Whether you have extra herbs on hands to store for the short term or long term, we have tips for you on the best ways to keep them for later.
When you bring herbs in from the garden or home from the store, chances are, you have more on hand than you need at the moment. There’s no need to compost or toss the rest of the herbs, even if you won’t be needing them for a while.
The first thing you need to do is get to know your herbs better and figure out if they’re tender herbs or hearty herbs. Once you know this, read on for the best storage solutions.
Tender Herbs
Herbs with tender stems and leaves, like mint, parsley, basil, and cilantro.
Short Term: Store in Water
When you have tender herbs to store, wash them and dry them (pro tip: use a salad spinner to dry them). If there are any leaves that look brown or wilted, take those off. Then, fill a glass with about an inch of water and put the herbs in there. Cover them loosely with a bag or wax wrap and store them in the refrigerator. For basil, leave it uncovered on a counter or table so it can get some sun. Don’t forget to change the water every day or every other day. Depending on the herb, you can store them like this for 2-3 weeks.
Long Term: Bag and Freeze
If you don’t think you’ll need them in the next few weeks, wash and dry them. Lay them flat and store them in a bag in the freezer.
Hearty Herbs
Herbs with tougher stems and leaves, like rosemary, chives, thyme, and oregano.
Short Term: Wrap Them
Place them on a damp paper towel or light and breathable cotton fabric. Roll up the herbs loosely and put it in a bag in the fridge. Chives will last for one week, most other herbs can last 2-3 weeks like this.
Long Term: Freeze Them
For storing these hearty herbs, you can freeze them in oil, broth, or even just water.
- Chop them up or leave them in larger sprigs and leaves.
- Add them to your ice cube trays, fill up each well with herbs about 2/3 full.
- Pour the oil or broth (whatever you might be cooking them in later) over the herbs.
- Wrap the top of the ice cube tray and freeze till frozen.
- Once they’re frozen, store the individual “herb cubes” in freezer containers or bags and put them back in the freezer until you need to use them again.
Whether you have extra herbs on hands to store for the short term or long term, we have tips for you on the best ways to keep them for later.
When you bring herbs in from the garden or home from the store, chances are, you have more on hand than you need at the moment. There’s no need to compost or toss the rest of the herbs, even if you won’t be needing them for a while.
The first thing you need to do is get to know your herbs better and figure out if they’re tender herbs or hearty herbs. Once you know this, read on for the best storage solutions.
Tender Herbs
Herbs with tender stems and leaves, like mint, parsley, basil, and cilantro.
Short Term: Store in Water
When you have tender herbs to store, wash them and dry them (pro tip: use a salad spinner to dry them). If there are any leaves that look brown or wilted, take those off. Then, fill a glass with about an inch of water and put the herbs in there. Cover them loosely with a bag or wax wrap and store them in the refrigerator. For basil, leave it uncovered on a counter or table so it can get some sun. Don’t forget to change the water every day or every other day. Depending on the herb, you can store them like this for 2-3 weeks.
Long Term: Bag and Freeze
If you don’t think you’ll need them in the next few weeks, wash and dry them. Lay them flat and store them in a bag in the freezer.
Hearty Herbs
Herbs with tougher stems and leaves, like rosemary, chives, thyme, and oregano.
Short Term: Wrap Them
Place them on a damp paper towel or light and breathable cotton fabric. Roll up the herbs loosely and put it in a bag in the fridge. Chives will last for one week, most other herbs can last 2-3 weeks like this.
Long Term: Freeze Them
For storing these hearty herbs, you can freeze them in oil, broth, or even just water.
- Chop them up or leave them in larger sprigs and leaves.
- Add them to your ice cube trays, fill up each well with herbs about 2/3 full.
- Pour the oil or broth (whatever you might be cooking them in later) over the herbs.
- Wrap the top of the ice cube tray and freeze till frozen.
- Once they’re frozen, store the individual “herb cubes” in freezer containers or bags and put them back in the freezer until you need to use them again.
