Rescue Excess Herbs

Fresh herbs are expensive and wilt fast. Here's how to use every last leaf of cilantro, parsley, basil, and more before they turn to mush.

Still Good to Use

  • ✓Slightly wilted - Lost some perkiness but still green
  • ✓Brown edges/tips - Just trim off discolored parts
  • ✓Dried out stems - Focus on the leaves, discard stems
  • ✓Faded color - Flavor may be reduced but still usable
  • ✓Day before "bad" - Use immediately in cooked dishes

Time to Compost

  • ✗Slimy or mushy - Decomposition has started
  • ✗Black or dark brown - Fully rotted leaves
  • ✗Moldy or fuzzy - Bacterial/fungal growth
  • ✗Foul smell - Sour or rotten odor
  • ✗Completely dried out - Brittle, no moisture left

4 Quick Ways to Rescue Excess Herbs

1Make Herb Pesto or Sauce

Blend herbs with olive oil, nuts (pine nuts, walnuts, almonds), garlic, and parmesan. Works with almost any herb — basil, cilantro, parsley, arugula, even carrot tops.

Perfect for: Basil, cilantro, parsley, arugula, mint, any soft herb

How: Blend 2 cups herbs + ½ cup olive oil + ⅓ cup nuts + 2 garlic cloves + ½ cup cheese + salt. Freezes beautifully.

2Freeze in Ice Cube Trays with Oil or Butter

Chop herbs finely, pack into ice cube trays, cover with olive oil or melted butter, and freeze. Pop out cubes directly into soups, sautés, or pasta for instant flavor.

Perfect for: Parsley, cilantro, dill, thyme, rosemary, oregano

How: Chop herbs. Fill ice cube tray ⅔ full. Top with oil/butter. Freeze. Store cubes in freezer bag for 6+ months.

3Add to Soups, Stews, or Stocks

Throw whole stems (yes, stems!) into simmering soups, stews, or stocks. Herb stems have tons of flavor. Strain them out before serving or leave in for rustic dishes.

Perfect for: Parsley, cilantro, thyme, rosemary, dill, bay leaves

How: Add herb stems/sprigs to simmering liquid. Cook 15-30 minutes. Strain or leave in. Flavor infuses beautifully.

4Make Herb Butter or Compound Butter

Mix softened butter with finely chopped herbs, garlic, lemon zest, and salt. Roll into a log, wrap in plastic, and freeze. Slice off pats to use on bread, vegetables, or steak.

Perfect for: Parsley, chives, dill, thyme, rosemary, tarragon

How: Mix 1 stick softened butter + ¼ cup minced herbs + garlic/lemon zest + salt. Roll in parchment. Freeze up to 3 months.

🌿 Storage Tips to Keep Herbs Fresh Longer

•Tender herbs (basil, cilantro, parsley): Trim stems, place in glass of water like flowers. Cover loosely with plastic bag. Refrigerate.
•Hardy herbs (thyme, rosemary, oregano): Wrap in damp paper towel, store in plastic bag in fridge.
•Basil exception: Keep basil at room temperature (like tomatoes). Cold fridge turns it black.
•Don't wash until using: Moisture speeds decay. Wash right before use.
•Buy it the way you want to buy it: If you plan to freeze or dry herbs, buying in bulk makes sense. But don't buy fresh in bulk unless you'll use it fresh in bulk.

🌱 Common Fresh Herbs

These herbs wilt quickly and are often wasted. Use these rescue techniques before they turn slimy:

Basil
Cilantro
Parsley
Dill
Mint
Chives
Thyme
Rosemary
Oregano
Sage
Tarragon
Arugula

💡 Herb-Specific Rescue Ideas

Basil

Pesto (classic), caprese salad, blend into tomato sauce, infuse into olive oil

Cilantro

Cilantro-lime rice, chimichurri, salsa verde, toss into tacos/burritos, blend into guacamole

Parsley

Tabbouleh, gremolata (parsley + lemon + garlic), chimichurri, herb butter, stock base

Mint

Mint tea (fresh or dried), mint chutney, tabbouleh, mojitos/cocktails, fruit salads

Dill

Yogurt-dill sauce (for fish/lamb), pickle brine, egg salad, potato salad, cream cheese spread

Rosemary/Thyme (hardy herbs)

Infuse into honey, roast with potatoes, add to bread dough, simmer in stocks

Find Recipes for Your Excess Herbs

Enter your wilting cilantro, leftover parsley, or excess basil into our fridge search. We'll show you flexible recipes that use fresh herbs.

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