There’s really nothing like the flavor of fresh herbs. Even if you have an indoor herb garden in the colder months, they make everything taste like pure summertime, don’t they? And if you’re lucky enough to have an herb garden outside, they not only perfume your food, but perfume your yard, too!
But like anything fresh, herbs don’t last forever. Once you’ve picked them from your garden or bought them from the store, you have a limited amount of time before they wilt. So, knowing how to keep herbs fresh is key to making them last as long as possible.
Ultimately, keeping herbs fresh comes down to storage. If you know how to store fresh herbs properly, they can last anywhere between one and three weeks, depending on the type of herb. You want to give them enough moisture to stay hydrated, but not so much that they rot. If that sounds stressful, don’t worry. Just follow these steps to keep herbs fresher longer, so you can savor the taste of summer for weeks to come.
How to Keep Herbs Fresh
First, keep in mind that there are two general categories of herbs. Tender herbs have softer stems and leaves, such as basil, cilantro, and parsley. Hardy herbs have woody stems, such as rosemary, thyme, and oregano. For the most part, they can be handled the same way, but there are a few differences to keep in mind.
1. Sort and wash the herbs.
It doesn’t matter whether you purchased them from a store or picked them from your own garden; you need to prep your herbs for storage right away. That means unwrapping them (if store-bought) and checking them over first. Snip off the ends and remove any limp, wilting, or browning leaves or stems, as these can cause the rest to decay faster.
Next, rinse your herbs in cold water. Again, it doesn’t matter if there was just rain outside or the supermarket misted them. Germs, debris, bacteria: These can all linger, so it’s best to wash them again. The best way is with your salad spinner! Let them swirl around in the water, then drain, and give them a few spins to dry them. Then lay them out on paper towels and gently give them a pat to remove excess moisture.
2. Repackage the herbs.
If you are going to use your herbs right away in the next 24 hours or so, particularly tender herbs, you can store them standing up in a large mason jar or quart container with an inch of water on the bottom. Beyond that day mark, you should cover the herbs. If you have space, you can keep tender herbs upright in the jar with water, then loosely cover the top with a plastic bag or plastic wrap and secure it with a rubber band.
For hardy herbs or if you don’t have vertical space for tender herbs, the best method is to gently wrap the dried herbs in paper towels, roll them into a loose bundle, and place them in a resealable plastic bag. Don’t shove them in there! Use a quart or gallon bag to ensure adequate air circulation, and seal it well.
3. Refrigerate the herbs.
Regardless of whether you are using the herbs the next day or a few days from now, be sure to refrigerate them. Exposure to light and oxygen can cause herbs to decay faster, so keeping them in a cold, dark refrigerator will help slow the process. The only exception to this is basil, which should be kept uncovered at room temperature and out of direct sunlight.
4. Check on the herbs periodically.
Just like you did at the beginning of the process, be sure to check on your herbs every few days. If you see any signs of decay, like dark or brittle stems or signs of mold, get rid of the offending herb so it doesn’t spoil the bunch.
If you follow these steps, you can keep fresh herbs longer. Here’s a quick idea of how long, so you can plan and use them accordingly:
- 3 weeks: cilantro, dill, parsley, rosemary, tarragon
- 2 weeks: basil, mint, oregano, sage, thyme
- 1 week: chives
AnnMarie Mattila is the Senior Editor for The Pioneer Woman, covering a wide range of topics from food and cooking to home, beauty, style, and more.
