Just when you think you've exhausted the summer vegetable garden of all it has to offer, look again. Many of the leaves, stems, and blossoms are edible and can be used in a variety of ways. Susan Belsinger, a culinary herbalist and author, shares a terrific recipe that utilizes everything from roots to leaves and flowers of your garden's bounty.

This lovely handmade sauce works well with everything from a dressing for boiled, cold potatoes, to crudités; it is also good with simply prepared meat, chicken, fish or as a pasta sauce. Vary the herbs that you have on hand, depending on what is in season. If you like, replace some of the parsley with basil, use tarragon or dill instead of marjoram, or substitute watercress for the rocket.

1 1/2 cups flat-leaf parsley leaves, densely packed
1 cup basil leaves
1 cup rocket (arugula) leaves loosely packed (optional)
1/4 cup marjoram or oregano leaves, or a mixture, loosely packed
One 1-inch slice country bread, crusts removed
½ cup olive oil
1/4 cup minced onion, preferably sweet such as a Vidalia
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon capers, drained and rinsed
Salt and freshly ground pepper
¼ cup fine-diced ripe tomato or red bell pepper (optional)
1 hard-cooked egg, chopped fine or pushed through a sieve (optional)

1. Pulverize parsley, marjoram and rocket using a mortar and pestle, or chop in a food processor. Soak slice of bread in a little water for 10 minutes, and then squeeze most of the liquid from it. Add bread to mortar or food processor, and mix with herbs.

2. Add olive oil to herbs as if making a mayonnaise, a few drops at a time, blending or pulsing to incorporate. When oil has been added, blend in onion, garlic, vinegar, and capers. Season sauce with salt and pepper to taste. Add other optional ingredients, as desired.

3. Let sauce stand at least 30 minutes before using. Adjust seasoning and serve at room temperature. Olive oil will not emulsify completely; a little will remain on top of the sauce. Store any leftover sauce in a tightly-covered glass container in the refrigerator for up to a week.

Makes about 2 ½ cups.

Special Thanks:
Susan Belsinger
www.susanbelsinger.com