Find out useful tips on how to store fresh herbs. Store parsley, cilantro, basil, chives, dill, mint, rosemary and other fresh herbs.
Do you have trouble keeping herbs bright and fresh? Once you buy a bunch of parsley it will gone fast and become yellow. We have useful tip how to store parsley in the fridge so you can use it anytime you need it.
Rinse herbs in cool water to remove soil. Discard any yellow leaves and stems and dry with paper towels. Snip off a bit of the stems using a sharp knife or scissors to even them up and allow water to come in contact with the freshly cut stems. Fill a jar or a water glass partially with water and place the stem ends of herbs into the water.
If you are storing the herbs in the fridge, cover loosely with a plastic bag. This keeps the leaves humid but allows airflow. Parsley can be stored at room temperature or in the fridge. Basil is ideally stored at room temperature and not in the fridge while cilantro loves cool temperatures and should be stored in the fridge.
Change the water after several days if the water starts to discolor. Fresh herbs can last up to 2 weeks or longer when stored this way.
You can do this with all leafy herbs that have soft stems, such as parsley, cilantro, basil, chives, dill and mint. Herb with hard stems such as rosemary and thyme, can be held in water if they're very fresh.
Wash parsley completely and dry with paper towels. Trim the end of the parsley and finely chop with sharp knige. Place in the plastic bag and put in the freezer to freeze completely. This way you will have parsley for any dish you need. It is the same as fresh one, still green and scented with delicious fresh smell.
Ice cube trays are ideal for keeping fresh herbs. Just chop the herbs and place in the cube tray filled with water. Once you need the herbs just add the ice-cubes when cook the food.
Instead of water, use oil to keep the fresh herbs. Just be sure that oil is extra virgin olive oil. Fill ice-cube tray with the oil and put chopped herbs into it and put in the freezer. This is ideal for cooking dishes without using the water.
In sterilized jar place one layer of coarse salt then add chopped herbs then add another layer of salt and continue like this until you reach the top (finish with the layer of salt). This way the salt will soak the flavours of fresh herbs.