6 Ways to store fresh herbs
No more wilted lettuce or sluggish cilantro. I’ll show you how to keep your fresh herbs fresh. Grocery shopping, with a list in your hand, is the best way to save money and time. You also make sure not to fall into impulsively going for that white-bread sandwich in the deli or that overpriced salad at the bistro. But when you buy food for the week, you want to make sure to store it right so it keeps fresh as long as possible.
— How to store your fresh herbs and leafy greens —
Store them in a jar with water
Wrap them into a moist cloth
Keep them in a paper bag
Store them in water
1 store them in a jar with water
Peppermint, rosemary, thyme, parsley, celery, chives, cilantro, basil and more can just be put in a clean jar with water and stored in the fridge. They will keep ages like that (at least one week) but make sure to change the water now and then.
2 Wrap them into a moist cloth
Leafy greens like spinach and kale or herbs like dill, cilantro like to be wrapped. Moisten a clean cotton cloth or kitchen towel thoroughly and place one or two of your greens on it, fold. Place another green and fold. Repeat until all your desired greens are wrapped up. All your greens may not fit into one towel and you have to distribute them into another. The moist environment inside the towel, will keep your herbs and green fresh and sturdy for much longer, almost a week.
3 Keep them in a paper bag
This works for anything, especially basil and will prevent your greens from sweating and moulder like they do inside a plastic bag. But still use them within a couple of days because they fast turn sluggish.
4 Store them in water
Especially for lettuces and cabbages, this works really great and it actually reverses limp, sad leaves into bouncy and crisp. Take a Tupperware or glass container, layer your leaves carefully. It is OK to press them a little to fit them. Fill the container until almost full, put the lid on and store in your fridge. After a few hours, like magic, your lettuce and cabbage look like freshly picked. Just make sure to change the water after a couple of days to prolong the long-lastingness to maximum. Otherwise, your greens will start to decay.
5 Dry them
Any bouquet of herbs can be easily dried. Take a string and wind it around the stems. Leave the other end of the sting long enough so you can hang your herb bouquet to dry somewhere airy and dark. I find it ideal to hang them on curtain rods. If you do that, just make sure they don’t get sun bleached (and loose their flavor) and wrap some paper around. When they are really dry and crumbly, after a few days to a week, depending on humidity, just roll them between your palms over a clean surface or paper sheet. (Can you see how green and rich the new oregano looks compared to the old one in the jar?)
If you realize you wont use all your herbs before they spoil, just cut them and freeze. There are two ways to do that. 1) Just chop them up and put them in any container or plastic bag before freezing. This will though result in a block of hard, green chunk that lets you chop off any desired amount. Or, 2) chop your herbs and put them on top of baking paper on a baking sheet, then freeze. After your herbs are deep frozen, you can easily transfer slide them off the baking paper into a container. Now your frozen herbs are easily utilized.
If your herbs come in a pot, put them somewhere not too sunny or hot and water them regularly. Pots fare well inside your fridge as well.
I really hope this helped to keep your delicate herbs & greens fresh for the longest they can! Love, Andrea