Did you go a little overboard buying herbs for the holidays? Make them last with these tricks.

fresh rosemary bunch wrapped together on white background
Photography by SvetlanaK/Getty Images
| Credit: Photography by SvetlanaK/Getty Images

And... Freeze!

Put chopped herbs (or small whole leaves) in ice cube trays and cover with olive oil or water. Freeze and transfer to a resealable freezer bag; toss a few cubes into soups or add to a pan sauce.

High & Dry

Air-dry sturdy herbs like rosemary, oregano, and thyme. Rinse the sprigs, dry them thoroughly, and bundle them with twine. Hang them upside down in a warm, dark spot until the leaves are dry, then stash them in a jar to add a little freshness to your spice rack.

Worth Their Salt

Toss herb leaves in the food processor with kosher salt (roughly 1 part herbs to 2 parts salt). Pulse until the herbs are roughly chopped, then spread the salt on a baking sheet. Let sit until the herbs are dry; transfer to a jar. Sprinkle on everything from fish to popcorn!

This article originally appeared in our Holiday 2020 issue. Get the magazine here.