Inundated – with sage, as per usual, mint, as per usual, and this year, with Italian parsley.
(I have about given up on vegetables here. There is no spot that gets enough sun, unfortunately.)
(photo taken after I cut the parsley down quite a bit)
(Rosemary directly behind and sage behind that. I love the way that sage comes back after the winter, from pathetic little sticks to a huge, death-defying flock of dusty green leaves. The rosemary is new – I inherited a massive bush, but it just got too woody and unwieldy and half-dead, so I am starting over.)
First solution, since I am not a huge tabbouleh fan: Italian salsa verde. There are tons of versions. I just let myself be inspired by two:
The result is gorgeous and picquant. I have not much of a sweet tooth, but am a sucker for sour and sharp. Lemon, capers and garlic bring this one to life. I wouldn’t have hesitated to add anchovies except for the fact I don’t have any.