From Garden to Kitchen

Using last year’s herbs before the new growing season begins

Top view of a black pot holding six glass jars and a folded white cloth

By February, many of us have jars of herbs tucked away from last summer’s garden. This is the perfect time to pull them out, take stock, and use them intentionally before the new growing season begins. Herbs are meant to be used — and when they’ve been stored properly, even dried herbs can still bring wonderful flavor into your kitchen.

Late winter is also a quieter season in the kitchen, which makes it a great time to slow down and turn what you grew into simple, everyday staples you’ll actually reach for.

How to Tell If Dried Herbs Are Still Good

Before using any dried herbs, take a moment to check them.

Smell: Crush a small amount between your fingers. If the aroma is faint or dusty, the flavor will be weak.
Color: Herbs that have held their color tend to hold their flavor. Very dull or gray herbs are usually past their prime.
Texture: Dried herbs should crumble easily, but shouldn’t feel stale or powdery.

If your herbs still smell good, they’re worth using — especially for infusions, where time helps draw out flavor.

Best Ways to Use Up Herbs

Late winter is ideal for infusions. They’re simple, practical, and turn small amounts of herbs into kitchen staples that feel useful instead of forgotten.

Before starting any infusion:

Make sure all jars are clean and sanitized
Running jars through the dishwasher works well

Herb-Infused Vinegars

Herb-infused vinegars are one of the easiest and most reliable ways to use both dried and fresh herbs. They store well, develop flavor over time, and are incredibly versatile.

Red Wine Vinegar with Dried Italian Herbs

This is one of Michelle’s go-to recipes and a great way to use up dried herb blends.

Ingredients

Dried Italian herb blend

Red wine vinegar

How to Use It

Use straight as a sub sandwich sauce

Mix with mayonnaise for an easy sandwich spread

Herb-Infused White Wine Vinegar

Ingredients

Dried basil, oregano, or thyme

White wine vinegar

How to Use It

Pasta salads

Simple vinaigrettes

Drizzled over roasted vegetables

Common vinegars used for infusions include rice vinegar, sherry vinegar, champagne vinegar, and white or red wine vinegar.

Herb-Infused Oils – Crock Pot Method

This is the method Michelle uses most often because it’s simple, gentle, and very forgiving. The goal is low, steady heat that draws flavor out of the herbs without cooking or scorching them.

Important Notes Before You Start

Use dried herbs only for oils stored at room temperature
Fresh herbs may be frozen in oil but should not be stored at room temperature
Always use clean, sanitized jars and tools

Rustic tabletop with herbal spa products, candles, jars, bottles, and a mortar and pestle near a window

Crock Pot Infusion Method

-Add dried herbs and oil directly to the crock pot, or place them in a heat-safe jar set inside the crock pot

-Set the crock pot to low or warm

-The oil should never simmer or bubble

-Leave the lid off or slightly ajar so moisture can escape

-Allow oil to infuse slowly for several hours, checking occasionally

-Once infused, strain out all herbs and transfer oil to clean, sanitized jars

This low-and-slow method gently pulls flavor from the herbs while protecting the oil.

Choosing the Right Oil

Avocado oil: Best for roasting vegetables and cooking over 320 degrees due to its higher smoke point
Olive oil: Best for lower-heat cooking and finishing dishes

Storage

Room temperature, cool dark place: 4–6 months
Frozen fresh herbs in oil: up to 4–6 months

This simple herb oil is perfect for roasting vegetables, tossing with potatoes, or drizzling over finished dishes.

Compound Butters

Compound butters are one of the easiest and most useful ways to preserve herbs. A small amount of herbs goes a long way, and having butter ready in the fridge or freezer makes everyday meals feel special without extra effort.

Basic Compound Butter Method

Start with softened, unsalted butter
Finely chop herbs so they mix evenly
Add herbs, seasonings, and extras
Mix until well combined
Shape into a log with parchment paper or store in a covered container
Chill until firm, then slice as needed

Storage

Refrigerator: up to 2 weeks
Freezer: 60–90 days

Cranberry Herb Butter

½ pound unsalted butter, softened

½ tablespoon chopped fresh parsley

½ teaspoon chopped fresh basil

⅛ teaspoon sea salt

¼ teaspoon orange peel

1 heaping tablespoon dried cranberries, chopped

Best Uses

Toast, roasted vegetables, chicken, and holiday breads

Everything Herb Butter

1 pound unsalted butter, softened

1 cup total fresh chopped herbs

Basil, tarragon, thyme, chives

Parsley, oregano, rosemary

1 teaspoon sea salt

1 teaspoon pepper

Best Uses

Steaks, grilled vegetables, pasta, and crusty bread

If you enjoy learning by watching, Michelle walks through these exact oil, butter, and vinegar methods step by step in her video. It’s a relaxed, practical look at turning garden herbs into things you’ll actually use. Here’s what to do with all those yummy herbs – Infusing Oils, Butters, and Vinegars

Using up your herbs now clears the way for what’s ahead and keeps your garden connected to your kitchen year-round. If you need jars, supplies, or a little inspiration, swing by and see us. We’re always happy to help you make the most of what you grow.

The Landscape Connection

4472 S. Mulford Rd.

Rockford, IL 61109

(815) 874-8733

www.TheLandscapeConnection.net

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