Tired of tossing out fresh herbs that wilt in the fridge? With rising herb prices, it's frustrating—and wasteful.
Imagine extending their freshness up to three times longer. It's simple and effective, using proven preservation techniques tailored to each herb type.
First, wash all herbs the same way. Then, storage varies by leaf texture: hardy or soft.
Here's a handy summary table to triple your herbs' shelf life:
Contents 1. Fill your salad spinner with cold water.
2. Gently swish the herbs to remove dirt.
3. Drain the water.
4. Spin dry the herbs.
5. Lay them on a paper towel.
6. Pat dry with another paper towel to remove excess moisture.
For sturdy herbs like thyme, rosemary, sage, savory, and chives, follow these steps after washing:
1. Arrange in a single layer lengthwise on a lightly damp paper towel.
2. Roll up the towel like a cigar.
3. Place the roll in a zip-top bag or wrap in plastic wrap.
4. Store in the fridge's crisper drawer.
For delicate herbs like parsley, cilantro, dill, mint, tarragon, and chervil:
1. Trim the stem bases.
2. Discard any yellowed or wilted leaves.
3. Place upright in a jar with 1-2 inches of water.
4. Cover tightly with a lid or plastic bag secured with a rubber band.
Keep in the fridge; change water every few days.
Basil is unique:
1. Trim stem bases.
2. Stand in a jar with 1-2 inches of water.
3. Keep at room temperature in indirect light—never refrigerate basil.
These methods have transformed how I store herbs. Previously, mine lasted just a week. Now, they stay vibrant for over three weeks—saving money and reducing waste.
Easy, quick, and reliable. With herb prices soaring, check our guide on growing your own indoors for endless freshness.
