Do you sometimes find that you get a selection of delicious, fresh herbs, use a few sprigs, and then accidentally let the rest of the bunch wilt away in the fridge? It’s a tragedy! But we’ll put our hands up and say that even for us, herbs are not the easiest fresh produce to store. But they are so key to giving any meal stacks of flavour.
So learning how to store them to extend their lives will save you lots of hassle and in the long run, money!
Herbs to store in the fridge.
Herbs with tougher stems and smaller/thicker leaves (think rosemary, oregano, thyme, sage, chives, mint, and savoury) do best with a little extra moisture, and therefore like the fridge. 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 the fridge. To give it a longer shelf life, we recommend storing in a Stasher bag. They should keep for up to 2 weeks!
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Herbs to store 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! They also make your kitchen look pretty. Wash and dry them, then place in a jar with a few inches of water. Change the water every few days until you use the herbs. If you want them to last even longer, place a Stasher bag over the mouth of the jar, covering the tops of the herbs. They should stay usable, this way, for about 2 weeks.
Herbs to store 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. We recommend a Half Gallon or Stand-Up Stasher for freezing.
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 flavourful 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 flavour.
Top Tips for freezing herbs in olive oil:
- Choose firm, fresh herbs.
- If you wish, chop them fine. Or leave in larger sprigs and leaves.
- Use an ice cube tray and pack them about ⅔ full with the herbs. Then fill with the oil.
- You can also use butter.
- You could mix up the herbs – like make a bouquet garni of sage, thyme and rosemary.
- Freeze overnight in the ice-cube trays, then decant into a stasher bag.
