How to store fresh herbs
We all know there’s nothing worse than reaching for the herbs essential to your recipe and finding that what you bought only two days ago has already wilted to beyond recognition. But we have some surefire tips that will help extend the life of your herbs and avoid unnecessary wastage in the kitchen.
- First things first…
No matter which type of herb you are working with, it’s always best practice to wash and dry them thoroughly before storing them. With bacteria and dirt being the ultimate enemy of herb longevity it’s crucial to clean them, knocking loose any stray dirt that might be hiding and dry thoroughly.
- Know what you’re working with
You also need to consider what type the herb you are trying to store. Is it a tender herb like parsley and mint or a more hardy variety like rosemary or thyme? Or is it unique like our Italian friend Basil?
Tender
For tender herbs, the best way to keep them at peak freshness is to retain their moisture by trimming the base of the stems and storing them upright in a jar with water. But be sure to keep it airtight by putting a lid on or covering it with a plastic bag then put it straight in the fridge.
Hardy
On the other hand for hardy herbs, as the name suggests are a bit tougher so simply wrap them in a damp towel and place them in an airtight bag in the fridge and they will last for weeks.
Special
While most herbs fall under these two categories there is one special exception to the rule, Basil! Basil is unique in the fact that it does not respond well to cold temperature and therefore should be kept out of the fridge. However, it does still follow the other rules of tender herbs so make sure you store it in water like you would a bunch of flowers and keep it out of direct sunlight.
- Wanting to store them longer?
Alternatively, while some flavour may be compromised but drying or freezing herbs is a guaranteed way of ensuring they will last the test of time. Dry herbs are best used in spice rubs or in sauces or stews which will be slow-cooked. Whereas frozen herbs can be used almost the same as if they were fresh, granted you plan on cooking them slightly.
