What do I do with leftover fresh herbs?

Question

Example: recipe I'm making tonight calls for 8 leaves fresh sage. I buy a box of fresh sage at the grocery story for $1.69. It must have 100 leaves. Is there a way to store/freeze/dry the rest so that I can use it later?
Other herbs of high interest: thyme, rosemary, mint
Any advice would be much appreciated!

Answer 1

you can freeze them all
just wrap them in paper towel and put in an air tight container/bag and freeze

you can also dry them:
http://www.marthastewart.com/page.jhtml?type=content&id=tvs4981&contentGroup=TV&site=living&rsc=ns2006_m1
Drying Herbs
It’s great to grow your own herbs and even better when you can use them all year long in your recipes. After all, home-dried herbs are fresher and tastier than those at the market, and most herbs are ready to be harvested when the flower buds first appear, usually in summer or fall. During this time, the leaves also contain the maximum amount of volatile oils, producing the most flavor and fragrance in the finished product. When storing herbs, be sure to keep them away from heat and light, which can diminish their flavor. Properly stored, most herbs will retain their flavorful oils for about one year.
Technique
Drying Herbs
Fresh herbs
Paper towels
18-by-24-inch piece of tulle
String or other material for tying ends of tulle
1. After picking fresh herbs from your garden, wash them under cold running water. Pat the herbs dry, and drain them on paper towels.
2. Arrange the herbs on a piece of tulle. Do not combine different herbs on the tulle because herb-drying times vary. Roll the tulle into a tube shape—but not tightly, as the holes in the tulle allow air to circulate, and the herbs will keep their shape. Tie the ends of the tulle with a piece of string to secure.
3. Store the tulle in the refrigerator for about 2 weeks. Drying times will vary, depending on temperature and moisture. Make sure the herbs are completely dried, or they will form mold. Once the herbs have dried, remove them from the tulle. (You’ll know they are ready when the leaves feel crisp and crumble easily.) Arrange the dried herbs in an airtight glass jar, and store in a dark, dry place, such as a kitchen cabinet.

Answer 2

You can keep them in the fridge in one of those perforated plastic zip-up bags they have these days specially for vegetables. The perforations are just sufficient ventilation to prevent the build up of moisture. You might be able to use some of your leftover herbs for another dish over the next few days, maybe a week plus. After that, if you have a dehydrator, dehydrate them in that, and then crumble all of it that will crumble, which should be pretty much everything but stalks. You can then store them in a glass jar, and use them as you would any other jar of dried herbs that you find in the store. If you don't have a dehydrator, you can do the same thing by putting them on a tray in the oven on a very low setting, until you see they can be crumbled.

Answer 3

There's nothing like the scent of fresh herbs in a kitchen. I cut my stems long so I can hang them upside down to dry, gives the kitchen a great smell and adds a touch of country. Herbs can be frozen, or sealed to be kept fresh
longer. Bon Apetite

Answer 4

sage leaves are not used very often...so I dry them, then crumble ...then put them into a jar with a lid and put them in a dark corner of my spice cabinet.
Same with thyme and rosemary.
Mint I make fresh mint tea.
Parsley, and basil I chop and put into the icecube tray, then fill with water and freeze. Then put into a ziplock bag.

Answer 5

Chop and put into a ziplock bag and place in freezer.

You can also, place them between paper towels and press. Then place in an airtight container or ziplock. They will keep fresh for a very long time. Try this with parsley ; it works great.

Answer 6

I let them dry out and I store in airtight containers. I fyou have a dehydrator use that

Answer 7

That's a good question, I was wondering the same thing myself