How to Save Limp Herbs: Expert Tips for Freezing, Drying, and Repurposing
This article from The Guardian's Kitchen Aide series offers practical solutions for salvaging herbs that have gone limp or past their prime. Culinary experts Alice Norman, Sami Tamimi, and Ethan Pack suggest various preservation methods including freezing hard herbs like rosemary and thyme for stock-making, drying them in the sun or a low-temperature oven, and blending them with salt to create aromatic herb salts. These preserved herbs can enhance dishes ranging from focaccia and roast potatoes to game meats. Additionally, the piece recommends infusing herbs into cream for desserts, creating herb oils for hummus, making compound butters, or pickling stalks to mimic capers. The advice emphasizes minimizing food waste by utilizing both leaves and stems in diverse culinary applications such as yoghurt soups, dips, and vinegars.
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How to Save Limp Herbs: Expert Tips for Freezing, Drying, and Repurposing
This article from The Guardian's Kitchen Aide series offers practical solutions for salvaging herbs that have gone limp or past their prime. Culinary experts Alice Norman, Sami Tamimi, and Ethan Pack suggest various preservation methods including freezing hard herbs like rosemary and thyme for stock-making, drying them in the sun or a low-temperature oven, and blending them with salt to create aromatic herb salts. These preserved herbs can enhance dishes ranging from focaccia and roast potatoes to game meats. Additionally, the piece recommends infusing herbs into cream for desserts, creating herb oils for hummus, making compound butters, or pickling stalks to mimic capers. The advice emphasizes minimizing food waste by utilizing both leaves and stems in diverse culinary applications such as yoghurt soups, dips, and vinegars.
The Guardian