When I was first starting to cook, I avoided any recipes that called for a lot (okay, any) fresh herbs because I felt like I’d spend a bunch of money and then most of the herbs would go to waste. Once I got better at putting flavors together, I learned how to make swaps when following recipes, and how to use herbs in my everyday winging-it kind of cooking.
Most importantly, though, I’ve realized that fresh herbs actually make it easier to make a great-tasting meal because just a little adds so much flavor. (Seems so obvious now but in case you’re ever tempted…don’t skip the herbs!) And here’s the simple way I’ve found to store herbs that keeps them fresh for so much longer — no more finding a bag of sad, soggy cilantro in the bottom of the crisper drawer.
This method works for any leafy herbs that you buy in a bunch, such as cilantro, dill and parsley. I usually have at least one of these three in my fridge since they tend to be less expensive and easy to use (and I like the flavor, obviously — sorry for my cilantro-takes-like-soap friends!).
Make your cilantro, dill or parsley last!
- When you get home, rinse the bunch under cool water; dry well.
- Remove any elastics or bands, and trim about an inch off the stems.
- Fill a tall glass with 1-2 inches of water — you want it to touch all of the stems but not the leaves. You may need two glasses if it’s a big bunch.
- Gently put the plastic produce bag over the leaves and secure it to the top of the glass with an elastic.
- Keep the glass in the fridge wherever it won’t get knocked over, but not at the top back (the coldest area) because they could freeze.
- Enjoy fresh herbs for up to a few weeks! Change out the water once or twice a week.
And the same for basil except…
Don’t put it in the fridge! Follow the same instructions above but leave the glass/jar out on the counter.
Not the most attractive photos but just to make sure it’s clear…basically, make a shower cap for the herbs 🙂
Leave a Reply