Help me with my herb problem

dealwithdebtdot

I only have an ice box in my fridge, no freezer at all. I do but growing pots of herbs, but they don't last long and take forever to grow back in my experince. I love using fresh herbs, so I incorporate it into my meal planning...this week is a mint and parsley week. We had roast lamb on sunday, with freshly made mint sauce (balsamic vinegar, delish.). Tonight we had she start of the leftovers from the lamb, I made a curry with it yesteday with lentils and chickpeas and made some cucumber and mint riata to go with it. I made extra and then put garlic in it to make tatziki, which my daughter is going to have for lunch tomorrow with pitta bread. Then on Thursady we will have the rest of the tatziki with garlic and lemon roasted chicken, salad and pitta bread.

The parsley, I made a homity pie yesterday (cheese and potato pie with masees of parsley and garlic to zing it up, scrummy), put some parsley in the lamb curry tonight when it was nearly heated through. The rest of the parsley will co in the chicken and leek soup (the satlks in the stock) and in a homemade tomato sauce for for spaghetti.

`the rest of the mint...though there is not much will go in cups of hot water to make fresh mint tea.

MrsE_2

dealwithdebtdot wrote: »

I only have an ice box in my fridge, no freezer at all. I do but growing pots of herbs, but they don't last long and take forever to grow back in my experince. I love using fresh herbs, so I incorporate it into my meal planning...this week is a mint and parsley week. We had roast lamb on sunday, with freshly made mint sauce (balsamic vinegar, delish.). Tonight we had she start of the leftovers from the lamb, I made a curry with it yesteday with lentils and chickpeas and made some cucumber and mint riata to go with it. I made extra and then put garlic in it to make tatziki, which my daughter is going to have for lunch tomorrow with pitta bread. Then on Thursady we will have the rest of the tatziki with garlic and lemon roasted chicken, salad and pitta bread.

The parsley, I made a homity pie yesterday (cheese and potato pie with masees of parsley and garlic to zing it up, scrummy), put some parsley in the lamb curry tonight when it was nearly heated through. The rest of the parsley will co in the chicken and leek soup (the satlks in the stock) and in a homemade tomato sauce for for spaghetti.

`the rest of the mint...though there is not much will go in cups of hot water to make fresh mint tea.

WOW I take my hat of to you.

I meal plan for the week, to make shopping easier & get an even breakdown of beef & chicken AND to try get a fish & veggie day in too:p

But I couldn't cross reference that with herbs too:beer:

Rikki

HariboJunkie wrote: »

Yep... Most herbs freeze really well and I often get coriander reduced to 10p. I grow my own too but we use alot of it. As above, I freeze the bag flat and tear off what I need. It does go a bit mushy but it tastes fine.

coriander _pale_

Tastes soapy to me.

dealwithdebtdot

Conversion for herbs is 1tsp of dry to 1tbsp of fresh. But not all of them are good in my view. Thyme, Rosemary and sage are not too bad, but I don't like dried coriander or parsely too much at all.

Never tried the tubes, they seem pricey to me and would rather have real fresh personally.

MrsE_2

Rikki wrote: »

coriander _pale_

Tastes soapy to me.

NO:eek: :eek:

Thats lemon grass_pale_ _pale_ _pale_ _pale_

Tastes like fairy liquid:eek:

Rikki

MrsE wrote: »

NO:eek: :eek:

Thats lemon grass_pale_ _pale_ _pale_ _pale_

Tastes like fairy liquid:eek:

No! Stilton cheese is the washing up liquid taste. :eek:

HariboJunkie

Rikki wrote: »

coriander _pale_

Tastes soapy to me.

Shurrup. You CANNOT have chilli or curry without it. So there.

HariboJunkie

Rikki wrote: »

No! Stilton cheese is the washing up liquid taste. :eek:

:rotfl: Someone's been messing with your tastebuds.

dealwithdebtdot

Conversion for herbs is 1tsp of dry to 1tbsp of fresh. But not all of them are good in my view. Thyme, Rosemary and sage are not too bad, but I don't like dried coriander or parsely too much at all.

Never tried the tubes, they seem pricey to me and would rather have real fresh personally.

Rikki

HariboJunkie wrote: »

Shurrup. You CANNOT have chilli or curry without it. So there.

I put it in if the recipe calls for it as I believe all elements are needed to get the end result.

BUT.........I can still taste it. soapy, soapy, soapy............often in restaurant foods, but only when they've used too much.