Stop Watching Your Herbs Wilt
Fresh herbs can transform a dish, but they are also one of the most commonly wasted ingredients in the kitchen. You buy a beautiful bunch of coriander on Monday, and by Wednesday it is a sad, slimy mess at the bottom of the fridge. The problem is rarely the herbs themselves. It is how you store them.
Different herbs require different treatment. The key distinction is between soft herbs and hardy herbs.
Soft Herbs
Soft herbs have tender stems and delicate leaves. This category includes basil, parsley, coriander, mint, dill, chives, and tarragon.
The Water Method
This is the single best way to store most soft herbs, and it can extend their life to two weeks or more.
- Trim roughly a centimetre from the bottom of the stems, just as you would with cut flowers.
- Place the bunch upright in a glass or jar with a few centimetres of fresh water.
- Cover the leaves loosely with a plastic bag or a reusable food cover to create a gentle humidity tent.
- Store in the fridge, changing the water every two or three days.
The exception: basil does not like the cold. Store basil in a jar of water on the countertop, away from direct sunlight. It will stay perky for a week or more at room temperature, whereas refrigeration turns its leaves black.
The Damp Towel Method
If you do not have jar space in your fridge, this is an excellent alternative.
- Lay the herbs in a single layer on a slightly damp (not wet) piece of kitchen paper.
- Roll the paper loosely around the herbs.
- Place the roll inside an open plastic bag or a container with the lid slightly ajar.
- Store in the fridge.
The damp paper keeps humidity around the leaves without creating the excess moisture that causes rot. Check every couple of days and replace the paper if it has dried out.
Hardy Herbs
Hardy herbs have woody stems and tougher leaves. Rosemary, thyme, sage, oregano, and bay leaves fall into this group.
The Damp Towel Method
Hardy herbs do best wrapped in a lightly dampened piece of kitchen paper and stored inside a loosely closed bag in the fridge. They do not need the water-in-a-jar treatment because their stems are woodier and less prone to wilting.
Stored this way, rosemary and thyme can last two to three weeks comfortably. Sage tends to be slightly more perishable but will still hold for well over a week.
Freezing Herbs for Long-Term Storage
When you have more herbs than you can use before they turn, freezing is an excellent option.
The Ice Cube Method
Chop soft herbs finely and pack them into ice cube trays. Fill each compartment with a small amount of olive oil or water, then freeze. Once solid, pop the cubes out and store them in a labelled freezer bag. Drop a cube directly into soups, stews, sauces, or pasta dishes whenever you need a hit of fresh herb flavour.
Freezing Whole
Hardy herbs like rosemary and thyme can be frozen directly on the stem. Lay them flat on a baking tray, freeze until solid, then transfer to a freezer bag. The leaves will crumble easily off the stem when you need them, and they retain their flavour well for up to six months.
Which Herbs Last the Longest?
Not all herbs are created equal when it comes to staying power.
- Longest lasting (two to three weeks with proper storage): rosemary, thyme, sage, chives
- Moderate (one to two weeks): parsley, mint, oregano, tarragon
- Shortest lived (three to seven days): basil, coriander, dill
Knowing this can help you plan your shopping. Buy rosemary and thyme at the start of the week and coriander on the day you plan to use it, or at most a day or two before.
Quick Tips
- Never wash herbs before storing them. Excess moisture accelerates decay. Wash them just before use.
- If herbs arrive in a plastic clamshell container from the supermarket, take them out immediately. The sealed packaging traps moisture and ethylene gas, which speeds spoilage.
- Wilted soft herbs can often be revived by trimming the stems and plunging them into ice water for fifteen to thirty minutes. They will not return to perfect condition, but they will perk up enough to use.
Proper herb storage is a small habit that saves money, reduces waste, and means you always have fresh flavour on hand when inspiration strikes.