10 Ways to Use Leftover Herbs
10 Ways to Use Leftover Herbs
Imagine this classic kitchen dilemma. You buy a large bunch of fresh herbs for a recipe. The dish only calls for 2 tablespoons of herbs, and the rest wilts in the fridge. Using leftover herbs and reducing food waste starts with proper storage. First, only rinse the approximate quantity you need at one time rather than washing the entire bunch at once. Second, store herbs standing up in water or wrapped in a paper towel. Using leftover herbs in creative ways is an effective strategy to add flavor without using salt and boost the nutrient content of a dish.
Add soft herbs to salads with other leafy greens or as the base.
Blend herbs into dips and spreads such as Italian White Bean Dip with rosemary and oregano, Avocado Dip with cilantro, Baba Ganoush with parsley and Beet Tzatziki with dill.
Make a simple, flavor-packed herb sauce or side such as Chimichurri and Persillade Sauce.
Season proteins and vegetables such as salmon and summer squash with both fresh and dried herbs.
Incorporate soft herbs into grain bowls.
Roast nuts and seeds with rosemary.
Make infused water by adding fresh, chopped fruit and herbs to a water bottle. Rinse the fruit and herbs well before making infused water.
Make a mixed herb vinaigrette or Green Goddess Dressing by blending soft herbs with oil, lemon juice and other flavorful ingredients. Follow this simple formula for making a salad dressing.
Use herbs in soups and stews. Incorporate dried herbs at the start of the cooking process. For soft herbs, wait until the end of the cooking process to stir them into the hot broth.
Limit waste by freezing fresh herbs for later. Chop fresh herbs and place into an ice cube tray. Pour olive oil into the tray. Freeze and enjoy later.
