Fresh herbs bring colour and flavour to dishes, but they often wilt or lose their aroma before you can use them all.
Storing them properly helps reduce waste and means you always have flavourful herbs ready for cooking. With just a few easy steps, you can keep them fresh for days or even weeks.
This article is for general information only. Results may vary depending on storage conditions and herb type. Photos are illustrative and may not reflect exact outcomes.
Short-Term Storage Tips
Different herbs benefit from different methods. Soft herbs such as parsley, coriander, and basil are delicate and need extra care. Trim the stems and place them in a glass of water, loosely covering with a plastic bag.
Keep them in the fridge, except for basil, which does best at room temperature in a bright spot out of direct sunlight. Change the water every couple of days to keep the herbs fresh.
Woody herbs such as rosemary, thyme, and sage are sturdier but still need protection. Wrap them in a slightly damp paper towel, then place them inside a resealable bag or airtight container.
This method prevents them from drying out while avoiding excess moisture that could cause mould. Stored this way, they can often last up to two weeks.
Long-Term Storage Ideas
When you know you won’t use herbs quickly, freezing is the best solution. Chop them finely and place them in ice cube trays with a splash of olive oil or water. Once frozen, transfer the cubes into a freezer bag.
These cubes are easy to add directly to soups, sauces, or stews, giving dishes a burst of flavour without extra preparation.
Another option is to dry herbs for future use. Spread them out on a tray or hang small bunches upside down in a dry, airy place.
Once fully dried, store them in sealed jars away from light and heat. While dried herbs lose some of their fresh taste, they remain useful for cooking throughout the year.
