All too often I buy a couple bunches of herbs to use in a specific recipe, punch off a sprig or two, and then the rest gets forgotten about until it wilts and has to be tossed. Does this happen to you?
I hate wasting any food, especially fresh herbs, but it turns out I don’t have to: There actually are a slew of great recipes that use way more than a few sprigs, saving me the guilt of throwing what’s leftover in the trash (with the bonus of a delicious dish!).
From rosemary roasted potatoes and lemon-thyme chicken thighs, to tomato-basil morning muffins and a tropical cilantro smoothie, here are 25 recipes to call on when you’ve got herbs to spare.