Okay, you’ve got a thriving herb garden growing in your kitchen. Congratulations! Now…

What to do with all those herbs?

No worries. We’ve got plenty of ideas for using up those fresh, tiny greens.

Big salad time

Listen:

I used to think that salads with romaine lettuce and maybe a bit of greenleaf were sufficient. Boy was I wrong.

There is nothing like a salad with a bunch of fresh herbs tossed in. Dill and basil are two of my favorites for livening up salads. With the right herbs, you don’t even need things like tomatoes or shredded carrots.

Simple syrup for drinks

As the weather gets hotter, iced drinks are a true luxury. You can easily create simple syrups to make flavored lemonades, iced teas, and summer cocktails.

Mint and rosemary are popular herbs for drinks. And you can get a simple herb-infused simple syrup recipe here.

Make homemade salad dressing

Salad dressing is actually pretty easy to make at home. Vinaigrettes are as simple as mixing your preferred ratio of oil and vinegar, and adding some salt and seasonings. Most recipes suggest 3 parts oil to 1 part vinegar.

You can add pretty much any chopped herbs you like to a salad dressing. You can even substitute citrus juice or pickle juice for vinegar if you prefer.

Or for a creamier dressing, mix herbs and salt with Greek yogurt. No need to add an acidic flavor because yogurt is already tangy.

Top a pizza

Herbs make a delicious pizza topping. And you can also use them to make your own homemade pizza sauce. In fact, we have a recipe for that right here.

Make a frittata or omelet

Eggs and herbs are a natural pairing. A frittata is basically like the egg version of pizza. Top it with your favorite herbs and bake.

Or make a traditional omelet in the skillet. Herbs may be tiny, but they pack plenty of extra nutrients into your meals.

Roast an herb chicken

Roasting a chicken is ridiculous easy. Heat the oven to 425, rub the chicken with oil or butter, and sprinkle with salt and herbs.

Then just put it in the oven until the meat thermometer reads at least 165 Fahrenheit in the thickest part of the meat, not touching the bone. It should take about 90 minutes. Let the juices settle for 10 or 15 minutes before cutting.

Make garlic herb butter

You don’t even need a recipe for this. Soften butter at room temperature. Then stir in minced garlic and finely chopped herbs.

It’s perfect for making garlic toast, buttering spaghetti squash, or sauteing pretty much anything.

And our final idea…

You can always chop the herbs and add them to an ice tray with boiled water. Boiling the water will blanch the herbs so they stay greener after freezing.

Then, whenever you need herbs for sauces, soups, or gravies, just toss in the herb-cubes.

These are just a few ways to make use of those fresh herbs. Talk to us on Facebook and let us know how you like to use the greens from your herb garden.

Frequently Asked Questions

What can I do with extra herbs from my garden?

Dry them for long-term storage, make herb-infused oils or vinegars, freeze them in ice cube trays with olive oil, make herbal teas, create herb butter, blend into pesto or chimichurri, make herbal sachets, or gift fresh bundles to friends and neighbors. Fresh herbs rarely go to waste with a little creativity.

How do I preserve fresh herbs?

The three most common methods: dry them by hanging upside down in a warm, dry area for 1-2 weeks; freeze them chopped in ice cube trays with water or olive oil; or blend into compound butters and freeze. Dried herbs keep 6-12 months. Frozen herbs maintain flavor better than dried for most cooking applications.

Frequently Asked Questions

What can I do with fresh herbs from my garden?

Fresh herbs can be used in cooking (obviously), but also for making herbal teas, infused oils and vinegars, homemade cleaning products, herbal butter, sachets for drawers and closets, DIY beauty products, and as garnishes for cocktails. Growing your own herbs means always having fresh ingredients on hand.

How do you store fresh herbs?

Soft herbs (basil, cilantro, parsley) can be stored in a jar of water on the counter or in the fridge wrapped in a damp paper towel. Hardy herbs (rosemary, thyme, sage) last longer in the fridge wrapped loosely. For long-term storage, dry herbs or freeze them in olive oil in ice cube trays.