There’s really nothing better than getting fresh herbs from the grocery store. They’re fresh, and they make everything you cook taste just a little bit better. Consequently, few things are more frustrating than getting a fresh batch of herbs from the store only to have them wilt and turn yellow a day or two later.
We’ve discussed how to store herbs for the long-term before – freezing herbs, drying them out, and infusing their flavors into butters, oils, salts, and sugars. But sometimes you just want to keep your fresh herbs fresh for a week or two so that you have ample time to use them up before they go bad. And if that’s what you’re looking for, here’s what you need to do.
How to Store Fresh Herbs
There are two primary ways of storing fresh herbs, and which method you choose should be based on which types of herbs you’re working with. Knowing how to properly store fresh herbs can help you get way more life out of them – usually about a week or two, but sometimes you can luck out and have fresh(ish) herbs for close to a month.
The Fresh Herb Bouquet Method
Cilantro is a terrible offender for an herb that goes bad after a day or two. Leave it in the original bag from the grocer, and it can get soggy and overly moist, resulting in slimy herbs. Let them dry out too much, and they turn yellow and wilt.
Surprisingly, the best way to store these types of delicate herbs are by putting them in a jar or container with an inch of water – just like you would store a fresh bouquet of flowers. The only difference is that you need to cover the top to limit the amount of oxygen exposure to the herb’s leaves. This can be done with an airtight lid (like you’d find on a plastic takeout container) or you can cover the top of the jar with a plastic baggie and then use a rubber band to seal it tightly.
This method can help herbs like cilantro, basil, and parsley stay fresh for up to 2-3 weeks. Keep an eye on them every day and change out the water if it starts to look a little murky.
The Fresh Herb Roll-Up Method
The herbs in a jar of water method doesn’t work as well for herbs like rosemary and thyme. These types of herbs are sturdier and don’t respond as well to moisture, so storing them in a cool, dry place is your best bet. For these types of herbs, wash them after bringing them home from the market in cool water. Swish them around in the water and then lay them on a towel or paper towel to dry.
Make sure to dry them completely and then lay in a row on a line of paper towels. Wrap them up so that they form a long tube. Place this tube in an airtight zip lock bag and store in the refrigerator. These herbs can last up to a month in the right conditions.
Do you have any tips on how to store fresh herbs? Share them with us in the comments!
