Fresh herbs can take your dishes to the next level, but they’re notorious for wilting or going slimy within days. The good news? Storing them properly can keep them fresh for up to a couple of weeks (or even longer!). Here are some simple hacks to make your herbs last.
1. Keep Soft Herbs Hydrated
For herbs like parsley, cilantro, and basil, trim the ends and place them in a jar with about an inch of water, like a bouquet. Cover the top loosely with a plastic bag and store it in the fridge (except basil, which prefers room temperature).
2. Wrap Hard Herbs In Damp Paper Towels
Hardier herbs like rosemary, thyme, and sage do well wrapped in a slightly damp paper towel and stored in a resealable bag. This keeps them from drying out while preventing excess moisture.
3. Don’t Wash Until Ready To Use
Washing herbs before storing them can make them soggy and prone to mold. Only rinse them right before you need them. If they’re a bit gritty, give them a quick dip and pat dry thoroughly.
4. Freeze in Olive Oil
If you have more herbs than you can use, chop them up and freeze them in olive oil using an ice cube tray. This works great with herbs like oregano, thyme, and rosemary. Just pop a cube into your dish as needed.
5. Air-Dry Sturdy Herbs
To preserve herbs like mint and dill, tie them in small bunches and hang them upside down in a cool, dry place. Once dried, crumble them into jars for long-term storage.
6. Blanch and Freeze
Blanching herbs like parsley or chives before freezing helps retain their colour and flavour. Just dip them in boiling water for a few seconds, cool quickly in ice water, then pat dry and freeze in bags.
7. Store in a Herb Keeper
If you use fresh herbs often, invest in a herb keeper. These containers maintain humidity and airflow, keeping herbs fresh for up to three weeks; way longer than just sticking them in the fridge.
8. Make Herb Butter
Mix chopped herbs with softened butter and roll into a log using parchment paper. Slice off a piece whenever you want to add flavour to dishes, plus it keeps for weeks in the fridge!
9. Dry In The Microwave
Short on time? Lay herbs between paper towels and microwave for 1–2 minutes, checking every 30 seconds. This method works well for hardy herbs like sage and rosemary.
10. Store In The Right Spot
Don’t put herbs near fruits like apples or bananas; the ethylene gas they emit speeds up spoilage. Keep herbs in the crisper drawer or on a middle shelf to maintain a steady temperature.
