Herb garden

elsien

Sage is nice with chicken recipes - I quite like it with a chicken saltimbocca type thing, layered between the mozzarella and the ham.

peachyprice

elsien wrote: »

Sage is nice with chicken recipes - I quite like it with a chicken saltimbocca type thing, layered between the mozzarella and the ham.

Me too! Yum.

Today I threw a good handful of thyme and oregano in my pizza sauce.

Frith

I've got half a barrel of herbs too which sounds similar to yours!


I haven't got mint (not a fan) but I have got at the moment plenty of coriander and basil in there which are really useful - basil with tomatoey thing and coriander on all sorts of curries.


Jack Monroe has a recipe for pasta with tinned oranges (much nicer than it sounds) that has lots of parsley added.

Fruball

Mint for PIMMS!!! I cannot believe nobody has mentioned that

meritaten

can I just sound a note of caution? mint will take over the whole tub by next year! it really needs a tub to itself. apart from that, the other herbs will grow happily together.
mint is great if you chop it really really finely(so that it looks dark green and mushy, and add to mayo as a dip or a sauce for a great many dishes. I love a bit of 'minted mayo' with cheese straws or it is lovely on a green salad. you can add the leaves to salads, and it makes a lovely cold tea. chop a handful of leaves roughly and put in a jug, add a mugful of boiling water, a couple of spoons of sugar, and leave to steep (5 to 10 mins is enough). strain into another jug and add about a pint of cold water and ice cubes. nice with a few lemon slices floating in it! some people prefer to sweeten it with honey though. (its also very good for the digestion).

elsien

Just had a thought - I've got a pot of chives which I've never used. Would they work in stir fries instead of spring onions?

Anne_Marie_2

elsien wrote: »

Just had a thought - I've got a pot of chives which I've never used. Would they work in stir fries instead of spring onions?

Course you can. I'd probably use a bit more, as they are milder in taste, and add them at the very end.

JIL

meritaten wrote: »

can I just sound a note of caution? mint will take over the whole tub by next year! it really needs a tub to itself. apart from that, the other herbs will grow happily together.

My mum had warned me about the mint, so its in a bigger plantpot, thats sunk into the soil, with all the other herbs growing round it, if that makes sense. I remember when living at home many years ago, my mum grew some in her fish pond. She only ever used it to put in her new potatoes.
Love the sound of your mint tea, and minty mayo. Will give them a try. Thank you

JIL

Fruball wrote: »

Mint for PIMMS!!! I cannot believe nobody has mentioned that

Oh another idea, and i am sure I had a mojito on holiday last year that had loads of mint in it.

meritaten

yes elsien - they have a lovely mild oniony flavour - and the flowers are edible too - 'Onion flowers' the grandkids call them! you would need quite a lot compared to spring onions though. about ten sprigs of chives to one slim spring onion?
but why don't you try this dip?
cream cheese and chive.
its just cream cheese, about ten or fifteen chives chopped finely and mixed together with mayo and adding a little milk or yoghurt til it reaches the consistency you want, salt and fresh ground black pepper, - bluddy lovely with the sour cream and onion prongles! or crisps.or crudities. personally I like them with those little round cheese crackers. oh shhhh!te fancying those now!