Garden Full of Herbs!

If you have an herb garden and are overwhelmed with the amount (of herbs) you have,
don’t let the excess bounty go to waste. Use the recipes below and store them
in the freezer.

Recipe No. 1-
Herbs and Butter.
Soften up some butter and then fold in some herbs.
To make: Gently fold 1/2 cup of mixed chopped fresh herbs, like parsley,
and chives into a stick of softened butter. Roll into a log; wrap in plastic wrap.
Chill in the refrigerator if you plan on using it right away or store in the freezer for
a couple of months. Serve it on fish, pasta, steamed or fried veggies and bread.

Recipe No. 2-
Basil Pesto Sauce.
Basil is an expensive herb, so if you can grow it at home, do so.
To make: In a food processor, pulse 2 cups of basil, 1/2 cup of olive oil, 1/4
cup of lemon juice, 1/4 cup of grated Parmesan cheese, 1 clove of garlic
and 1/4 tsp. of salt. Blend until it forms a thick paste. Freeze in 1/4 cup portions
and thaw at room temperature when ready to use. Use this pesto on grilled meats,
baked French bread and sandwiches.

Recipe No. 3-
Rosemary Oil-
Rosemary and thyme are perfect for blending with oil, mainly because they’re
low-moisture herbs. To make: Divide rosemary sprigs among wells of ice-cube
trays; fill each compartment with olive oil. Move them to the freezer and after they
freeze, you can place 2, 4 or 6 to small plastic ziploc bags. Freeze the bags and when
you need to flavor up a tomato sauce or chicken broth, add 1, 2 or 3 Ice cubes.

Sources:
* AllRecipes.com-popular blog
* Herb Quarterly Magazine
* Organic Farming Magazine

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