Don’t Toss Those Stems! 11 Creative Ways to Use Up Leftover Herbs
It’s a familiar story, isn’t it? You buy a beautiful, fragrant bunch of cilantro for a specific recipe. You use a tablespoon or two, and the rest sits in your crisper drawer, slowly wilting, a green monument to your good intentions. We’ve all been there, succumbing to what I call “herb guilt”—the feeling of waste as those vibrant leaves turn to a sad, slimy mess.
But it doesn’t have to be this way. Those leftover herbs aren’t just scraps; they’re an opportunity. They’re concentrated little bundles of flavor waiting for a purpose beyond being a forgotten garnish. Before you even think about the compost bin, let’s talk about how to give them a second, delicious life. This is about more than just saving money or reducing food waste; it’s about unlocking the full potential of these amazing plants and getting creative in the kitchen.
Here are some of my favorite ways to turn that wilting bunch of herbs into something truly special:
1. Infuse Oils for a Touch of Everyday Luxury
One of the simplest and most elegant ways to preserve herb flavor is by infusing oil. A drizzle of rosemary-infused olive oil over roasted potatoes or a splash of basil oil on a simple tomato salad can elevate a dish from mundane to memorable.
- How to do it: Gently bruise the herbs (woody herbs like rosemary, thyme, and oregano work best for this) and place them in a clean, dry jar. Pour good-quality olive oil over them until they are completely submerged. Seal the jar and let it sit in a cool, dark place for one to two weeks, giving it a little shake every few days. If you’re using softer herbs like basil or cilantro, you can gently heat the oil (do not let it simmer) before pouring it over the herbs to extract the flavor more quickly. Just be sure to strain out the herbs after a day or so to prevent spoilage.
2. Create Custom Herb Salts and Sugars
This is where you can really let your personality shine. Herb salts are fantastic for seasoning everything from meats and vegetables to the rim of a cocktail glass.
- How to do it: For a simple herb salt, combine one part fresh, chopped herbs with four parts coarse sea salt in a food processor. Pulse until you get a damp, sand-like texture. Spread the mixture on a baking sheet and let it air-dry for a day or two, or bake it in the oven at a very low temperature (around 200°F or 93°C) until dry. Store in an airtight container. Try a lemon-thyme salt on chicken or a rosemary-garlic salt on roasted lamb.
- Don’t forget sugar! Mint, lavender, or basil-infused sugars are incredible in baked goods, teas, or cocktails. Use the same method as the salt.
3. Blend a Better-Than-Store-Bought Pesto (or Chimichurri, or Gremolata…)
Pesto is the classic answer to a basil surplus, but don’t stop there! You can make pesto out of almost any green. Arugula, parsley, and cilantro all make fantastic pestos. Mix and match with different nuts (walnuts, pecans, pistachios) and cheeses.
- Beyond Pesto: Got a lot of parsley and cilantro? Whip up a vibrant Argentinian chimichurri with garlic, red wine vinegar, and a pinch of chili flakes—perfect for grilled meats. Have a handful of parsley, lemon zest, and garlic? You’ve got gremolata, a classic Italian topping for osso buco that’s also fantastic on fish or roasted vegetables.
4. Shake Up Your Cocktails with Herb-Infused Simple Syrups
This is my secret weapon for better cocktails and mocktails. An herb-infused simple syrup adds a layer of complexity that is both surprising and delightful.
- How to do it: Combine equal parts water and sugar in a saucepan and bring to a simmer, stirring until the sugar dissolves. Remove from the heat and add a generous handful of your leftover herbs. Rosemary, thyme, mint, and basil are all excellent candidates. Let the herbs steep for at least 30 minutes (or longer for a more intense flavor). Strain out the herbs and store the syrup in a sealed container in the fridge for up to two weeks. A rosemary simple syrup in a gin and tonic? Game-changer.
5. Whip Up a Flavor-Packed Compound Butter
Compound butter sounds fancy, but it’s ridiculously easy to make. It’s essentially just butter mixed with flavorings, and it’s a brilliant way to use up those last bits of parsley, chives, or tarragon.
- How to do it: Let a stick of unsalted butter soften to room temperature. Finely chop your herbs and mix them into the butter along with a pinch of salt and maybe some minced garlic or lemon zest. Roll the butter into a log using parchment paper and twist the ends to seal. Refrigerate or freeze it. A slice of this melted over a hot steak, steamed vegetables, or spread on warm bread is pure bliss.
6. Dry Them for Your Spice Rack
Sometimes the old ways are the best. If you have sturdy herbs like oregano, thyme, or rosemary, drying them is a fantastic way to preserve them for months.
- How to do it: Tie the herbs into small bundles and hang them upside down in a well-ventilated, dry area away from direct sunlight. Once they are crumbly to the touch (usually a week or two), you can strip the leaves from the stems and store them in an airtight jar.
7. Infuse Vinegar for Zesty Dressings
Just like with oil, you can infuse vinegar to create a base for incredible vinaigrettes.
- How to do it: Add bruised herbs to a bottle of white wine vinegar or apple cider vinegar. Let it steep for a week or two, then strain. A tarragon-infused vinegar makes a classic béarnaise sauce or a beautiful dressing for a chicken salad.
8. Freeze “Flavor Bombs” in Ice Cube Trays
This is a brilliant trick for preserving delicate herbs like cilantro, parsley, and dill.
- How to do it: Chop the herbs and place them in the compartments of an ice cube tray. Top them off with either water or olive oil and freeze. Once solid, you can pop them out and store them in a freezer bag. Drop a cube directly into soups, stews, or sauces for a burst of fresh flavor mid-winter.
9. Bulk Up Your Salads
Don’t just think of herbs as a garnish for salads—think of them as an ingredient. A big handful of fresh parsley, cilantro, or mint can transform a boring green salad into something vibrant and exciting. Treat them like you would any other leafy green.
10. Power Up Your Marinades
Herbs are the backbone of a great marinade. Finely chop whatever you have left—rosemary, thyme, oregano, parsley—and mix it with olive oil, garlic, lemon juice, salt, and pepper. It’s a simple, all-purpose marinade that works wonders on chicken, pork, fish, and vegetables.
11. Make Herb Sachets for a Fragrant Home
If your herbs are a little past their culinary prime but still fragrant, you can dry them and put them into small cloth bags. Toss them in a drawer to keep your clothes smelling fresh, or add one to your bath for a relaxing, aromatic soak.
So next time you see that bunch of herbs starting to look a little sad in your fridge, don’t despair. See it as a creative prompt. By thinking beyond the garnish, you not only honor the ingredient but also open up a whole new world of flavor in your own kitchen.
Citations:
- For general ideas and inspiration: “20 Ways to Use Up Fresh Herbs,” Love and Lemons, accessed October 26, 2023.
- For herb-infused simple syrups: “Herb Infused Simple Syrup,” The Forked Spoon, accessed October 26, 2023.
- For herb salt methodology: “How to Make Herb Salt,” A Farm Girl’s Dabbles, accessed October 26, 2023.
