Tender Herb and Wild Greens Relish

I learned how to make this years and years ago from the first Italian chef I worked for. It’s very tasty and easy. In the summer, my own garden overflows with herbs and wild greens. Sometimes I have too many at the restaurant as well, and this will take care of them.  

I use this relish as a garnish on soups, sandwiches, fish, and meat. It’s very versatile and uses all those tender herbs! I usually leave rosemary, thyme, and sage out of the mix because they tend to be a bit toothsome. 

Quantities and varieties are up to you. Just experiment. Always look for balance. If you make this and all you taste is tarragon, then you should add some other herbs. When adding vinegar, put in just a drop or two and watch how the acid brightens the herb mixture without it tasting like vinegar. If it tastes like vinegar, then oops, too much vinegar — add more herbs or greens. The herbs on this list are really nice in any combination:

 Tarragon
 Basil
 Parsley
 Mint
 Oregano
 Cilantro
 Arugula
 Wild greens, tender chard, and spring garlic are wonderful additions
 Vinegar — champagne, rice, or white wine
 Lots of slivered garlic
 Grated lemon zest
 Extra-virgin olive oil
 Salt

Cut or tear the herbs and greens into thin strips or pieces, to achieve roughly the same size. Place in a bowl and add a splash of vinegar, garlic, lemon zest, and a generous drizzle of olive oil, getting it wet enough to bind it like a pesto. Season to taste with salt. 

Pack the relish in a mason jar with olive oil to cover. Store in the fridge. You can use it immediately, but the longer it sits, the more the flavors meld. Whenever you remove some relish from the jar, be sure that what’s left is covered with olive oil, adding more if necessary. 

Even though it might get a little brown, the relish will last for a couple of weeks. Or to save a little summer freshness for the winter, halfway fill ziplock bags, seal, and pop them in the freezer. Use for sauces, vinaigrettes, marinades. There are endless opportunities for your herb relish! 

                  Tamara Murphy