Invasion of the herbs : 10 great ways to use up your herb harvest

The Big Freeze
Most chefs advise freezing as the simplest method of dealing with extra herbs. Peggy Fisher describes her technique: “We make basil balls by chopping up basil and combining it with just enough olive oil to form a ball. We then freeze them on a cookie sheet and the next day bag them and store them in the freezer. They’re great in sauces! We do the same with cilantro. Very handy when you live in the country where fresh herbs are not available in the off-season.”
Photo: Coriander and calendula at Fishers' Loft Inn, N.L.

Signed and Sealed
Remi Cousyn, of Calories in Saskatoon, is also a hands-on herb gardener who believes in preserving as much of his bounty as possible. Besides freezing them, he also likes to put up his herbal concoctions the old-fashioned way. “For example, with tarragon we make a Béarnaise reduction (using cracked pepper, tarragon, shallots and vinegar) and seal it in small jars. It keeps very well that way.”
Photo: Remy Cousyn of Calories, Sask.


Salad Sunshine
Chef Curtat suggests creating your own flavoured vinegars. Start by “buying some good quality vinegars: red or white wine, or cider—not balsamic.” Then create several varieties of vinegars by using different herbs. “Make sure the herbs are always covered by liquid and let it rest for a couple of weeks.” He guarantees your homemade concoctions will be “like a little sunshine in your salads!”
Photo: Late summer calendula and borage at Sooke Harbour House, B.C.


Canada Dries
Chef Rogalski says that at Rouges “one of our most important devices in managing our harvest is a food dehydrator. After the herbs are dry we use a coffee grinder and turn them into powder.” This is also great idea for the home cook—if you don’t own a dehydrator, you can get similar results in your oven set on low heat.





Move Over Maple!
At Rouges they also use their herbs to “make jellies, purees, oils, and… syrups!”  If you’d like to drizzle something unusual on your next culinary creation, try herbal syrup. Just combine sugar and water in a saucepan and heat until the sugar dissolves. Take it off the heat and add chopped mint, basil, or tarragon. Allow it to cool, strain through a fine sieve, and discard the leaves.
Photo:  Late summer herb garden by the ocean at Sooke Harbour House, B.C.


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• Baked salmon with spring herbs