You buy a bunch of cilantro for one recipe, and a week later it is a slimy mess in the fridge drawer. Fresh herbs are among the most wasted foods. Storing them properly and having a few ways to use them up solves the problem.
Soft herbs vs hardy herbs
Herbs fall into two groups that need different care:
- Soft (tender) herbs: parsley, cilantro, basil, mint, dill, chervil, tarragon. Soft stems, delicate leaves.
- Hardy (woody) herbs: rosemary, thyme, sage, oregano, marjoram. Woody stems, tougher leaves.
Storing soft herbs
Treat them like a bouquet. Trim the stems, stand them in a jar with an inch of water, cover loosely with a plastic bag, and keep them in the fridge. Change the water every few days. They often last one to two weeks this way.
Basil is the exception: it turns black in the cold. Keep it in a jar of water on the counter, out of direct sun.
Storing hardy herbs
Wrap them loosely in a slightly damp paper towel, then put them in a bag or container in the fridge. They keep for one to two weeks or more.
Freezing herbs
- Chop herbs and freeze them in ice cube trays covered with water or oil. Drop a cube straight into soups, sauces and stews.
- Freeze whole sprigs of hardy herbs in a bag.
- Frozen herbs lose their texture, so use them in cooked dishes rather than as garnish.
Do not keep herbs or garlic in oil at room temperature: it can allow botulism bacteria to grow. Refrigerate homemade herb oils and use them within a few days, or freeze them.
Drying herbs
Hardy herbs dry well: hang small bundles upside down in a warm, dry, airy spot, or use a dehydrator or a very low oven. Store in airtight jars away from light. Soft herbs lose most of their flavor when dried; freezing is better for them.
Ways to use up a whole bunch
- Pesto and green sauces: basil pesto, but also parsley, cilantro or mint with nuts, garlic, oil and cheese. Chimichurri and salsa verde use a lot of parsley.
- Herb salads: treat parsley, mint and cilantro as salad greens, as in tabbouleh.
- Compound butter: mix chopped herbs into soft butter, roll into a log and freeze.
- Soups and grains: stir a handful into soup, rice, couscous or eggs at the end of cooking.
- Drinks: mint or basil in lemonade, iced tea or infused water, see homemade drinks.
- Roasts: rosemary, thyme and sage with potatoes, chicken or vegetables.
Herbs are one of the easiest wins in reducing food waste. For long-term storage of other foods, see the best ways to preserve food.
