Ways to Revive Limp Herbs for Cooking
Options for using limp herbs include freezing them for stock, drying them in an oven, or blending with salt for seasoning. Alice Norman suggests blitzing herbs like rosemary and thyme with a 3:4 ratio of salt, storing the mix in the fridge for versatile use in dishes such as bread and roast potatoes.
Read the full story at The Guardian AU→