So far, I have lavender (which will feature prominently on the Espresso Cart menu, think Lavender & Vanilla Latte), basil, thyme, rosemary, parsley, cilantro, dill, cumin, tarragon, and sage.
lavender simple syrup
If you have an interest in permaculture/horticulture and would like to take an active role in helping me with this project, please contact me at fromthehearthfood@gmail.com
Do you already have your own herbs to use up somehow? Here is an awesome recipe for Argentinean inspired chimichurri sauce that goes great on grilled meats and is a great way to use a bunch of parsley & cilantro.
CHIMICHURRI SAUCE
INGREDIENTS
1 small bunch parlsey, stemmed and finely chopped
1 small bunch cilantro, stemmed and finely chopped
2 cloves garlic, finely chopped
1/8 C red wine vinegar
1/4 C olive oil
red chile flakes, to taste
salt and fresh ground black pepper
DIRECTIONS
Combine herbs, garlic, and red wine vinegar in a small bowl.
Whisk in olive oil in a steady stream, stir in salt and pepper.
Alternately, place all ingredients in a food processor and pulse to combine.
Serve with grilled steaks or your favorite meat (I like to serve this with grilled flank steak). Enjoy!
