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

By Nina Elder
January 05, 2021
Advertisement
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.