What We’re Loving: Fresh Herbs

by Amy Feiereisel on August 23, 2013

in Condiments, Featured, Garden, Vegetables, What We’re Loving


Herbs are a truly transformative ingredient, especially in abundance. Bought from the grocery store, however, they come in small packages at high prices, and I never use them as freely as I’d like. One must be judicious with fish sauce, cinnamon, and hot peppers; never herbs.

Luckily, herbs are easy to grow yourself and there are always leafy bouquets to be found at a farmer’s market. As summer winds down, many varieties are overflowing their beds, demanding to be used. When it comes to this sort of volume, sprinkling chopped basil over supper simply won’t cut it. Transform your pantry and delight your taste buds with our favorite ways to use herbs, courtesy of our favorite bloggers.

The herb recipe most everyone knows and loves is Pesto, that ever-forgiving and always-enhancing whirl of nuts, cheese, herbs, and olive oil. We’re partial to this one because it comes with suggestions on how to use it (other than on everything, of course). {from A Beautiful Mess}


Smeared on hot toast, dolloped on steak or fish, or eaten straight from the serving dish, Compound Butter is a lovely way to freshen your plate and, if possible, make butter even better. {from Buns in My Oven}


Rosemary and Garlic Infused Olive Oil may sound intimidating in theory, but is happily simple and economical in reality. Infused olive oil brings new dimension to any dish, and a whole new level of sophistication to entertaining. “Oh, yes, the olive oil? I infused it myself,” you can murmur, whilst cartwheeling on the inside. {from Playful Cooking}


Olive Oil and Vinegar are a perfect pair, so it seems only appropriate that your vinegars get a touch of the garden as well. We’ve fallen head over heels for this Sage-Blossom Vinegar, but suspect just about any herb would do just as nicely. {from Family Spice}


Once your pantry and fridge are chock full of herbed goodies, take the remaining stems and bundles and freshen up tonight’s meal. Is there anything better than a Simple Pasta with Fresh Herbs? Serve with a burst tomato salad and some wine, and let summer’s last rays wrap you up in their warmth. {from Not Without Salt}

All photos courtesy of Emma & Elsie, Karly, Kankana, Laura, and Ashley.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.


Amy Feiereisel

Blog Coordinator at Eat Boutique
Amy Feiereisel is a young, foolish, and tastebud-driven college student nursing an almost unhealthy obsession with the epicurean. Originally from Texas, she currently resides in gorgeous upstate New York for school, where she discovered her passion for all things food and farming. You can find her digging in the dirt, with her nose buried in a book, or dreamily painting away in her free time. She writes about life’s adventures over at Amy + Fire.

  • Jenifer @ Not Quite Mom of the

    I just made homemade croutons in garlic and rosemary infused olive oil… so yummy! I love fresh herbs. Thanks for the ideas. I need to use up as much of my garden as I can before winter hits!

    • http://www.eatboutique.com Maggie

      Go go go, Jenifer! That sounds delicious. Ditto on the garden! xox

Previous post:

Next post:

Copyright Eat Boutique 2014. Call us at +1-617-752-1105.

WordPress Admin