I love putting herbs in my smoothies, typically basil, mint, tarragon, but occasionally lemon balm or parsley (this goes well if using a little red bell pepper and beets).  I will also steep some herbs in water and use as the liquid base in my smoothie – like lemon verbena, chamomile, tulsi basil. Here’s a wonderful smoothie recipe that I enjoy:

 

 

 

 

 

I really like to take the herbs from my garden to make herbed butter for lots of things, but especially over poached fish, like cod, halibut, or flounder.

 

Using herbs (either fresh or dried) like thyme (English or lemon), rosemary, lemon verbena, parsley and chives – I steep them in melted butter and pour over the fish when done cooking.

 

Also just mixing herbs in room temperature butter then refrigerating and using on steamed veggies – Yum, Yum!  Here are some great combos to try: