VIDEO: How To Use Up Fresh Herbs and Random Greens

Herb Butter: an infused butter for cooking, not a compound butter for smearing - that’s here. Combine butter and chopped herbs - we made a mint butter - in a 1:1 ratio, like 1/2 cup butter (which is the same as 8 ounces or 1 stick or about 115 grams) to 1/2 cup chopped mint. Melt on the stove in a small pan until the mint releases its oils and is all fragrant and smells good. Cool, strain, and either use melted or pop it back in the fridge to firm up. Use for shortbread or cookies or any dessert that calls for butter.

Herb Simple Syrup: we made rosemary syrup from a very dead rosemary bush. Combine sugar and water in a 1:1 ratio (i.e. 1 cup sugar and 1 cup water) with a handful of herbs. Heat until the sugar dissolves, then strain out the herbs and use for cocktails, drinks like iced coffee and tea, etc. Store in the fridge.

Herby Green Rice or Pasta: again, in a 1:1 ratio - are you noticing a pattern here? - combine 1/2 cup herbs like cilantro and parsley with 1/2 cup olive oil and blitz in a blender or food processor. Season to taste, add more oil if desired, and then mix into rice or cooked pasta.

Savory Bread Pudding: we used cilantro and carrot greens, sauteed collards and asparagus, shredded cheese, sauteed onions and garlic, and some rescued focaccia. More recipe details here.