What to Eat This Week: Herb Garden Greatness

Every morning, when I look out of my kitchen window into my backyard, I am immediately overwhelmed with a confusing cross of excitement and defeat: I have a beautiful and bountiful herb garden going, and that makes me excited. But the parsley, chives, basil, mint and more grow so quickly, that I never know how to use them all—every dish I make, I think to myself, I wonder if I could I sneak some parsley into this? Or maybe some mint! (Hint: Parsley and mint are not sneaky herbs.) I’m constantly trying to use up all the green stuff growing in my garden, but when it comes down to it, I just can’t. And, I’m sure I’m not the only one experiencing this overgrown-herb-garden guilt. But no longer, my friends: Here, we’ve got five dinner recipes that are chock-full of parsley, basil, thyme and more. So say goodbye to your overgrown herb garden and hello to herb garden greatness.

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