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Love your leftovers, Sauces and dip, Spices, Tastebuds, Tastecelebration, Vegan
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Top 5: Enjoy your fresh herbs longer!

As a foodie, you probably love fresh herbs just like I do. Full of taste and colors they make every plate beautiful and add that extra oumpf to your dish every time. Probably you also have ended up with some sad, hanging herbs in your refrigerator once or twice. Herbs that you can’t use anymore and just ending up in the bin. Such a waste. I have the same problem but luckily I have thought of some solutions how to deal with it. Are you interested? Here is my Top5 to enjoy your fresh herbs longer!

1. Herb oil
Blend your fresh herbs with olive oil, salt and maybe some garlic depending  on how you would like to use it in the end. Decide for yourself it you prefer it rough with a texture or smooth as green oil. Easy as that. Making the oil works perfect with leaf parsley, cilantro, basil, dill, rosemary, chervil, mint… You name it!

The ready-made oil can be used as part of your salad dressing, to spice up your omelette, to sprinkle on top of your grilled meat or vegetables, as par of your marinade, as garnish on your soup or even in your smoothie.
Keep the oil in the refrigerator in an airtight container. It will keep well for approximately 3-4 days.

2. Dry your own herbs
Separate the leaves from the stalks and place them on a dry kitchen paper on a plate. When ready, cover with a another kitchen paper. Place the plate with everything in the microwave. Set the timer for 1 minute on the highest speed. Check if it is dry, if not set the timer for another minute. Go on until you have dry leafs that you easily can crumble with your fingers. Pour in a glass jar and keep until finished however, as any dried herb they always have the most taste when fresh dried (meaning the first 2-3 weeks).

Sprinkle the dried herbs on your baked eggs, in a soup, in a marinade or wherever you like to spice it up.
Drying your own herbs works very well with leaf parsley, cilantro, basil, dill, rosemary, chervil, mint. Actually all soft herbs.

3. Herb butter
I always try to have some different kinds of herb butter in my freezer. You never know when you need to add that extra to your veggies, meat or fish. They stay good for a month or two if rolled in properly in plastic. Remember to name tag everything with ingredients and date so that you always can find what you need and use it on time.

No recipe really needed for making the butter. Soften real butter and mix it with chopped herbs, sea salt and maybe some pepper. Possibly some garlic. Place a piece of flat plastic on the table and scoop up the butter at one end. Roll up the butter tight using the plastic to keep it together. Place it in the freezer. Slice up as  much as you need, don’t let the roll unfreeze in between.

The recipe for a real smokey herb butter with garlic and smoked pepper can be found here (click the link)

4. Make a mayonnaise with  basil, parsley, cilantro, dragoon or dill (click the link)
You just know this is soooo good! And super simple!

5. Freeze your herbs
Chop your herbs. Bag it, zip it, (don’t forget to give a name tag and date!) and lay them flat in the freezer.  Perfect for your stew, omelet, salad dressing or whenever your need an extra green push  to your dish.

Enjoy! Do you have any tip you would like to share, please comment. Share the passion for food!

These recipes are free from gluten and sugar Some of them are also lactose-free.
They are suitable for Paleo and LCHF. Tip 1, 2 and 5 are also suitable for vegans.


Filed under: Love your leftovers, Sauces and dip, Spices, Tastebuds, Tastecelebration, Vegan


Sharing the passion for food!

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