5 simple tricks for storing fresh herbs
Fresh herbs can completely transform the flavor of a dish – they add aroma, color, and character. Unfortunately, their delicate structure means they lose freshness quickly and often end up in the trash. Thankfully, there are a few simple ways to help herbs keep their taste and appearance for longer. Best of all, you don’t need any special equipment to do it.
Herb bouquets in the fridge
The easiest way to store fresh herbs is to treat them like cut flowers. After bringing them home from the store:
- rinse the herbs and gently pat them dry,
- trim the ends of the stems,
- place them in a jar or glass filled with water,
- loosely cover them with fresh foil or a sandwich bag to slow down wilting.
Then place the herb “bouquet” in the fridge. The exception is basil – it’s best stored at room temperature, for example on a kitchen counter. Remember to change the water every 2–3 days to keep the herbs fresh for as long as possible.
Freezing herbs in portions
Herbs freeze very well, making this a great method for long-term storage. Here’s how to do it:
- rinse the herbs,
- finely chop them,
- divide into portions (e.g. 3–4 tablespoons each),
- pack them into freezer bags.
This method is a huge time-saver. Simply grab a portion from the freezer and add the herbs straight to soup, sauce, or a pan – no washing or chopping needed. Herbs stored in freezer bags take up very little space, stay flexible, and prevent odors from transferring. Don’t forget to label the bags with the herb name and freezing date – even if you normally recognize them easily, chopped and frozen herbs can be surprisingly hard to tell apart.
A damp paper towel and a zip-top bag
If you plan to use your herbs within a few days, you can store them in the fridge without water. Soft herbs such as dill, parsley, or chives:
- wrap in a slightly damp paper towel,
- place in a zip-top bag,
- store in the refrigerator.
This helps them stay firm, vibrant, and aromatic much longer.
Ready-made frozen herb mixes
If you like having everything ready to go, make your own herb blends – perfect for quick cooking. For example:
- a “soup mix” (parsley, dill, lovage),
- an “Italian mix” (basil, oregano, thyme),
- a “fish mix” (dill, coriander, lemongrass).
Create any combination that suits your dishes. Divide the herbs into portions, pack them into freezer bags, and label them with a marker.
Whole sprigs wrapped in fresh foil
Hardier herbs such as rosemary, oregano, or thyme store well as whole sprigs wrapped in fresh foil. To extend their freshness:
- gently pat the sprigs dry,
- wrap them tightly in fresh foil,
- place them in the crisper drawer of the fridge.
Stored this way, they can keep their aroma and firmness for up to a week.
Mistakes to avoid
To prevent herbs from spoiling too quickly, remember to:
- keep herbs dry and properly wrapped or bagged,
- keep them away from the back wall of the fridge, where they may freeze,
- keep basil at room temperature in a glass of water on the kitchen counter.
