Help, My Herb Garden Exploded! | Farm to Fit
Every summer, it seems to happen overnight. One day your herb garden is tidy, and the next you’re wondering what to do with a rosemary bush the size of a Volkswagen. If your herbs are growing faster than you can use them, you’re not alone—and there are plenty of easy ways to make the most of them.
Before all those fresh greens go to waste, here are a few simple ways to put them to good use.
Start Using Herbs More Often
Instead of treating fresh herbs as a garnish, try using them more like a vegetable.
Try adding a handful to:
- Green salads
- Pasta salads
- Grain bowls
- Eggs
- Roasted vegetables
- Soups
- Sandwiches and wraps
Even a small amount can make an everyday meal taste fresher.
Make a Simple Herbaceous Sauce
If you have more herbs than you know what to do with, blend them into a sauce.
A few ideas:
- Basil → Pesto
- Parsley → Chimichurri
- Cilantro → Salsa verde
- Dill → Lemon yogurt sauce
- Mint → Mint pesto or vinaigrette
Most of these will keep in the fridge for several days and work well with meat, fish, vegetables, grains and sandwiches.
Freeze Your Herbs for Later
Chop your herbs, place them in an ice cube tray and cover them with olive oil. Once frozen, transfer the cubes to a freezer bag.
They’re easy to toss into soups, sauces, roasted vegetables or anything you’re sautéing.
Dry the Right Herbs
Some varieties dry better than others. Oregano, thyme, rosemary, and sage are all good options.
Tie the stems together and hang them in a cool, dry place. Once they’re completely dry, crumble the leaves and store them in an airtight container.
A Little Goes a Long Way
Fresh herbs can quickly brighten up a meal. Sprinkle them over pasta, fish, tacos, roasted vegetables or even a Farm to Fit meal.
And if your garden is still producing more than you can use, share a bundle with a friend, family member or neighbor. There’s a good chance they’ll be happy to take it off your hands.
