Stop Wasting Fresh Herbs by Storing Them This Way

Make fresh herbs last longer by storing them properly.

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You're not alone if you've excitedly bought a bunch of fresh greens and wound up chucking them out too soon because they rotted too fast. Those delicate bombs of flavor need a little special care but they sure do pay off. These tips go a long way in ensuring flavorful food all week long.


1 Wash and dry all your herbs for longer shelf life.

Wash herbs gently in a basin filled with water to remove debris. Transfer to a salad spinner and spin dry. Lay them on a layer of paper towels and pat dry to remove excess moisture. Remove any discolored or wilted leaves.


2 Some fragile herbs need a little more tender loving care.

To store fragile herbs (like cilantro, parsley, dill, mint, and tarragon), snip off the bases of the stems. Fill a jar with an inch of water and place herbs in the jar. Cover the leaves with a plastic bag and secure with a rubber band. Place in the refrigerator. For fresh basil, prepare the herbs in the same way but do not cover with a plastic bag. Store at room temperature away from direct sunlight.



3 Hardy herbs are kept in a different way.

To store hardy herbs (like rosemary, thyme, sage, and chives), arrange the herbs in a single layer on a slightly damp thick paper towel; roll the towel up. Place in a zip-top bag or wrap with plastic wrap. Store in the refrigerator.


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These tips will help your herbs last until you actually get to use them up. Here are some delicious recipes to try: 

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Article was published in the June 2016 issue of Yummy magazine. Minor edits were made the editors.


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