Serious Eats: Talk

Over abundance of herbs

I went a little crazy this past spring when I saw that the nursery I was shopping at had all kinds of herbs that I had never been able to find before and some that I have never even heard of. So now I have a lot of some herbs that I bought just for the heck of it and I don't really know what to do with. I have three huge plants of pineapple basil, lemon thyme and lemon verbena. I obviously was drawn to them for the smell, but how can I incorporate them into my cooking?

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