5 Ways to Use Leftover Herbs (Basil, Rosemary, Thyme & More)

Basil is a very popular herb used in cooking. You might have grown your own or bought a bunch to use in a recipe. But recipes usually only call for a small amount, leaving you with leftover basil. What can you do with the extra leaves?

As the author of *The Herbal Kitchen*, I've found ways to use basil in many different dishes. Here are five simple and creative recipes to help you use up leftover basil.

The best part is that these recipes can also be used with other aromatic herbs like rosemary, thyme, and sage. Simply swap those seasonal favorites for basil and you'll be preventing food waste and creating something special.

Basil's warming, aromatic components help calm the nervous system and clear the mind, making it a great addition to bath time.

To avoid clogging your drain and staining your tub, you can either make basil tea and strain it before adding it to your bathwater or place your basil in homemade tea bags.

For a loose-leaf tea to add to the bath, boil 2 cups of fresh or dried basil per 4 quarts of water. Let the basil steep in the water for an hour, then strain, reheat the tea, and pour it into the tub.

For tea bags, place ½ to 1 cup of fresh or dried basil into a sock or a 7-by-7-inch piece of cotton fabric. Tie a string or a rubber band around the opening of the fabric. Then, hang the sachet under the spout so the water will flow through as it fills your tub. After your bath is drawn, let the bag float in the water.

Add the herbs to your compost when you're finished.

If you already use oil in cooking, why not make a simple, gourmet treat by adding basil flavor? Herbs and spices infuse their nourishing qualities into oil, so you can drizzle herb-infused oils over your food to improve its taste and healthfulness. (Trust me, once you eat a pizza or salad with basil oil, you'll never want to use regular cooking oils again!)

To infuse olive oil with fresh basil, use ¾ cup fresh herb per 1 cup oil. Before infusing, let the fresh basil wilt on the counter for 24 hours; this will reduce its water content and help prevent spoilage. Then, finely chop the basil, and combine it with the oil in a sterilized glass jar. Steep for two weeks, and shake the jar several times during the steeping process.

After a couple of weeks, strain the oil to remove the leaves. Discard the leftover basil in your compost or garden. Refrigerate your herbal oil to make it last longer, and shake it well before using.

Steeping herbs in vinegar is another way to preserve them for meals in the coming season.

If using fresh basil, chop it as finely as possible, and fill a glass jar ¾ full. If using dried basil, crush it in a mortar and pestle, and fill a glass jar ¼ full. Fill the jar with the vinegar of your choice, making sure it covers the basil by at least a couple of inches. If you're using a metal lid, cover the opening of the jar with two sheets of waxed paper to prevent corrosion, and then attach the lid.

Store your vinegar in a cool, dark place for one month. Shake it occasionally and check every so often to see if some of the vinegar was soaked up by the basil. If the basil is rising above the vinegar, add more vinegar. After one month, strain the vinegar to separate the liquids from the plant material.

Dispose of the strained ingredients in your compost, and store your vinegar in a clean container in a dark cabinet away from heat, light, and temperature variation. It should last for about one year. 

Making salt blends is one of the simplest and most satisfying ways to use up leftover herbs. Plus, if herbs are accessible in shakers on the table, your family and friends will be more likely to use them!

The herbs you add to your shakers will need to be finely powdered. Basil powders well in a home blender or coffee grinder reserved for grinding herbs. Mix your powdered or ground basil in a bowl with an equal amount of salt (use the highest-quality salt you can find), and then pour the blend into your shaker or dispenser for sprinkling on food. Easy! 

The shakers have open holes, so the herbs are constantly exposed to oxygen. This exposure will break down the herbs more rapidly, but they'll usually still last up to six months. If you keep your herb salts in a jar with a tightfitting lid or in a shaker with a lid that closes over the holes, your salts can last for a year and sometimes longer. 

Ghee is an excellent delivery mechanism for the supportive properties of herbs. Simply add ¼ cup powdered dried basil per 1 cup ghee, or ¾ cup minced fresh basil per 1 cup ghee.   

If you're working with cooled ghee, reheat it until melted, add the basil, and stir well. Once the ghee has solidified, stir it again until completely mixed. Don't strain the basil out; you'll eat it along with the ghee.   

If you add dried basil to ghee, let it sit in the ghee for two weeks before eating. The ghee won't have to be refrigerated and will be as stable as plain ghee as long as it's stored in an airtight container and moisture isn't reintroduced. If you add fresh basil to ghee, keep it in an airtight container in the refrigerator, and use within one week.