How to Store Fresh Herbs for the Longest Possible Time

The bunch of parsley gets put in the fridge and after two days it turns yellow and wilted. The problem isn't with the herb — it's that we treat all herbs the same way even though they are two completely different types.

The Two Types

Soft Herbs: Their stems are green and delicate and their leaves are relatively large — parsley, coriander, dill, mint, basil, tarragon. These lose water very quickly so they need constant hydration.

Woody Herbs: Their stems are firm and their leaves are small and thick — thyme, rosemary, sage, oregano, marjoram. These are drought-resistant and only need light moisture, and excess water causes them to rot.

Soft Herbs — The Bouquet Method

This is by far the best method and gets them to last for 2 weeks:

1. Trim the stem ends by 1 cm with a sharp knife just like you do with flowers — the fresh cut drinks water better.
2. Remove any yellow or damaged leaves — one spoiled leaf will affect the rest.
3. Put them in a jar or glass containing 3 cm of water, with the leaves at the top not submerged.
4. Cover them with a plastic bag loosely from the top — this creates a humid environment.
5. In the fridge, and change the water every 3 days.

Important Exception: Basil — Basil turns black in the fridge. Leave it in a glass of water on the kitchen counter away from the sun, and it will live for a week or more.

Woody Herbs — The Towel Method

1. Do not wash them before storing.
2. Wrap them in a damp, well-wrung kitchen towel.
3. Put them in a partially open bag in the vegetable drawer.
4. They last for 2-3 weeks.

General rule: Do not wash any herb before storing — moisture on the leaves accelerates mold. Wash it only at the moment of use.

Freezing — For Large Quantities

1. In olive oil (best for woody herbs): Chop the herbs and put them in ice cube trays, fill the trays with olive oil and freeze them. Transfer the cubes to a bag. Drop the cube straight into the pan — the oil protects the essential oils from oxidation.

2. In water or broth: The same idea with water, for soups and stews.

3. Spread on a tray: For soft herbs — spread them on a tray and freeze for 2 hours then transfer to a bag. They stay separate and easy to grab.

4. Herb paste: Blend the herbs with oil, garlic and salt in the blender and freeze it in trays. Ready to use immediately.

5. Important note: Frozen herbs won't keep their crunch or shape — use them in cooking not in garnishing.

Drying

Drying works for woody only — thyme, rosemary, oregano and sage. Soft ones like parsley and coriander completely lose their flavor when dried.

Method: Tie them in small bundles and hang them upside down in a dark, ventilated place for 2-3 weeks. Or spread them on a tray in the oven at the lowest setting (50-60°C) with the door open a bit for 2-3 hours.

For storage: Keep them whole not ground in an airtight jar away from light, and grind them at the moment of use. Ground ones lose their oils within months.

When to Add Each Type During Cooking

• Woody at the beginning — they need time and heat for their oils to be released and spread into the dish.
• Soft at the end after turning off the heat — their aromatic oils evaporate with heat, and cooking turns them into a faded herbal taste.
• And dried are put in early, and their proportion is one-third the amount of fresh because they are concentrated.

Signs That the Herb Is Done For

• The color became yellow or brown or transparent.
• The texture is slimy or unnaturally soft.
• The smell disappeared or became sour.
• White spots = mold, throw away the whole bunch.

And if the herb is just wilted and its color is still green, don't throw it away — soak it in ice water for 15-30 minutes and you will find it crisp up again.

Growing Herbs at Home

The cheapest and most guaranteed solution is to grow them. Most herbs succeed in a small pot on a window:

• Mint is the easiest of all — it is grown from a cutting in a glass of water, and grows roots in a week. Grow it in a pot by itself because its roots take over any plant with it.
• Basil needs 6 hours of sun and regular water. Cut the flowers as soon as they appear so the leaves stay soft and strong in flavor.
• Parsley and coriander are grown from seeds, and coriander loves the moderate weather and flowers quickly in the heat.
• Thyme and rosemary tolerate neglect and thirst, and are very suitable for beginners.

Pruning rule: Always cut from above a leaf node, and don't take more than one-third of the plant at a time — regular pruning makes it branch out and grow more.

Using the Stems

Most of us throw away the stems of parsley and coriander, and they are actually stronger in flavor than the leaves:

• Coriander stems are finely chopped and put at the beginning of cooking — essential in Thai curry.
• Parsley stems are tied with bay leaves and thyme and put in broth, and removed at the end.
• Dill stems are excellent in fish broth and pickles.
• Mint stems are boiled with tea.

Summary

Soft in a glass of water covered with a bag (and basil outside the fridge), and woody in a damp towel. Do not wash before storing, freeze the excess in olive oil, and add soft after the heat and woody at the beginning.