Party With Uncle Herb

Hey Garden fans!

Now that Use Good Stuff is a year old, I’ve been strolling down the memory lane that is this blog and reading how far we have come. What a journey it has been for you and for me. Our relationship has had some highs (New lemon trees and jam making in the holiday season) and some lows (Overwhelming weeds and bug attacks). It’s been hard at times, we got through it together. In celebration of green thumbing it (and you tolerating my obscure and overdeveloped jokes) I want to revisit my first ever post and deal with the opposite side of growing. Here’s hoping you are still keeping up a luscious herb garden, in which case you might like a reminder of all the yummy things you can create from your delicious little buddies. So here are some herby recipes I have had the pleasure of eating and I hope it will encourage you to use up some of your current herbs or plant some new ones. Let’s do it.

Mint Sauce

Mint can grow like weeds for some people so it’s important to keep using it up. The best way to use up mint is obviously in mojitos, but if you need a way that the whole family can enjoy your mint crop, then mint sauce is a good way to go. Mint sauce goes particularly well with a lamb roast and some roast potatoes in my opinion, but I encourage a bit of experimenting. My other tip is that if you are getting roast lamb sandwiches, firstly: well haven’t you done well, and secondly: you should absolutely hide some mint sauce in there. Try to put it so the bread isn’t in direct contact as it may make the bread soggy.

3/4 cup of chopped fresh mint

1/4 cup of water (boiling)

1/2 cup of white wine vinegar

2 teaspoons sugar

Put the mint and sugar in a bowl, add the boiling water and stir until the sugar has dissolved and it is well combined. Add vinegar and mix again. My mum used to just do it to taste, sometimes I don’t think she would put in much sugar at all. Experiment with it yourself. Too easy!


Hummus on crackers is the stuff dreams are made of and luckily you can make your own hummus with your own garden treats to make it extreme! Chuck this out for your dinner parties with some cheese, some olives and maybe some salami with your crackers and you are onto a winner. You can throw any herbs into your mix, it just depends on what you are into. Here’s my repeat offender. Grab that NutriBullet!

300g can of chickpeas

2 Tbsp olive oil

Juice of a lemon

2 cloves of garlic

1/4-1/2 cup of chopped parsley

1 spring onion chopped

6 basil leaves

Sometimes I chuck a bit of paprika on the top too but that’s your call. Rinse the chickpeas out of the can and drop everything in a NutriBullet or similar and blitz until it’s a good consistency. If you don’t have a NutriBullet thingy then you will just have to improvise. Good luck! When your broad beans come into your garden you can sometimes sub the chickpeas out for them. I love broad beans though, so I understand if you can’t stand the idea.


By now we all know that basil pesto is just about one of the most delicious things on the face of the planet, especially on a toasted bagel with some cream cheese, but few people explore making their own pesto with other herbs. Here is a recipe for basil pesto. You may have a garden full of it, but for the people out there like myself that don’t have a basil party happening in their garden patch, then I will chime in with possible other options. Again, if you don’t have a NutriBullet I don’t know how you will swing this.

1/4 cup of pine nuts or walnuts (or almost any nuts actually)

3 cups of basil

1/4 cup Parmesan cheese grated

1 chopped clove of garlic

1/2 cup olive oil

Salt and pepper

In the NutriBullet and Bob’s your uncle. Other herbs you can use are parsley, coriander, mint, rosemary even fennel and rocket can become a good pesto to chuck through a pasta dish, or to put out with your many other nibbles at a party. The important thing is to test them out and don’t let rampant herbs just become weeds. Use them in a lot of different recipes and figure out the ones you could make again happily.

Happy eating guys! Keep filling that herb bin up with new herbs and new plants of your favourites so you never have to buy that horrible packaged fresh stuff from the supermarket for $3.99. That hurts my heart so much when I have to do that. Thanks for the year chaps! I’ve loved it. Keep up the good work and remember to keep emailing me with any questions you would like me to try to answer for you. Have a great weekend!

Chur, E Cus x

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