Nothing quite beats the vibrant punch of fresh herbs in cooking. That burst of parsley, the aromatic wave of basil, or the earthy notes of thyme can elevate a simple dish into something special. But we have all been there: you buy a beautiful bunch of cilantro for taco night, use a fraction, and a few days later find a sad, slimy mess in the back of the fridge. It feels wasteful and frustrating. Learning how to store herbs properly means less waste, more flavor, and getting the most out of your grocery budget or garden harvest.
The good news is that extending the life of your fresh herbs isn’t complicated. It just takes a little know how depending on the type of herb and how long you want to keep it. From a few extra days in the fridge to months in the freezer or even longer dried on the shelf, there is a method that works.
Keeping Herbs Fresh for Days
For herbs you plan to use within a week or so, the refrigerator is your best friend. But just tossing the bunch in the crisper drawer isn’t the ideal approach. Two main methods work wonders for short term storage.
The Bouquet Method
This technique works particularly well for leafy, tender herbs with soft stems, like parsley, cilantro, mint, and dill. Think of them like a bouquet of flowers, because you will treat them similarly.
First, if the ends of the stems look dry or brown, give them a fresh snip with scissors, just like you would for flowers. Remove any wilted or yellowing leaves from the bunch. Find a jar or a small glass and fill it with about an inch of fresh water. Place the herb stems into the water.
Now, here is a key step: loosely cover the leaves with a plastic bag. You can use a produce bag from the grocery store or a reusable silicone bag. Drape it over the top, tucking it around the base of the jar or securing it loosely with a rubber band. This creates a humid environment to keep the leaves from drying out, but it’s loose enough to allow some air circulation, preventing moisture buildup that leads to rot. Place your herb bouquet in the refrigerator. Change the water every couple of days or if it starts looking cloudy.
A special note on Basil: Basil is a bit of a diva. It hates the cold. Storing it in the fridge using this method can sometimes cause the leaves to turn black. For basil, it is often better to keep the jar bouquet on your kitchen counter, out of direct sunlight. It might not last quite as long as refrigerated herbs, but it will stay greener and more aromatic than if chilled.
The Damp Towel Method
This method is excellent for a wider variety of herbs, including hardier ones like rosemary and thyme, but also works for leafy greens if you prefer not to use the jar method. It is quite simple.
Start by gently washing your herbs under cool running water to remove any dirt or grit. The crucial next step is drying them thoroughly. Excess moisture will cause them to decay quickly. Lay them out on a clean kitchen towel or use paper towels and pat them dry gently but completely. A salad spinner can also work wonders, especially for delicate leaves like cilantro or parsley.
Once dry, lay the herbs out on a sheet of paper towel. Use just enough paper towel to wrap them comfortably. Now, lightly dampen the paper towel. You want it moist, not soaking wet. A few spritzes from a water bottle or quickly running it under the tap and wringing it out thoroughly usually does the trick. Gently roll the herbs up in the damp towel.
Place the wrapped herbs inside a resealable plastic bag, a zip top bag, or an airtight container. Seal it, but perhaps not absolutely airtight – leave a tiny corner unzipped or ensure the container isn’t vacuum sealed. This allows a little air exchange. Store this package in your refrigerator, usually in the crisper drawer. The damp towel provides humidity, while the container prevents them from drying out or absorbing other fridge odors.
Always ensure your herbs are thoroughly dried after washing, especially before refrigerating or freezing. Excess moisture is the primary culprit behind slimy leaves in the fridge and damaging ice crystal formation in the freezer. Pat them dry gently but completely with paper towels, or consider using a salad spinner for delicate greens to remove as much water as possible without bruising.
Freezing Herbs for Future Flavor
If you have an abundance of herbs from your garden or scored a great deal at the market, freezing is a fantastic way to preserve their flavor for months. While frozen herbs won’t have the same crisp texture as fresh ones (so they are not ideal for garnishes), they are perfect for adding to cooked dishes like soups, stews, sauces, roasts, and sautés.
Freezing Whole or Chopped
This is a straightforward approach. First, wash your herbs and, repeating the crucial step, dry them very, very well. Any water left on the leaves will lead to ice crystals and freezer burn.
You can choose to leave herbs like rosemary or thyme whole on their stems. For leafy herbs like parsley, cilantro, chives, or mint, you will generally want to chop them first. Remove tough stems and chop the leaves to your desired consistency.
Whether whole or chopped, spread the herbs in a single layer on a baking sheet lined with parchment paper or a silicone mat. Place the baking sheet in the freezer for an hour or two, until the herbs are frozen solid. This step, known as flash freezing, prevents the herbs from clumping together into one big frozen mass.
Once frozen solid, quickly transfer the herbs into airtight freezer bags or containers. Label them clearly with the type of herb and the date. Squeeze out as much air as possible before sealing the bags. Return them to the freezer promptly. They should keep their flavor well for 4 to 6 months, sometimes longer.
Herb Ice Cubes (Oil or Water)
This is perhaps the most popular and convenient way to freeze herbs, especially for cooking. It involves chopping the herbs and freezing them with a liquid in ice cube trays.
Wash and thoroughly dry your chosen herbs. Finely chop them – a food processor can make quick work of this if you have a large batch. Place the chopped herbs into the compartments of an ice cube tray. Don’t pack them too tightly; aim for about two thirds full.
Now, you have a choice: cover the herbs with either water or olive oil (or another neutral oil like avocado oil). Using oil is particularly good for herbs you plan to use in sautés, sauces, or roasts, as it helps preserve the fat soluble flavor compounds. Water works well too, especially for adding to soups or stews where extra oil isn’t desired.
Carefully fill the rest of each compartment with your chosen liquid, ensuring the herbs are submerged. Place the tray level in the freezer until the cubes are completely solid. Once frozen, pop the herb cubes out of the tray and transfer them to labeled airtight freezer bags or containers. When you need some herbal flavor, just grab a cube or two and toss it directly into your hot pan or pot near the end of cooking!
Drying Herbs for the Spice Rack
Drying is the oldest method of herb preservation, creating shelf stable herbs that can last for a year or even longer, although their potency diminishes over time. Dried herbs have a more concentrated, sometimes slightly different, flavor profile than fresh ones. This method works best for sturdy herbs with lower moisture content, such as rosemary, thyme, oregano, marjoram, sage, and lavender. Tender, leafy herbs like basil, parsley, cilantro, and mint can be dried, but they lose much more of their characteristic flavor compared to freezing.
Air Drying (The Classic Way)
This is the most traditional and energy efficient method. Gather your herbs into small, loose bundles. Secure the stems together with string or a rubber band. Don’t make the bundles too thick, as air needs to circulate through them.
Find a suitable location for hanging. It needs to be warm, dry, dark, and have good air circulation. Attics, pantries, or even a seldom used closet can work. Avoid direct sunlight, which can bleach the herbs and degrade their flavor and essential oils. Hang the bundles upside down. You can tie them to a rack, a clothesline, or even just a hook.
To protect them from dust and catch any falling leaves, you can place each bundle inside a paper bag with holes punched in the sides for ventilation. Tie the bag closed around the stems.
Drying time varies depending on the herb and the humidity, typically taking one to three weeks. You will know they are ready when the leaves are brittle and crumble easily between your fingers. Once dry, gently strip the leaves from the stems.
Oven Drying (Quicker Method)
If you are short on time or space, you can use your oven, but it requires careful attention. Wash and thoroughly dry the herbs. Remove the leaves from any thick stems. Spread the leaves or small sprigs in a single layer on a baking sheet lined with parchment paper.
Set your oven to its absolute lowest temperature setting – usually around 150 to 180 degrees Fahrenheit (65 to 80 Celsius). Some ovens have a ‘warm’ setting or a bread proofing setting that might be suitable. It is often recommended to prop the oven door open slightly with a wooden spoon handle to allow moisture to escape and prevent the herbs from baking instead of drying.
Keep a very close eye on them. Drying time can range from 30 minutes to a few hours depending on the herb and your oven. Check frequently and remove them as soon as they become brittle and crumbly. Let them cool completely before storing.
Using a Dehydrator
For those who dry foods regularly, a food dehydrator offers the most consistent and controlled environment. Prepare the herbs as you would for oven drying (washed, dried, leaves separated).
Arrange the herbs in a single layer on the dehydrator trays. Follow the manufacturer’s instructions for temperature settings and drying times for herbs, which are usually quite low. This method typically takes several hours but requires less supervision than oven drying.
Storing Dried Herbs
Regardless of the drying method, proper storage is vital. Once the herbs are completely dry and cool, store them in airtight containers. Small glass jars with tight fitting lids are ideal. Plastic containers can work, but glass is less permeable to air and odors.
Store the containers in a cool, dark, dry place, like a cupboard or pantry away from the stove or direct sunlight. Heat, light, and moisture are the enemies of dried herbs, causing them to lose flavor and color rapidly. While dried herbs can last for a long time, their flavor is best within the first six months to a year. Crush or grind them just before use for the most potent flavor.
By using these simple storage techniques – refrigerating, freezing, or drying – you can significantly extend the life of your herbs. This means enjoying their wonderful flavors for longer, reducing food waste, and adding that fresh or preserved herbal touch to your meals whenever inspiration strikes.
