This week I’ve been harvesting and preserving herbs. The basil and oregano were going to seed and the rosemary, French tarragon and parsley were overgrown and crowding each other.
The basil I blended to a purée with olive oil, white wine vinegar, honey and salt. The purée was spooned into ice cube trays and frozen. Parsley, tarragon and oregano were each processed the same way.
I pruned the rosemary way back and put the clippings into paper bags. There is plenty of space between the needles for air circulation and they will dry out just fine in the paper bags. I will toss them every once in awhile to make sure they are not all clumped together. When completely dry I will jar a few of the needles whole and grind some into powder. The rest I may discard or use when barbecuing to throw on the coals to add flavor to grilled food.
I made a simple herb dipping sauce to go with our patties today. It was made by blending parsley, French tarragon, part of a green cayenne pepper, olive oil, white wine vinegar, honey and kosher salt.
The patties were made with roasted Kabocha squash, broccoli, potato, parsley, cumin, chipotle powder, minced green chili, chickpea flour, bread crumbs and salt.