How to Store Fresh Herbs
Published April 14, 2021. This post may contain affiliate links. Please read my disclosure policy.
Learn how to store fresh herbs and extend the life of your fresh herbs by following these simple techniques that will preserve the freshness for well over a week.
Whether I buy them from the store or pick them from my garden, I am all about using fresh herbs as much as possible. They are a great way to enhance the flavor of food. If you love using fresh herbs as well, then definitely check out how I use them in my Pickles recipe or Chicken Parmigiana.
Storing Fresh Herbs
Storing fresh herbs can be tricky if you’re unaware on 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 are extended by incorporating a few simple at home solutions.
Here are some soft stem herbs:
- Parsley
- Cilantro
- Dill
- Basil
- Tarragon
- Mint
- Sage
Here are some hard stem herbs:
- Rosemary
- Thyme
- Oregano
- Sage
- Chives
- Green Onions
Rinsing and Drying
It’s important to rinse your fresh herbs before storing. To do so, simply run them under low pressure cold water and quickly dry them using a flicking motion to remove any access water.
Place the herbs on paper towels for 15 minutes or so, or until dry.
Follow these simple instructions for keeping your herbs fresher, longer.
How to Keep Herbs Fresh
Follow along for these simple tips for keeping and storing your fresh herbs.
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 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 way point 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 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 these little herb and olive oil ice cubes in pasta, vegetables, or on top of proteins.
Technique Chef Notes + Tips
chef notes + tips
- Depending on the softness or hardness of the stems, you can expect that your herbs will last using these techniques for 1 to 2 weeks, or more.
- If you have a crisper drawer in your fridge, then that is perfect. If you don’t then place everything on the bottom shelf of your fridge.
- For technique #4, you can use which ever oil you would like.
Recipes that Use Fresh Herbs
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Thank you Billy. I’ve been cooking meals for my family along time now but I’m still learning lots of tips and putting them to good use. Thank you for sharing!!
You mentioned your cookbook will take 2 years?? 🐞
Yes, it usually takes 18-24 months from writing it, which seems to take the least amount of time, to actually getting it published.
Thanks Billy , I went and bought some ice cube trays. Great idea, I always use a small portion of fresh herbs I buy, and end up tossing the rest.
Thank you for these amazing tips ! You can be sure I’ll be putting them into practice!
Hi Billy,
I am a 74 year old ‘commis’ and I want to thank you for sharing so many great cooking techniques on Facebook. I particularly like how I can view the recipe being made and then print it off for future reference. Through your help I feel much more confident in the dishes I make. My wife of over 50 years developed a rare medical condition named POTS (nothing to do with what you use to boil water), so between this, and her many food allergies and sensitivities, I’ve taken over much of the meal preparations. Thank you again for the recipes and how to videos.
Thank you Billy, learned something new. Going to try it now!
Thanks a lot!
Thanks for sharing this benefit tips.