Food on Friday: A word on herbs

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By Julia Westhoff

Despite the war that the squirrels have waged on our garden (it started with tomatoes and has moved on to the melon) there is one area of our backyard bounty that is always flourishing – our herbs. Parsley, tarragon, basil, mint, culantro (a cilantro cousin that we loved in Panama) – you name it and we’ve got it. And yet it took me years to figure out how to use them.

But recently I realized something – it’s not rocket science. It turns out that herbs are tough to screw up. Now I pick them all, chop them up, and throw them in our salads. Or I pick them all, chop them up and throw them in a pasta. Same goes for soup, sauce, and even juice. That’s right – every single herb goes in (with the exception of rosemary and oregano, those I use a bit more judiciously). And guess what? It tastes amazing.

Here are some other ways I have been loving our herbs:

What are your favorite ways to use herbs? I can never have enough ideas!