Herbed Oils and Butters: One of the yummiest ways to give those sad bunches a fresh life – turn them into an herby oil or butter.
Simply blend or process them with a good quality olive oil or melted butter. Strain if necessary. Pour the infused butter into an ice cube tray to freeze and use them to zhuzh up your next dish. It’ll make you feel fancy.
Drying for Later Use: If your herbs are past their prime, consider drying them.
Spread the herbs on a baking stray and place them in an oven set at its lowest temperature. Once dried, store them in an airtight container. While dried herbs won’t have quite the same potency as fresh ones, they can still be flavourful.
Flavourful Broths and Stocks: This one’s super simple. Chuck them in your next batch of stock.
Wilted herbs can add a lot of flavour to homemade stocks and broths. Just add the herbs whole to your pot alongside the other ingredients.
Herb Ice Cubes: Similar to the preservation method mentioned previously.
You can still freeze wilted herbs in water or oil. They might not look as vibrant, but they’ll retain much of their flavour. Pop the herb ice cube directly into your recipe.