Using Them in Delicious Recipes

It’s probably not a surprise that I grow herbs in the summer. I grow a vegetable garden (see my post on gardening), so it follows that the fresh dishes I make in the summer are so much better with fresh herbs.

What’s nice about herbs is that they don’t take up much space, so can be potted and kept in an easy location like a table or window sill. You can grow them indoors all year round really, if you have nice window spaces with a lot of sun. I don’t so I just grow them outside in the summer, when they can be kept on my patio and I can just snip some when I need. They also need minimal care, just make sure you keep them watered!

There are some herbs that grow really well as perennials, so you might consider planting them in your garden or yard instead of potting them. It will save you time, money and effort if your herbs just automatically come in every year. Mint is one that grows in my yard annually. Others to try are rosemary, lavender, thyme and cilantro.

Potting Herbs

When I bring home my herbs, I set up a little area outside to pot them. I use some store-bought potting soil, mixed with some of my home-made compost!

You want to have enough soil in the pots to accommodate your herbs. More than one plant in a bigger pot works well, as long as the plants aren’t overcrowded. Make sure you’re digging a deep enough hole so that the dirt fully covers your plants, too.

Press gently around the plant until it feels secure in the pot, then give it a generous watering.

Aim for keeping your herbs in partial sun. I keep mine on the table on my patio under an umbrella. They get some sunlight, while having access to the rain, too. It’s also important to keep them off the ground due to the animals! For some reason, I thought that my forrest animals would have no interest in herbs at all. Wrong. Spare yourself the aggravation, and make sure they’re adequately off the ground and out of their reach.

Using fresh herbs in the recipes below is best. But remember, if they start to die out and otherwise lose their freshness, you can always dry them. Just tie a bunch of herbs by their stems (this works so well with dill) and hang them upside down somewhere until they dry. They look adorable hung up like this in the kitchen, if you have room. but a garage, porch, or enclosed patio are ideas. When they are sufficiently dried out (after maybe 2-3 weeks), they should easily crumble with your fingers, and can be stored in glass containers.

Awesome Summer Recipes with Herbs

These are my favorite summer recipes for each herb I grow. These dishes really highlight the flavors of the herbs so well. Try them!

Mint. I mentioned this grows naturally in my yard so I don’t even need to buy it. Our favorite summer drink is a mojito which calls for lots of mint and lime and is so refreshing on a hot day. We had them in Hawaii (see an upcoming post on this trip), and were excited to re-create them at home!

Mojito Recipe

• 15 sprigs of fresh mint
• 1 cup of white rum
• 1/4 cup simple syrup
• Juice of two limes
• 2 cups of crushed ice

Blend all ingredients in a blender and serve immediately!

Basil. This is my absolute favorite for summer because it goes so well with tomatoes and garlic. I top my tomato bruschetta (see my post on delicious bruschetta) with fresh basil, use it in pasta sauce, Caprese salad, and also make a fresh pesto sauce.

Pesto Sauce Recipe

• 2 cups fresh basil leaves
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 cup parmesan cheese
• 1/2 cup pine nuts
• 1/4 cup+ olive oil
• Salt and pepper to taste

Blend everything in a food processor, slowly adding more oil incrementally until it’s the consistency you desire. Fresh pesto can be frozen in ice cube trays and pulled out as needed in various recipes such as pasta, burrata, eggs, grilled vegetables and salads.

It keeps in the freezer for six months, so is very worth storing it in this way.

Cilantro. Another favorite, since it works beautifully in Asian and Mexican dishes. Cilantro is apparently an herb that is polarizing- ie you either love it or hate it. If you hate it- feel free to skip these recipes. But we LOVE it. These dishes are light and fresh for summer and can be kept in the fridge for days (and the flavors will meld together even better!)

Mexican Corn Salad Recipe

• 1 can of black beans
• 2 cups of fresh or canned corn
• 1 cup chopped grape tomatoes
• 1/2 cup diced red onion
• 2 cloves garlic
• 1 tspn cumin
• 1/4 cup olive oil
• Chopped cilantro (start with half cup)
• Salt to taste

Mix all ingredients together and refrigerate at least two hours. I loved this salad on top of hot dogs or with a protein like chicken or shrimp.

Poke Bowl Recipe

• 1 cup shrimp or fish (like tuna, halibut, or swordfish)
• 1 cup fresh lime juice
• 1 cup brown or purple rice
• 1/2 cup diced mango
• 1/2 big cucumber
• 2 green onions
• 1/2 cup+ fresh cilantro
• Japanese finishing sauce

Combine the fish or shrimp with the lime juice and refrigerate in a sealed container for at least four hours. Drain the lime juice and add the other ingredients to a bowl, as shown below. Drizzle with a little finishing sauce or soy sauce.

Dill. This is a funky flavor, in my opinion. But it goes so well on fresh fish with lemon and butter, and is the star ingredient of our home-made refrigerator pickles.

Home-Made Refrigerator Pickles Recipe

• 6 Kirby or pickling cucumbers
• 1 1/4 cup white vinegar
• 2 cups water
• 3 tbsp kosher salt
• 2 tbsp sugar
• 6 large garlic cloves, peeled and halved
• 2 tbsp pickling spices (mustard, coriander)
• 16+ dill sprigs

Boil the water, vinegar, salt and sugar on medium heat until boiling. Turn off the heat and cover the pot. While the liquid cools down, cut the cucumbers in halves or spears, and stuff them into two large mason jars. Put three cloves of garlic into each jar, along with one tbsp of pickling spices and eight sprigs (or more) of dill. Pour the cool mixture over the pickles until covered. Refrigerate for at least a week. The longer they’re in the liquid, the stronger and more flavorful the pickles. They can stay in the fridge for months, just like regular store-bought pickles. These are SO much better though!

Chives. These are so delicious, with a tart oniony flavor. They go so perfectly with mild potatoes. I make a yummy “baked potato bar” using my fresh chives. I am a huge fan of self-service bars like my fun hot chocolate bar in the winter! (see my post on this).

Bake several potatoes (stab them with a fork, and bake for 45 minutes at 400 degrees). Put them out on a plate with the following bowls of toppings:

• Sour Cream
• Non-fat yogurt (the healthy version of sour cream)
• Butter
• Bacon bits
• Chili (make your own or from a can works!)
• Shredded cheddar cheese
• Chopped chives

You can also make potato wedges in the oven, and serve them with warm bread, and a dip of sour cream or yogurt mixed with chives and cheese.

Experiment with your own recipes and flavors, and enjoy using your fresh herbs all summer! Let me know how you use them to make your dishes more delicious!