How to Use Fresh Herbs . . . and Expand your Cooking Horizons All at Once

This post is brought to you compliments of Ina Garten, in a roundabout kinda way.

http://blog.ecosmart.com/index.php/2009/08/31/spruce-up-your-windowsill-indoor-container-herb-garden/

I was reading one of her fabulous cookbooks today, and was very inspired by a section about how to use extra fresh herbs. She suggested freezing some of the more hardy varieties (rosemary, parsley, etc), and making pesto out of the softer, leafier ones (e.g. basil). Very smart, no?

Hold everything; I just realized something. I have not told you of my love for Ina Garten. We can't go on like this. 

She is, in the words of some college buddies of mine, a "master-freaking-genius" at cooking. She is one of my cooking inspirations. She makes simple food with great ingredients. Also, she likes to kick back with cosmopolitans after a long day. (This book told me so.) Cosmopolitans and ever-so-sensible Ina Garten. I know, right? I love it. 

Ina Garten. She's fabulous. 

Anyway she got me thinking, because I've recently been discovering how easy it is to use "extra" fresh herbs. So, for your convenience and as a result of my affinity for lists, I have compiled the following:

1. Garnishes. Seriously, parsley, chives, cilantro, and basil can go on pretty much anything. Salad, soups, potatoes, eggs; it's a never ending list. (Just make sure to chop 'em up fine. Y'know that risotto? Well, I didn't chop up some of the parsley pieces small enough. Those big pieces of curly-leaf parsley? They're icky.  Don't do that to yourself.)

2. Herb butter. Soften up some butter and dress up your rolls at dinner . . . or your biscuits at breakfast.  Use this recipe for inspiration. Super simple, super scrumptious. 

3. Marinades. Toss a chopped handful in with your next marinade for chicken, pork or beef. 

4. Roasting. Instead of just rubbing on salt, pepper, and EVOO (Oh, yes. I just did that.) on your next chicken/beef dish, add some fresh herbs. This especially works well with roast chicken. 

5. Baking. Readers, there are some really interesting baking recipes with herbs out there. They range from mostly normal (Italian Herb Bread) to slightly less normal (Lavender Scones and Rosemary Cookies). Leftover herbs of all kinds can be an opportunity to expand your baking horizons. Toss them in bread, scones, or even cookies and see what you come up with. Life is short. Live dangerously. (Yes. My idea of dangerous is Lemon-Thyme Cookies. Because nothing rocks the foundations of my world than suggesting cookies could be more savory than sweet.)

Take chances! Be creative! And go buy yourself some fresh parsley!