What to do with surplus herbs from the garden or market

The season is in full swing, and if you have a garden (or just a favorite vendor at the farmers' market) you're likely to find yourself with an abundance of basil, parsley, cilantro, dill, chives, mint , and more. It's wonderful... until it all wilts in the back of the fridge.

No question of waste! Here are some simple and effective ideas to make the most of your herbs and prolong their freshness, their taste... and their usefulness.

🌱 1. Freeze them for later

Option 1: In ice cubes

• Chop the herbs finely

• Put them in an ice cube tray

• Cover with olive oil or water

• Freeze and store in an airtight bag

Perfect for adding directly to a pan or soup in winter!

Option 2: In whole bouquets

• Wash, dry well, and freeze the branches in a resealable bag

• Ideal for more robust herbs like dill, parsley, thyme

🍃 2. Dry them

• Gather the herbs into small bouquets

• Hang them upside down in a dry, dark place

• After 1 to 2 weeks, remove the leaves and store in an airtight container.

Express alternative: use a dehydrator or your oven at low temperature (max 170°F) with the door ajar

🍋 3. Transform them into salt, vinegar or flavored oil

Herbal salt

• Mix 1 cup of coarse salt with 1/2 cup of chopped fresh herbs

• Let air dry or in a very gentle oven

• Use on potatoes, meats, salads...

Herbal Vinegar

• Fill a bottle with white vinegar or cider

• Add your favorite herbs: tarragon, thyme, basil…

• Leave to macerate for 2 weeks, filter, and use in vinaigrette.

Infused oil

• Same principle, but with olive oil

• Keep refrigerated and use within 2 weeks

🌿 4. Turn them into pesto (not just basil!)

Express pesto with:

• Parsley + pumpkin seeds

• Coriander + cashews + lime

• Mint + almonds + feta

Add a fat (olive oil), garlic, salt, a little lemon juice... and mix!

🍹 5. Use them as an infusion or cold drink

• Mint, lemon balm, rosemary, lemon thyme : perfect in iced tea or digestive infusion

• You can also make ice cubes with whole herbs for your summer mocktails!

In our Simplitude market, we also have ready-to-use infusions that go really well with fresh herbs.

🥒 6. Add them to preserves

• Add fresh herbs to your pickle jars

• Preserve them with lacto-fermented vegetables (e.g. carrots with dill)

• Or, make a herb butter to freeze to enhance your dishes all year round.

✨ Bonus Tip: Frozen Herb Puree

• Mix a bunch of herbs with a little oil, salt and lemon

• Freeze in a small jar

• Use as a quick base for soups, sauces, stews

In short : herbs are a gift from nature—but they need to be eaten quickly or stored properly. Whether you prefer homemade pesto or salt, infusions, or freezing, there's always a way to incorporate them without wasting anything!

Do you have a recipe or anti-waste tip? Come share it in our Facebook group "Local, eco-friendly, cheap - Tips and advice." We want to see your ideas!