Another tip for leftover fresh herbs: Make herb butter and freeze for use later.

Simply finely chop the herbs, mix well into butter (first let soften at room temperature), chill for a few hours then slice the butter into pats or shape into balls (melon baller works great!). Wrap a few at a time in a foil packet, then freeze in ziploc freezer bags.

Herbed butter is lovely on breads, pastas, potatoes, vegetables, you name it.

Herb ideas: Chives, Parsely, Garlic, Dill, Rosemary, Tarragon, Basil, Sage, Celery Leaves

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Posted in Food, Food Tips, Recipes | ( 1 )