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tipstools tips 2008 02 how to strip herb sprigs
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
4.0
(3.89)
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From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.
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You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.
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(5)
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Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.
3.3
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If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.
3.0
(3.15)
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Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.
3.0
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The beloved snack of mangoes with lime and chili powder, reimagined as a sunny drink.
4.0
(4)
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A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.
3.0
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Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).
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Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.
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Need help telling your terpenes from your tetrahydrocannabinols? We got you.
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You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.
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Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.
4.6
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Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.
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3.3
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Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
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Our motto is A.B.S. = Always Be Sprinkling
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This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.
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(3)
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Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
5.0
(5)
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3.3
(3.3)
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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