Herbs forever

Now that I’ve shared the candied walnuts recipe and my number one salad, I may as well show my other salad that’s been in the rotation.

Even though I don’t have many herbs in my garden (YET), I have been able to make the ones from my CSA (and friend’s gardens) last forever. I keep them stored standing up in jars of water in the fridge and they literally last weeks that way.

The herbs I used in this salad were: basil, cilantro, and mint.

But first, I massaged the kale in a miso tamari dressing. Then I added the leftover Thai quinoa slaw salad that I had. You could use whatever protein or carb you want – chicken, salmon, shrimp, plain quinoa, or roasted sweet potatoes are all ones I have tried.

Then top with avo, nuts, radishes, sprouts, whatever.

Cashews and almonds are my faves, but sunflower seeds are a good nut free option.

Now that I see our yard construction isn’t happening any time soon, I’m hoping to get an herb garden going this month. It is going to be my mother’s day present to myself. I just have to figure out if I am ordering seeds online or if I’m going to attempt to venture to Ace for some soil and plants.

I bought a vertical ladder kind of thing to lean up against the fence on the side of the yard, so if/when we DO start the yard work, it is movable. I think it will look super cute and then I will have endless herbs forever! Besides basil and cilantro, what should I plant??