We’re about to take “clean and green” to the next level…
Have you ever bought a whole bunch of parsley or coriander from the farmers market in anticipation of a herb-tastic week ahead, only to sprinkle it over a few dishes and then… found yourself with a garden’s worth of herbs left over?
Before you chuck them on your compost heap, check out how you can boost your leftovers and save those herbs from the bin.
1. Hang ‘em out to repel pests.
While herbs smell great to us, pesky flies and mozzies don’t agree. The essential oils in herbs work to keep pests at bay, you just need to tap into them. To do this, wash and hang ‘em out of direct sunlight. As they dry, the essential oils will be released and get to work.
Choose…
- Basil for flies and mosquitoes.
- Lavender for moths, fleas, flies and mosquitoes.
- Lemongrass, thyme, mint and rosemary for mosquitoes.
2. Make essential oils…
If you’re someone who buys lots of essential oils to pop in your oil burner or bath tub, we’re about to save you some cash. To make your own version, chop herbs finely to release their natural oils, cover with heated olive oil, then pop in an airtight container and leave for a week to steep. Drain the oil and voila! Scented oil! Lavender, mint and rosemary are our faves.
3. DIY surface cleaner.
Vinegar is an affordable and natural cleaning solution, but we agree – it can be a bit stinky. To combat the smell, but still reap the disinfectant benefits, simply add some chopped herbs to a 1:1 mix of water and white vinegar. Basil, coriander and rosemary all contain great antibacterial properties.
4. Preserve those herbs.
If none of the above are up your alley, no stress – just preserve your herbs so you can use them later. The best way to do this is to pop the chopped herbs into an ice cube tray and fill them up with either wine, olive oil or stock, then put them in the freezer. This way, they’ll keep for up to 12 months, and they’re on hand when you need them for soups, or to add to your veggies and stews for an extra flavour kick.
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