It’s a familiar story. You’re at the grocery store, recipe in hand. It calls for “one tablespoon of fresh parsley, chopped.” You look at the options: a giant, beautiful, farm-fresh bunch… or nothing.
You buy the whole bunch.
Fast forward to next week—or, in the case of Thanksgiving, the Friday after the feast. You’re cleaning out the fridge and find that same bunch of herbs, now a sad, wilted, slimy mess in the back of the crisper. It’s a food waste problem we all face, especially after holiday cooking (I’m looking at you, leftover sage and rosemary!).
But here at Recipycle, we believe in using everything. What if I told you that buying that entire bunch was actually the smart move? You just need the right recipes. These aren’t recipes that call for a polite garnish; these are herb-heavy recipes that celebrate the entire bunch.
🚀 Key Takeaways
- The Problem: Buying a large bunch of fresh herbs (like parsley, cilantro, or basil) for a single recipe often leads to food waste.
- The Solution: Use herb-heavy recipes that call for 1-2 cups of herbs at a time, not one tablespoon.
- The Recipes: We’ve got 13 ideas that use the whole bunch, including pestos, sauces, salads, and even compound butters.
- The Goal: Stop wasting money (and food!) and start enjoying the full flavor of fresh herbs.
The “Big Bunch” Recipes: Using Up Your Leftover Herbs
We’re going to break this down by the most common “problem” herbs. In my experience, the best way to tackle herb waste is to have a “go-to” big-batch recipe in mind before you even put them in the fridge.
For That Big Bunch of Parsley
Parsley is more than a garnish! Its bright, clean flavor is a fantastic base.
- Classic Tabbouleh: This is my #1 tip. Authentic Middle Eastern tabbouleh isn’t a grain salad with some herbs; it’s an herb salad with some grain. You’ll easily use 1-2 full cups of packed fresh parsley.
- Homemade Chimichurri: This Argentinian sauce is a flavor bomb for grilled meats, roasted vegetables, or even just bread. It’s basically a vinaigrette made from a massive handful of parsley (at least 1 cup), garlic, olive oil, and vinegar.
- Gremolata: A simple mix of finely chopped parsley (about 1/2 cup), lemon zest, and garlic. It’s traditionally served on osso buco, but I use it to finish soups, stews, and roasted fish.
For That Mountain of Cilantro (Coriander)
People either love it or hate it, but if you love it, these recipes are for you.
- Vibrant Cilantro-Lime Rice: Stop paying extra at Chipotle. The secret is to blend 1 full cup of cilantro (stems and all!) with lime juice and a little oil, then fold that bright green puree into your hot rice.
- Spicy Zhoug: This is a fiery, aromatic hot sauce from Yemen. It’s a thick paste of fresh cilantro (at least 1 cup), hot peppers (like serrano or jalapeño), garlic, and spices. It’s incredible on… well, everything.
- Cilantro and Pepita (Pumpkin Seed) Pesto: Who says pesto is just for basil? Cilantro pesto with toasted pumpkin seeds, garlic, lime juice, and a bit of cotija cheese is a game-changer for tacos, pasta, or avocado toast.
For That Beautiful Bush of Basil
During the summer, basil is abundant. Don’t let a single leaf go to waste.
- Classic Genovese Pesto: This is the obvious one, but it’s a classic for a reason. A good batch of pesto requires at least 2 packed cups of basil leaves. Make a huge batch and freeze it in ice cube trays for a taste of summer all winter long.
- Caprese Salad Skewers: When you want to use the leaves whole, a big Caprese platter (or skewers) is the way to go. You’ll use a significant number of leaves, and it looks beautiful.
- Homemade Thai Green Curry Paste: Forget the store-bought jar. Real Thai green curry paste uses a massive amount of herbs for its color and flavor, including 1-2 cups of fresh basil (and cilantro, too!).
For That Abundance of Mint
Mint can take over your garden and your fridge. Here’s how to fight back.
- Herby Mint Chutney (Pudina Chutney): A staple in Indian cuisine, this chutney is a blend of a giant bunch of mint (at least 1.5 cups), cilantro, green chilies, ginger, and lime. It’s the perfect dip for samosas or a spread for sandwiches.
- Mojito Fruit Salad: Macerating fruit (like pineapple, melon, and berries) with a little sugar, lime juice, and 1/2 cup of finely chopped mint makes for the most refreshing fruit salad you’ve ever had.
For Those Woody Thanksgiving Herbs (Sage, Rosemary & Thyme)
This is the “Leftover Thanksgiving” special. You bought all three for the turkey, and now you have 90% of them left.
- Herb-Infused Compound Butter: This is my absolute favorite thing to do. Finely chop a ton of leftover sage, rosemary, and thyme (about 1/2 cup total). Mix it into a stick of softened butter with some garlic and salt. Roll it into a log in plastic wrap and freeze it. You now have “Thanksgiving butter” to melt on steak, spread on Leftover Turkey Sandwiches or toss with roasted vegetables for months.
- Aromatic Herb Simple Syrup: Simmer a 1:1 mixture of sugar and water with a large handful of rosemary or thyme sprigs for 10-15 minutes. Strain it, and you have a beautiful syrup for cocktails (like a gin and tonic), lemonade, or tea.
💡 Pro-Tips for Storing Fresh Herbs So They Last
The best way to use up herbs is to keep them from going bad in the first place.
- Tender Herbs (Parsley, Cilantro, Basil, Mint): What I’ve found works best is the “bouquet method.” Trim the stems and place them in a jar with an inch of water, just like flowers. Cover loosely with a plastic bag and store in the fridge (except for basil, which should stay on the counter).
- Woody Herbs (Rosemary, Thyme, Sage): Wrap them in a slightly damp paper towel, then place them inside a plastic bag or airtight container in your fridge’s crisper drawer.
Monetization: Tools That Save Your Herbs
If you’re serious about stopping herb waste, a couple of tools make a huge difference.
- Affiliate Product 1 (Herb Keeper): “For years, I used the jar method, but I recently switched to a dedicated It’s a pod designed to fit perfectly in your fridge door and genuinely keeps my parsley and cilantro fresh for two weeks or more.” (Place this in the ‘Pro-Tips for Storing’ section)
Frequently Asked Questions (FAQ)
Q1: Can I freeze fresh herbs? Yes! For tender herbs like parsley or cilantro, I recommend blending them with a little olive oil and freezing the puree in ice cube trays. For woody herbs like rosemary, you can freeze the sprigs whole on a baking sheet before transferring them to a freezer bag.
Q2: What can I do with the herb stems (like parsley or cilantro)? Don’t throw them out! This is a core recipycle.com principle. Cilantro and parsley stems are packed with flavor. Finely chop them and add them to your sauces (like chimichurri) or save them in a freezer bag with other veggie scraps for your next batch.
Q3: How do I know if my fresh herbs have gone bad?
Trust your senses. If the herbs are dark brown or black, slimy, or smell musty, moldy, or “off” (not fresh and herby), it’s time to compost them. A little wilting is fine—you can often revive them in ice water—but slime is the point of no return. For guidance on food safety, always refer to sources .
Conclusion: Embrace the Entire Bunch
Buying a big bunch of fresh herbs shouldn’t be a source of guilt. It’s an opportunity.
With these 13 recipes that justify buying the entire bunch, you can turn that potential food waste into the most flavorful part of your meal. From rich butters to zesty sauces, you’ll never look at that clamshell of parsley the same way again.
What’s your favorite way to use up a ton of fresh herbs? Do you have a go-to “big bunch” recipe I missed? Drop your ideas in the comments below!
