How to Save Fresh Herbs Before They Go Bad
If you’re afraid to buy fresh herbs like cilantro and basil for fear of their wilting ways, these simple, versatile recipes are made for you
Many times, I pass herbs by at the farmers’ market. I buy them only when I know I’m making a dish that will have a use for at least a bit of a bunch of cilantro, mint, or basil, but always have a sinking feeling in my gut that they’ll brown, wilt, and turn into a sloshy mess in the crisper drawer before I have a chance to use them. Because of this, I’ve implemented some easy techniques for making sure I use even a big, hearty amount of fresh herbs before they go bad, from cream sauces to simple syrups to easy blends.
The easiest thing to do with herbs that are about to go off is to put them in the food processor with half a cup to 1 cup of oil, depending on how much is left, and salt to taste. Blend it up as much as possible, then store the resulting paste in a jar in the refrigerator for up to two weeks. Add this dose of flavor and brightness to curries, hummus, or mashed-up avocado for a flavorful boost without much fuss. Fresh herbs are such a fun and simple way to make everyday dishes a bit more exciting: Don’t let the fear of waste keep you from that when all that stands between herbs about to spoil and a whole…
