Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Here's a full-flavor, creamy, herb-filled dip that goes well with crackers, chips, a tray of veggies or paired with veggie burger, fish or meat. This stuff is pretty awesome.
Fresh, zesty, garlicky parsley salsa verde ready in 5 minutes. Perfect for topping both meat and vegetarian dishes - steaks, sweet potatoes, etc.
Super quick and easy parsley pickled parsnips. A bitter yet balanced nutty pickle coin.
My garden is still full of fresh herbs, so I created a four herb cure for a 5 pound belly. I combined the classics of parsley, sage, rosemary and thyme (sing along!) Savory bacon, at your service!
For his North African-inspired herb jam, the chef at Oakland's Camino uses a mixture of sweet greens (spinach or beet tops), stronger greens (carrots tops, fennel tops, wild nettles) and herbs like mint, oregano, cilantro or celery leaves.
A beautifully green, garlicky and salty combo that's fantastic drizzled on steak, tossed with potatoes, splashed on greens or even eaten right of the spoon. Hello deliciousness!
How to make a simple rosemary and parsley compound butter and my book So Easy Herbal.
Pistachio pesto, perfect for spaghetti and pasta dishes. Gluten free, dairy free and delicious.
A simple recipe for wild ramp pesto. It's got a fresh, rampy flavor that screams "SPRING!" Makes for an easy and delicious meal.
A spicy, fiery condiment made with fresh cilantro, parsley, green chiles and garlic. Sure to become a pantry staple!