5 Ways to use those summertime herbs from your garden

Snip 'em, Chop 'em, Soak 'em, Roast 'em, Drink 'em

They're Herbalicious!

Those summertime herbs are so lovely nestled into the pot in the sweet summertime sun.  But they are more than just a pretty face!

Herbs are known to treat anxiety, to be used in soaps, lotions, cooked into savory foods, soaked into sweet foods, laced into perfumes and add flavor and scent to the world around us.

So snip those gorgeous beauties and they will keep coming back for more in a few days!

1) Trim your lavender and make a pitcher of your favorite lemonade From scratch--Juice of 6 fresh lemons /1C sugar/a few sprigs of fresh lavender.  Cook 1 cup water/1 cup sugar in non stick pan until sugar dissolves.  Stir in  lavender and let it soak into syrup while it cools.  Add mixture plus 4 cups water and ice to pitcher and stir, removing lavender, and serving with additional fresh sprig plus lemon slice for garnish. If you need a cheat...please do! It's summertime and family and friends always come first.  Throw a few sprigs of lavender into your prepared favorite lemonade and let infuse overnight.  Serve with cute garnish, or better yet...a splash of vodka for your girly girlfriend drinks!

Before you answer the door, rub your hands on those luscious leaves and graze them all over your neck and shoulders. When you hug family and friends, they will inhale deeply, get relaxed but not sleepy, and you will smell divine!

2) Snip your basil leaves and enjoy blended with garlic, pine nuts, walnuts, olive oil, salt and fresh lemon for a glorious home made pesto. Don't be afraid to try different variations. You may come up with your own "secret recipe"! Toss through pasta, spoon over roasted chicken breast, toss into  new potatoes, or serve on toasted Italian crostini for a great appetizer.  1-2C basil/1 clove garlic(+/-) 1/2C combined nuts/3T olive oil/juice of one whole lemon/2oz Parmesan cheese a good starter recipe. Jump off and explore different herbs and different combinations! I have always wanted to throw a hot jalepeno into the food processor just for the fun of it!

3) Chop a few fistfuls of flat leaf Italian parsley, leaving a few sprigs for garnish.  Finely mince 6 (+/-) cloves garlic.  Boil spaghetti and before done cooking, scoop a coffee cup full of water out of pot before draining pasta and reserve.  In a separate pan, heat 5T olive oil and add minced garlic, saute until fragrant and slightly colored, turn off heat and add chopped parsley until it wilts, season with salt and pepper.  Add cup of reserved water, ('cooking liquor').  Toss mixture over drained, cooked spaghetti, use two forks to fluff all lovely herby/oily/juicy/glistening mixture to coat pasta. Garnish with a little extra fresh parsley on top, freshly grated Parmesan cheese.  (Dried or fresh chili pepper also great sauteed with garlic if you like it spicy.)

4) Put your bread maker on before you leave the house and come home to a heavenly aroma. Pour generous amount of extra virgin olive oil onto a serving dish.  Snip your fresh basil&parsley and chop finely, adding to oil with a little salt, pepper, or balsamic vinegar if you like. Slice bread into large hunks for dipping. Sit out on your back deck and  pour a glass of wine to enjoy one of the most beautiful, elegant appetizers on earth, while your friends wonder how on earth you waltzed in and knocked this one out of the park. Better yet, enjoy your solitude and eat half or entire loaf.  You deserve it.

5) Put several pieces of chicken into a baking dish and top with 4-5 chopped potatoes, 2 (+/-) cloves garlic chopped, 1-2 chopped shallots, and several fist fulls of fresh rosemary, flat leaf Italian parsley, fresh tarragon and/or fresh thyme.  Choose one of these or combine them all for an aroma that will make your head spin and the dogs howl. Drizzle 5-6 T olive oil over whole pan, 1-2T vegetable oil (to brown), salt and pepper, stir to combine and roast at 400F for about 50 minutes until potatoes soft and chicken temperature internally 165F. Scoop chicken on plate and pour cooked herbs and juices over each piece, soaking up the herbs with each bite.