Making the Most of Leftover Herbs
Do you ever find yourself with a bunch of herbs, use just a sprig or two, and now the rest is wilting in your fridge? Don’t toss them! There are simple ways to stretch every last leaf.
Here are five ways to use leftover herbs that are easy, practical, and delicious:
1. Make a Quick Herb Vinaigrette
Fresh herbs can turn a basic salad dressing into something bright and flavorful.
Here’s how:
Add ½ cup olive oil, ¼ cup vinegar (like white wine or apple cider), and 1–2 teaspoons honey or maple syrup to a jar.
Stir in ¼ cup finely chopped herbs (try parsley, dill, mint, or basil). Don’t forget to use the stems!
Season with salt and pepper.
Shake well and drizzle over greens, grilled veggies, or grain bowls.
Want it creamy? Swap oil and vinegar for Greek yogurt and lemon juice, and blend with garlic and herbs.
2. Freeze in Oil for Later
If you’re not ready to use herbs now, preserve them in olive oil.
Steps:
Chop herbs and pack into an ice cube tray.
Pour olive oil over them to cover.
Freeze, then store cubes in a sealed container in the freezer.
Use these in sauces, soups, or sautés, without having to spend time chopping later.
3. Make Herb Butter
Dill + butter
A good herb butter adds flavor to bread, roasted veggies, meat, and more.
Here’s how:
Let 1 stick of butter come to room temp.
Mix in 2–3 tablespoons of finely chopped herbs (try dill, rosemary, thyme, or a mix).
Optional: add lemon zest, garlic, or cracked pepper.
Form into a log using parchment paper and refrigerate or freeze.
4. Steep a Simple Herbal Tea
Herbal tea is one of the easiest ways to use fresh herbs.
How to brew:
Rinse and pat dry your herbs (mint, chamomile, lemon balm, lemon verbena).
Add a handful to a mug or teapot.
Pour boiling water over them and steep 5–10 minutes.
Sweeten with honey if you like.
5. Quick-Pickle Your Herbs (and Veggies)
Pickling herbs with veggies like Hakurei turnips, radishes, or cucumbers adds flavor and keeps them useful for weeks.
Try this basic method:
In a clean jar, pack sliced radishes, turnips, or cucumbers, 1–2 garlic cloves, and a handful of herbs (like dill, thyme, or rosemary).
Heat 1 cup vinegar + 1 cup water + 1 tablespoon salt until it just simmers.
Pour over the contents of the jar.
Let it cool, seal, and refrigerate, and it’s good to consume after 24 hours.
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