Hello, My name is Rachael Miller and I am a nutritionist and the owner of an herb and spice store called Zhi Herbals. I have a favourite recipe for herb and egg frittata that I would like to contribute. This recipe works well with any herbs that you have growing. I personally grow parsley, basil, chervil, green onion, dill, and fennel, and any combination of these will work. Recipe: 8 large eggs sea salt and black pepper 200g crumbled feta 50ml oil 1 onion, peeled and finely chopped 125g baby spinach 40g any fresh herbs, finely chopped (optional) fresh lemon wedges 1. Preheat the oven to 165C. 2. Crack the eggs into a medium bowl with a 1/2 teaspoon salt and a good grind of pepper and beat to combine. Gently stir in the crumbled feta. Set aside. 3. Place a small, nonstick, ovenproof saute pan on a medium-high heat and add 45ml oil. Once it's hot, add the chopped onion and a quarter-teaspoon of salt and cook, stirring occasionally, for three minutes, until the onion is translucent. Stir in the spinach and all but a tablespoon of the fresh herbs, and cook for two minutes, until the spinach has wilted and the herbs are fragrant. 4. Pour the beaten egg and feta into the pan and stir to combine with the onion, spinach and herbs. 5. Transfer the pan to the oven, bake for 20 minutes. 6. Using a spatula, release the frittata from the bottom of the pan, then carefully slide it on to a serving plate. 7. Sprinkle over the remaining fresh herbs and serve warm or at room temperature with the lemon wedges on the side. If you choose to feature my contribution, I would greatly appreciate it if you could link to Zhi Herbals at the following URL: https://www.zhiherbals.com/ Thank you. Best, Rachael Miller
Fresh cilantro has been a favorite because it ties directly into the flavors of South Texas cooking. We often use it in homemade pico de gallo, combining chopped cilantro with fresh tomatoes, onions, jalapenos, and lime juice. The freshness elevates even simple meals like grilled chicken or beans and rice. To preserve flavor when the garden produces more than we can use, we chop cilantro, pack it into ice cube trays with a little olive oil, and freeze it. The cubes can be dropped directly into soups, stews, or rice dishes, releasing the same brightness months later. This method avoids waste while keeping the authentic taste of fresh herbs available year-round, a small but meaningful way to keep meals connected to the region's traditions.
One of the most rewarding uses has been making herb-infused olive oil. Fresh rosemary, thyme, and basil are lightly bruised to release their oils, then submerged in warmed extra-virgin olive oil and stored in sterilized glass bottles. After a week of infusion, the result is a fragrant base that elevates simple dishes like roasted vegetables or grilled chicken. It keeps for several weeks when refrigerated and preserves the herbs' brightness far longer than drying them. Another practical tip is freezing chopped herbs in ice cube trays with a splash of water or broth. Dropping a cube into soups or sauces gives the same fresh taste even months after harvesting. Both methods extend the garden's flavor well beyond the season and reduce waste from unused bunches.
One of my favorite ways to use fresh herbs from my garden is by blending them into smoothies for a natural burst of flavor and nutrients. Mint pairs perfectly with chocolate protein smoothies, adding a refreshing twist, while fresh basil complements tropical blends with pineapple and mango. To preserve their flavor year-round, I wash, chop, and freeze the herbs in ice cube trays with a little water or coconut water—then drop them straight into my blender when making smoothies. It's an easy, budget-friendly way to keep garden-fresh taste in my daily nutrition routine.
Fresh herbs from my garden make a huge difference in everyday cooking. I love using rosemary and thyme to roast vegetables—just toss carrots, potatoes, and zucchini with olive oil, sea salt, and a generous sprinkle of chopped herbs before baking at 400degF for 25-30 minutes. The aroma is incredible, and the flavors stay vibrant. For preserving herbs, I chop them and freeze small portions in ice cube trays with a little olive oil. This way, I can pop a cube into soups, sauces, or sautes, and the flavor is almost as fresh as the day I picked them. Basil is my exception—I always dry it lightly in the oven at the lowest temperature to avoid browning. Over the years, these simple steps have helped me make the most of my garden without letting herbs go to waste.
One of the most satisfying ways to use fresh herbs is in homemade chimichurri. A handful of parsley and oregano from the garden, blended with garlic, olive oil, vinegar, and a pinch of red pepper, creates a sauce that works equally well on grilled chicken, roasted vegetables, or even as a dip for bread. The freshness of just-picked herbs makes the flavors far more vibrant than store-bought alternatives. For preserving, a reliable method has been freezing chopped herbs in olive oil using ice cube trays. Each cube can be dropped into a pan when cooking, giving dishes the same brightness as fresh leaves while preventing waste. This simple step keeps the flavor profile intact for months, making it possible to enjoy garden herbs long after the growing season ends.
My favorite way to use fresh herbs from my garden is to keep them as is. For me, that means tossing them into simple dishes where they can really be the star—like chopping fresh basil and parsley into a warm pasta with olive oil, garlic and lemon. The herbs make something so basic taste fresh and fancy. When I have more than I can use, I like to preserve their flavor by freezing them in olive oil. I'll chop herbs like rosemary, thyme or cilantro, pack them into ice cube trays and cover with olive oil before freezing. Those little cubes are perfect to toss into soups, stews or sautes and the herbs will still be vibrant months later. It's a simple trick but it saves so much waste and keeps that garden fresh taste alive long past summer.
Client: ERI Grants Question: What's your favorite way to use fresh herbs from your garden? Share your favorite recipe or tip for preserving their flavor. Answer: One of the simplest and most rewarding uses is making herb-infused olive oil, which preserves flavor for months and adds depth to everyday dishes. Fresh rosemary, basil, or thyme is rinsed, thoroughly dried, and lightly bruised to release its natural oils before being submerged in high-quality olive oil. The mixture is stored in a sterilized glass bottle and kept in a cool, dark place for about two weeks before use. This method locks in the herb's aromatic profile without the bitterness that can develop in cooked or dried versions. A drizzle over roasted vegetables, fresh bread, or grilled fish instantly elevates the meal. For longer storage, freezing chopped herbs in ice cube trays with olive oil is another practical option, ensuring that peak garden flavor is available even in the off-season.
I personally love to use fresh herbs in my water as a way to quickly add some flavor. I love using mint or basil leaves for this especially! I'll just rinse them off, pinch them in half, and drop them right in. It's one of my favorite ways to continually be using fresh herbs from the garden, which is important to keep them growing strong and healthy.
I personally like to dry herbs from my garden. I've found this is the best way to make sure they're staying usable long term, and I do tend to like the preserved flavor of dried herbs the best when I'm using them in cooking. I'll use them in recipes or even make tea using some select dried herbs. I love trying new combinations to see the flavors that work best together!