All these herbs

Tons of lemon basil and parsley and oregano out the wazoo...what do you all do to take advantage of a healthy crop all year round? Infused oils? Syrups? Blanch and freeze?

Any advice is appreciated, and if I missed a prior thread I apologize, couldn't narrow down properly.

I remembered both the thread and being in a similar situation last year - somehow, my lemon basil didn't go crazy this year and I don't really need to tame it, but I do like using it as a substitute for cilantro

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viewtopic.php?f=16&t=14598

I had asked some LTHers recently the same question. One person had suggested drying the herbs. Here is one article which might interest you.

http://www.associatedcontent.com/articl ... tml?cat=32

Lemon basil keeps well when chopped in a food processor with olive oil and then frozen. Freeze in ice cube trays and then bag for longer storage. The resulting sort of pesto makes a great sauce for grilled fish.

Many thanks, love the links. Will save these.

Hi,

Looking for something else, I bumped into this website where this woman outlined her favorite recipes. Many of these use herbs, flower buds and somethings I have never seen recipes for, such as Egyptian walking onions (which I have walking around my yard).

http://www.abouthyme.com/recipes/index.shtml#punch

Regards,