How to Preserve Your Herbs

Make the most of leftover herbs with two easy and flavorful tricks.

Dried Herbs

Dry your leftover fresh herbs to make your own spice blends.

What You'll Need:

Fresh herbs, in any amount—could be basil, parsley, thyme, rosemary or oregano.

A parchment-lined sheet pan.

How to:

Set your oven to 175 degrees F or the lowest setting. Lay the herbs in a single layer on the lined sheet pan, using multiple sheets depending on how many herbs you are drying. Insert the sheet pan, then keep the oven door cracked open. Leave your sheet pan in the oven until the herbs are completely dry, 30 to 40 minutes. Use your hands to crinkle them up and sift out the stems. Transfer the dried herbs to a spice jar with a tight-sealing lid. They will keep at room temperature for 6 to 8 months.

Cilantro Stem Oil

Use your leftover cilantro stems to make a flavorful oil you can use on meat, vegetables, rice, in salad dressings, or as a flavorful dip for crusty bread.

What You'll Need:

1 bunch fresh cilantro, including stems

1 blender

1/2 cup canola or neutral oil

1 small fine mesh strainer

1 small bowl

How to:

Blanch the cilantro by placing it in boiling water for 10 seconds, then shock it in an ice bath (a bowl of ice water). This will preserve the color and freshness. Dry off the cilantro and add it to a blender with the canola oil to make a puree. Finally, strain the puree through a small fine mesh strainer into a small bowl. Transfer the oil into a clean airtight container and keep it in the fridge for 2 to 3 days.

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