How to Save those Summer Herbs?

We got a late start on summer gardening this year.  Our backyard was an overgrown wasteland when the weather started warming up, and it took us quite a while to get it in shape.  It's a small yard, but we've managed to make the most of it.  There is grass to play on, patio to eat on, and a boxed herb garden that makes me happy every time I look at it.

Now that the summer is winding down (or, as the temperature is telling me, has wound down already) I am trying to figure out what to do with my overabundant supply of herbs.

To dry or freeze?
I think it really depends on the herb.  Rosemary and lavender, the more woody plants, do well with drying.  They keep their scent, and a lot of the essential oils are still there when the moisture is gone.  Thought not a woody plant, the dill will probably be dried as well... even though it tastes so different dried then fresh and the thought kind of bums me out.

For the rest? Freeze, definitely.  I think.  I'm still researching.  Parsley and cilantro will freeze well in ice cube trays and water.  As for basil, I'm not so sure... I read here, on Apartment Therapy, about a way to freeze the herb in olive oil, which sounds good in theory.  I'll have to experiment.

I have zero clue what to do with the profusion of lemon verbena.  I hope it freezes well.

How do you preserve your summer herbs?  Suggestions welcome!

Lemon Verbena Summer Tea

I have been in love with lemon verbena since childhood.  You may remember me waxing poetic about my aunt and uncle's garden here.  In addition to a proliferation of citrus fruit, they always had a small bush of lemon verbena growing in the front yard.  My aunt referred to it by part of it's Latin name, Aloysia. As a child, I was sure she was calling it "Louisa." I didn't realize until embarrassingly later in life that this wondrous plant was in fact called lemon verbena, and not named after one of the Von Trapp daughters.

Some years the plant grew waist high, some years-- drier years-- it was scraggly and low, but there were always a few leaves for picking and steeping in tea.  Lemon verbena, in the proper climates, is a shrub.  The leaves are so fragrant that you can smell the lemony sweetness even by brushing past them as you walk. In tea, it gives a really smooth and subtle lemon flavor, with none of the sourness or acidity of actual lemons. It's warm and wonderful.

Now, since the garden is finally ready for planting (more on that later) I went out and got myself my very own Louisa plant.  I live in a much colder climate than lemon verbena should really have to thrive, but I'm hoping for the best.  Wish me luck.

Lemon Verbena Summer Tea

You can make lemon verbena tea on its own, or add it to hot or iced green or black tea for something a little more complex. It's very versatile.  Today, I made this tea hot.  You can follow the same directions, increasing the portion size, and with a little patience have a pitcher full of delicious iced tea.

6 oz boiling water
5 leaves lemon verbena
1 tsp honey

For one mug of tea, pick at about five good sized leaves.  Pour six ounces boiling water over the leaves and let steep about five minutes.  Add a scant teaspoon of honey.  Sip and enjoy.

Greek Yogurt + Dill = Happiness

It's amazing what I've learned to do in five minutes.  I can load the dishwasher (or, since it's been broken for a week, I can hand wash a sink full of dishes), sort and start a load of laundry, or catch up on email.  Today, I realized, I could also make a super yummy dip that is actually pretty healthy too. 

I found a recipe for dill dip years ago, and the first time I made it I accidentally screwed up the proportions and it turned out wonderful!  It's a great way to use fresh dill which you can find all over the place right now.  The walnuts really add something I think.  The best thing about this recipe?  You can make it in five minutes.  Maybe less if you move fast.  I made it this morning while my daughter played with her toys.  If you've had a one year old, you know that five minutes is sometimes all you have.

Five-Minute Summer Dill Dip (adapted from Real Simple)

It really makes a difference what kind of yogurt you use for this recipe.  We go through vats of greek yogurt in this house, so it's always around.  If you don't keep it in stock, then you can probably pick up a single container just for this recipe (I like Chobani's 0% greek yogurt, a 6 or 8 oz container should be fine).  According to this recipe calculator 1/8 of this recipe (which would make up a hefty snack) has only 3.3 grams of fat and more protein than carbs.  Pretty good I'd say.

1 cup fat-free greek yogurt
1/3 cup fresh dill, chopped
1/3 cup walnuts, chopped
1 large clove garlic, minced
1/2 tsp kosher salt

Chop. Mince. Mix. Eat.