You buy a bunch of cilantro for one recipe. Three days later, it's a slimy green clump in the bottom of the fridge.
Fresh herbs are one of the most wasted foods in the kitchen, and they're not cheap. The good news is that most herbs can last one to two weeks, sometimes longer, if you store them the right way. The trick is knowing which kind of herb you have.
First, know your herb
Herbs fall into two groups, and each one likes to be stored differently.
| Type | Examples | How to tell |
|---|---|---|
| Soft herbs | Parsley, cilantro, mint, dill, basil | Tender, leafy stems you can eat |
| Hardy herbs | Rosemary, thyme, sage, oregano, chives | Woody stems or tougher leaves |
Soft herbs act like fresh flowers and want water. Hardy herbs want a little moisture but hate sitting wet.
Watch: How to Store Fresh Herbs, from chef Billy Parisi
Soft herbs: treat them like flowers
- Remove any twist ties or rubber bands, and pull off wilted or slimy leaves.
- Trim about 1 cm off the bottom of the stems.
- Stand the bunch in a jar with a few centimetres of water.
- Loosely cover the top with a plastic bag or produce bag.
- Store in the fridge and change the water every couple of days.
The basil exception: basil turns black in the cold. Keep it in its jar of water on the counter, out of direct sun, instead of in the fridge.
Hardy herbs: wrap them up
- Lay the herbs in a single layer on a slightly damp paper towel. Damp, not dripping.
- Roll the towel up loosely around them.
- Place the roll in a resealable bag or airtight container.
- Store in the crisper drawer, and re-dampen the towel if it dries out.
Stored this way, rosemary and thyme can easily last two weeks or more.
A few more tips
- Wash right before using, not before storing. Extra moisture on the leaves speeds up rot.
- Keep them visible. A jar of parsley at eye level gets used. A bag buried in the crisper gets forgotten.
- Freeze what you won't use. Chop leftover herbs, pack them into an ice cube tray, and top with olive oil or water. Pop a cube straight into soups, sauces, or stir-fries.
- Dry hardy herbs. Tie rosemary, thyme, or oregano in a small bundle and hang it somewhere dry for a week or two.
Watch: Freeze Fresh Herbs in Olive Oil, from Just a Taste
Never forget a bunch again
Soft herbs go in water, hardy herbs go in a damp towel, and basil stays on the counter. That's most of what you need to know.
The other half of the battle is remembering you have them. FridgeWiz keeps track of what's in your fridge, nudges you before things go bad, and suggests recipes that use what you already have, so that cilantro ends up in tacos instead of the compost.