Summer has arrived, bringing salads, cocktails, and fresh pasta dishes. Herbs can elevate any recipe, but keeping them fresh is challenging. Nothing is more aggravating than finding slimy, blackened herbs in their plastic bag just days after purchase. To avoid waste, learn the proper storage methods that keep herbs fresh for weeks.
Storing Hard-Stemmed Herbs: Rosemary, Thyme, and Sage
Woody herbs like rosemary, thyme, and sage are more robust than soft-stemmed varieties, but they can still deteriorate in the fridge. To keep them fresh for up to three weeks, you need a damp paper towel and a ziplock bag. Gently wash and dry the herbs, then run a paper towel under the tap and wring it out until slightly damp. Lay the herbs in a single layer on the towel and roll it up so the herbs are fully enclosed. Wrap the roll in clingfilm or seal it in a ziplock bag before placing it in the fridge.
Storing Soft-Stemmed Herbs: Mint, Parsley, and Coriander
Delicate herbs require careful storage. Use a mason jar with a lid, or a plastic bag and rubber band. Wash and dry the herbs, trim the stem bases, and remove discolored leaves. Pour about an inch of fresh water into the jar and place the herbs inside, ensuring the stem bottoms are submerged. If the lid fits, close it and store in the fridge. If not, cover the herbs with a plastic bag and fasten with a rubber band. Soft herbs can keep for up to two weeks this way. Parsley can also be frozen: chop it (including stems) and place in a container for later use.
Storing Basil: The Bouquet Method
Basil does not fare well in the fridge and will turn slimy and black. Instead, trim the stems and place the basil in a mason jar with an inch or two of water, like a bouquet of flowers. Keep the jar in a bright spot away from direct sunlight, and change the water every couple of days. Stored this way, basil can last for up to two weeks.
