How to Store Fresh Herbs » Preserving and Extending the Life of Your Herbs

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Extend the life of your fresh herbs by following these simple techniques that will preserve the freshness for well over a week.

Storing fresh herbs can be tricky if you’re unaware of how to properly do so. In their normal packaging from the store, you maybe have 2-4 days for soft stem herbs and about 6-8 days for hard stem herbs. There are several ways to ensure the life of the herbs is extended by incorporating a few simple at-home solutions.

Technique #1

This simple technique is used for soft stem herbs only. Start by filling up a short or medium height class with cold water.

Place the herbs stem side down in the water, but not submerging them.

Next, place a plastic bag over the top of the herbs and glass and pinch the bag together as best you can, and chill in on the bottom shelf of the refrigerator for 1 to 2 weeks.

Technique #2

You can use this technique for hard stem herbs and some soft stem herbs such as mint, parsley, and cilantro.

Fill a glass up to the medium waypoint with cold water.

Remove the stems of the herbs if they are attached to a larger bunch, or simply remove the leaves from the stems completely and submerge them in the water. Chill in on the bottom shelf of the refrigerator for 1 to 2 weeks, or longer.

Technique #3

You can use this technique for any fresh herbs.

Place the herbs on a damp paper towel and loosely roll it up.

Put the rolled-up herbs in a plastic bag or airtight plastic container and chill in on the bottom shelf of the refrigerator for 1 to 2 weeks, or longer.

Technique #4

You can use this technique for any fresh herbs.

Place herb leaves or diced herbs evenly into ice cube trays.

Pour in olive oil, cover, and freeze for up to 6 months.

You can use this little herb and olive oil ice cubes in pasta, vegetables, or on top of proteins.
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And if they do still manage to wilt, toss them in the stock! Thanks so much! Food waste is such a problem in modern society. It is nice to see a chef that addresses it.

magicalmystery
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When I buy parsley, cilantro(coriander?) rocket, celery leaves & stalks/stems I rinse them all very well & let them drain/Ishake) and then leave in a colander in the fridge to dry off moist of the moisture - a salad spinner would do all this in a minute. Even if I leave it overnight to get this done.
Then I put all these - sometimes stems kept depends for the purpose that I am going to use them for. Parsley freezes well-these I use for falafel / meat balls & soups they defrost super quick . I haven't tried freezing the rest.
The rest I put in airtight containers - no water should be left inside - I put a DRY paper towel inside the airtight container **just on top of the herbs no need to wrap anything *** and this works great! You can also use a DRY cloth towel. I kinda do the same thing for salad ingredients as I cook for one. All the ingredients are ready, washed & fresh. A carrot/beet/turnip grated or some veggies already cooked like broccoli/zucchini or any veggie that will have too much moisture, I do the same or after a day or two I just leave the lid open in the fridge. But a paper towel in an airtight container is the bomb!!!!

mariarefo
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Or you could hang the harder herbs upside down somewhere in a part of your home that doesn't have too much moisture, like your living room. I did it with my thyme...worked a treat 😁👍💖🌿

championkathryn
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I started doing that with my Puerto Rican sofrito...i got a baby food cube freezer tray and it works great!

isabelab
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I learn so many great techniques from you. Thanks so much for sharing your wealth of knowledge!

evajoo
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Keep a small clump or two of chives growing on the kitchen windowsill, they'll happily grow indoors.

comesahorseman
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Excellent! I have a tendency to buy loads of herbs for one recipe then never use them again. I felt horrible tossing them out but I won't have to do that anymore thanks to that icecube trick! I'm going to make ice cube blends of the herbs I use the most just to keep on hand, that way I won't need to purchase any when I only need a small amount. Very cool, thank you!

bootslawless
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Billy, thanks you’re a master....love your stuff. Keep it coming

gordon
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I have basil in my kitchen that is nearly a month old, and still alive. I just keep them in water, like cut flowers. haha

Maplecook
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Why didn't you leave a link to find ice cube trays with lids? I've never seen them before, anywhere! But, your video has good info!

bettyspencer
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Have any videos on running an herb garden?

pavelow
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Make sure you have very clean water when soaking cilantro they suck up impurities..

patriciawhite
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I came across a blog that had fresh herbs in jars with a brine recipe. If this is a way for any herb can you show a video with what brine to each herb.

femalecrusader
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great video! is it unlisted or what? so little vievs for such a big channel

kazimirpwn
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how long can you keep dried willow, devils club, I've had mine stored for a year or so, are they still usable in my herbal salves and tinctures?

donnagauthier
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Great information from the Sexiest Chef Alive!

theartstraveler
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Thank you. Tell me please, if I make pesto from basil and rest of ingredients with olive oil I should keep it in the fridge only or I can store them on the shelve? Basil pesto is sold in the shops, so how can I it can be canned? I can dried tomatoes in olive oil and eggplant, Italian style, and store the on the shelve, so can basil pesto be kept the same way?

annapesceanscaia