Aromatic herbs are an integral part of vegetarian cooking, as they enhance the flavor of dishes without resorting to animal products. Basil, thyme, mint, coriander, and rosemary offer countless possibilities for seasoning our daily recipes. However, it’s common to forget a bunch of herbs in a corner of the kitchen or buy too much, and some end up drying out. Instead of letting them spoil and lose their flavor, why not recycle them in a clever and responsible way?

In this article, we will explore how to give a second life to our dried herbs. Infusions, flavored salts, and fragrant oils are simple and creative ways to use these natural treasures in our everyday cooking. We will also discuss best practices for preserving and transforming these herbs to make the most of their virtues and taste. Finally, we will illustrate our points with some vegetarian recipe ideas to help you incorporate these preparations into your daily diet.

Why Recycle Your Dried Herbs?

Recycling your dried herbs is an ecological and responsible reflex. Indeed, with a bit of creativity, it’s possible to give new utility to herbs that might otherwise be thrown away. Moreover, reusing already dried herbs helps reduce food waste, a major concern in any diet mindful of respecting the planet.

Here are some good reasons to recycle your dried herbs:

• Reduce food waste.
• Save money by fully utilizing what you already have at home.
• Discover original and tasty recipes.
• Add a personal and creative touch to your dishes.

Vegetarian cooking is particularly well-suited to this approach, as aromatic herbs bring flavor to vegetables, grains, and legumes without resorting to meat or other animal products. Many vegetarian dishes rely on well-chosen combinations of herbs and spices to offer unique and exquisite flavors.

How to Properly Preserve and Dry Your Herbs?

To effectively recycle your herbs into infusions, flavored salts, or fragrant oils, it’s essential to dry and store them correctly. Here are the main steps and points of caution:

Drying Herbs

1. Choose Fresh and Healthy Herbs
   Before starting, ensure your herbs are in good condition: non-wilted leaves, not yellowed, and free from mold. Remove damaged stems and, if necessary, gently rinse your herbs with clear water before carefully drying them.

2. Drying Methods
   a) Air Drying: The simplest method is to group the sprigs into small bunches and tie them with string. Hang them upside down in a dry, ventilated place away from direct sunlight. Drying can take a few days to two weeks depending on the herbs and ambient humidity.
   b) Oven Drying: If you’re in a hurry, you can dry your herbs in the oven at a low temperature (about 50°C) for 1 to 2 hours. Spread them on a baking sheet lined with parchment paper, ensuring they don’t overlap. Regularly open the oven door to avoid excess moisture.
   c) Dehydrator: If you have a food dehydrator, simply follow the manufacturer’s instructions.

3. Checking the Drying
   The herbs should be perfectly dry and crispy. A sign of success: if you take a thyme or rosemary leaf between your fingers, it should break easily.

Storing Dried Herbs

1. Airtight Containers
   Store your dried herbs in glass jars or metal boxes with airtight seals. The goal is to protect them from air and moisture, which can alter their aromatic qualities.

2. Away from Light
   UV rays also impact the flavor and color of herbs. Therefore, store your containers in a cupboard or a cool, dark place.

3. Labeling and Dating
   Remember to label your containers to know when you dried your herbs and which varieties are inside. This will allow you to track their evolution and consume them before they lose too much flavor potential.

4. Shelf Life
   Generally, dried herbs keep well for 6 to 12 months, depending on the variety and storage conditions. Beyond this period, their aroma and taste may gradually diminish.

Now that we’ve reviewed the basics of drying and storing, let’s see how to reuse your dried herbs to make infusions, flavored salts, and fragrant oils.

Infusions: Benefits and Pairing Ideas

Herb-based infusions are a simple way to enjoy the flavors and potential benefits of plants. They can be enjoyed as a hot drink or iced, with a few ice cubes and a hint of lemon. Infusion enthusiasts already know that mint, verbena, and chamomile are delicious, but there are many other herbs to use or mix.

Benefits (Non-exhaustive) of Infusions

• Hydration: Drinking infusions contributes to daily hydration, essential for health, especially if you follow a fiber-rich diet.
• Relaxation: Some herbs, like lavender or lemon balm, are known for their soothing properties.
• Digestion: Thyme, fennel, or mint can aid digestion and reduce bloating.

Note: Infusions are not medications and do not replace treatment prescribed by a healthcare professional. However, they can contribute to your well-being and add a natural, comforting flavor to your days.

Examples of Tasty Pairings

1. Mint - Lemongrass

   • Fresh and slightly lemony flavor.
   • Enjoy hot or iced to refresh during summer.

2. Verbena - Lavender

   • Delicate and floral infusion.
   • Perfect for relaxing before bedtime.

3. Thyme - Rosemary - Sage

   • Woody and slightly bitter flavor.
   • Can be used alongside a rich meal to aid digestion.

4. Chamomile - Lemon Balm

   • Sweet and soothing.
   • Ideal for ending the day on a relaxing note.

Preparation Method

To prepare an infusion, simply boil water and pour it over 1 to 2 teaspoons of dried herbs per cup, depending on the desired intensity of flavor. Let it steep for 5 to 10 minutes, then strain. You can adjust according to your preferences by adding honey or a natural sugar, or even a few slices of lemon if you like acidity. Once cooled, this drink is perfect for iced enjoyment, provided you don’t steep it too long to avoid a bitter taste.

Flavored Salts: A Versatile Condiment

Salt is often criticized for its health effects when consumed in excess. However, used in moderation, it remains an essential ingredient in cooking, enhancing the flavor of foods. By combining your dried herbs with salt, you get a tasty and very practical condiment for seasoning your vegetarian dishes.

Advantages of Flavored Salts

1. Time-saving
   Instead of adding several spices and herbs separately, you have an all-in-one mix ready to use.

2. Customization
   You can create your own combinations according to your tastes: Provençal (thyme, rosemary, oregano, savory), Italian (basil, oregano, marjoram), Asian (lemongrass, coriander, powdered ginger), etc.

3. Preservation
   Salt is an excellent preservative. Dried herbs are protected from moisture, extending their shelf life.

How to Make Your Flavored Salts?

1. Salt Selection
   Prefer unrefined salt, such as sea salt or Himalayan pink salt, to enjoy its natural mineral content.

2. Herb-Salt Ratio
   There is no fixed rule, but you can start with 4 tablespoons of salt for 1 tablespoon of dried herbs. You can then adjust according to the desired aroma intensity.

3. Mixing and Storage

   • Grind (or finely crumble) your dried herbs.
   • Mix them with the salt in a clean, dry bowl.
   • Pour the mixture into an airtight jar, label it, and store in a dry place.

Combination Ideas

• Provençal Herb Salt: thyme, rosemary, oregano, savory.
• Basil Salt: dried basil, lemon zest (optional).
• Spicy Salt: ground coriander, dried chili, smoked paprika (for those who like it spicy).
• Seaweed Salt: a mix of finely crumbled dried seaweeds (dulse, nori, wakame) for an iodized touch.

Use in Vegetarian Cooking

• Sprinkle on oven-roasted vegetables (carrots, zucchini, peppers).
• Enhance a salad made of raw vegetables, fresh fruits, and seeds.
• Season grilled tofu to give it character.
• Substitute cheese in a vegan pesto using basil and garlic-flavored salt.

In short, these flavored salts are solutions to introduce variety into your daily seasoning. Be sure to manage the quantity well, as it’s easy to over-salt a dish when salt is mixed with herbs or spices.

Fragrant Oils: A Concentration of Flavors

Homemade fragrant oils are an ideal option to enhance all kinds of preparations, from quick salads to more elaborate vegetable dishes. They are easy to make, economical, and infinitely customizable. Moreover, using dried herbs instead of fresh ones is crucial for food safety reasons: the moisture in fresh herbs can promote bacterial growth, which is undesirable in a bottle of oil stored at room temperature for a long time. Dried herbs, on the other hand, present a much lower risk.

Choosing the Oil

Opt for a good quality oil suitable for the intended use:

• Extra-virgin olive oil: for seasoning salads, pasta, raw vegetable carpaccios.
• Sunflower or canola oil: more neutral in taste, suitable for marinades or enhancing more delicate sauces.
• Sesame oil: brings a slightly toasted note, appreciated in Asian dishes.

Preparation Method

1. Sterilizing the Container
   Wash and dry your glass bottle or jar thoroughly. You can sterilize it by immersing it in boiling water for a few minutes, then let it air dry.

2. Bottling
   Slide your dried herbs and possibly spices (peppercorns, chili, dried garlic, etc.) into the bottle. Fill with oil, leaving a small space at the top to shake.

3. Maceration
   Let your preparation rest in a cool, dark place for one to two weeks, so the herbs infuse their aromas into the oil. You can shake the bottle every two or three days to homogenize.

4. Storage and Use
   Once maceration is complete, you can filter the oil to remove residues or keep the herbs for a decorative effect. However, ensure they no longer contain moisture. Fragrant oil generally keeps for a few months in a cool place, tightly closed.

Flavor Ideas

• Basil and Dried Garlic Oil: perfect for drizzling over pasta, a vegetable tomato-mozzarella, or a vegetable bruschetta.
• Rosemary-Chili Oil: ideal for enhancing a ratatouille or brushing vegetables before grilling them on the barbecue.
• Provençal Herb Oil: thyme, oregano, marjoram, suitable for countless Mediterranean culinary uses (pizzas, soups, etc.).
• Coriander-Lemon Oil: a refreshing duo to accompany salads or flavor a colorful vegetable tabbouleh.

Vegetarian Recipe Examples to Use Your Preparations

Now that you have all the tips to make infusions, flavored salts, and fragrant oils from your dried herbs, let’s see how to showcase them in everyday vegetarian dishes. Here are some inspiring and easy recipes.

1. Pasta with Fragrant Oil and Grilled Vegetables

Ingredients:

• 200 g of pasta (penne, fusilli, etc.)
• 1 zucchini and 1 bell pepper cut into strips
• 2 tablespoons of basil and dried garlic fragrant oil
• Basil-flavored salt
• Freshly ground pepper

Preparation:

1. Cook the pasta according to the package instructions.
2. Meanwhile, grill the zucchini and bell pepper strips with a drizzle of fragrant oil.
3. Drain the pasta, then mix it with the grilled vegetables in a salad bowl.
4. Season with basil-flavored salt, a turn of the pepper mill, and an additional drizzle of fragrant oil.
5. Serve immediately.

2. Vegetable Soup with Provençal Herb Salt

Ingredients:

• 3 carrots
• 2 zucchinis
• 1 onion
• 1 liter of water or vegetable broth
• 1 teaspoon of Provençal herb salt
• A drizzle of olive oil (simple or fragrant)

Preparation:

1. Peel and roughly chop the vegetables (carrots, zucchinis, onion).
2. Place them in a pot, cover with water or vegetable broth.
3. Bring to a boil, then simmer until the vegetables are tender.
4. Salt with your Provençal herb salt, then blend the soup to the desired consistency.
5. Adjust seasoning if necessary and serve with a drizzle of olive oil.

3. Fresh Salad with Coriander-Lemon Oil

Ingredients:

• A few leaves of green salad (lettuce, batavia, arugula)
• 1 cucumber diced
• 2 tomatoes quartered
• 1 small can of chickpeas rinsed and drained
• 2 tablespoons of coriander-lemon oil
• 1 teaspoon of additional lemon juice (optional)
• Spicy flavored salt (optional)

Preparation:

1. Wash and spin the salad.
2. In a salad bowl, place the salad, cucumber cubes, tomato quarters, and chickpeas.
3. Season with coriander-lemon oil and, if desired, a dash of lemon juice to intensify the tangy side.
4. Lightly salt with spicy flavored salt for a slight kick, if you like.
5. Mix gently and serve immediately.

4. Iced Verbena-Lavender Infusion

Ingredients:

• 1 liter of boiling water
• 2 tablespoons of dried verbena
• 1 tablespoon of dried lavender
• Honey or sugar to taste
• Ice cubes

Preparation:

1. Infuse the verbena and lavender in boiling water for 5 to 7 minutes.
2. Strain, let cool, and add honey or sugar according to your preference.
3. Once the drink is at room temperature, pour it into a carafe and refrigerate for at least 2 hours.
4. Serve chilled with a few ice cubes for a floral relaxation moment.

Tips and Practical Advice

1. Stock Rotation
   To avoid keeping your dried herbs too long, follow the first in, first out principle: use those dried earliest first.

2. Experiment with Blends
   Don’t hesitate to experiment with different plant blends to create new flavors. You might discover surprising combinations by mixing, for example, mint and rosemary in an infusion or adding a hint of chili to a basil-garlic salt.

3. Avoid Oxidation
   Fragrant oils tend to oxidize over time. Store them in opaque bottles or away from light, and consume them within two to three months of preparation.

4. Garlic Preservation Caution
   While garlic is a popular ingredient in fragrant oils, it’s best to use dried garlic to avoid the risk of botulism, a bacterium that can develop in anaerobic environments (oil) and at room temperature.

5. Adjust Seasoning
   Flavored salts and oils can be more potent in taste than classic versions. Taste at different stages of your dish preparation and add small amounts if needed, to avoid oversalting or overspicing the dish.

Conclusion

Recycling your dried herbs offers a simple and creative way to enrich your vegetarian cooking while avoiding food waste. Infusions allow you to enjoy the relaxing or digestive virtues of certain plants. Flavored salts save you time while enhancing the flavor of your preparations. Fragrant oils, finally, are real taste concentrates, perfect for enhancing your everyday dishes.

The possibilities are endless to vary the pleasures and create flavor combinations that reflect you. Whether it’s a pasta dish, a soup, or a simple salad, these dried herb-based preparations will allow you to easily add a personal and gourmet touch to your cooking. By adopting these practices, you will help reduce food waste and encourage a more sustainable lifestyle, a goal particularly dear to vegetarian cooking enthusiasts and all those concerned about the planet’s well-being.

You are now ready to transform your dried herbs into delicious preparations. All that’s left is to try the experience at home and share your creations with your loved ones. Enjoy your meal and happy culinary recycling!