How to save limp herbs | Kitchen aide

The article provides practical advice for saving herbs that are past their prime, offering solutions to a common culinary dilemma. Alice Norman of Pinch bakery suggests freezing hard herbs for future stock or creating a herby salt by blitzing herbs like rosemary and thyme with fine salt, which can be stored in the fridge for a month and used to season various dishes, including bread and potatoes. Sami Tamimi, author of Boustany, recommends drying excess herbs either in the sun or a low-temperature oven (60-70C) for later use. These methods offer effective ways to reduce food waste and extend the utility of herbs.