I have recently come to the realisation that I waste herbs far too often and it really must stop. Wasting food is definitely not in my nature, but because I both grow my own herbs and get them in my weekly fruit and veg delivery, it’s hard to use them before they wilt and go bad. So I thought I’d come up with a few simple ways to use up old, leftover herbs (or new/fresh ones) in order to reduce wastage.
1. Make Herb-Infused DrinksIn our home, we love infused waters. Whether it just be something as simple as slices of lime or something more fancy like this Basil & Berry Water. All you need to do is add basil leaves, strawberries and blueberries into a jar or glass of water and drink! It also keeps in the fridge for a couple of days so you can make a jug and drink from it over the course of a day or 2. It’s a great way to naturally flavour water, without needing to reach for sugary soft drinks. Another great herb combination is mint + cucumber and lime if you want something extra refreshing!
2. Make Herb Oil All you need to do for this is chop up your chosen herbs (I used parsley and basil), pop it in an ice tray, pour over some good quality olive oil or melted coconut oil and keep it in the freezer. Then just pop one or two out and use it in place of normal oil in your cooking! So easy! Also, you don’t need to use a mezzaluna to chop up your herbs, I just wanted a good excuse to finally use mine that I got as a gift over a year ago and haven’t touched!
3. Make Herb & Garlic Butter
This is my favourite one (is anyone even surprised at that?). All you need is about 2 tablespoons of chopped herbs (I used chives and parsley), 1 clove of garlic finely chopped or minced, 2 tablespoons extra virgin olive oil and 100g of softened butter. Mix it all with a food processor or even a small hand blender works and blend until smooth and well combined. Use it spread on freshly toasted sourdough for a really delicious homemade garlic bread, or even rubbed inside the skin of a chook before roasting for a really flavoursome kick!
Please don’t make the same mistake I always do, and get all those old, slightly wilted herbs and put them to some good (and delicious) uses!