Our herb garden has been churning along this spring, and the beauty of freshly chopped cilantro cannot be overstated. The flavor is incredible; the dried version is a poor, faded imitator, at best.
For folks not steeped in herb growing (and beyond some sage, rosemary and oregano, I wasn't either), the Old Farmer's Almanac has a list of herbs and how to get started.
Equally important: The nation's foremost and oldest gardening authority has passed along some recipes, as well. Among them:
Herb Olive BreadYield: 2 loaves
From The Notchland Inn, Harts Location, NH
Sponge:
2 cups warm water
2 tablespoons sugar
3 tablespoons dry yeast
2 cups bread flour
1/3 cup chopped herbs
Whisk all the ingredients together in a bowl. Let sponge rise until it has doubled in bulk, about 30 to 60 minutes.
Dough:
3-1/2 cups bread flour
1 tablespoon salt
1/2 to 3/4 cup green and Kalamata olives, drained well
Preheat oven to 350 degrees. In a mixer bowl, swirl the ingredients with a dough hook. Add sponge and mix 8 to 10 minutes on very low speed, or knead by hand.
Let dough rise again until it has doubled in bulk, punch it down, and turn out onto a counter or large cutting board.
Grease a cookie sheet. Shape dough into long baguettes the length of your cookie sheet, about 1-1/2 inches in diameter. Slash and let rise again, 15 to 30 minutes. Bake about 30 minutes.
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