7 Ways to Use Up Abundant Herbs

You can enjoy the taste of fresh herbs any time by preserving your surplus in the freezer for later. Wash the fresh herbs and chop finely, then pack them into ice cube trays. Cover the herbs with oil. Then, when you want to add some flavor to a recipe, just pop in the frozen oil-and-herb cube.

Give oils or homemade simple syrups more flavors by adding in herbs. Use a sterilized container and fill it with oil and whatever mixture of herbs that you’d like. Although the oil will solidify some in the fridge, make sure to store it in the fridge for your safety. You can also make simple syrups by combining equal parts sugar and water and adding in herbs then, simmering it all together on the stove until the sugar is fully dissolved. Store in a container in the fridge, and add to your favorite coffees, teas, lemonades, or cocktails.

If you want an easy way to preserve excess herbs to use later, one of the easiest ways to save them is to dry them out. You can tie the herbs together at the stems and hang in a well-ventilated area until dry. Or you can place herbs in a dehydrator set to about 95°F to 125°F, checking hourly until they are fully dried.

Compound butter is a delicious addition to any meal, from grilled proteins to baked potatoes to sauteed veggies. Fortunately, it’s also easy to make. Just combine softened butter with your favorite herbs any any other seasonings you like, from salt and pepper to sun-dried tomatoes and garlic. Shape the butter into a log, wrap tightly in parchment paper or plastic wrap, and store in the fridge for up to a month or in the freezer for up to three months.

You can make flavorful vinegar to add into marinades or dressings. Wash and towel-dry your herbs and use sterilized containers for storing the vinegar. Fill the sterilized containers with your herbs, then pour over heated vinegar (about 190°F). Store the closed containers in a warm, sunny area for a few weeks. Then strain the vinegar into clean, sterilized containers and store them in the fridge for up to three months.

Make infused sugars or salts by mixing fresh or dried herbs with salt or sugar and other spices. Mix fresh herbs into salt or sugar, any spices you’d like, and citrus zest for immediate use, or make homemade spice blends with salt or sugar, dried herbs, and spices to use whenever your food needs some extra pizzazz.

Salad dressings and vinaigrettes will get a major flavor boost from adding in fresh herbs. Most dressings will last about 3 to 4 days in the fridge, although vinegar-based dressings can last longer, up to 10 days. Make new batches every few days to dress up your salads and sandwiches and keep your tastebuds excited.