Herbs are one of my favorite things to grow in the garden. Every year, I grow lots of parsley, cilantro, thyme, rosemary, dill, basil, oregano, sage, chervil, and more. They're easy to grow and they're prolific - almost every herb is a cut-and-come-again variety, meaning one can harvest from the same plant more than once.

If you have an excess of herbs like I do, try some of my favorite, simple sauces and methods for drying and saving them for the future.

1. DIY HERB BLENDS

I like to eke out the last drops—or sprigs, as the case may be—of summer by creating dried-herb mixtures for friends and family. To make them, tie small bunches of herbs with kitchen twine, and hang them upside down until dry, about a week. For each mix, we used a simple formula: equal parts of two kinds of herbs, plus a pinch of another dried ingredient, for a deeper flavor. Package the mixtures in tins labeled with each mix.

POULTRY:

Combine the classic French seasonings of thyme and tarragon with dried grated lemon peel for a light, clean taste.

PORK:

Mix sage and thyme with fennel seed for a robust flavor boost.

BEEF:

Mediterranean herbs such as rosemary and oregano, with cracked black pepper, stand up to red meat.

SEAFOOD:

Use a bright mix of Provençal flavors—fennel fronds and chervil, for example—and dried grated orange peel.

Fix it Fast!

Five minutes and a few ingredients are all you need to make this summery sauce.

Have a bounty of herbs? Make Italian salsa verde, a classic accompaniment to grilled chicken or fish. Don’t worry about precise measurements.

For four servings, start with a generous handful of delicate herbs, such as chives, parsley, and tarragon; chop them, and place in a bowl.

Add the zest of half a lemon, a squeeze of lemon juice, and a spoonful of capers.

Stir in extra-virgin olive oil until the mixture can be spooned or drizzled, and season with salt and pepper.

salsa verde in a bowl surrounding by fresh herbs

Verde Variation:

To serve with steak, add stronger herbs, such as rosemary, thyme, or oregano, to the tender herbs, and use red-wine or balsamic vinegar for the lemon juice and zest. Add Dijon mustard to taste.

Fresh Basil Pesto

This basil pesto recipe will add a fresh, summery flavor to all sorts of dishes. You can toss it with pasta, but also try it spread on pizza or add it to your morning eggs. Try it mixed into sauces, such as mayonnaise or ranch dressing. Even plain toast or crackers come to life with a dollop of vibrant pesto.

INGREDIENTS

1 cup walnuts or pine nuts

Coarse salt and ground pepper

8 cups (4 ounces) lightly packed fresh basil leaves

2 garlic cloves, coarsely chopped

⅔ cup extra-virgin olive oil

DIRECTIONS

Toast pine nuts: Preheat oven to 350°F. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
Blanch basil: Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels. When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste.
Blend ingredients: In a food processor, combine nuts, basil, and garlic, season generously with salt and pepper. Process until nuts are finely chopped.
Add oil and serve: With machine running, pour oil in a steady stream through the feed tube, process until smooth. Use immediately or freeze.

Fresh Herbs Three Ways

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