I use fresh herbs in salads and when roasting vegetables. Sage is wonderful in roast chicken. Just pull off a few leaves, rub then between your palms then tuck them unfder the skin of chicken breasts or legs before roasting/baking.
On 6/11/16, Susie Stageberg via Cookinginthedark <[email protected]> wrote: > Howdy you'all. > > > > I have been given some pots of fresh herbs: two kinds of basil, oregano, > sage and chives. I have used fresh chives in potato dishes and scrambled > eggs. Those of you who use the fresh ones, any brilliant ideas on what to > do > with them? I don't have enough to make pesto. > > > > Susie > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Kimberly _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
