How to save limp herbs | Kitchen aide

Freeze, dry or pulse past-their-best rosemary, thyme and more, to use in anything from bread or potatoes to chilled yoghurt soup What can I do with herbs that are past their best?Joe, by email Happily, Joe and his on-the-turn herbs aren’t short of options. “The obvious choice for hard herbs is to chuck them in a sandwich bag and freeze them for future stock-making,” says Alice Norman, founder of regenerative bakery Pinch in Suffolk. Alternatively, Sami Tamimi, author of Boustany, would be inclined to dry his excess herbs. In summer, he’d simply pop them on a tray and put them outside in the sun, but right now he “dries them in a 60-70C oven, then packs in containers, ready for the next time you’re short of fresh herbs”. Norman’s current MO is to blitz languishing herbs (“rosemary and/or thyme work best”) with a 3:4 ratio of fine salt. “You don’t want too many herbs, because that will throw off the moisture content and turn the mix black, but you need enough for the blades to catch and break down the rosemary properly.” Pulse until fine, then store in an airtight jar in the fridge (where it’ll keep for a month or so). “That can be used for so many things, from seasoning game to roas