Fresh herbs can transform any meal, adding vibrant flavor to curries, stews, salads, and more. While they don't last as long as dried herbs, one chef has revealed simple techniques to significantly extend their freshness.
Three rules for longer-lasting herbs
Chef Charles Kim, known as Chef Fatty on TikTok, shared his method in a video from May. He demonstrated how he kept his herbs fresh for up to three weeks beyond their usual lifespan. The key is recognizing that different herbs need different storage.
In the video, Chef Fatty said: "Did you know these are almost three weeks old... Here are my three rules to storing herbs."
Soft herbs: water and a plastic bag
Soft herbs like dill, parsley, and coriander should be placed in a jar or container half-filled with water, ensuring the lower stems are submerged. Then cover the top with a sandwich bag or small plastic bag and store in the fridge. Spring onions can also benefit from this method, which helps preserve soft herbs for up to three weeks.
The water keeps stems hydrated, while the bag creates a high-humidity environment that prevents drying out. This mini greenhouse effect maintains crispness and shields herbs from the fridge's dehydrating air.
Hard herbs: damp kitchen roll
For hardy herbs like rosemary, mint, and thyme, separate the leaves from the woody stems. Wrap the leaves in a dampened sheet of kitchen roll and keep in the fridge. These varieties stay fresh for two to three weeks.
According to The Mediterranean Dish, avoid making herbs too damp before storing, as excess moisture causes sliminess and deterioration. Also avoid too much oxygen and light, which can cause browning or yellowing.
Basil: a special case
Basil, being tropical, requires a different approach. Keeping it in the fridge is inadvisable, as it can easily "burn". Instead, leave it in its original packaging at room temperature on the kitchen counter.
