Harvesting Herbs

With the help of our intern we harvested an incredible amount of herbs this past week. Parsley, sage, rosemary, oregano, thyme and chives. Lots of chives! Lots of lemon balm as well. Most were dehydrated. The lemon balm was bruised and put in ice cube trays to add some zip to water and tea.
An overabundance of chives lead to some experimenting. I made a chive pesto to drizzle over freshly harvested new potatoes and and a chive frittata with farm fresh eggs and cheese. Both were wonderful.