Herb harvests... appetizers
Growing aromatic herbs
April 29, 2014
Many perennial herbs are ready for the first harvests.
 I used lovage leaves and stems instead of dill for the recipe Dill and Onion Savory Muffins. My guests loved them, I can't take any pictures because they disappear from the plate in a moment.
 With a bunch of chervil, lovage, coriander and chives along with olive oil, almonds and grated swiss cheese I made a flavourful pesto...
 ...that I used for this appetizers: just spread the pesto on a puff pastry sheet, roll it, cut into swirls and bake: quick and delicious!
 With some long enough chives leaves and a lot of patience I prepared again the Rolled Sandwich with Russian Salad, in the picture.
 Finally, I used a new sculpit (or silene) harvest for the Sculpit omelette, and I served it cut into slices.
 Bee balm is rich of giant leaves, and I'm already drying them. I'm harvesting also some mint leaves, and I will prepare again my 10 Herbs tea.
This year some ingredients will be different, because I will add some new herbs that I'm growing.
 A new entry will be the selfheal, but I'm also growing other new herbal teas.
 Three years ago: Cajun rice with thyme
Four years ago: Rustic rice salad with chilies
Five years ago: Vegetarian pizza Capricciosa and Chickpeas with Amchoor
This post joins to Harvest Mondays.
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