3 Ways to Store Fresh Herbs

Fresh herbs are aromatics used to flavor or garnish food. There are two types of fresh culinary herbs found at farmers’ markets and in the produce aisle at the grocery store: tender herbs, also known as soft herbs, and hard herbs. Tender herbs have soft stems and soft leaves; they include cilantro, tarragon, parsley, dill, mint, and basil. Hard herbs have hard, woody stems and stiffer leaves. Popular hard herbs include rosemary, oregano, thyme, bay leaves, and sage.

Excess moisture and oxygen can cause fresh herbs to wilt and brown in a matter of days, especially if they’re left in a grocery bag in the crisper drawer. If properly stored, fresh herbs can last two to three weeks in the refrigerator and months in the freezer. Dried herbs, on the other hand, can last for years in the pantry.

A recipe might call for a few sprigs of rosemary or a handful of sage leaves. Store leftover fresh herbs in the refrigerator, dry the herbs, or freeze them to extend their shelf life.

1. 1. Refrigerate: Wash fresh herbs in cool water and dry them to eliminate any excess dirt and bacteria that will cause quick spoilage. Blot the herbs dry with a paper towel or dry them using a salad spinner. Store tender herbs by placing them upright in a jar of water (as you would a bouquet of flowers) and covering them loosely with a plastic bag. Roll hard herbs in a moist paper towel before refrigerating.
2. 2. Dry: Pick the leaves off the herbs and arrange them on a paper towel-covered plate. Cover the herbs with another paper towel and then microwave them. Hardy herbs will take one minute initially, followed by 20-second bursts until they are completely dry. Soft herbs will take 40 seconds, followed by 20-second bursts. Grind the herbs into a powder using a mortar and pestle, and store them in an airtight container. Dry herbs aren't as flavorful as fresh herbs and are more suitable for dishes that require braising, such as a stew.
3. 3. Freeze: Chop up the herbs and place them in ice cube trays. Cover them with a neutral oil, such as light olive oil or canola oil. Freeze the herbs. Use frozen herbs in any recipes that call for chopped herbs, such as sauces, soups, or stews.

Store tender herbs like flowers in a jar of water. Follow these steps to store tender herbs properly:

1. 1. Trim the herbs. Trim the base of the washed herbs and snip off any browned leaves.
2. 2. Place the herbs in a jar. Fill a Mason jar or a glass container with an inch of water and place the herbs into the jar.
3. 3. Store herbs in the fridge. Tender herbs should be stored in the fridge, covered loosely with a plastic bag fastened to the jar with a rubber band. The bag will keep the leaves from losing moisture and keep the herbs from browning—too much oxygen will brown the herbs. Fresh basil, however, should be stored in the glass jar at room temperature and out of direct sunlight, like a bouquet of flowers.
4. 4. Change the water. Change the water every couple of days to maintain freshness.

It’s important to keep hard herbs moist and airtight from oxygen. Follow these steps to store hard herbs in the fridge:

1. 1. Wash the hardy herbs. Carefully wash the herbs in cold water to remove any dirt or bacteria.
2. 2. Remove browned stems. Remove any browned stems and leaves and arrange the herbs in a single layer on a damp paper towel.
3. 3. Roll up the herbs in a paper towel. The paper towel will keep the herbs moist. Place the rolled herbs in an airtight container or a resealable bag to keep oxygen out, which will prevent browning.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.