Picture this: You’re standing in your kitchen, looking at that beautiful bunch of basil you picked up at the farmers market with the best intentions. Or maybe you’re staring at your herb garden, wondering how your “just a few plants” turned into enough cilantro to feed a small army.
We’ve all been there. Those good intentions of “I’ll definitely use all this fresh parsley” somehow turn into guilt when you find it soggy in the crisper drawer a week later. But here’s the thing – you don’t have to feel guilty anymore.
Why Fresh Herbs Are Worth the Effort
Before we dive into storage tips, let’s talk about why it’s worth figuring out how to use up those herbs. Fresh herbs aren’t just pretty garnishes or flavor enhancers – they’re nutritional powerhouses that deserve a spot in your regular meal rotation.
Fresh herbs are packed with antioxidants, vitamins, and minerals that can boost your immune system and reduce inflammation. They add serious flavor to your meals without any added sodium, and they can transform even the simplest dishes into something special. Plus, when you think about the cost of fresh herbs at the grocery store, learning to use them up completely just makes financial sense.
How to Store Herbs for Maximum Freshness
The key to not wasting herbs starts with proper storage. Different herbs have different needs, and once you know these simple tricks, you’ll be amazed at how much longer they last.
Soft Herbs (Basil, Cilantro, Parsley, Mint)
Treat these delicate herbs like flowers. Trim the stems and place them in a glass of water, then loosely cover with a plastic bag. Store them on your counter (for basil) or in the fridge (for cilantro, parsley, and mint). This method can keep them fresh for up to two weeks – sometimes longer!
Hardy Herbs (Rosemary, Thyme, Oregano, Sage)
These woody herbs prefer a different approach. Wrap them in slightly damp paper towels and store them in an airtight container in the fridge. The paper towel provides just enough moisture without making them soggy, and they’ll stay fresh for up to three weeks.
Delicate Herbs (Dill, Chives, Tarragon)
These require the gentlest touch. Store them in airtight containers with a dry paper towel to absorb excess moisture. They’ll keep in the fridge for about a week.
Creative Ways to Use Up Excess Herbs
Even with perfect storage, sometimes you’ll have more herbs than you can use fresh. That’s where these preservation methods come in handy:
Herb Ice Cubes
Chop your herbs and add them to ice cube trays with a little water or olive oil. Once frozen, transfer the cubes to freezer bags. They’re perfect for dropping into soups, stews, or sauces later. Olive oil herb cubes are especially great for sautéing – just toss one in your pan and you’re ready to go.
Herb Butter
This is one of my favorite ways to preserve herbs. Blend softened butter with chopped herbs, add a pinch of salt, then roll the mixture in parchment paper. Store it in the freezer and slice off rounds as needed. Herb butter is incredible on grilled meats, vegetables, or even just spread on warm bread.
Drying Herbs
Air-drying herbs is simple and effective. Tie small bunches together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Once completely dry, remove the leaves and store them in airtight containers. You can also use your oven on the lowest setting (usually around 170°F) for faster drying.
Herb-Infused Oils and Vinegars
Gently heat olive oil with your favorite herbs for a few minutes, then strain and store in the fridge. The oil will keep for about a week and adds instant flavor to salads, pasta, or roasted vegetables. Similarly, adding herbs to vinegar creates a flavorful base for salad dressings.
Recipes That Use Lots of Herbs
Sometimes the best way to use up herbs is to make recipes that call for generous amounts. If you’re a Fraîche Table member, you can easily search by ingredient in the Recipe Library – just type “parsley” or “cilantro” and you’ll see every recipe that uses that herb. It’s a game-changer when you’re trying to use up specific ingredients!
Here are some of my favorites:
This vibrant Argentinian sauce uses about two cups of mixed herbs (typically parsley and cilantro) and is perfect for grilled meats, roasted vegetables, or even as a salad dressing. It keeps in the fridge for up to a week and actually improves in flavor over time.
This creamy, herb-packed dressing uses about a cup of mixed herbs and transforms any salad into something special. It’s also great as a dip for vegetables or a sauce for grilled chicken.
Bowl recipes are perfect for using up lots of fresh herbs because you can add them generously as both ingredients and garnish. Take the Ginger Lime Vermicelli Bowls for example – it gets packed with fresh cilantro, mint and basil, using about half a cup of mixed herbs total. These types of fresh, vibrant bowls are perfect for summer and make great use of whatever herbs you have on hand.
This is my go-to recipe when I have a mix of herbs that need to be used up. Simply toss cooked pasta with olive oil, garlic, any combination of fresh herbs, and a bit of parmesan cheese. It’s light, fresh, and uses whatever herbs you have on hand. (Pro tip: This is exactly the kind of flexible cooking that Fraîche Table meal plans encourage – using what you have while still creating delicious, nourishing meals.)
Making the Most of Your Herb Investment
The next time you’re staring at a bunch of herbs wondering what to do with them, remember that they’re not just garnish – they’re an easy way to add nutrition, flavor, and that “restaurant quality” touch to your everyday meals.
With proper storage techniques and these preservation methods, nothing has to go to waste. And if you’re looking for more ways to reduce food waste, that’s exactly what Fraîche Table is designed to help with. Our meal plans strategically use ingredients across multiple recipes throughout a given week, so when you buy that bunch of cilantro, you’ll actually use it up. Plus, with the ingredient search feature in our Recipe Library, you’ll never wonder “what can I make with all this basil?” again.
What’s your favorite way to use up fresh herbs? I’d love to hear about your go-to recipes or preservation methods!
