Some herbs certainly work better than others in terms of using large quantities. Bittman identifies basil, parsley and cilantro as major players while he suggests caution and more of a light hand with stronger herbs like lavender, oregano, rosemary and sage. The gist: "Strong herbs cannot serve as a main ingredient, but they can provide good backup for mild herbs."
So we'd like to know: what are your favorite summertime herbs and how do you use them? Have you experimented with herbs in cocktails, green salads, or other summer dishes this season?
A Few Herb-Centric Recipe To Get Started:
• Herb Salad - 101 Cookbooks
• Spinach and Fresh Herb Frittata - The New York Times
• Cranberry Bean Salad with Celery, Basil, and Mint - Food and Wine