Beginner’s Kitchen Herb Garden

Ingredients

• ½ cup butter, softened
• 1 tbsp fresh Genovese basil, chopped
• 1 tbsp fresh Italian parsley, chopped
• 1 tsp fresh English thyme leaves
• 1 tsp fresh Greek oregano, chopped

Directions

Mix the chopped herbs into the softened butter until well combined. Spoon into a small jar, or roll into a log using parchment paper.

How to use

Spread on fresh bread, melt over roasted vegetables, finish grilled meat or fish, or stir into pasta or rice.

Ingredients

• 1 cup extra-virgin olive oil
• 1 tbsp fresh Genovese basil, finely chopped
• 1 tbsp fresh Italian parsley, finely chopped
• ½ tbsp fresh English thyme, finely chopped
• ½ tbsp fresh Greek oregano, finely chopped
• 1 small garlic clove, thinly sliced (optional)

Directions

Sterilize a clean glass jar/bottle. Let the herbs sit on the counter for a couple of hours to reduce surface moisture. Finely chop the herbs and garlic, and warm them gently in the olive oil over very low heat for 5–10 minutes. Do not let it boil. Let cool completely, then strain into a sterilized bottle.

How to use

Drizzle over roasted vegetables, pasta, and bread, or use in marinades, dipping oils, and homemade dressings.

Ingredients

• 1 cup white wine vinegar or apple cider vinegar
• 1 tbsp fresh Genovese basil, roughly chopped
• 1 tbsp fresh Italian parsley, roughly chopped
• ½ tbsp fresh English thyme leaves
• ½ tbsp fresh Greek oregano leaves
• 1 small garlic clove, lightly crushed (optional)

Directions

Sterilize a clean glass jar/bottle. Lightly bruise or chop the herbs to help release their aroma, then place them in the jar with the garlic. Pour the vinegar over top, making sure everything is fully covered. Seal and let infuse in a cool, dark place for 1–2 weeks, giving it a gentle shake now and then. Strain when the flavour is to your liking.

How to use

Use in salad dressings, marinades, roasted vegetables, sauces, or dips.

Ingredients

• 2 tbsp dried Genovese basil
• 2 tbsp dried Italian parsley
• 1 tbsp dried English thyme
• 1 tbsp dried Greek oregano

Directions

Make sure the herbs are fully dried. Lightly crush them between your fingers or with a mortar and pestle to release their aroma, then mix together and store in a sealed jar.

How to use

Add to stocks, soups, stews, roasted vegetables, pasta sauces, marinades, salad dressings, or savoury breads and biscuits. It also works well in infused oils during the winter. Dried herbs are more concentrated than fresh, so start with a small amount and adjust to taste.

Ingredients

• 2 tbsp dried Genovese basil
• 2 tbsp dried Italian parsley
• 1 tbsp dried English thyme
• 1 tbsp dried Greek oregano
• ½ cup good-quality sea salt

Directions

Make sure the herbs are fully dried. Crush the herbs finely using your hands or a mortar and pestle. Mix with the salt until evenly combined, then store in a sealed jar. Let the mixtures sit for a day or two before using so the flavours can settle in.

How to use

Use before cooking to season roasted vegetables, meat rubs, and marinades. It also makes a wonderful finishing salt for eggs, fresh tomatoes, potatoes, and other savoury dishes.

Ingredients

• ½ cup mayonnaise
• 1 tbsp fresh French tarragon, finely chopped
• ½ small garlic clove, finely grated
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Pinch of salt
• Freshly ground black pepper, to taste

Directions

In a small bowl, mix the mayonnaise, tarragon, garlic, Dijon, and lemon juice until smooth and well combined. Season with a small pinch of salt and a few grinds of black pepper. Let it sit for 10–15 minutes before using, if possible, so the flavours have time to come together.

How to use

Spread on sandwiches or burgers, spoon alongside roasted potatoes or vegetables, or serve with fish, chicken, or fries as a simple dipping sauce.

Ingredients

• 1 cup fresh sweet marjoram leaves and tender stems
• ⅓ cup walnuts, lightly toasted
• ¼ cup grated Parmesan
• 1 small garlic clove
• ⅓ cup extra-virgin olive oil
• 1 tsp lemon juice
• Pinch of salt
• Freshly ground black pepper, to taste

Directions

Add the marjoram, walnuts, Parmesan, and garlic to a food processor and pulse until finely chopped. With the machine running, slowly drizzle in the olive oil until the mixture becomes smooth but still has a little texture. Add the lemon juice, then season with a pinch of salt and a few grinds of black pepper. Taste and adjust if needed.

How to use

Toss with warm pasta, spoon onto grilled chicken or fish, spread on sandwiches, or serve alongside roasted vegetables, beans, or crusty bread.

Ingredients

• ½ cup unsalted butter
• 1 tbsp fresh garden sage, finely chopped
• 1 tsp fresh rosemary, finely chopped
• Pinch of salt
• Freshly ground black pepper, to taste

Directions

Melt the butter in a small saucepan over medium-low heat. Continue cooking, stirring often, until it begins to foam and the milk solids turn golden brown and smell nutty. Add the sage and rosemary and cook for about 30 seconds more, just until fragrant. Remove from the heat and season with a small pinch of salt and a few grinds of black pepper.

How to use

Spoon over roasted squash, potatoes, pasta, gnocchi, grilled chicken, or sautéed mushrooms. It also works beautifully as a finishing sauce for white beans or warm grain dishes.

Ingredients

• 2 tbsp dried rosemary, finely crushed
• 2 tbsp dried garden sage, finely crushed
• 1 tbsp dried sweet marjoram
• 1 tbsp flaky sea salt or fine sea salt

Directions

Make sure the herbs are fully dried. Crush the rosemary and sage using your hands or a mortar and pestle until they are broken down to a fine, even texture. Mix with the marjoram and salt until well combined, then store in a sealed jar. Let the mixture sit for a day or two before using so the flavours can settle together.

How to use

Sprinkle over roasted vegetables, potatoes, chicken, focaccia, beans, or egg dishes. It also works beautifully as a finishing salt for warm savoury foods.

Ingredients

• 4 tsp dried garden sage
• 2 tsp dried sweet marjoram
• 1½ tsp dried rosemary, finely crushed
• 1 tsp onion powder
• 1 tsp ground black pepper
• ¼ tsp ground nutmeg

Directions

Make sure the herbs are fully dried. Lightly crush the rosemary with your hands or a mortar and pestle so it blends more evenly. Combine all the ingredients in a small bowl or spice grinder and mix until well combined. Grind lightly if you want a finer texture, or leave it a little coarse for a more rustic seasoning.

How to enjoy

Use to season roast chicken, turkey, stuffing, roasted potatoes, root vegetables, or savoury soups and sauces. Start with a small amount and add more to taste.