Because you can make only so much pesto, here are 5 new ways to use fresh-picked herbs.
Cocktail. For a zingy cocktail, mash mint leaves with minced ginger, lime juice, and ice. Add light rum, shake well, then strain into a cooler glass and top with ginger beer.
Soup. Add ‘Kieffer’ lime leaf and lemon basil to chicken and rice soup. Sprinkle with sliced chiles and fresh cilantro leaves for a Thai version of the classic.
Sandwich. Mix chervil, dill, and tarragon into mayonnaise with minced red onion and celery. Stir mixture into chopped roasted chicken and serve on toasted croissants.
Side. Fold chopped sage and blue cheese into mashed potatoes. Sprinkle with chopped toasted hazelnuts.
Main. Top a piece of snapper or black cod with salsa verde, cilantro, and epazote leaves. Wrap the seasoned fish in an hoja santa leaf and rub the outside with oil. Grill until fish feels firm. Serve with rice and beans.