Fresh herbs - how to use

Nicki

I've just been given some pots of fresh herbs, but a couple I've never used before, and don't really know what they taste like or what to use them in!

Does anyone know anything about lemon balm and curry plant please? What dishes can I use them in, and what do they taste like?

Penelope_Penguin

Nicki wrote: »

Does anyone know anything about lemon balm and curry plant please? What dishes can I use them in, and what do they taste like?

I chop lemon balm and chives onto a fresh tomato salad.

Curry plant smalls a bit odd to me so I neither grow or use it

Penny. x

Pink.

Hi Nicki,

I don't tend to use either of these so I can't offer much help but Wikipedia's take on them both:

Lemon balm

curry plant

There's lots more information on google

lemon balm links

curry plant links

Pink

rachbc

Lemon Balm is lovely with chciekn (pop some between the flesh and skin before roasting) or fish (chopped and sprinkled over or stuffing inside a while fish) or made into tea (just pour boiling water over the leaves in a cup or pot)

Curry Plant and Curry Leaves are 2 differnt things - curry plant isn't really a culinary herb but does have an odd vaguely curry like smell. Curry Leaves come from the Murraya Koenigii tree.

Norman_Bean

Morning x

My herb garden has survived all the snow and is really flourishing - I have masses of herbs and need inspiration for uses other than adding a few pinches to cooking.

I have curly parsley, flat leaf parsley, sorrell, lemon thyme, rosemary (with loads of flowers), chives (with flowers), mint (with flowers) and spearmint and sage.

I have made sorrell soup for today and that used up quite a bit so hopefully it will taste nice ... am considering making wine with the parsley ...I'm planning on making food hampers for christmas presents so ideas for herby gifts would be cool x
I need help mostly with rosemary and mint I think, it seems a shame not to use it all.

Thanks
Norman x

Penelope_Penguin

Norman_Bean wrote: »

I have curly parsley, flat leaf parsley, sorrell, lemon thyme, rosemary (with loads of flowers), chives (with flowers), mint (with flowers) and spearmint and sage.

Chop finely with olive oil and cheese and you have pesto

This thread is quite old, but the recipes in it are still up to date.

Norman_Bean

Thanks Penelope x

Bit confused about the pesto ... I thought pesto was made from pine nuts? are you suggesting the parsley chopped up or all the herbs together?

Norman x

Penelope_Penguin

Norman_Bean wrote: »

Thanks Penelope x

Bit confused about the pesto ... I thought pesto was made from pine nuts? are you suggesting the parsley chopped up or all the herbs together?

Norman x

Ooops, yes, nuts too You can use pine - I've successfully used walnuts, too. Whatever you have. Traditionally, pesto is basil, but I like to make it with whatever herbs I have - chives, oregano, parsley, mint, lemon balm, thyme.

Lizzieanne

You can easily dry excess herbs yourself if you have a glut that you can't use up. Wash and dry them thoroughly, then lay them on a foil lined baking sheet and put them in a low oven until they dry and go 'crunchy', say about 15-20 minutes. Cool, then break up the leaves into smaller pieces. You can store them separately or make your own mixed herbs.

Norman_Bean

thanks Lizzieanne - I like the mixed herbs idea x could make a cool addition to my christmas hampers x