As the season changes and we find ourselves coming into autumn, it means that the temperatures will dip and for those who grow things, the frost will come and end that season. I am blessed with such a neighbor who gifted me with her abundance of herbs. She reached out to me as our weather changed to ask if I would like to have some of her herbs. I gave her an outstanding and instant “YES”. Hanging on the back of my fence were 8 bags, each containing a little herbal treasure. So here is a walk through her herbal garden from the view of my fence and what I did with this abundance.

I will review the herb, some of its traits, how I preserved them, and what might be some uses and recipes. Many of these herbs are not only delicious but also have medicinal uses. In this post, I will be focusing on the culinary uses of these herbs.

What I was gifted

8 herbs in all. Some in huge bunches and some in tender samples, but all something I wanted to use and preserve somehow.

• Basil
• Oregano
• Rosemary
• Chives
• Marjoram
• Thyme
• Lemon Balm
• Mint

Basil

This was the most abundant herb I was gifted. And knowing how quickly this herb can go bad, I knew I wanted to preserve it for future use.

PRESERVING: I removed the basil from the stems and laid them out on a baking sheet and froze them. Once frozen, I stacked the leaves and placed them in a freezer bag. Of course you can dry as well.

USES: My plan is to make pesto – which will also go back into my freezer. But taking a little turn on the traditional pesto, I am going to use pecans instead of pine nuts. Here’s the recipe I will be trying – Pecan Pesto https://kicking-carbs.com/keto-pesto/

Oregano

The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean and Mexican cuisines. This popular herb whose name means “mountain joy” is available throughout the year.

PRESERVING: Fresh oregano should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. You can freeze the oregano in ice cube trays covered with either water or stock that can be added when preparing soups or stews. I chose to dry mine.

USES: Oregano is perfect for homemade pesto, grilled seafood, and roasted chicken. Pesto? Who knew and I am intrigued.

Here’s a recipe for using fresh oregano with fish. It looks amazing. https://bonaippetit.com/pan-fried-cod-with-oregano-and-parsley-dressing/

Rosemary

Rosemary is one of my favorite herbs. It is hearty and has a very characteristic aroma and is possibly one of the most powerfully aromatic herbs in my kitchen. Its classic taste has a very pronounced lemon-pine flavor, yet it is also woodsy and peppery at the same time. The taste is piney, but also bitter and somewhat astringent.

PRESERVING: Its easy to dry rosemary by hanging it in bunches or in a dehydrator. Then stripping it off the stems and storing in an air-tight container. But I think my favorite way is to strip the needles off the stems, place them in an ice cube tray, cover with olive oil and freeze. I always have rosemary in my freezer in this manner.

USES: A common staple in Italian cooking, rosemary is also used in many other dishes. Fresh or dried leaves pair beautifully with root vegetables, pasta, sauces, fresh cheeses, breads, poultry, pork and lamb. Whole rosemary can be used to infuse oil, sauces and even syrups.

Here is one of my favorite Rosemary recipes, which includes instructions on how to store Rosemary in olive oil in the freezer. https://teastheseason3.com/kristens-grilled-chicken-marinade/

Chives

Chives are related to onions, leeks, and garlic. They have a delicate onion flavor that is complemented by hints of garlic.

PRESERVING: Fresh chives are the best to use in cooking. However I dried the chives using a dehydrator since I had an abundance. Once dry, chop up, store in an air-tight container.

USES: Chives are popular in French cuisine and used in French omelets and cheese soufflés. In the U.S., chives are known to pair well with seafood and are a popular garnish for many recipes, adding that “pop” of color. Also used in dips and in some baking.

A great recipe for Cheese and Chive Sourdough Biscuit. https://leelalicious.com/cheese-and-chive-sourdough-biscuits/

Marjoram

Marjoram is a strong herb and used for recipes with hearty meats and stews. Closely related to oregano but milder in flavor, marjoram tastes similar to thyme with a sweeter and stronger scent.

PRESERVING: Like most of these herbs, you can use fresh, freeze, or dry your marjoram. I dried the sample that I had.

USES:  It is traditionally partnered with meat, particularly lamb, veal, beef, pork and chicken but goes just as well with vegetables or seafood.

Here’s a simple recipe using your slow cooker and is a rich hearty roast using marjoram. https://barefeetinthekitchen.com/italian-red-wine-roast-beef/

Thyme

Thyme is one of my favorite herbs. I love the characteristic taste that it brings to a dish. Thyme is part of the mint family and has flavors of clove and mint.

PRESERVING: If I am not using fresh thyme, I will dry thyme in bundles or in a dehydrator. Then take off the stem and place in an air tight container.

USES: Thyme is a very pungent herb and needs to be used appropriately. The leaves and flowering tops are used to add flavor to foods such as meat and poultry, herb butter, sauces, soups, salads, tomatoes, pasta, egg dishes, cheeses, stuffings, fish and clam chowder. Fresh or dried, the leaves and flowers are usually added to other herbs and spices. Thyme is typically an ingredient in Italian seasoning herb blends and in herb and spice mixtures, like poultry seasoning.

One of my earlier posts, Cheesy Thyme and Ham Potato Gratin Stacks, a delicious recipe that highlights fresh Thyme. https://teastheseason3.com/cheesy-thyme-and-ham-potato-gratin-stacks/

Lemon Balm

I wasn’t very familiar with this herb, so learning about lemon balm was fun. Lemon balm is a very aromatic member of the mint family and has a bright, citrusy taste that brings together the acidity of lemon with subtle hints of mint.

PRESERVING: Methods for preserving lemon balm are similar to the other herbs we have talked about. I dried the lemon balm I was gifted.

USES: Lemon balm is used as a flavoring in ice cream and herbal teas. It can be paired with fruit dishes or candies as well. Lemon balm can be used in fish dishes and is the main ingredient in…yes, Lemon Balm pesto!

To be consistent with the Teas The Season mission, I have included a recipe for making Lemon Balm Tea! This can be served both hot and cold. https://geturbanleaf.com/lemon-balm-tea-recipe/

Mint

This very well know herb. Mint has that characteristic minty cooling flavor. Chewing on a sprig after dinner can freshen your breath and help with digestion. This is an extremely versatile herb that is fun to have on hand and experiment with.

PRESERVING: You can dry or freeze fresh mint leaves. I froze the mint I had. Remove it from the stem, chop up the leaves, place them in an ice cube tray and cover with water.

USES: There are many things that you can do with mint….mint sugar, mint syrup, mint ice tea, Mint Julep….just to name a few. In salads, pastas, rices, meats, drinks, sauces and baked goods. You can find mint recipes for just about anything.

This was caught my eye. Chocolate and mint go so well together but this recipe uses fresh mint. https://www.dessertfortwo.com/mint-chocolate-chip-cookies/

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Thank you for joining this walk through my abundance of herbs. There are so many different herbs and huge variations on how they can be used. I do not claim to be an expert and only touched the surface of these amazing little gifts. I hope that this encouraged you to give fresh herbs a try.

And I know that a good neighbor is all you need to begin to have some fun with herbs.