Incorporating herbs into your meals is a great way of adding in some extra flavour. These tips ensure you’re getting the most out of your fresh herbs and nothing goes to waste!
Using The Stalks
The stalks of your herbs have a lot to give, but we’re often guilty of just chopping them off and throwing them away.
You can use soft herb stalks in exactly the same way as you would with the leaves – chop them up and add to your dishes as normal. For hard herbs, such as rosemary and thyme, the stalks are fantastic for flavouring an oil. Simply pop the stalks into an open bottle of oil and you’ll find the flavour gradually increases, creating a lovely dressing to drizzle over potatoes or meat.
Keep Fresher For Longer
If you’re worried about not being able to use up your herbs before they go off, extend their shelf life by rolling them in damp kitchen paper or a clean J cloth before putting in the fridge. This will keep them fresh for up to 2 weeks.
Freeze For Later
If you find yourself with more herbs than you’ll be able to use, you can stash them in the freezer for later. Simply chop them up and pop into a freezer bag – you’ll be able to take out a spoonful as and when you need it.
Alternatively, another great way is to place a portion of finely chopped herbs into an ice cube tray and fill with olive oil. You can use these infused cubes of oil in cooked dishes such as stews, sauces and soups for an added boost of flavour.