How to keep fresh herbs fresh for longer
Parsley and cilantro like a glass of water, rosemary and thyme prefer a damp paper towel, and basil suffers in the fridge. Here is how to store each type and how to freeze them.
You buy a bunch of cilantro for one recipe, use a handful and, three days later, the rest is limp and dark at the bottom of the crisper drawer. Fresh herbs are delicate, but much of that waste comes from storing them all the same way. The main rule is simple: treat each herb according to the kind of plant it is.
Soft herbs and woody herbs: the difference that matters
Cooks usually sort herbs into two groups. Soft, or leafy, herbs have tender stems and thin, water-filled leaves that wilt easily. Woody herbs have firm, almost twig-like stems and tougher leaves. That difference changes what each one needs to last.
| Group | Examples | How to store |
|---|---|---|
| Soft | Parsley, cilantro, mint, dill | In the fridge, stems in a glass of water |
| Woody | Rosemary, thyme, sage, oregano | In the fridge, in a damp paper towel inside a closed container |
| Basil | Basil | Out of the fridge, in a glass of water |
Soft herbs: like a bouquet
The European Food Information Council (EUFIC) recommends storing leafy herbs unwashed in the fridge, with the stems trimmed and standing upright in a glass with a little water, like flowers. Cover the leaves loosely with a plastic bag, without sealing it tight, to cut moisture loss without smothering them. Change the water when it turns cloudy and pick off any yellowing leaves. Wash herbs only when you are about to use them: moisture on the leaves speeds up rotting. It also helps to keep them away from ethylene-releasing foods such as apples and tomatoes, and from onions and garlic, which pass on their smell.
Woody herbs: a damp paper towel
Rosemary, thyme, sage and oregano lose less water, but they dry out if left exposed to the cold air of the fridge. EUFIC suggests wrapping them in slightly damp paper towel and placing them in a closed container at the bottom of the fridge. Stored this way, it says, they stay fresh for up to five days. The paper should be damp, not soaked; if it gets too wet, replace it.
Basil: keep it out of the fridge
Basil is the big exception. It is sensitive to cold and suffers what is called chilling injury: the leaves darken, lose their shine and the growing tip turns brown. EUFIC recommends keeping it above 10 °C (50 °F), out of the fridge, with the stems trimmed in a glass with an inch or so of water, away from direct sun, changing the water often. If you really must refrigerate it, guidance from the University of Saskatchewan in Canada is to wrap it in a tea towel, which buys two to three days.
Freezing in oil or water
When you have a lot left over, the freezer is the best option. The texture changes, so frozen herbs are for sauces, soups and sautés, not for garnish. The most common methods, described by university extension services in the United States and Canada, are:
- Chopped and loose: in a well-sealed bag or container, to use straight from the freezer.
- In water: about a tablespoon of chopped herbs per ice cube compartment, covered with water. This works well for mint and herbs used in drinks.
- In olive oil or another oil: the herbs chopped or blended with a little fat, in an ice cube tray. The oil keeps the cube from freezing rock-hard and helps preserve color and flavor. It is the best choice for basil, sage, thyme and rosemary.
- Once frozen, the cubes go into a bag labeled with the herb's name and the date.
Sources give a freezer life of 6 to 12 months and disagree on one point: some say there is no need to blanch herbs first, while others suggest dipping basil in boiling water for about 15 seconds to keep its color. One important warning: fresh herbs in oil should never be kept at room temperature. Herbs are low-acid foods and oil creates an oxygen-free environment, conditions in which the bacterium that causes botulism can grow. Oregon State University advises keeping homemade mixtures such as pesto in the fridge for up to four days or freezing them.
In short: soft herbs in a glass of water in the fridge, woody herbs in damp paper in a container, basil out of the cold and any surplus in cubes in the freezer. Buy only what you will use within a few days and check the bunch often: leaves with spots, a sour smell or a slimy feel belong in the trash.
