FLA­VOR BY THE BUNCH

Health (USA) - - Contents - BY JENNA HELWIG

Fresh ways to use up left­over herbs.

We’ve all been there. You buy herbs for a recipe, use a sprig or two, and then stash the pack­age in the crisper drawer… where you pro­ceed to for­get about it. It’s a triple bum­mer: a waste of food, money, and fla­vor. Here, some of our fa­vorite ways to make the most of ev­ery bunch.

TEN­DER

Pars­ley, cilantro, basil, mint, dill, tar­ragon, chives

Chop and whisk a few tea­spoons into eggs be­fore scram­bling.

Add whole leaves to a green salad.

Finely chop and stir into plain Greek yo­gurt with lemon zest and salt to make a dip.

Make a sim­ple syrup for cock­tails. Boil equal parts sugar and wa­ter. Re­move from heat, add the herb, and cool. Re­move the herb and re­frig­er­ate.

Us­ing a food pro­ces­sor, blitz herbs (try a combo) into pesto with olive oil, nuts, gar­lic, and salt.

Add to a smoothie.

Chop and work into soft­ened but­ter. Shape into a log, re­frig­er­ate or freeze, and cut off slices to melt on steak, fish, or veg­gies.

STURDY

Thyme, rose­mary, sage, mar­jo­ram, oregano

Toss whole sprigs with veg­eta­bles and olive oil be­fore roast­ing.

Finely chop and sauté with onions and gar­lic when start­ing a sauce or soup.

Make in­fused oil by adding whole sprigs to a jar of olive oil. Store in the fridge for a few days, and bring to room temp be­fore us­ing in salad dress­ings.

Finely chop, com­bine with salt and pep­per, and pat on chicken be­fore roast­ing.

Sim­mer whole sprigs in soups or sauces. Re­move be­fore serv­ing.

In­fuse vodka by plac­ing a cou­ple of sprigs in a bot­tle of vodka with some lemon peel; re­frig­er­ate.

Fry a sprig or two in olive oil for a pretty gar­nish.

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