FLAVOR BY THE BUNCH
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.
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.
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.