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In the kitchen

How to store fresh herbs

How often do you buy a huge bunch of fresh basil or rosemary or whatever, and after a few days a good half of it goes directly from the fridge to the garbage can. It is a shame, isn’t it? Taking into account that some of fresh herbs are quite pricey, you literally throw your money away.

Experienced foodies probably know how to increase shelf life of the herbs. So, if you want to keep your herbs fresh for up to two weeks, just follow these simple rules.

Tips on how to keep fresh herbs last longer

  • Don't wash fresh herbs until ready to use; extra moisture can lead to premature decay.
  • Sort out the stems and remove faded parts.
  • All kinds of fresh herbs except basil and cilantro will keep better in the fridge. Roll up dry herbs to damp paper towels, and place the bundle to the bottom flange of the refrigerator. Slightly moisten the towels from time to time.

  • Basil and cilantro are very sensitive to cold temperature, so don’t store them in a fridge. The best way to keep these herbs is to put the bunch in a glass of water, just like flowers.
  • Rosemary is a very aromatic herb and we usually need one or two sprigs for a dish. Unfortunately, supermarkets sell too large bunches of rosemary, so we physically can’t use it right away. The best way to preserve rosemary is to freeze it, just put the herb to paper towel, roll up and place in a freezer.
  • Dried thyme is the same as good for cooking as the fresh one. So, if you want to dry it, put the stems on plane surface at room temperature away from direct sunlight.

Store your fresh herbs properly and don’t forget to use it. Cook more often, try new recipes and new taste combinations and you will never throw away healthy fresh herbs. Hope that this guideline will help you to store your fresh herbs longer.

Posted on 3 October 2013
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