Keeping Garden Herbs Fresh
Store soft herbs like cilantro or parsley upright in a jar of water like a bouquet, covered loosely with a plastic bag. Keep woody herbs like rosemary, sage, or thyme wrapped in a slightly damp paper towel inside a sealed container in the crisper drawer to prevent them from drying out or wilting.
Treat them like cut flowers
Excess moisture causes rot, while lack of airflow leads to decay. Match the storage method to the texture of the stem.
- glass jar
- plastic storage bags
- paper towels
- sharp knife
Always trim the stems
Before putting any herb in water, cut a quarter-inch off the bottom of the stems at a sharp angle. This opens the vascular system so the plant can actually drink.
The method.
Sort your harvest
Group herbs by stem hardness. Soft-stemmed herbs like basil, cilantro, parsley, and mint go in water. Woody herbs like rosemary, thyme, and oregano go in the refrigerator.
Hydrate soft herbs
Fill a jar with an inch of cool water. Place the herbs inside, ensuring no leaves are submerged in the water to prevent slime. Cover the top loosely with a plastic bag.
Protect woody herbs
Lay the woody herbs on a single layer of paper towel. Lightly mist the towel with water—do not soak it. Roll the herbs up in the towel and slide the bundle into a bag, leaving the seal partially open for airflow.
Set the location
Keep the jar of soft herbs on the counter out of direct sunlight, unless you have basil, which prefers room temperature and will blacken in the fridge.
When it doesn't go to plan.
Change the water in the jar every two days to keep the leaves bright.
Basil is an exception; it hates the cold and will turn black if placed in a refrigerator.
If you have more herbs than you can use in a week, chop them and freeze them in ice cube trays with olive oil.
The ones that keep coming up.
How do I know if they are still good?
Trust your nose. Fresh herbs should have a clear, distinct scent when you rub a leaf. If they smell like wet grass or have dark, slimy patches, they are past the point of use.
Can I wash the herbs before storing them?
Only if you intend to use them immediately. Moisture on the leaves is the enemy of shelf life; wash them only right before you begin cooking.
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