Kitchen 101 – What to Do with Excess Fresh Herbs

Plus… the Simple Tool That Gets Every Last Drop

There’s something satisfying about a thriving herb garden… until suddenly, there’s too much.

One minute you’re picking a few leaves…
Next minute, Chef Ian’s out there giving the basil a short back and sides, and now we’ve got more fresh herbs than we know what to do with.

But here’s the thing…

👉 That’s not a problem.
👉 That’s exactly how it’s meant to be.

Remember the Seasons (This Is Where It Starts)

We’ve drifted a long way from cooking with the seasons.

But when produce is in season:

• It grows better
• It tastes better
• And it’s far more affordable

Which also means…

👉 You’ll often have more than you need right now.

And instead of letting it go to waste…

👉 That’s your cue to preserve, store, and stretch it further.

A Lesson Worth Bringing Back

Chef Ian often reflects on his grandmother’s kitchen.

Nothing was wasted.

• Herbs were used or preserved
• Fruit was bottled or turned into something else
• Every ingredient had a purpose

It wasn’t about being fancy.

👉 It was about respecting the ingredient and stretching a dollar.

And maybe… it’s time we brought a bit of that thinking back into our kitchens.

Turning Excess Herbs into Everyday Flavour

After trimming back that basil, we’ve got a decision to make:

Let it wilt in the fridge…
Or turn it into something useful.

👉 This is where “flavour bombs” come in.

Basil Flavour Bombs (Simple & Practical)

What You Need:

• Fresh basil (as much as you’ve got)
• Olive oil (approx. 50ml)
• Juice of 1 lemon

Method:

1. Add everything into a blender
2. Blend until smooth and vibrant
3. Pour into silicone moulds
4. Freeze
5. Pop out and store in a ziplock bag

👉 That’s it. Ready whenever you are.

Why This Works (And Why the Right Tool Matters)

Chef Ian uses a high-powered blender to bring it all together quickly and cleanly.

• Smooth consistency
• Even blend
• No bruising of delicate herbs

👉 This is the difference between a “good idea” and something you’ll actually do every week.

A Small Tool… That Makes a Big Difference

While making the basil blend, Chef Ian also introduced one of the newest additions to the Underground Chef pantry…

👉 The Fluicer - And this one’s a keeper.

Why Chef Ian Rates It

• Two-handed squeeze
  Uses your arms, not just your grip → more power, less effort
• Maximum juice extraction
  The proof? Look at the lemon afterwards—completely spent
• Built-in control
  Strains and directs juice exactly where you want it
• Folds flat
  No bulky tools cluttering your drawers

Chef Ian’s Call

This replaces a whole drawer of older tools.

👉 If it doesn’t perform, it doesn’t stay.

And this one?

👉 Earned its spot.

How to Use Your Basil Bombs

Once frozen, these become your go-to flavour boost:

• Toss through pasta
• Finish soups
• Stir into sauces
• Add to roasted vegetables
• Melt over grilled meat or fish

👉 No prep. No waste. Just flavour when you need it.

Smarter Cooking Starts Here

Fresh herbs aren’t cheap.

Too often we:

• Use a handful
• Forget the rest
• Throw them out

This flips that completely.

👉 Whether you grow your own or buy them, you now get full value from every bunch.

Bringing It Back into Today’s Kitchen

This isn’t about going backwards.

It’s about taking the best of how things were done…
And making them work for how we cook today.

• Cook with the seasons
• Waste less
• Use what you have
• Let your tools do the heavy lifting

Final Thought from Chef Ian

Herbs, spices, ingredients…

👉 They’re not collectibles.
👉 They’re tools.

Use them properly, and everything in your kitchen starts to work better.

Chef Ian

Want to See It in Action?

Follow along with the full video and see how Chef Ian turns a basil overload into something you’ll use every day—plus the tool that makes the job even easier. You Tube Link: https://youtu.be/FZSnHJ7lD6s