How to Clean and Store Fresh Herbs
Dirt hiding in the nooks of parsley or cilantro ruins a finished dish with a sudden crunch. Proper cleaning removes field debris and extends the shelf life of your greens by days.
Don't wash until you're ready
Moisture is the enemy of shelf life. Only wash the amount of herbs you intend to use for your meal, or wash them all only if you plan to dry them completely and store them immediately.
- Large mixing bowl
- Salad spinner or clean tea towel
- Paper towels
What goes in.
- 1 bunchFresh herbs (parsley, cilantro, dill, basil, etc.)
Removing sediment without bruising
Submerge the herbs in a bowl of cold water and agitate them gently. This allows the dirt to sink to the bottom, leaving the clean herbs floating on top.
The method.
Trim the stems
Cut off the bottom half-inch of the stems. If you are washing herbs with woody stalks like rosemary or thyme, leave the stems intact until you are ready to use them.
The cold water bath
Fill a large bowl with cold water. Swish the herbs around firmly but carefully. Let them sit for two minutes; you will see the sand and soil settle at the bottom.
Lift and drain
Lift the herbs out of the water with your hands, leaving the grit behind. Never pour the bowl into a colander, or you will dump the dirt right back onto the greens.
Dry completely
Place the herbs in a salad spinner and spin until no water droplets remain. If you lack a spinner, lay the herbs on a clean tea towel, roll it up gently, and pat dry.
Other turns to take.
Hardy herbs
For rosemary, thyme, or sage, skip the soak. Simply rinse them under a gentle stream of cold water and pat them dry with paper towels.
When it doesn't go to plan.
If you must wash all your herbs at once, roll them in a dry paper towel, seal them in a plastic bag, and refrigerate to keep them crisp.
Basil is delicate; treat it like lettuce to avoid black spots from over-handling.
If the water in your bowl looks very dirty after the first rinse, repeat the process in a fresh bowl of water.
The ones that keep coming up.
Can I store herbs in water like a bouquet?
Yes, for soft-stemmed herbs like parsley, cilantro, or basil. Trim the ends, place them in a glass with an inch of water, and cover the leaves loosely with a plastic bag.
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