Adding fresh herbs to a dish is one of the best ways to add a bit of gourmet flair and delicious flavor, but storing those herbs is a bit trickier. If it seems like your colorful herbs wilt and brown within a day or two after bringing them home, use these smart tips to keep them fresh longer.
- First things first: make sure to wash your herbs gently right after picking or purchasing them. Use a salad spinner or simply swirl them around by hand in a shallow bowl of cool, fresh water to remove dirt and debris, then allow them to dry thoroughly on an absorbent towel.
- For resilient, hardy herbs like rosemary, thyme, and sage, store them in the refrigerator. Simply lay them lengthwise across a paper towel, roll them up and place them inside of a plastic baggie. Put the whole thing in the refrigerator and it should last for weeks to come.
- For tender herbs like parsley, cilantro, and dill, you want to keep them well hydrated. Begin by picking off any wilted leaves, then trim off the bottoms of their stems. Place the herbs in a mason jar with about an inch of water in the bottom, then place the lid on tightly and store it in the refrigerator.
- Store basil in a jar of water just like you would flowers in vase. Keep this out of the refrigerator in a well-lit spot.