4 Ways to Use Fresh Herbs Before They Go to Waste

Buying fresh herbs or clipping a few sprigs from your garden can elevate home-cooked meals in a way few seasonings can. Fresh herbs add depth of flavor, and many pair well, making it easy to use them in multiple recipes throughout the week. Still, when you purchase herbs from the grocery store, it's common to end up with more than you can use before they begin to wilt and turn slimy.

While fresh herbs don't last forever, you can make the most of them while they're still vibrant and flavorful. We spoke with chef and cookbook author Mateo Zielonka to learn how he uses leftover herbs before they spoil—helping reduce food waste while maximizing flavor in everyday cooking. Before you toss those extra sprigs, consider using them in one of these four delicious ways.

Prepare Salsa or Salsa Verde

Fresh herbs can brighten countless dishes, and one of the easiest ways to use up leftovers is by making a quick homemade salsa or salsa verde, Zielonka says. Cilantro is a natural fit for a traditional tomato-based salsa, but other herbs—such as parsley, mint, basil, and even dill or arugula—can work just as well, depending on the flavor profile you prefer. Finely chop the herbs, then fold them into your favorite salsa recipe for a fresh, flavorful dip to serve with chips, or use it as a vibrant topping for tacos.

Make Chimichurri for Grilled Meat

Another herb-forward way to use up leftovers is by making chimichurri to serve with grilled steak or chicken, Zielonka suggests. This vibrant, no-cook sauce combines finely chopped herbs—such as parsley, oregano, and cilantro—with minced garlic, olive oil, red wine vinegar, red pepper flakes, and onion.

Chimichurri also adds bold flavor to sandwiches or roasted vegetables. Letting the sauce sit for a bit allows the ingredients to meld, resulting in an even more balanced, robust taste.

Freeze Herbs With Leftover Vegetables

Freezing leftover herbs before they spoil is not a recipe, but it is one of the easiest ways to preserve their flavor for future use. "I freeze herbs all the time—especially in the summer when I have too much in the garden," Zielonka says. You can also freeze herbs alongside vegetables such as onions, carrots, and celery, which Zielonka recommends keeping on hand to build flavor in vegetables or meat-based stocks.

See our guide to storing herbs to learn the best way to freeze everything from parsley and sage to rosemary and dill.

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Blend Herbs Into Homemade Pesto

Blending herbs is an easy way to use them before they lose their freshness. One go-to weeknight dinner option is pesto—a versatile, herb-forward sauce that comes together quickly and is very fragrant. While traditional recipes call for basil, you can also mix in parsley, mint, or other tender herbs you have on hand. Pesto is a classic pairing for pasta, but it also works well as a flavoring for poultry or shrimp, or as a spread for sandwiches.