Herbs stimulate the appetite, add zest to food and enhance taste and flavor. Basil, dill, parsley, cilantro, oregano, mint, chives and more thrive during the hot summer months. From lemony cilantro to zesty basil and fresh, peppery parsley, culinary herbs are essential to good cooking.
Whether you’ve been a bit zealous in purchasing them at the farmers market or are lucky enough to grow your own, an abundance of herbs can also be a responsibility. If you have a garden, you might be swimming in them.
Most recipes call for a tablespoon here or there, and you’ve got an entire bunch soon-to-be wilting in the fridge. What’s a zero-waste-minded cook supposed to do? Make herbs the main ingredient as well as the garnish.
Many cuisines feature herb-forward sauces and condiments. Perhaps one of the most famous of these is Italian pesto, made with basil, pine nuts and Parmesan. Other herb-forward dishes include North African chermoula and Argentinian chimichurri.
🥬 Follow these recipes to use up flourishing summer greenery
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