You know how it is, after using a few fresh herbs for a recipe, you end up with most of the pack left. Well, don’t let leftover herbs sit in your fridge wilting away, use the herbs up in these delicious ways.
And if you have a herb garden, then you definitely need to read this, because these ideas are perfect for using up your garden bounty.
Read more: 11 kitchen hacks to save you time every day
1. Whip up a fresh pesto
Which herbs? Soft herbs such as tarragon, basil, parsley and coriander.
How to… Blend a few handfuls of herbs with half a handful of toasted nuts or seeds, a clove of garlic, a glug of olive oil and freshly grated Parmesan. Delicious with pasta, roasted veg or stirred into soup.
Shelf life: Keep your homemade pesto in the fridge for up to a week or freeze it for later.
Read more: How to grow basil — it’s REALLY easy
2. Make your own herby crumbs
Which herbs? Parsley, thyme, rosemary and chives work well.
How to… Put the herbs and any leftover bread in a food processor and blitz. Freeze, then take out a handful for sprinkling over pasta bakes as you need it. Or, defrost and use for coating chicken, fish or racks of lamb.
Shelf life: Keep in the freezer for up to 3 months.
3. Rustle up a salad dressing
Which herbs? Basil and oreganum.
How to… Put 1 crushed clove of garlic, a small handful of each herb, chopped, 2tbsp red wine vinegar, 1tsp Dijon mustard, 6tbsp olive oil in a jar and season. Pop on a lid and shake. Use on green leaves, couscous or baby potatoes. It can double up as a marinade, too.
Shelf life: Store in the fridge for about a week.
4. Bake sage and rosemary bread
Which herbs? Rosemary and sage.
How to… Using a packet of bread mix, or this recipe for pizza dough, knead a handful of chopped sage and chives into the dough. Press into a rectangle on a baking tray and leave to rise. Make dimples on top using your fingertips and press in sprigs of rosemary. Drizzle with olive oil before baking according to pack instructions.
Shelf life: Once cool, cut into squares, pop in a sealable food bag and freeze for up to three months.
5. Add a herby kick to butter
Which herbs? Any you have!
How to… Chop herbs and mix with softened butter, plus crushed garlic or chopped chilli. Roll into a sausage shape, wrap in greaseproof paper, freeze and cut off slices as you need them. Use for squishing under the skin of chicken before roasting, or spreading over a sliced baguette for making garlic bread.
Shelf life: Store in the fridge for up to 1 month or in the freezer for 6 months.
6. Try some new ways with mint
Which herbs? Turn mint into a syrup for a mojito, or add a dash to sparkling water with a slice of lime.
How to… Heat 2 parts sugar to 1 part water with a bunch of mint. Simmer for 5 minutes until the sugar has dissolved and the mix is slightly thickened and syrupy. Leave to cool, then strain to remove the mint. Pour into a sterilised jar and cover.
Shelf life: Keep in the fridge for up to 1 month.
7. Save wilting coriander
Which herbs? Coriander
How to… Blend in a food processor with onion, chillies, ginger and garlic to form the base of a Thai curry paste. Freeze in ice-cube trays, so you can take one out when needed. Defrost in the microwave, fry in a little oil, then add fish sauce, lime zest and coconut milk with your chosen veg, fish or meat.
Shelf life: Store in the freezer for around two to three months.
8. Freezing herbs
Which herbs? Tough herbs, such as rosemary, sage, thyme and oregano.
How to… Freeze the herbs (either on their own or as a mixture) in ice-cube trays with a dash of olive oil. You can use the herb ice-cubes straight from the freezer — just pop one straight into a pan, ready to fry with onions for stews, soups and sauces.
Shelf life: Store in the freezer for two to three months.
9. Make home-made herby hummus
Which herbs? Parsley and coriander.
How to… Simply whizz a tin of chickpeas in a food processor with 1tbsp tahini, garlic, lemon juice, olive oil and a handful of flat-leaf parsley or coriander.
Shelf life: Keep in the fridge, in a container, for up to 4 days.