to make a lovely vinaigrette too.
Yeah, I hear that Valli! Freezing them is also a good option!
It totally does, Nina! I love the combination!
Hi Tempered Woman – Amazingly the flavor held up quite well. I was surprised. It is great in ice cream! We just made some!
Thanks Peter G! The tabbouleh was my favorite of all the things I made that day.
Catherine, don’t worry, I have arugala issues too! π
We could start a support group AA (Arugala Anonymous)
Thanks so much Brittany! I just knew if I took the time, I could come up with stuff.
Thanks Rebecca! I actually did freeze some of the herbs – like the dill – I just had too much. So in a pinch I would certainly do this – it was fun trying to come up with dishes to use it all though!
Thanks Kat!
True, noobcook, I suppose there could be worse things!
Totally, Heather! I always say that – Waste not, want not. It is definately part of both of our philosophies. I also learned something new today – pistou! What a fun way to spell it!
Hi LisaRene! I know! Bring on the Mojitos! Sometimes I have to purchase herbs at the grocery store and I hate it – so expensive and crazy – but we can’t live without herbs now can we?
Thanks Antonio! Your event is really great!
Thanks Emiline! It is really good and I think you should try it – incorporate it into a baked good? π
Oh Jan! How I wish I could grow my own! I have 3 sad little pots out on my porch, that have not gotten any bigger than they were a month ago. Growing herbs in Florida is really hard – I had my own herbs for years when I lived in MD and MA, but here in FL it is a real challenge!
Always nice to see you Cynthia! π
Thanks Nicole!
I know, Alex – I think I wrote a similar comment on your blog! LOL!
Thank you so much David! I agree, fresh herbs are a necessity!
Thanks Tracy! My camera sure got a workout that day!
Isn’t it great Ivy! More great minds!
I love making herbal vinegars Pam – they are so tasty!
Thanks Andy! I know, I really wish it was easier to grow herbs here – I figured it would be simple, but alas, no…
Wow Mom! That is quite a compliment. Thank you so much!
RecipeGirl, If you enjoy arugala, I KNOW you will love a pesto made from it!
Great idea, Deborah!
Yeah, Laurie, my mom’s family is Calabrese/ Sicilian hybrid – we just never did pesto, but I love it!
I agree Tanna, they are beautiful and I am sure make a striking centerpiece.
The soup sounds really yummy Shayne! I will have to keep that in mind for the rest of the dill in my freezer…
Yeah, you said it Jen! LOL! Can’t wait for the post!
Ryan - June 3, 2008 at 5:26 pm
I have never heard of argula before, sounds interesting. And I have loads of mint growing in the garden, so I think I will try that mint syrup, it sounds great.
The basil in my garden is coming on well too, so I will hopefully have enough for some pesto!
Kevin - June 3, 2008 at 8:16 pm
Great ways to use your herbs. I like the use of the dill in the Baba Ganoush!
Ginny - June 3, 2008 at 11:00 pm
I am jealous of the fresh herbs! I’ve been resisting! Love all the ideas for different dishes…some mint syrup with some bourbon…a perfect yummy drink! π
gumbeauxgal - June 3, 2008 at 11:32 pm
MMMMMMMM! All of your creations look wonderful, Jenn. I especially love the idea of lentils in the tabbouleh for some protein. I might try your arugula pesto since I have a ton of it in the backyard.
nΓΒΊria - June 4, 2008 at 8:08 am
Hola Jenn π Love, love love herbs and the flavour they give to dishes! My mom does the same you do to keep them up for a longer time!
Your pesto Baba and Tabbouleh look sooooo good :D. New things to me that I would like to try sometime.
You must be quite a character with your mom Italian and your dad Scotish… what a great combo!!!
francesca - June 4, 2008 at 9:11 am
Mint Paste is so a gorgeous idea! I love mint and the idea to use the paste for the ice cream is so perfect.Thanks for the idea
Amanda - June 4, 2008 at 9:23 am
Dont forget its super good for you too! Its chalk full of vitmins, minerals, and phytonutrients. Eat Well.
Amanda
The Leftover Queen - June 4, 2008 at 10:14 am
Hi Ryan! Arugala is also known as “Rocket” – so maybe you know it by that name? Anyway, it is a delicious green!
Thanks Kevin! The dill really gave it a nice flavor.
mmmmm, Ginny! I love the way your mind works! I will be procuring something to make drinks with soon!
Hi Gumbeaux! Yum! I wish I had a garden of arugala! It is such good stuff! The tabbouleh was really filling and delicious.
Thanks Nuria! I think you will like them! I will make them all for you when I see you sometime in our lives. Me, a character???? π
Hi Francesca! No problem! Glad you liked it!
You said it Amanda! Yay for healthful foods!
bee - June 4, 2008 at 10:20 am
what a great post. we have about 20 herbs growing in our garden. i put them all into a pesto.
Taste Memory Girl - June 4, 2008 at 9:24 pm
luv arugula ~ could swim in it I love it so much….
Great post on herbs – know what you mean tho. My basil’s growing crazed, but there’s always a good need of basil no prob there – first time I’m growing sorrel. Sorrel is doing awesome and I might toss some into my almond pate I’m making t’morrow.
cookinpanda - June 6, 2008 at 10:09 pm
Infinitely useful post! Herbs are so hard to use up sometimes…
Alexandra - June 17, 2008 at 4:24 pm
Hey Jen,
I referenced you in my latest blog. Thank you so much for this entry, you may not know it but you just saved the lives of herbs throughout the world…or at least I’d like to think so π
Michelle - June 27, 2010 at 3:00 pm
For Basil and other savory herbs I add them to the food processor with a little olive oil-just enough to moisten. I make tablespoon size puches of herb paste using press n seal. Then I label them in a quart size bag and throw them in the freezer…