Reviving Past-Their-Best Herbs: Creative Culinary Solutions
When herbs like rosemary and thyme start to wilt, many might think it's time to toss them out. However, these past-their-best herbs can still serve numerous purposes in the kitchen, and their stalks shouldn't be overlooked either. Experts offer a range of innovative methods to breathe new life into limp herbs, reducing food waste and enhancing your meals.
Freezing and Drying: Simple Preservation Techniques
For hard herbs that are past their prime, freezing is a straightforward option. Alice Norman, founder of the regenerative bakery Pinch in Suffolk, suggests placing them in a sandwich bag and storing them in the freezer for future use in stock-making. Alternatively, drying herbs can be an effective preservation method. Sami Tamimi, author of Boustany, recommends drying excess herbs in a low-temperature oven set at 60-70°C, then packing them in containers for later use when fresh herbs are scarce.
Blending into Herby Salts and Infusions
Norman's current approach involves blending languishing herbs, particularly rosemary and thyme, with fine salt in a 3:4 ratio. Pulse the mixture until fine and store it in an airtight jar in the refrigerator, where it can last for about a month. This herby salt is versatile, perfect for seasoning game, roast potatoes, or enhancing bread recipes. For instance, in focaccia, replace the required salt with this blend and add mashed potato for moisture retention and added fragrance.
Incorporating into Soups, Dips, and Creams
An even simpler method, according to Tamimi, is to incorporate past-their-best herbs into chilled yoghurt soups or yoghurty dips. Ethan Pack, head chef at Three Sheets in Soho, London, uses them in hummus by making a herb oil or blending the herbs directly with chickpeas and tahini. For a more refined touch, herbs can be used to create compound butter or chimichurri. Additionally, infusing cream with herbs like thyme or lemon thyme can yield a delightful topping for desserts, such as a rhubarb and apple cobbler.
Utilizing Herb Stalks for Flavorful Twists
Don't discard herb stalks; they can be repurposed creatively. Norman highlights dill and tarragon stems as particularly valuable. She keeps bottles of vinegar in the fridge, topping them up with stems as they accumulate, ensuring the vinegar covers them completely. Dill vinegar works well in tzatziki, while tarragon vinegar is ideal for béarnaise sauce. For a chef-inspired trick, turn parsley stalks into mock capers by soaking them in a saltwater solution, adding a bright tang to dishes that need a lift.
These techniques not only minimize waste but also add unique flavors to your cooking. If you have a culinary dilemma, consider exploring more ideas to make the most of every ingredient in your kitchen.
