Keeping Leafy Herbs Fresh
Treat your herbs like a fresh-cut bouquet by trimming the stems and placing them upright in a glass of water, then covering the leaves loosely with a plastic bag. This creates a humid, cool environment that keeps cilantro, parsley, and basil vibrant for over a week in the refrigerator.
Mind the moisture and the cold
Soft-stemmed herbs like parsley and cilantro thrive in the fridge, but basil prefers room temperature to avoid blackening from the cold.
- Glass jar or small pitcher
- Plastic produce bag
- Kitchen shears
What goes in.
- 1 bunchleafy herbs (cilantro, parsley, dill, or mint)
- as neededcold water
Vertical Storage
Keep the stems submerged in water while preventing the leaves from sitting in it. Proper airflow inside the loose plastic bag prevents rot while maintaining turgidity.
The method.
Trim the stems
Use shears to cut half an inch off the bottom of the stems at an angle to open the pores for water intake.
Clear the leaves
Remove any foliage from the bottom of the stems. If leaves touch the water, they will slime and spoil the batch.
Set the water
Fill the jar with just enough cold water to cover the lower two inches of the stems.
Create the tent
Place a plastic bag over the top of the herbs, draping it loosely to allow for minimal air circulation without drying out the leaves.
Store and monitor
Place the jar in the refrigerator. Change the water every three days if it begins to look cloudy.
Other turns to take.
The Basil Exception
Treat basil exactly like the others but keep the jar on the kitchen counter in indirect sunlight. The cold of the refrigerator causes basil leaves to turn dark and wilt rapidly.
The Paper Towel Wrap
For hardier woody herbs like rosemary or thyme, wrap them loosely in a slightly damp paper towel and place them in a resealable container.
When it doesn't go to plan.
Discard any yellowed or brown leaves immediately, as they will spread decay to the healthy parts of the bunch.
If your fridge is tightly packed, store the herb jar in the door to prevent it from being crushed.
When you are ready to use them, always wash and dry the herbs immediately before chopping to keep them crisp.
The ones that keep coming up.
Can I store my store-bought plastic clamshell herbs this way?
If they are still in the plastic container, check for moisture. If they look damp, add a dry paper towel to the box to soak up excess humidity.
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