How to Store Fresh Herbs?
Store tender herbs (basil, cilantro, parsley) in a jar of water like flowers, loosely covered with a plastic bag, at room temperature (basil) or in the fridge (others). Store hardy herbs (rosemary, thyme, sage) wrapped in a damp paper towel inside a plastic bag in the refrigerator. Properly stored, herbs last 1-3 weeks.
Key Takeaways
- Fresh herbs wilt because they continue to respire after harvest, losing moisture through their leaves.
- Supermarket herbs in clamshells are pre-washed and should be used quickly - transfer to better storage when you get home.
- Growing herbs in a pot on your windowsill is the ultimate fresh storage solution.
Explanation
Fresh herbs wilt because they continue to respire after harvest, losing moisture through their leaves. The water storage method for tender herbs replaces this lost moisture through the stems. The damp paper towel method for hardy herbs maintains humidity without waterlogging delicate leaves.
Basil is uniquely cold-sensitive among culinary herbs. Below 50°F, the leaves develop black spots and turn slimy. This is why refrigerated basil from the store often looks sad. Treat basil like a houseplant - water, light, and room temperature keep it fresh longest. The same temperature sensitivity applies to storing avocados, which also turn black in the cold.
Washing herbs before storage increases spoilage by adding excess moisture that promotes mold. Wait to wash until just before using. Storing bananas follows similar ethylene and temperature principles. If herbs must be washed, dry them thoroughly in a salad spinner or with paper towels before storing.
The jar-of-water method can extend cilantro's life from 3-4 days to 2-3 weeks when combined with a loose plastic bag cover. The bag traps humidity around the leaves while the water feeds the stems. America's Test Kitchen tested this method against six alternatives and found it outperformed all others by a wide margin. Parsley stored this way in the refrigerator lasted up to 3 weeks with minimal yellowing.
Herb compound butters offer another excellent preservation method. Finely chop herbs (about 1/4 cup per stick of butter), mix thoroughly into softened unsalted butter, roll into a log using plastic wrap, and freeze. Slice off rounds as needed for finishing steaks, tossing with pasta, or melting over vegetables. Compound butters keep for 3-4 months frozen and add both herb flavor and richness to dishes in a single step.
Things to Know
- Supermarket herbs in clamshells are pre-washed and should be used quickly - transfer to better storage when you get home.
- Growing herbs in a pot on your windowsill is the ultimate fresh storage solution.
- Dried herbs are more concentrated - use 1/3 the amount when substituting for fresh. Check whether olive oil goes bad if using it for herb preservation.
- Herb stems (parsley, cilantro) are edible and full of flavor - save for stocks or blend into sauces.
- Chives are the exception among tender herbs - they store best wrapped in a damp paper towel in the crisper rather than in water, and their hollow structure means they wilt faster than flat-leaf herbs.