What To Do With Fresh Herbs by Leanne Ely & Saving Dinner

Okay so we have some fresh herbs here and we’re going to do something a little different. This is rosemary.


Okay so we have some fresh herbs here and we’re going to do something a little different. This is rosemary and I don’t know if you know this rosemary is an evergreen. And it grows like gangbusters in my
garden and I’ve got some in my garden and I’ve got some in a container. And when I want fresh rosemary I just go
out there and just grab a branch off of it. When you pull it down like this you basically get rid of the wooden
stick that you no longer need and you got all these lovely little tiny evergreen leaves. And the essential oils are released when
chop them up. Now you can do that with a knife or you can do like the cool people do and use a mezzaluna – that’s what this is!
Mezzaluna means half moon in Italian. And when you go back and forth like this it crushes it and releases the nice essential oils. You know rosemary is anti-fungal – there’s
all kinds of medicinal properties to rosemary. And the nice thing about this
is as you use it you can get a nice fine mince that you wouldn’t necessarily get with a knife. And the other thing is you’ve got a double blade on that side
you see there’s a blade there and a blade there and it takes less time to get it done like this and you see it’s nice and dry it’s less bruised than when you use your knife – although
a knife works just fine too. You don’t have to have this. This was given to me as a gift and I just pulled it out and started really loving it. So there you go that’s how you do the rosemary. And you can do the same thing with the thyme. And what I’m going to do with this once
get this all ground up I’m going to take this and I’m going to add some
butter and make myself a nice little herb butter and then freeze it! And use it for another time. But I have another thyme – get it? 馃檪 I have this stuff and my garden is going crazy and I really need to get some of the stuff taken care of – so – that’s where this all comes from. And I
would really suggest having a little kitchen garden – it’s so super simple and
easy and as a matter of fact, I have so much thyme growing I have it in the container and I also have an outside in my garden in the pathways in my garden and
it’s a makes a beautiful ground cover. and fragrant one at that -plus bees like it. It has little purple flowers that come up but you can grab it before it does and you can see these little tiny leaves off of here and putting them in here and again back I go the mezzaluna — back-and-forth back-and-forth and you can just soften the butter and
add it that way — you can melt the butter if you’d like and add some garlic to it and then what you’ve got is a compound butter. And you can take that butter once you’ve
done your herbs you can take that butter and garlic in
the softened butter and mix it all together – put it on a piece of wax paper or
parchment and just make a little roll roll it all up – wrap it up – put it in a ziplock and store it in the freezer and slice it as often as you need it. And it’s fantastic — one of the things
that I love to do with it is once we grill a steak – is let the steak sit for about five minutes or so and then just take a sliver of that butter and let it melt right over the steak and oh my gosh it’s just — it’s incredible. I’m over the mezzaluna with it. 馃檪 Anyway that’s how you use the mezzaluna
and that’s how you make some gorgeous fresh herbs – look at that – isn’t that beautiful? Enjoy it!

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