What do you do with fresh herbs....

[KerryMac]

What do you do with fresh herbs after you've bought them and used the itty bitty bit the recipe calls for?
I know this is so random, but I've always wondered what to do with 25 sprigs of rosemary when I only needed 2 (how long does it last in the fridge?), or a big bunch of parsley when I only used 1/2 cup. And then there's thyme...I always have so much left!
I know I should try to use them in a recipe (duh) but I'd really like to know what everyone else does with the leftovers

[cstaff]

I grow my herbs and then dry them for use in the winter. Hang upside down then strip from the stem and store in a mason jar. Works for me... not fresh but still tasty. I think you can freeze them too. I'll be interested in seeing more ideas! Carol

[earlofoxford]

You may already know this, but you can extend their life in the refrigerator by washing them immediately and wrapping them in a damp paper towel.

And if you have too much thyme (time) left, may I have some? Hee, hee!

[dugarner]

Well, you could make herbed rosemary rolls from Ree Drummond's website . . . or rosemary shortbread cookies . . . or some fresh homemade foccacia. If I buy a fresh herb like that that is pricey, I usually find stuff to cook or bake to use it, even if I have to freeze it. Parsley, meh. I don't know what to do with parsley. To me it doesn't seem a waste to use what I need and throw the rest out, seeing as a bunch is only about 30 cents.

But this summer I am determined to have my own herb garden. That way I can cut off just what I need! We go through dill, basil, and chives like crazy in the summer.

[esther_a]

I grow quite a few of in the garden - rosemary, parsley, mint. Others I often buy in a little pot in the supermarket and when I've used the bits I need I pot the rest up in an indoor pot. I've done that for basil and for coriander. I've also dried herbs but I always prefer fresh.

[katrinak]

We are fully embracing making stock in our house So any extra veggies, pieces, parts, you name it get roasted and then reduced in a pot of water for 45 minutes. Makes the house smell yummy and then we strain them, bottle them and have stock for other recipes

[Serenoa]

Take pictures of them and use as digital sprigs on some of your layouts.

[maureenreynolds]

Chop them up and freeze in a sandwich sized ziplock. Write the name on the dry bag with a Scripto and when you want some, just take the required amount out quickly and pop the bag back into the freezer.

I grow most of my own and have enough thyme, rosemary and chives to supply a neighborhood. But...for the life of me I can't grow cilantro, so my freezer has bags of cilantro.

[huddlestonh]

I've always wondered this too. Thanks for asking. I hate throwing them out. I need to try freezing them.

[Missybaby]

Found these good ideas on a recipe blog. Hope it helps!

Our Best Bites: Fresh Herbs

[thyme4me]

Resident herbie here! The link Missybaby gave has some great recommendations about what to do with herbs, so I won't repeat what they said. Except to know that 1 teaspoon of the dried herb = 1 tablespoon of the fresh.
I too have used a rubberband with string, hung it with a paper bag overtop of it in a dry place. If you have a woodfireplace, save the stems to dry. Then when you need a firestarter use the stems. It gives a great aroma to the house as well.
I have great recipes for rosemary like sugar cookies, lemonade and a potato casserole if you need some new ideas!
Gosh I'm hungry!

[KerryMac]

You guys gave me some great ideas! Just what I've been looking for
I could definitely make stock or put them in a freezer baggie and I would have NEVER thought to put them in ice cube trays like it says on the blog!
And scanning them (or photos) to use on my pages is a great thought.
Rosemary sugar cookies? Yum.
I'm going to make some raised beds for growing my own during the summer, but in the meantime, I won't have to throw any fresh herbs out.
I'm so happy You're the best. (Linda, if I find more t(hy)ime, I'll let you know...

[kaleidoscope]

The only fresh I normally buy is basil for caprese or pasta caprese. Yum! I find it's hit and miss how long it lasts. *sigh* I get the little pot when I can which is supposed to last up to three weeks or more but plenty of times it's shriveled up in days though I've kept it in water like you're supposed to.

I've tried cilantro once when trying to make a salsa. OMG, I can't believe people like that stuff so much, I thought it was nasty! LOL

[dugarner]

Originally Posted by kaleidoscope

The only fresh I normally buy is basil for caprese or pasta caprese.

I've tried cilantro once when trying to make a salsa. OMG, I can't believe people like that stuff so much, I thought it was nasty! LOL

Do you like tomatoes? During the summer when we're overwhelmed with homegrown tomatoes, I make a tomato pie almost every night. It's loaded with fresh basil!

Cilantro must be an acquired taste. I've always loved it, but I definitely see how it can be overdone. When I had our pastor and his wife over for dinner once, I had made a Tex-Mex dish. He eyed it suspiciously, and said, "There isn't any cilantro in it, is there?" Turns out his daughter-in-law puts cilantro in everything. EVERYTHING. Biscuits, bread, meat dishes, pasta, you name it.

[grandma lynnie]

I use fresh herbs a lot in cooking and am thrilled with all the new ideas that popped up in this thread. But when I'm feeling lazy and have a bunch of herbs to use up, I either throw them onto a tossed salad or into a pot with a bunch of veggies for an easy vegetable soup.

[katrinak]

Originally Posted by KerryMac

I'm going to make some raised beds for growing my own during the summer, but in the meantime, I won't have to throw any fresh herbs out.

My raised beds make me completely happy! I'm looking for a way to add even more this summer! I've not purchased a tomato at the grocery store in almost 9 months!

[KerryMac]

Originally Posted by katrinak

My raised beds make me completely happy! I'm looking for a way to add even more this summer! I've not purchased a tomato at the grocery store in almost 9 months!

I might be contacting you for advice!!!
Last time we had a garden it was around 1990 in a huge open field in Western Mass. No beds, just space.
I don't know the first thing about raised beds but am looking forward to learning.

[whatnext]

depending upon how much y0u like "junk food," one of the best uses of rosemary i've run into was (believe it or not,) french fries that were fried along with springs of rosemary and slivers of garlic. yum! something different.

[lisa.hinrichs]

Just before the first frost, I cut and minced then measered 1 tablespoon into each cell of an ice cube tray then covered with water. When frozen I put the cubes into a freezer bag. Now when I need fresh herbs just pluck out a "cube". Works pretty great.

[Chris]

Our fresh herbs here are not that cheap, but I use them in everything anyway, I especially love cilantro. I just use them until they have to be thrown out, drying them didn't keep their flavor, probably because I waited too long!

I grow what I can, but our garden is heavily wooded and though we do have a good mint stand in one small sunny spot, the shade is far too deep, and my indoor herb gardens haven't been successful.

I love herb gardens, herb pictures, herb pillows, anything herbs!

[LisaD]

For cilantro and parsley styled ones, put in a cup with water (like flowers in a vase) and keep in the refrigerator door. My last batch lasted 3 weeks before I used the last of it.
I have done the cube freeze thing for basil as Lisa mentions above. Always dry my sage to crumble.

[Kayleigh]

Loved reading through all these tips -- i have a box of thyme that i should have dried! never thought of that! Geeezzzz

[esther_a]

Cilantro is Coriander, right? I notice that in the USA you eat a lot of Mexican and Italian style food. I can't imagine Coriander tasting nice with those rich flavors. In Australia we eat a lot of Asian inspired meals. Coriander is just perfect with Thai dishes, especially ones with soy sauce, ginger, fish and rice. Love it!!

[dugarner]

Originally Posted by esther_a

Cilantro is Coriander, right? I notice that in the USA you eat a lot of Mexican and Italian style food. I can't imagine Coriander tasting nice with those rich flavors. In Australia we eat a lot of Asian inspired meals. Coriander is just perfect with Thai dishes, especially ones with soy sauce, ginger, fish and rice. Love it!!

Coriander is cilantro seed, I think, and I believe it has a very different flavor. Cilantro has a bright, sort of peppery flavor and is pretty essential in many Mexican-type dishes. I put it in my enchilada soup and use it in my Southwest Egg Rolls and my black bean salsa.

[maureenreynolds]

I never had cilantro/coriander till I lived in Thailand. Now I love it and use it more in Mexican food NOT Italian!!

If anyone wants thyme or rosemary, just pm with your address and I'll send you an envelope of sprigs

[dugarner]

Originally Posted by maureenreynolds

I never had cilantro/coriander till I lived in Thailand. Now I love it and use it more in Mexican food NOT Italian!!

Ugh, I can't imagine cilantro in Italian dishes. Yuck-o!

[whatnext]

cilantro is the nasty leaf part of the plant. (it tastes like soap suds. can't stand the stuff.) coriander is the seed pod, which, amazingly, smells orange-like. i can't believe those come from the same plant and are so radically different.

[luv2cre8]

After I use my fresh herbs in a recipe, I usually let what's left over sit in the refrigerator for a few weeks until I throw them out. I then replace them with a new (expensive) batch. Right now I have some tarragon that's aging quite nicely . . .

[jan31]

I always thought that Cilantro was the spanish word for Corrianda, although I know that`s what you call it in the states so I`ve learnt something new!
The tomatoe pie sounds lovely, any chance of the recipe as we always love to find new ways to use them as they are so cheap to buy here, my husband also grows cherry tomatoes, the spanish have tomatoes on toast with olive oil dribbled over it for breakfast and we have become addicted to it.

[kaleidoscope]

Originally Posted by dugarner

Do you like tomatoes? During the summer when we're overwhelmed with homegrown tomatoes, I make a tomato pie almost every night. It's loaded with fresh basil!

Cilantro must be an acquired taste. I've always loved it, but I definitely see how it can be overdone. When I had our pastor and his wife over for dinner once, I had made a Tex-Mex dish. He eyed it suspiciously, and said, "There isn't any cilantro in it, is there?" Turns out his daughter-in-law puts cilantro in everything. EVERYTHING. Biscuits, bread, meat dishes, pasta, you name it.

Yes, I do like tomatoes. If you haven't had it caprese salad is mozzarella (the good kind in the fancy cheese section, not the dairy that comes in blocks and bags), cherry tomatoes, and basil tossed with olive oil and you can season it with salt and pepper. Pasta caprese is basically the same thing but you add it to penne pasta.

I agree with the person who said cilantro tastes like soap!