A friend of mine has a large herb and vegetable garden and was generous enough to share some of his harvest with me.
He brought me about 10 bunches of different herbs including Thai basil, mint, chives, oregano, thyme, sage, lemon basil, dill, bay laurel, and parsley. Needless to say, my kitchen smells amazing.
I know I won’t be able to use all of these herbs within a week or 10 days so I need to store them properly. I can always dry them, but I wanted to find other ways to store them for future use.
So, what to do with all of these beautiful herbs?
I perused my favorite site for some (p)inspiration and listed some my top picks below. I can’t wait to try some of these recipes!
Herb Salts
Fragrant Dried Herb Salts by Spoon With Me
Credit: Spoon With Me
Hand-chopped Garlic Herb Salt by Saveur
Credit: Nicole Franzen
Compound Herb Butter
Compound Butters by Saffron Lane
Credit: Saffron Lane
Fresh Herb Butter by Lavender Fields Farms
Credit: Lavender Fields Farm
Herb Infused Olive Oil
Rosemary Infused Olive Oil by Miss Buttercup
Credit: Miss Buttercup
Freeze Herbs in Olive Oil
Preserve Fresh Herbs in Olive Oil by The Kitchn
Credit: The Kitchn
Herb Ice
Herb Ice by Not Without Salt
Credit: Not Without Salt
on mill road 