How to Keep Fresh Herbs Lasting Longer

There is a particular kind of kitchen disappointment: you buy a bunch of parsley for one recipe, and a few days later you find a slimy, yellowing bundle at the back of the fridge. Fresh herbs are wonderful, but they can be expensive, and they do not last long unless you treat them well. A few small habits can double their lifespan, and they take less than a minute.

Know your two groups

Herbs fall roughly into two families, and they like different treatment. Soft herbs, such as parsley, coriander, dill, mint and chives, have tender stems and delicate leaves. Woody herbs, such as rosemary, thyme, sage and oregano, have firmer stems and a sturdier character. Basil is a special case that behaves more like a soft herb but dislikes cold temperatures.

Looking after soft herbs

Think of soft herbs like cut flowers. Trim the base of the stems, stand the bunch in a glass or jar with a little water, and cover the leaves loosely with a plastic bag. Keep them in the fridge. Change the water every couple of days, and remove any leaves that start to turn yellow. Do not wash them until you are ready to use them, as extra moisture on the leaves encourages rot.

Looking after woody herbs

Woody herbs need less moisture. Wrap them loosely in slightly damp kitchen paper, put them in a container or reusable bag, and keep them in the vegetable drawer. They tend to last for a week or two, sometimes more. Rosemary and thyme can also be dried easily by hanging small bunches in a warm, airy spot, then crumbling the leaves into a jar.

The basil exception

Basil turns black and limp when it gets too cold. Keep it at room temperature, stems in a glass of water, away from direct sunlight and draughts. A growing pot of basil from the shop will often last longer than cut stems, provided it is watered carefully and kept on a bright windowsill.

Freezing herbs

If you have more than you can use, freezing is a smart solution. Chop the leaves finely and pack them into an ice cube tray, then top up with olive oil or water and freeze. Once solid, tip the cubes into a freezer bag. Drop one into a soup, stew or pan when cooking. Frozen herbs lose their fresh crunch, so they suit cooked dishes better than salads or garnishes. Harder herbs such as thyme and rosemary can be frozen on their stems and stripped when needed.

Using them up

The best way to reduce waste is to use herbs generously. Stir a big handful of parsley into a bean salad, blend coriander into a sauce, or finish a pan of pasta with torn basil. Soft herbs lose their brightness when cooked for a long time, so add them at the end, a point we also cover in our piece on seasoning as you cook. Stalks have plenty of flavour too, so chop them finely and use them in the base of a dish.

Frequently asked questions

Should I wash herbs before storing them? It is generally better to wash them just before use, as excess moisture shortens their life.

Can I regrow herbs from supermarket stems? Some, such as mint and basil, will root in water if you use healthy stems. Results vary, so treat it as a fun experiment.

How do I know when herbs have gone off? Look for sliminess, dark patches and a sour smell. Slightly limp herbs are fine for cooking, but slimy or mouldy ones should be thrown away.