Reviving Wilted Herbs: Creative Culinary Solutions for Past-Their-Prime Greens
Don't discard those limp herbs just yet—they can still serve a multitude of purposes in your kitchen, and the stalks are equally valuable. Experts share innovative methods to breathe new life into wilting rosemary, thyme, and other herbs, transforming them into flavorful additions for a variety of dishes.
Freezing and Drying Techniques
For hard herbs that have seen better days, freezing is a straightforward option. Alice Norman, founder of the regenerative bakery Pinch in Suffolk, recommends placing them in a sandwich bag and storing them in the freezer for future use in stocks. Alternatively, Sami Tamimi, author of Boustany, prefers drying excess herbs. In warmer months, he simply sets them on a tray outdoors in the sun, but during cooler periods, he dries them in an oven at 60-70°C before packing them into containers for later use when fresh herbs are scarce.
Herb-Infused Salts and Breads
Norman's current method involves blending languishing herbs, particularly rosemary and thyme, with fine salt in a 3:4 ratio. She advises using just enough herbs to allow the blades to process them properly without making the mixture too moist, which can cause discoloration. Pulse the mixture until fine, then store it in an airtight jar in the refrigerator, where it will keep for about a month. This herby salt can season everything from game meats to roast potatoes and works exceptionally well in bread. For a fragrant twist, try incorporating it into a focaccia recipe enhanced with mashed potato, replacing the standard salt with the herb-infused version for added moisture and aroma.
Chilled Soups and Dips
An even simpler approach, according to Tamimi, is to incorporate past-their-best herbs into chilled yoghurt soups or yoghurt-based dips. Similarly, Ethan Pack, head chef at Three Sheets in Soho, London, uses them in hummus—either by creating a herb oil for the base or blending the herbs directly with chickpeas and tahini. For those feeling adventurous, Pack suggests making compound butter or a quick chimichurri with leftover herbs. Additionally, infusing cream with herbs like thyme or lemon thyme can yield a sweet, aromatic topping; simply warm the cream, add a small bunch of herbs, let it infuse for an hour or two, strain, chill, and whip with golden icing sugar for a delightful accompaniment to desserts like rhubarb and apple cobbler.
Utilising Herb Stalks
Don't overlook the stalks, either. Norman highlights dill and tarragon stems as particularly useful. She keeps bottles of vinegar in the refrigerator for each herb, topping them up with stems as she goes, ensuring the vinegar covers them completely. The resulting dill vinegar can be used in tzatziki, while tarragon vinegar enhances béarnaise sauce. For a more creative touch, Norman recommends turning parsley stalks into mock capers by dissolving 40g of fine salt in 500ml of water, cooling it, adding chopped parsley stalks, and refrigerating for a couple of days to develop a bright, tangy flavor perfect for lifting any dish.
With these tips, you can reduce food waste and add vibrant flavors to your meals, proving that even herbs past their prime have plenty to offer in the kitchen.
