Herbs are the seasoning of your kitchen. Especially if you like to cook vegetarian or vegan, you can't really do without them. Without those leaves, sprigs or roots, everything quickly tastes a bit... well, flat? But oy, how many times have you thrown away a bunch of fresh herbs because it had turned into a pathetic, wilted pile of greenery in the vegetable drawer? Exactly. That's why we went in search of smart and simple herb tips to get more out of your herbs AND throw away less.
Getting started with herbs in the kitchen
Spices do not usually get the starring role in a more sustainable diet. They are often just small bits, a pinch of this and a sprig of that. But still... without spices, your food is just bland. In short, spices are indispensable. And yet, a lot of fresh herbs end up unused in the bin or are accidentally bought triple. How many times have you picked up a jar of dill or oregano for a recipe, only to find out at home that you already had it? Bummer! These four herb tips will help you get a grip on that bunch of basil, the chives that always hang limp or that drawer with too many jars of cumin. And the great thing is: it all doesn't have to be a lot of work. In fact, with a few simple tricks you can save a lot - and cook a lot tastier.
1. Freeze your herbs
One of the easiest and smartest herb tips: freeze your herbs. That way they stay good for a long time, and you avoid pathetic leftovers ending up in the garbage. You just grab or chop what you need each time - the rest stays safely in the freezer. Which herbs are suitable for freezing? Quite a lot! Especially Asian seasonings like lime leaf, lemongrass, ginger, laos and chilli do surprisingly well in the freezer. They retain their fresh, spicy or citrusy flavour and are perfect for curries, soups and stews. Kitchen herbs with a firm texture - think rosemary, thyme, sage and bay leaf - also stand up well to the cold. Even softer herbs such as basil, coriander or parsley are suitable, especially if you cook them along. As a rule of thumb, the firmer the leaves, the better they will retain their flavour after freezing. You can read more herb-freezing tips in this article.
A lot of herbs are also great to freeze, so you waste less.
2. Plant your basil (and other herbs)
Another golden tip from the list of herb tips: take cuttings! This is the solution for that little pot of basil that hangs there pitifully after only a few days. Chances are that the roots are not strong enough, because many supermarket plants are grown to sell quickly - not to last long. Cut off a few healthy branches, put them in a glass of water and as soon as roots appear you can repot them. This will give you another fresh little plant. And those ready-made twigs in plastic? You can simply take cuttings from them! Put them directly in water and with a bit of patience they will grow new roots just as well. No need to throw them away and you will be able to enjoy them for a long time to come. By the way, this herb tip not only works for basil, but mint, rosemary and other herb plants also grow happily when you prick the sprigs. Before you know it, you will have a whole herb garden on your windowsill or in your garden.
3. Start an organic herb garden
Of all the herb tips, this is perhaps the nicest: just start yourself! Whether you have a balcony, a garden or just a sunny windowsill, a few pots and some love will get you a long way. This herb tip is ideal because it saves you having to keep buying plants, pots and plastic. And just like freezing: you just cut what you need and the rest grows on. It looks nice too. Make sure you choose organic herb plants. They are grown without synthetic pesticides or artificial fertilisers. This is not only better for your health and tastier on your plate, but also incredibly important for biodiversity. Insects such as bees, butterflies and other pollinators have a hard enough time as it is. And poison in your garden doesn't exactly help them. Read more about why poison-free plants in your garden are so important.
With organic herbs, you actually give the itchy creatures a safe place. You can find organic plants at Ekoplaza, Crisp and at organic markets. You can recognise them by the organic label.
Planting a herb garden is a nice tip, but do choose organic plants, identifiable by the organic label (pictured left).
4. Invest in a good spice rack
Finally, one of the most practical spice tips: make sure you have a good spice rack. Not for fresh herbs this time, but for all those dried herbs in jars - you know, ground or dried like cumin, thyme or curry. Pfff, how many times have you bought a new jar only to find out at home that you still had two left? This spice tip will help you keep track. Put your jars in alphabetical order, grouping them by flavour (e.g. Italian, Indian or Middle Eastern) so you know exactly what you have in the house and avoid triple buying. A great tip from our own kitchen cupboard: this compact bamboo spice rack has been a hit at our house for years (tip: buy two). You can put it almost anywhere and it gives an instant overview. Very handy!
Get more out of your herbs with these herbal tips
With these spice tips, you will not only make cooking more fun, but also a lot more sustainable. Less wastage, more flavour and always something tasty at your fingertips. Sounds good, right? Do you have any favourite spice tips of your own that are not listed here? Let us know, we are happy to add them!
Photo credits: thegreenlist.nl.
