Just a few sprigs of fresh herbs can add amazing depth and flavor to a dish and boost nutritional value too! Parsley, basil, chives, mint, tarragon, cilantro, and dill all have high amounts of vitamins, antioxidants, and minerals. But even when recipes call for more than a garnish, the better part of most herb bunches often go unused. What to do with leftover herbs?
• Meal planning can help: Think about meals that have similar ingredients so none of your delicious herbs go to waste. For example, cilantro for Taco Tuesday can be used for Thai soup on Thursday. Add the stems and any leftovers into your stock on Sunday. Download a meal planner shopping list here.
• Store with love: Remove any wilted leaves and trim the stem ends of tender herbs like mint, basil, parsley, and cilantro, then place the bunch into a jar or glass with 1–2 inches of water. Loosely cover the herbs with a plastic bag and place them in the refrigerator. More storage tips here.
• Grow your own: Planting your own herb garden at home saves money and eliminates leftovers, as you can harvest as much or as little as you need for the dish at hand. You don’t even need a yard—a sunny windowsill for potted herbs is sufficient to keep you well stocked. Learn more about starting to grow food here.
For more tips on how to make the most of the food we love, visit www.StopFoodWaste.org.