Herbs Past Their Peak? Here’s How to Make the Most of Them
So your herbs have been hanging around in the fridge a little too long? Don’t worry, they can still be put to good use. Fresh herbs are one of the best ways to add flavour and brightness to healthy meals, and even when they’re a little past their prime, they can transform your cooking.
When it comes to salads, fresh herbs often make dressing optional. Parsley, mint, or basil can lift a bowl of greens all on their own. But what about those bunches that have been left in the veggie drawer for a little too long? That’s where a few clever tricks come in handy.
Pesto, Chemoula, and Other Herb Heroes
The obvious solution with basil is pesto, a classic way to extend the life of fresh herbs while creating something delicious. But I also like to keep chemoula in the fridge. This Moroccan herb and spice mix is perfect for using up leftover coriander and parsley. It works beautifully with fish, chicken, or tofu, and it’s equally good spooned over cous cous, quinoa, or rice.
Another option is chimichurri, the Argentine cousin of chemoula, which uses coriander, parsley, chilli, lemon, garlic, oregano, and vinegar. It’s traditionally served with steak, but honestly, it goes with just about anything.
And don’t underestimate the power of parsley and garlic oil. It’s simple to make, keeps well, and instantly “spunkifies” leftovers - drizzle over roast chicken, vegetables, or even pasta for a quick flavour upgrade.
Quick Meal Ideas with Herb Sauces
Having herb-based sauces like chemoula or parsley oil in the fridge is like having a shortcut to several meals. For example:
- Bake fish with a spoonful of chemoula and dinner is done.
- Toss leftover chicken with parsley oil for an easy, fresh lunch.
- Add chimichurri to roasted vegetables for a flavour-packed side.
These little jars of flavour save time and make healthy cooking much more enjoyable.
Smart Shopping and Cooking Tips
Using herbs wisely ties into a bigger healthy cooking habit, making the most of what you buy. A wedge of grana padano, for example, may seem pricier than pre-grated parmesan, but the flavour is stronger, and a little goes a long way.
Buying whole ingredients instead of small packets usually saves money in the long run and makes meals taste better.
Cooking with Kids
Another way to make herbs (and healthy cooking in general) more fun is to get the kids involved. When children help in the kitchen, they’re more likely to taste and enjoy the food. In our family, cooking together is a way of connecting, and since my husband is a chef who isn’t home for dinner often, those moments feel extra special.
Cooking doesn’t just fill plates; it creates memories, routines, and family time that lasts well beyond the meal.
A Final Word
Herbs past their peak don’t need to go to waste. Whether you turn them into pesto, chemoula, chimichurri, or a simple parsley oil, they can bring new life to your meals and save you money in the process.
Looking for more healthy cooking tips and inspiration?
Join us at Port Macquarie Cooking Classes to learn time-saving recipes, flavour-boosting techniques, and practical ways to enjoy good food every day.
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