How to Clean and Store Fresh Herbs
Treat fresh herbs like cut flowers: wash them in cold water to remove grit, pat them dry until no surface moisture remains, and store them with their stems in a vessel of water or wrapped loosely in a dry paper towel.
Water is the enemy of shelf life
Moisture sitting on leaves causes premature decay and slime; only wash herbs immediately before you intend to use them.
- large mixing bowl
- salad spinner
- paper towels
What goes in.
- 1 bunchfresh herbs
- as neededcold water
Removing Surface Tension
Excess water on the surface of the leaf creates a breeding ground for rot. If you do not have a salad spinner, roll the herbs gently inside a clean tea towel to pull the moisture away from the leaves.
The method.
Submerge
Fill a bowl with cold water. Place the herbs in the water and swish them gently with your hands to loosen any soil or grit trapped in the stems.
Inspect
Lift the herbs out of the water, leaving the sediment at the bottom of the bowl. If the water looks dirty, repeat this process until the water remains clear.
Spin
Transfer the herbs to a salad spinner and spin until they are completely dry to the touch. Do not crowd the spinner or the leaves will bruise.
Store
For hardy herbs like rosemary, wrap in a slightly damp paper towel and place in a bag. For tender herbs like cilantro or parsley, treat them like a bouquet by placing stems in a jar of water and loosely covering the tops with a plastic bag.
When it doesn't go to plan.
Trim the very bottom of the stems before placing them in a water jar to ensure they can draw up moisture.
Do not wash herbs until the moment you are ready to prep, as wet leaves deteriorate rapidly in the refrigerator.
Store hardy herbs in the crisper drawer, but keep tender herbs on a shelf where they are less likely to be crushed.
The ones that keep coming up.
Should I wash herbs before storing them in the fridge?
No. Wash them only when you are ready to use them. Storing damp herbs accelerates spoilage.
How do I know if the herbs have gone bad?
Look for dark, slimy patches on the leaves or a sour, fermented smell. If they have lost their structural integrity and turned to mush, discard them.
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