Stuck with ideas for what to do with leftover herbs before they wilt and die? Hate the wastage? (You know I do. I’m a LoveFoodHateWaste ambassador). Be stuck no more! Herewith, my handy listicle of how to use ’em.
1. Make a herb oil. Use thyme, or rosemary – drier herbs are best for this one. Add some garlic and black pepper if you like. Use it on eggs or as a pre-dinner bread dip.
Thyme and Garlic Olive Oil
from Joy the Baker
- 1/4 cup olive oil
- 2 cloves garlic, smashed and skins removed
- 2 tablespoons fresh thyme leaves, rubbed from their stems and coarsely chopped
- about 1/2 teaspoon coarsely ground black pepper
Combine all ingredients together and store in a small, airtight container. Be sure to store this oil in the refrigerator when you’re not using it. I find it best to label and date the jar. Oil will last up to 5 days in the fridge and then needs to be thrown out.
2. Make a herb butter. Take some butter, soften it, and then stir in your chopped up herbs. Your herbs will keep for weeks this way. Garlic herb bread?!
3. Make some herb ice cubes. I got this idea from The Kitchn. Fill each hole of an ice cube tray about half way full with finely chopped herbs and top with leftover stock or white wine. They keep indefinitely and you can pop them out once frozen and store in a ziplock bag. Toss them into soups, sauces and stir fries – the liquid quickly boils down and cleverly leaves behind your herbs.
4. Pop into a puff pastry. I personally can’t eat puff pastry, but figured many of you would like this one. Serious Eats says: Pastries are another great vehicle for herbage. If you have puff pastry and cream cheese (or fresh goat cheese in a pinch) lying around, this is a cinch. Just roll out the puff pastry,