How to use up leftover herbs

A recipe calls for a teaspoon of mint or a small handful of parsley, and then you’re left with almost an entire bunch. What do you do with your leftover herbs?

Herb butter
Soft herbs such as parsley, dill, tarragon or chives work best for this. Bring butter to room temperature so it becomes pliable, then stir or knead the herbs through it. Above all, don’t forget the garlic, pepper and salt. Delicious spread on bread or on your steak.

Chicken

Have some thyme, rosemary, sage or oregano left over? Make herb butter again, but this time put the butter under the skin of a chicken. This makes it incredibly flavorful and the skin crispy when it comes out of the oven.

Oil

Put your leftover herbs in olive oil and leave them in a dark place for 1–2 weeks so the flavors can infuse. You can also pour oil with herbs into an ice cube tray and freeze it. The cubes can then be added very easily to a soup, stew or sauce.

Salad

Where you might normally garnish your salad with a few dill leaves, it can also be delicious to make a salad with entire bunches of herbs. Parsley, cilantro, tarragon, chervil, mint and dill are especially suitable for this. Or make a tabbouleh; you can use a whole lot of herbs in it too.

Drying

Hang up your herbs and let them dry; it looks wonderfully cozy too. For extra-fast results, you can also dry your herbs in the microwave.

In the blender

Blend with nuts, Parmesan and garlic (or use a mortar and pestle) and you’ll have pesto, such as one of these four varieties. Mix fresh herbs with anchovies and vinegar for a fresh, tangy salsa verde.

Drinks

Bring equal parts sugar and water to a boil with a handful of herbs. Keep stirring until the sugar has dissolved, let it cool, strain it, and you’ll have sugar syrup. Delicious mixed with sparkling water or as the base for a cocktail.