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"&lt;strong&gt;Have more herbs than you know what to do with?&lt;/strong&gt; Put your parsley, mint, cilantro, and basil front-and-center with these recipes, for everything from salad to vinaigrettes and even pie. You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless. Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.) The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking. &lt;p&gt;Garlicky and green, this is a great foil for meaty main dishes.&lt;/p&gt; &lt;p&gt;Rye, sage, and grapefruit\u2014who knew they were such a great team?&lt;/p&gt; &lt;p&gt;For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.&lt;/p&gt; When using preserved lemons, scoop out the insides and only use the peel. &lt;p&gt;Dill is our choice of herb for this diner classic. It's best with a vinegar-y hot sauce, like Tabasco or Crystal.&lt;/p&gt; &lt;p&gt;We love this dish for its creative use of chard stems\u2014plus copious amounts of basil.&lt;/p&gt; &lt;p&gt;A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat.&lt;/p&gt; &lt;p&gt;A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!&lt;/p&gt; &lt;p&gt;Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.&lt;/p&gt; This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip. &lt;p&gt;Drink up! This is a nonalcoholic cocktail for all summer long.&lt;/p&gt; &lt;p&gt;The rich and beefy flatiron needs a hit of freshness\u2014enter parsley.&lt;/p&gt; &lt;p&gt;Your elementary school grapefruit, all grown up.&lt;/p&gt; &lt;p&gt;Brown butter is always tasty; adding fresh herbs makes it even better.&lt;/p&gt; &lt;p&gt;Rosemary and red wine give this pie a heartiness and depth.&lt;/p&gt; &lt;p&gt;The fresh herbs cool down grilled spicy shrimp.&lt;/p&gt; &lt;p&gt;Rosemary and thyme pair perfectly with salty cheese.&lt;/p&gt; &lt;p&gt;Rosemary and chicken, together forever.&lt;/p&gt; &lt;p&gt;The herbs and lemon lighten up this hearty bean salad.&lt;/p&gt; &lt;p&gt;How do you make a classic dessert even better? Add basil.&lt;/p&gt; &lt;p&gt;These pickles are bright tasting\u2014and not too acidic.&lt;/p&gt; &lt;p&gt;This pasta sauce is finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.&lt;/p&gt; &lt;p&gt;Refreshing and good-for-you, we could sip this all day long.&lt;/p&gt; This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/slideshow/herb-recipes>