Keep Herbs Fresh and Salvage Ones You Can't Use

Fresh herbs are bountiful in the summer and often when I purchase them I don't use the large bunches quickly enough before they start to wilt. One way to extend the shelf life of leafy herbs such as cilantro and parsley is to wash them and spin them dry and then place them with their stems immersed in a glass of fresh water in the fridge. I sometimes cover them very loosely with a clear plastic bag to protect them just a bit (but so they can still breathe). I pull out the stems as I need them and change the water frequently.


For unused herbs such as oregano, thyme and rosemary, tie them into small bunches and hang them upside down in a dry, air-circulated place away from direct sunlight. Air-dry them until they are crisp and crackly to the touch. Store in airtight-labeled jars or bags in a cool, dark, and dry place. Don't crush the leaves until you are ready to use them. There is a huge difference in the flavor and smell of these dried herbs versus some of the flavorless ones you can get at the store.


Herbs that require cooking to extract their flavors are: thyme, bay leaves, rosemary, and sage.

Herbs that are best used at the end of cooking (because they are so delicate and will quickly breakdown/discolor) are: basil, chives, parsley, chervil, and cilantro.

Tagged as: [ fresh herbs storing tips ]