Today I thought I'd share with you a little tasty kitchen trick I've developed to use up fresh herbs before they go off in the fridge. The problem I have, is that most fresh herbs come in big packs, and the only herb I use enough of to be able to use up a whole pack is Basil, which I have a fresh pot of by the kitchen sink. While I try to use as much as possible in my cooking, for example last week I purchases Thyme to go in a soup, and I later had it in a pasta sauce, meatballs and in biscuits and I only just managed to use the package up. This can be a massive problem for people living by themselves, or even just cooking for two people.
I was in The Container Store (I do not know how I managed to survive in England without this amazing store) looking for something to ship a birthday gift in, and I stumbled across this lovely little olive oil bottle for only about $3, and I thought to myself, why can't I infuse leftover herbs in there with some extra virgin olive oil to make my own herb infused oil? (Or, something along those lines; my stream of consciousness is nowhere near as lucid as that!) The whole thing is pretty easy. Choose a bottle that suits the size you want (there is only one of me, so I chose this really little bottle), I'd recommend looking for one in The Container Store if you live in the USA, or at Lakeland if you're in the UK. When you have some herbs to use up (sprig herbs will hold up best), just bung them in the bottle and top up with the best quality Extra Virgin Olive Oil you can afford. Allow to infuse for at least a week before using, but leave for as long as you can beforehand for best results. You can add herbs over time, and when you get the the bottom of your oil, fish them out and start again to always have a good flavour, and to make more room for fresh herbs. I only have thyme in there at the moment, but I brought some rosemary to make some focaccia at the weekend, so no doubt I'll be adding some of that soon too!
If you get a bottle that can be stopped tight, or has a screw top I thing these would make lovely gifts too, which is great if you're thinking of giving some handmade Christmas favours this year (that is my plan for next Christmas when I'm back in England and I don't have to think about making gifts post friendly!)
What are your hints and tips for using up leftover fresh herbs? I really want to try making a herb butter!