Help With Herbs

Vegetarian diet specialist Marie Oser shows how to turn leftover herbs into delicious presentations, including herb vinegars, salads and teas.

Parsley, Sage, Rosemary and Thyme Vinegar

Sterilize the glass bottle in which the vinegar will be stored by covering it completely with boiling water and continuing to boil for 10 minutes. Air dry and use as soon as possible.

Using bamboo skewers (never use metal, as it will corrode the plants), stuff your chosen herbs down into the bottle. Cover with vinegar (your favorite--good ones are apple cider, rice, raspberry), being careful to use a plastic (not metal) funnel.

Leave a half inch of air space at the top. Cork the bottle and let it sit for at least 24 hours before using to give the herbs a chance to infuse the vinegar.

Green Herb Salad

Ingredients:

1 large head of butter lettuce
1 cup fresh flat-leaf Italian parsley
3/4 cup fresh cilantro leaves
1/4 cup chopped fresh chives
1/2 cup chopped walnuts

Preparation:

Arrange all ingredients in a bowl and dress with a dill-honey mustard dressing.

Tomato and Basil Salad

Ingredients:

1 medium head of romaine lettuce
3/4 cup fresh basil leaves
1/3 cup fresh mint leaves
1/2 cup chopped fresh parsley
2 pints cherry tomatoes, halved

Preparation:

Combine all ingredients in a salad bowl and dress with a balsamic vinegar dressing and black pepper.

Herb and Watercress Salad

Ingredients:

one 5-oz. pkg. baby spinach
2 bunches watercress
1/2 cup cilantro leaves
1/2 avocado sliced and drizzled with lime juice
1/2 cup thinly sliced scallions
1/4 cup chopped parsley

Preparation:

Combine ingredients in a salad bowl and dress with a vinaigrette made from the parsley, sage, rosemary and thyme vinegar.

* Note: To add protein to these salads, include some soy nuts, garbanzo beans or broccoli, which have small amounts of protein.

Herbal Tea

Ingredients:

spring of rosemary
1 cinnamon stick
1 cup whole mint leaves
one 2" piece lemon peel
1 Tbs. fresh lemon juice

Preparation:

Steep all ingredients in boiling water in a non-metal teapot for 10 minutes and serve. The longer the mixture steeps, the stronger the flavor will be.