Extend the life of fresh herbs long before they turn to mush.
It happens oh-so-often: a recipe calls for a few parsley leaves or a handful of cilantro, so you grab a big bunch at the store. A few weeks later—long after you’ve enjoyed your parsley-accented potato soup or cilantro-studded homemade tacos—you find that ubiquitous plastic bag in the bottom of the crisper drawer, a mess of green slime. Luckily, the wide world of herbs holds possibilities far beyond their fresh flavor. Next time, turn to these techniques to help preserve their flavor before they go limp and sad,
THE THROW-IT-ALL-IN SAUCE
If you have a large quantity of herbs, take the salsa verde approach. Rough chop them up, combine with any combination of spices (garlic, capers, lemon zest, chili flake, jalapeño—the sky really is the limit here), and cover completely with oil. The oil will help preserve the herbs and you’ll have a delicious, herby sauce to pour over grilled meats, roast vegetables, or to stir into hummus, mayo, or creamy cheese for an instant crostini topping. This technique works especially well with leafy herbs like mint, parsley, cilantro, tarragon, and /or any combination of these.