Tell me if you've heard this one before: you buy fresh herbs for a recipe, use a few sprigs, then accidentally let the rest of the bundle to wilt away in the refrigerator. Herbs aren’t the easiest type of fresh produce to store, and they’re one of the more expensive items you’ll find in the produce aisle. Learning how to store herbs to increase their life will save you hassle and money.
Store herbs in the refrigerator:
Herbs with tougher stems and smaller/thicker leaves (think rosemary, oregano, thyme, sage, chives, mint, and savory) do best with a little extra moisture. Wash and thoroughly dry them, chopping off roots or any wilted areas. Dampen a clean cloth, wrap the herbs in it, and gently place in a Stasher bag. Label and keep in the refrigerator for up to 2 weeks.
Store herbs on the counter:
“Soft” herbs with tender stems and big leaves (parsley, dill, cilantro, basil) stay freshest the longest when placed in water like a bouquet of flowers! Wash and dry them, then place in a jar with a few inches of water. Place a Stasher bag over the mouth of the jar, covering the tops of the herbs. Change the water every few days until you use the herbs. They should stay usable, this way, for about 2 weeks.
Store herbs in the freezer:
If you have a bounty of herbs that you’d like to save in long-term storage, try freezing them! By freezing, you can keep herbs usable for up to two months.
Hearty herbs like chives, chervil, dill, fennel leaves, parsley, and tarragon can be frozen for up to two months in Stasher Bags. Wash and thoroughly dry the herbs, chopping off any roots or wilted parts. Place in a Stasher bag, squeeze out all excess air, label with a dry erase marker, and place in the freezer.
Your herbs may lose much of their original texture when frozen, but will still be flavorful and perfect for use in soups, stews, and various baked dishes.
Other, more delicate herbs can still be frozen with olive oil and saved for later use.
Wash and dry herbs, then chop finely. Pack herbs into a clean, dry ice cube tray. Pour olive oil into each section and freeze until hardened. Run the bottom of the ice cube tray under hot water, remove cubes, and transfer them to a Stasher bag.
Squeeze out all excess air, label with a dry erase marker, and store in the freezer, removing cubes as needed. Use one of these herb cubes whenever you need to sauté something in oil for an extra burst of fragrance and flavor.