How to Store Fresh Herbs

Last updated on April 10th, 2020 at 12:32 am

Do you have an herb garden? Herbs are a great way to season your food and add flavor without adding salt. You can bring out the natural essence of your dishes with the right mix of herbs.

It doesn’t take much to grow an herb garden–and it doesn’t even need to be outdoors. You can keep one on your window sill, since many common herbs will grow very well in small flower pots. When you need them, simply pinch off the leaves you want to use. They’re so aromatic too, and I love how they make the entire kitchen smell like an Italian eatery.

Here are some tips for storing fresh herbs, whether you have your own little herb garden or you buy fresh herbs.

Keeping Fresh Herbs Fresh

If you are purchasing your fresh herbs from the grocery store, one way to keep them fresh is to treat them like flowers. Place long stem herbs like parsley, basil, and cilantro in a vase of water. Use only about an inch of water, and keep them at room temperature. Herbs should stay fresh this way for about a week.

For shorter herbs like thyme, rosemary, and chives, wrap them in plastic wrap, or place them in a plastic bag. You can include a paper towel to absorb any moisture that could mold the herbs prematurely. Place your bag in the door of your refrigerator or in the crisper tray away from the coldest air. Resist the urge to rinse off your herbs until you are ready to use them.

Want to keep your herbs longer than a week? If you aren’t going to use them right away and don’t want them to mold, try freezing them. To ensure that the herbs freeze thoroughly, separate the leaves from the stem. Place them in a single layer in a plastic Ziploc bag. Remove as much air as possible from the bag before sealing it. Lay your bags of herbs flat in the freezer.

Drying Fresh Herbs

You also have the option of drying your fresh herbs. If you grow your own herbs and find you have more than you need, drying is a way to prepare them for use. Remove leaves from the stems and place them on a plate. Leave thyme and rosemary whole while chopping up parsley, basil, and cilantro. Keep them in a cool, dry place for a few days until they are completely dry. Keep different types of herbs in their own resealable containers. Store them in the refrigerator.

It is best to use dried herbs within a year or less. Periodically check them for signs of mold, and remove any that show mold or discoloration.

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