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tipstools tips 2008 04 how to store dried herbs
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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
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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.
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A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.
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Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
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Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.
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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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If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.
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Garlic lovers, this one’s for you.
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Vegan
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Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.
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From pasta to salad to cake (yes, cake).
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That bag of lentils in the back of your pantry is in for a major glow-up.
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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.
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This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
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From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.
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Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.
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Staring down a bare pantry and fridge? This one-pot wonder—which pairs protein-rich chickpeas and briny olives and capers with tender orzo—will save dinner.
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Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.
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Need help telling your terpenes from your tetrahydrocannabinols? We got you.
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Too much frosé? There's an herb for that.
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Here’s your opportunity to use up berries that are slightly past their prime.
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Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
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Vegan
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Spread it on grilled bread, mash it into store-bought mayo, or stir into mashed potatoes.
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Easy
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The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.
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This gin and peach cocktail is tangy, herbal, and refreshing, thanks to a touch of Greek yogurt and a few fresh basil leaves shaken into the drink.
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