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tips 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.
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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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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.
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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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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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The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.
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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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Preserved lemons rein in the sweetness in this plush olive-oil-based loaf.
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Preserved lemon works its complex, briny magic in this unexpected, pantry-friendly, and speedy take on classic pasta al limone.
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Too much frosé? There's an herb for that.
Articles
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Cooking
Having them prepped and ready to go makes all the difference.
Ashley Mason
Cooking
Because it's going to be a while.
Caroline Lange
sponsored
Sponsored: If you want to make your herb haul last, the first step is to make sure you are storing them properly.
Gold Peak® Tea
Cooking
Food director Chris Morocco swears by this trick.
Antara Sinha
techniques
Never buy another bottle of musty "Italian Seasoning" again.
Alison Roman
techniques
If you're like us, your window box is overflowing with more herbs than you can possibly use. The solution? Lay them out to dry
Alison Roman
Videos
(121)
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Herb oil: a great way to use those excess herbs you've got lying around.
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Herbed chickpeas are the perfect, flavorful topper to any healthy dish. Pair them with yogurt, noodle soup, toast, or salad for a heartier meal. Even on their own they'll take you to garbanzo heaven.
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Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.
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Food safety is serious business but which items in your kitchen need refrigeration to stay fresh and which ones don't? Watch six pro chefs debate what they think the ideal storage is for tricky to keep items like avocados and opened red wine bottles, along with staples like bread, butter, and eggs. When the official USDA recommendations are revealed, the reactions are varied to say the least.
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The best thing you do with feta is marinate it with a whole bunch of olive oil and fresh herbs. Buy an extra pack of crackers—you're going to go through this quickly.
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Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Get the recipe: Falafel
Get the recipe: Falafel