I take the zucchini i grow, cut them into "wheels" and simmer them in olive oil
with the herbs i have in the garden

rosemary
sage
thyme
oregano
majorom
basil
italian parsly

i chop the herbs into almost a paste and slow simmer
them in the olive oil, the smell is divine and the zucchini
taste superb.

I will also use the same combo in a home made tomato sauce the only herb i am missing is savory.

Raisemybeds, I pass you on how I use these two: marjoram, fresh over sliced tomatoes, drizzled with olive oil; sage, few sprigs, together with sprigs of thyme, thin slices of garlic and freshly ground black pepper, on fish (whether if steamed white meat fish or baked pink salmon). Try sage on roasted vegetables like potato and pumpkin, with some onion rings and red pepper stripes, and a few leaves of rosemary and thyme.

I dry quite a few herbs each year, to renew my old spices, and sometimes mix quite a few to add to gravies, stews - etc.

But, many of the herbs in the garden are used as ground cover under my fruit trees, and to cover up spaces that would otherwise be taken over my something else - like unwanted weeds or Bermuda grasses.

Under my dwarf Anna apple, I have oregano - it is perennial here, as most of them are. Under my newly planted dwarf Bonanza peach, I have planted creeping thyme - not only ground cover, but to keep the peach roots a lot cooler, so that I don't have to water so often. Some rosemary nearby is spreading nicely, near the path, and will hold the weeds down and look neater.

Most of these herbs are great ground covers here - especially because they take so little water and taste good too.

Mint can grow as rampant as it likes - under the fruit trees - I just pull it out when it becomes too vigorous - it is a great companion in shady areas to the elephant ears - growing under the fruit trees. Not too bad in minty iced tea - especially.

Just my 2 c's.

Bejay

With my herbs in my garden, I make spice rubs, just get an old baby food jar or whatever you have, get whatever herbs you have, chop them up, add a little bit of olive oil, add some salt, pepper, and garlic if you wish, maybe even some parm. cheese, and just keep it in the fridge for whenever you need it. I use mine on meats, bread,

Or you can make some salad dressing, just infuse the herbs into some olive oil by chopping them and letting them cook in a pan for a couple of minutes, add some vinegar, salt, pepper, garlic, and there ya go!

I like to make chicken stuffed with lemon, sage and garlic, yum!

Pasta with browned butter, sage and parmesan cheese:

melt 6 tablespoons butter and add 20-30 fresh sage leaves, simmer over medium low heat for about 12-15 minutes, or until the butter starts to brown. toss with cooked pasta, about 3 tablespoons of the pasta water and 1 cup fresh grated parmesan. salt and pepper to taste and top with more fresh grated parmesan.

sooo good.

Whole sage leaves are delicious fried in butter until crispy. (Use real butter, or at least real fat -- that yogurt-based margarine won't work.) Excellent served over grilled salmon.

Sage is great for chicken dishes. Crumble sage over fresh chicken and bake. Also good for old fashion bread stuffings.

Marjoram good for any tomato dish, Italian dish and good on fresh talipia and baked.

Sage tea is good for a sore throat. Boil a few leaves for a few minutes, pour, & sip.

Ed

i have the same recipe for brown butter sage and pasta except in mine you add toasted walnuts and no parm cheese. sage is DELICIOUS in roasted chicken as previously stated and i too have heard of frying the leaves crispy. my sage plants are young so i haven't tried either of the fried sage recipes, but i always use sage with chicken. i love the tea idea, i am definately gonna try that one. sarah

Having 2 jobs and being pressed for time I often use (gasp) Shake and Bake for chicken and pork. The last time I did boneless pork chops I took some fresh sage leaves from the garden and put a layer of them underneath the breaded chops and baked. Yummy! Over the weekend, with more time, we love Cornish game hens with lots of sage and thyme tucked inside -- gives a lovely flavor. At Christmas in our family we always have roast goose, with a mashed potato and onion stuffing with LOTS of sage. Fabulous... I don't know if you can make stuffing for roast chicken without sage, thyme and rosemary. Used judiciously, because it is a strongly flavored herb, sage can be delicious in salads or in an herb omelet. Enjoy experimenting with your sage!

If your family likes homemade chicken and rice soup, boil the chicken with a generous amount of margoram. It gives the soup a wonderful flavor. Janet

Very good. Good ideas. Keep 'em coming. More - let's have some more ......

Wow. I made chicken in sage butter with some marjoram added tonight. Completely fabulous! Just cooked it long and slow on top of the stove in a dutch oven. Added rosemary potatoes and zucchini in basil butter. I am still smiling it was so good.

I think sage goes very well with winter squashes and in homemade sausage (especially venison), or to flavor any of the milder tasting beans. You can also use it to infuse both vinegar and oil, or for the savory component to a chutney, like apple & sage or pear & sage.

Marjoram can be used instead of basil in a caprese salad, and I like it in salad dressings, or sauteed with almost any vegetable.

I thought the marjoram was kind of light and sweet tasting. I really like it. Looks like it was about to flower or something. Will that process alter the taste? Is this one of those that you keep re-planting to keep a good supply (like cilantro)?