5 Genius Ways To Use Up Leftover Basil, Rosemary, Thyme & More

Basil is a super-popular kitchen herb. Maybe you've planted a patch so you can pull its aromatic leaves into your kitchen, or brought home a bundle to brighten a meal. But most recipes call for only a small amount, likely leaving you with an abundance of basil, even after cooking—so, what can you do with the leftover leaves?

Basil1's warming, aromatic constituents help calm the nervous system and clear the mind, making it a great addition to bath time.

To avoid clogging your drain (and staining your tub), you can either make basil tea and strain it before adding it to your bathwater or place your basil in DIY tea bags.  

For a loose-leaf tea to add to the bath, boil 2 cups fresh or dried basil per 4 quarts water. Let the basil infuse in the water for one hour, and then strain, reheat the tea, and pour it into the tub. 

For tea bags, place ½ to 1 cup fresh or dried basil into a sock or 7-by-7-inch piece of cotton fabric. Tie string or a rubber band around the opening of the fabric. Then, hook the sachet under the spout so the water will flow through as it fills your tub. After your bath is drawn, let the bag float in the water.

If you already cook with oil, why not make a simple gourmet treat and add the flavor of basil? Oil absorbs many of the nourishing qualities of herbs and spices, so you can drizzle herb-infused oils over your food to enhance its taste and healthfulness. (Trust me, after you eat a pizza or salad enhanced with basil oil, you'll never want to use regular cooking oils again!)

To infuse olive oil with fresh basil, use ¾ cup fresh herb per 1 cup oil. Before infusing, let your fresh basil wilt on the countertop for 24 hours; this will reduce its water content, which will help prevent spoilage. Then, finely chop the basil, and combine it with oil in a sterilized glass jar. Steep for two weeks, and shake the jar several times during the steeping process.  

Steeping herbs in vinegar is another way to preserve them for meals in the coming season.

If using fresh basil, chop it as finely as possible, and fill a glass jar ¾ full. If using dried basil, crush it in a mortar and pestle, and fill a glass jar ¼ full. Fill the jar with the vinegar of your choice, making sure it covers the basil by at least a couple of inches. If you're using a metal lid, cover the opening of the jar with two sheets of waxed paper to prevent corrosion, and then attach the lid.

Store your vinegar in a cool, dark place for one month. Shake it occasionally and check every so often to see if some of it was soaked up by the basil. If the basil is emerging above the vinegar, add more vinegar. After one month, strain the vinegar to separate the liquids from the plant material.

Making salts is one of the simplest and most satisfying ways to use up leftover herbs. Plus, if herbs are accessible in shakers on the table, your family and friends will be more likely to use them!

The herbs you add to your shakers will need to be finely powdered. Basil powders well in a home blender or coffee grinder reserved for grinding herbs. Mix your powdered or ground basil in a bowl with an equal amount of salt (use the highest-quality salt you can find), and then pour the blend into your shaker or dispenser for sprinkling on food. Easy! 

Ghee is an excellent delivery mechanism for the supportive properties of herbs. Simply add ¼ cup powdered dried basil per 1 cup ghee, or ¾ cup minced fresh basil per 1 cup ghee.   

If you're working with cooled ghee, reheat it until melted, add the basil, and stir well. Once the ghee has solidified, stir it again until completely mixed. Don't strain the basil out; you'll eat it along with the ghee.