She Strengthens

Unlock the Power of Fresh Herbs

Fresh herbs are the secret ingredients that can elevate any dish from ordinary to extraordinary. Not only do they add depth and complexity to flavors, but they also bring a pop of color and aroma to your plate. However, when you buy fresh herbs from the store, you often end up with more than you need for a single recipe. Don’t let those lovely leaves go to waste! We’ve got six recipes that use large amounts of common fresh herbs, including dill, parsley, rosemary, thyme, basil, and mint.

Storing Fresh Herbs: Tips and Tricks

Fresh herbs are delicate and require proper storage to maintain their flavor and aroma. Here are some best practices to keep them fresh:

• Dill: Store in the fridge in a resealable bag for up to 2 weeks. For longer storage, rinse, pat dry, and freeze in an airtight container.
• Parsley: Rinse leaves, shake dry, and store in a paper towel-wrapped resealable bag in the fridge. For freezing, double-bag the leaves, removing excess air, and pop in the freezer.
• Rosemary: Store in the refrigerator in a sealed container for up to 3 weeks. To freeze, place sprigs on a baking sheet, then transfer to a baggie for longer-term freezing.
• Thyme: Wrap in a damp paper towel in a resealable bag and store in the fridge for up to 2 weeks. To freeze, strip leaves from sprigs and place in an airtight container.
• Basil: Store at room temperature in a cup of water, covered with a plastic bag. For freezing, blanch, dry, and store in an airtight container.
• Mint: Store in a cup of water, covered with a plastic bag, or seal in a bag and refrigerate. Chop and freeze with a splash of water in ice cube trays.

Fresh vs. Dried Herbs: What’s the Difference?

When substituting fresh herbs for dried, use a ratio of 1 to 3. For example, if a recipe calls for 3 tablespoons of fresh basil, use 1 tablespoon dried. Be mindful of proportions, as too much raw rosemary or dill can be overpowering.

6 Recipes to Use Up Your Fresh Herbs

• Cucumber Dill Salad with Lemon Vinaigrette: This refreshing salad uses 1/3 cup of dill and is packed with manganese, vitamin A, and vitamin C.
• Easy Baked Falafel with Parsley: This vegan, gluten-free recipe uses a heaping bunch of parsley and provides a pop of color, mild flavor, and antioxidants.
• Rosemary Roasted Chicken and Potatoes: This simple recipe elevates basic ingredients with the help of 10 sprigs of rosemary.
• Thyme Lemonade: Infuse your lemonade with fresh thyme for a refreshing twist on a summer classic.
• Basil and Walnut Pesto: Use up 4 cups of basil in this lower-cost pesto recipe that’s perfect for pizzas, pastas, and Italian dishes.
• Mint Mojito Fruit Salad: This healthy, non-alcoholic fruit salad packs all the flavor of a mojito into a refreshing side dish.