health
How to save limp herbs
Freeze, dry or pulse past-their-best rosemary, thyme and more, to use in anything from bread or potatoes to chilled yoghurt soup
TL;DR
- Freeze hard herbs in sandwich bags for future stock-making.
- Dry excess herbs in the sun or a low-temperature oven and store in airtight containers.
- Create herb salt by pulsing herbs (like rosemary and thyme) with fine salt and storing in the fridge.
- Infuse cream with herbs like thyme for a flavored cream to use in desserts.
- Use herb stems to infuse vinegar for flavored condiments.
- Chop parsley stalks to make 'capers' by soaking them in a saltwater solution.