Ways to use up your herb surplus before they go bad:
bygabriella vigoreaux| PUBLISHED Aug 26, 2022 6:20 PMTechniquesShareMost of us have faced an herb surplus. Maybe you were overzealous at the farmers market, or perhaps you were blessed with a bumper crop of basil. And who among us hasn’t wondered what to do with all that parsley when the recipe called for a sprig? Whatever your predicament, here’s a bunch of ideas to save your herbs from the compost bin.
Hang Them Out to DryThis old-school method feels a little medieval, but if you live in a dry climate, it’s a tried-and-true way to keep herbs from spoiling. Working with small bunches, tie the stems of the herbs using kitchen twine. Hang them upside down, away from direct sunlight, and in four to seven days, they should crumble easily—that’s how you know they’re ready to use. Larger-leaf herbs like basil take longer to dry, about two to three weeks.
Herbify Your SaladAdd new dimensions to green salads by tossing in handfuls of tender-stem herbs like mint, parsley, cilantro, dill, or chervil. For once, forget chopping or tearing the leaves! Herb salads make gorgeous, textural toppings for pizza, frittatas, and sandwiches. Go Cuckoo for KukuKuku sabzi is a Persian frittata that calls for so much cilantro, parsley, and dill that it’s green through and through. Leeks, aromatic spices, and barberries add even more complexity.
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