Keeping Garden Herbs Fresh
Treat your herbs like a fresh bouquet of flowers by trimming the stems and placing them in a jar with an inch of water. For tender herbs, cover the tops loosely with a plastic bag to retain moisture; for woody herbs, wrap the stems in a damp paper towel and tuck them into an airtight container or bag.
Water is the enemy of shelf life
Wash your herbs only when you are ready to use them. Excess surface moisture trapped in storage will turn leaves to mush within 24 hours.
- glass jars or vases
- paper towels
- plastic bags
- sharp herb shears
The upright cure
Treating soft herbs like cilantro, parsley, and basil as cut flowers keeps them hydrated and prevents the leaves from wilting against the cold walls of a refrigerator.
The method.
Sort your harvest
Divide your herbs into two groups: soft-stemmed (basil, cilantro, parsley, dill) and woody-stemmed (rosemary, thyme, sage, oregano).
Prepare the bouquet
Snip the bottom half-inch off the stems at a 45-degree angle. Remove any leaves that would sit below the water line to prevent rot.
Hydrate and store
Place stems in a jar with just enough water to submerge the cut ends. If it's a soft herb, tent a plastic bag over the top and secure it with a rubber band.
The wrap method for woody herbs
For rosemary or thyme, dampen a paper towel until it is barely moist, wrap the stems loosely, and place the entire bundle inside a sealed plastic bag.
Other turns to take.
The Oil Preserve
Finely chop woody herbs and pack them into an ice cube tray. Fill the compartments with olive oil and freeze, giving you ready-to-melt aromatics for your skillet.
The Hanging Dry
Tie bundles of woody herbs with twine and hang them upside down in a dark, dry, well-ventilated room until the leaves crumble at a touch.
When it doesn't go to plan.
Keep basil on the counter at room temperature, not in the fridge; it is sensitive to cold and will blacken quickly.
Change the water in your herb jars every two days to keep the stems clean and the environment neutral.
If you see condensation pooling inside the plastic bag, poke a few holes in it to allow the herbs to breathe.
The ones that keep coming up.
Why did my basil turn black in the fridge?
Basil is a tropical plant. Refrigeration causes the cell walls to collapse, resulting in dark, bruised leaves.
Can I store chives this way?
Chives are best treated like woody herbs. Wrap them in a damp paper towel and keep them in the vegetable crisper drawer.
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