Great tips for storing and preserving the freshness of fresh herbs, so you’ll never run out of herbs again,
Herbs add extra flavour to a dish elevating it from good to delicious. Whatever the dish, there will usually be a herb to complement it.
It is always worthwhile visiting your local farmers market for large bunches of fresh herbs. Fresh herbs have a wonderful aroma and flavour, but unfortunately a rather short life-span.
Whether you grow your own, come across a multi-buy offer at the supermarket, or simply need only a few sprigs at a time, it is important to store fresh herbs correctly.
Herbs are similar to cut flowers, as once separated from their roots, they quickly lose moisture. They are prone to discolouration, wilting and eventually turn in mush if not stored properly.
There are ways to preserve their flavour and texture for some time.
Refrigerate
This is best for short term storage, and if you do not plan on cooking the herbs, e.g to put in a salad, or for a garnish.
- Trim the bottom of the stalks.
- Pour two inches of water into a glass jar, and stand the herbs in it.
- Cover with cling film and refrigerate.
Most herbs will last a couple of weeks like this. The exception is Basil which does better in a cool place rather than the refrigerator.
Herbs stored like this do tend to lose some of their flavour and crispness over time, becoming softer.
To clean them
Rinse your herbs before using, or before freezing.
In a big bowl of water, swirl the herbs around to dislodge any dirt and debris. Remove, and lay out on a clean kitchen towel, then gently pat dry.
Freeze
Freezing your herbs will prolong their use for up to 3 months.
Freezing fresh herbs in oil is an excellent way to preserve them for cooking. The oil melts quickly, releasing the herbs, adding flavour to your dish.
- Prepare the herbs as you would require them: remove leaves from stems, chop finely, grind with a pestle & mortar, etc. You can freeze them separately or mix them together (e.g. rosemary and thyme).
- Fill an ice tray ⅔ to the top with the herbs, and top with olive oil.
- Cover with cling film and freeze.
- Once frozen (approx. 8 hours), pop them out and store them in a labelled freezer bag and store in the freezer.
Sauces made of herbs such as Coriander Chutney and Nut-Free Pesto can also be frozen in ice-trays.
Recipes using herbs
Check out these recipes where frozen herbs would work very well
The Olive Blogger says
Great tips, I love the idea of freezing them for longer term (I always seem to have a surplus of cilantro after I make a salad recipe we love)!
NicoleShillings says
I have been dying to try this! I’m hoping to have a killer herb garden this summer, so I will need a way to keep them come fall! Thanks for sharing.
April says
I am always wasting herbs. I put them in the fridge then forget about them and before I know it, they go bad. Definitely going to try your method. Thanks for sharing.
Danielle Cushing says
Will they really keep a couple of weeks in the fridge like that? I really must try. I am ALWAYS buying cilantro and parsley and I never use the whole bunch quick enough.
Derek @ Dad With A Pan says
I love using the frozen oil method. I’ve found that half the fesh herbs I buy dry out in the fridge, but still have decent flavor.. I’d rather them not be dried out thought so thanks for the tip!!
Lynne Curry says
I love using fresh herbs, so it’s great to have more ideas for keeping them fresh. My strategy is to use them up as quickly as possible.
Margot⚓C&V (@coffeenvanilla) says
This is such a brilliant idea! I usually wash them, chop and freeze in a container. It works well for dill but not so much for other herbs such as coriander. Thanks for the tip, I will try your method.
Fred Nonterah says
Thanks for these wonde Tips to keep all these herbs fresh. Love all of them they make dishes come alive.
jacquee | i sugar coat it! says
Lovely post. I used the ice cube method, but also use my vacuum sealer – works like a charm!!
Gloria Duggan says
Such a great post. I am always throwing out herbs. Such a waste for sure. I do have silicone ice cube trays…and they would be perfect for doing this. No more herbs in the garbage!! Thanks for the tips.
Tara says
Great tips! I love the idea of chopping the herbs finely and storing in oil in the freezer. Great way to harvest my extra herbs at the end of summer.
Corina says
I’ll have to try that tip of freezing them under a little oil in an ice cube tray. I tend to buy one or two bunches of herbs a week then all our meals have to use those herbs as they never last very long. This summer I’m trying to grow some but I’m not sure how successful I’ll be!
geekswhoeat says
Great tips! I will definitely be using them in the future!
The FoodOlic says
What a good idea! I’ll need to start making those little cubes, sooo terribly useful! Plus all the fresh flavors that must come out of there! Yum!
Renee Gardner says
Since basil isn’t supposed to be in the fridge, where do you keep yours? I am constantly killing basil.
Nicole says
Basil will last longer if you trim the stems, place upright in a glass jar with a couple of inches of water ( keeping it topped up) and leave on the counter . Basil does better at room temperature. Alternatively, you could freeze it for longer storage.
Rebecca | Let's Eat Cake says
Thank you for the tips! I’m planning on growing some herbs for recipes soon and these will come in handy!
Patty @ Spoonabilities says
What wonderful tips! I never thought of freezing herbs in oil. Love this!
Say Grace says
I love the freezing tip! What an awesome idea!! Thanks for sharing.
Platter Talk says
These are great tips for keeping some expensive alive and well! Thanks.