Do you struggle with what to do with leftover herbs after only using a few tablespoons in a recipe?
Yes, you can use herbs to make compound butter, pesto or chop and freeze them in olive oil, but have you ever thought about including fresh herbs in your floral arrangements? I love to incorporate fresh herbs such as mint, rosemary and chives in bouquets. You can also try sage, oregano, cilantro and parsley – use whatever you have extras of!
Herbs make a unique and inexpensive filler, giving you a full bouquet without having to spend a ton on blooms (bonus – they smell wonderful!)
Here are 5 other ways to use up leftover herbs:
1. Toss “tender” herbs (cilantro, parsley, chives, etc) into tossed salads for a fresh note and nutritional punch
2. Toss “woody” herbs (rosemary, sage, thyme) into a wood burning fireplace for a beautiful fragrance
3. Make a simple syrup steeped with herbs to elevate-your cocktail or iced tea game
4. Blend them into smoothies (try basil or mint)
5. Infuse water with your favourite herbs and add slices of citrus fruit like lemon, grapefruit, orange or lime.
Dana Shortt is a mother of two and the owner/operator of Dana Shortt Gourmet and Gifts. The shop is a boutique-style gourmet food store specializing in hand crafted prepared meals, an olive oil and balsamic vinegar tasting bar, gift baskets and quality chocolates from local suppliers. Dana received her formal culinary training at George Brown College. Along with her Culinary Management Diploma, she also holds a Bachelor’s Degree in Hotel and Food Administration from the University of Guelph.