Herb Guide: How to Store Your Herbs After You Get Them Home.
We’ve all been there, right? We see those gorgeous, fresh herbs at the store, scoop them up, give them a swift inhale, and joyfully bring them home knowing they’ll be so yummy in the meals to come.
The only problem is, they can go bad. Fast.
There’s nothing like bringing home a big bunch of fresh basil or parsley only to have it wilt or go brown in what seems like no time at all!
The thought of having wasted money and otherwise perfectly good food, is less than great.
Fear not, I’m here to share how best to store your favorite herbs so you don’t have to worry about food or money waste again.
Know Your Herb Type
Believe it or not there are two primary categories of herbs: hard and soft.
Herbs like Parsley, Basil, Mint, and Cilantro fall into the ‘soft’ category as they have more delicate stems and leaves.
They’re in-season is Spring and Fall.
Herbs like Sage, Rosemary, Oregano, and Thyme on the other hand, have firmer leaves and stems, therefore falling into the ‘hard’ category.
Their in-season extends into early- to mid-fall.
This is important to know because you’ll be storing them differently!
Wash & Dry Them
As soon as you get your herbs home, rinse them under cool water and then dry them thoroughly. Drying them helps to get rid of excess moisture, which can cause rapid spoiling.
The best ways to dry them are to either give them a whirl in your salad spinner, or simply lay them out single-file on a napkin or paper towel.
This goes for both hard and soft herb types!
Fridge or Counter Storage
Soft Herbs:
Just like a gorgeous bouquet of flowers, you’ll want to trim the stem ends, place them into a glass of water, cover loosely with a plastic bag, and place them in the fridge. Be sure to change the water every few days so that it stays fresh.
NOTE: Basil is the exception here- you’ll want to trim and store in water as well, but keep your basil on the countertop instead—otherwise the leaves will brown in the fridge.
Your soft herbs should last about two weeks using this method.
Hard Herbs:
You won’t need a glass of water for your hard herbs.
Instead, loosely wrap them in a damp paper towel, place them in an airtight container, and then store in the fridge.
If you don’t have an airtight container you could also put them in a resealable bag and then store them inside the crisper drawer. This ensures they stay just moist enough without the oxygen exposure, which is what causes them to wilt and brown.
Your hard herbs should last about ten days using this method.
Now you can go on with your confident-self, purchasing and storing your favorite fresh herbs without the worry of them going bad before you get to enjoy them!
Share the love and let your friends know how to make their herbs last longer too.
