10 ways to use up leftover fresh herbs
March 27th, 2008
Corinne’s comment on my dried herbs post from earlier in the week got me thinking about ways to use up fresh herbs. As she points out, they are often sold in large quantities and it can be a challenge to use them up before they wilt, delicate as they are. Here are some ideas:
1 Make a fresh herb bouquet garni. A bunch of fresh tarragon tied up in string and dropped into a spring soup will add a delicate perfume that will make a change from the ordinary. A fresh basil bouquet garni works well in a pasta sauce.
2 Make an omelette aux fines herbes, which is the French name for an omelet with tons of finely chopped mixed herbs added into the beaten eggs. (This Whispery Eggs With Crabmeat And Herbs recipe is a variation on the classic.) (Or add finely chopped herbs to egg salad.)
3 Make an herb salad. A salad of mixed herbs gently torn and tossed with a drizzle of olive oil, salt and pepper makes a lovely sandwich filling or a beautiful side dish for grilled fish or meat.
4 Add finely chopped or simply torn mixed herbs to your regular salads. Adding fresh mint, basil, parsley, or other herbs will enhance the flavor of the salad without overwhelming it. (This Romaine And Mint Salad With Lemon Vinaigrette is a good example.)
5 Make an herbed cheese spread by adding finely chopped herbs to mashed up fresh goat cheese (thin with milk or water if necessary) with a clove of minced garlic.
6 Add lots of chopped herbs to rice pilaf or risotto for color and variety. (I love this Broccoli Risotto With Tarragon.)
7 Make herb oil using blanched fresh herbs such as cilantro, basil, parsley or tarragon, whizzed in a blender with a neutral oil and strained.
8 Make pesto (which freezes well), chimichurri or another herb-based sauce to accompany grilled meats, fish or vegetables.
9 Make an herb soup, like this Parsley Soup by Barbara Kafka.
10 Slather a whole chicken with fresh herbs and roast it. Take this Herb-Roasted Chicken recipe as a template but use whichever herbs you have in your refrigerator.
Other ideas?
March 28th, 2008 at 10:22 am
[…] Kristin’s post on using up fresh herbs led to some emails about storing fresh herbs (until you’re able to use them up). Here are some general tips on how to store fresh herbs. (We’ve also zoomed in closer and looked at how to store fresh basil.) […]
March 28th, 2008 at 6:45 pm
What great ideas! Thanks for posting these. The Whispery Eggs look especially delicious!
March 28th, 2008 at 7:35 pm
11) Make some herb butter to spread on bread, or to accompany steaks/chops/cooked or roasted vegetables…
March 29th, 2008 at 2:05 am
Make Herb Cubes for Spa Water. Many aromatic herbs are actually quite delicious in a water drink. Particularly basil, mint, rosemary, and others. I wouldn’t combine them too much — you don’t want savory water too intense to be refreshing — but certainly you can chop a few springs into an ice cube tray, cover with water, and freeze. Plop a few cubes into a refreshing glass of water or mineral water. Add sliced lemon or cucumber, or even paper thin green apples, and you have a healthy glass of Spa Inspired Water. The cubes are just necessary if the herbs are a bit dodgy. It’s actually more attractive to make a tall glass of water with a whole rosemary spring in it, a mint spring, and then float a frozen kumquat and a frozen berry. They act as ice, and very slightly flavor the water.
March 29th, 2008 at 2:46 am
P.S. — Freezing the herbs in cubes of water also makes an easy way to toss in some fresh taste to a pot of soup, stew, or a stir fry.
March 29th, 2008 at 5:57 am
Good idea, Wenke, and of course herbed mayonnaise…
March 29th, 2008 at 6:51 pm
Also, many herbs you might use for culinary purposes also make a nice cup of hot tea…really an “infusion” but it’s what many people consider tea. You can use fresh or dried herbs for this. Here’s a post about making your own tea: http://straightfromthefarm.wordpress.com/2007/11/30/tea-for-holiday-gifts/
March 30th, 2008 at 10:45 pm
I don’t have the same problem all year as I can grow some of my herbs in the summer. I do take some in and tie them in bunches to dry in November. I hang them to dry after tying the stems together. In a short time they’re dried and flake very easily. I then put them in small decorative jars that I keep on my counter ready for use.
A small rosemary plant does well on a windowsill it’s quite strong so I don’t us too much of it. I like it when it’s young plant as it can get too medicinal.
Try drying them!
April 3rd, 2008 at 4:08 pm
Great list! When my husband and I make pesto, we freeze it in ice trays. Then we thaw out however many cubes we need for a recipe–works great to preserve those herbs!
April 18th, 2008 at 11:09 am
[…] As the fresh food season is upon us, many food blogs are giving tips for how to store or use up leftover herbs. Cookthink has ten great tips, and Cook & Eat spotlights a lovely little recipe and cookbook A Handful Of Herbs. My contribution to this herbal theme is to suggest you try your hand at gardening. […]
April 24th, 2008 at 1:04 pm
I’m surprised you didn’t mention lasagna - many fresh herbs, especially basil, marjoram, oregano, thyme can be added.
July 22nd, 2008 at 1:35 pm
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February 13th, 2009 at 2:04 pm
[…] You won’t find much cilantro hate around here. We love it in burritos, in salads, in soups and in just about anything else. Related: 10 Ways To Use Up Leftover Fresh Herbs (Cookthink blog) Recipe: My Favorite Herb Salad (Kalyn’s Kitchen) […]
April 3rd, 2009 at 4:25 am
[…] 1. Use up those leftover herbs (and remember that parsley stems are your friend). […]
April 3rd, 2009 at 8:58 pm
Or use both your herbs and cheese scraps together and make a fromage fort….yum!