5 ways to use leftover herbs
We’ve all done it: You buy a big
bunch of herbs for a recipe, use it once and then – before you know it – the
rest of the bunch has gone bad.
Here are five foolproof ways to
make the most of your fresh herbs and enjoy them long after that first recipe:
- Freeze ‘em. This works best for hearty herbs like oregano, thyme, sage and
rosemary. But don’t just stick them in the freezer by themselves; instead, mix
them with unsalted butter or olive oil and you’ll have a wonderful spread for bread
that you can just pull out of the freezer for months to come.
- Make pesto. This is a great idea for that big bunch of basil from your garden. Here’s our favorite pesto
recipe. P.S. You can also make pesto from parsley
- Make herb butter. Chop your herbs, fold into softened butter and serve with crusty
bread or on
- Dry them. Tie the stems together with some kitchen twine or a rubber band. Put
them stem-side up in a paper bag and tie the end of the bag closed. Poke a few
holes in the bag for ventilation and hang it by the stem end in a warm,
well-ventilated room. They’ll be dried within a week or so. Source: HGTV.
- Make an herb oil. Mix your herbs into a cup or two of olive oil. Add some garlic and
freshly cracker pepper. Let sit for a day or two to really let the herb flavors
infuse the oil; use within 4-5 days. Use for sautéing and drizzling over
vegetables, salads, pasta and eggs. Delicious! Source: Joy the