Storing fresh herbs, the best method to use

I love growing and using fresh herbs. Over the past four months, I have been lucky to have fresh parsley, dill, cilantro, oregano, and rosemary growing in my Florida (zone 9b) community garden plot. Recently, I marveled at how long these herbs stay fresh when using the right storage approach. This article will focus on the best method for storing fresh herbs.

There are a couple of things I have learned about herbs when it comes to storing them. First, herbs can be classified as having either tender or hard stems. You can immediately see the difference between thyme and basil in the photos below. Thyme has a woody stem whereas basil has a herbaceous (tender) stem.  Mint and rosemary are additional examples of herbs that have woody (hard) stems. Where dill and basil are examples of herbs that have tender stems. Generally, I store herbs differently based on the type of stem.

Second, I have also seen a difference in how long an herb can be stored based on whether it is purchased in a supermarket or grown fresh in your garden. Typically, herbs purchased in a supermarket will not store as long as herbs harvested fresh from the garden. This makes sense because we don’t know when a supermarket herb was harvested.

Cleaning herbs

I use the same method for cleaning herbs regardless of whether they are tender or hard. In addition, the same method applies whether you harvest from your garden or purchase in a supermarket.

• Examine the bunch of herbs and remove any dead or wilted leaves.
• Fill a bowl with water and soak the herbs.
• Gently agitate the herbs to remove any dirt or debris. If there is a lot of dirt on the herbs, you may need to dump the water and repeat.
• Remove the herbs from the water and dry them with a paper towel or in a salad spinner.

Storing Basil

I love growing and harvesting fresh basil. In my New Jersey (zone 6a) garden, I always transplant after the end of May because basil is very sensitive to cold temperatures. Therefore, outdoor temperatures need to be above 65°F. With the right variety of basil, I will harvest basil from June through September in NJ. For more information on growing basil in your garden, check out this blog post “How to successfully grow basil in your home garden”.

Here are the guidelines for storing fresh basil.

• Harvest basil from your garden either in the morning after the dew has evaporated or in the early evening.
• When purchasing basil from a supermarket, trim the ends of the stems. Discard any black or damaged leaves.
• Clean basil following the directions above on cleaning herbs.
• Find a jar that matches the length of the basil stems. You want to avoid having leaves sitting in the water, therefore remove any leaves below the water line. Don’t discard the leaves you remove. Instead, place them in a plastic bag and leave them on the counter. Use these leaves within 2-3 days.
• Place your basil stems in the jar of water and leave them on the counter.
• Change the water every 3-4 days. You may even notice that roots begin to develop on the stems. These ‘seedlings’ can then be transplanted as new plants back out in your garden. What a bonus!
• The refrigerator is generally too cold for basil, so I avoid placing basil in the refrigerator.
• Basil that is stored in water and left on the counter or sunny windowsill will generally last for 3-14 days (depending upon freshness).

Note: Generally, basil purchased in a clamshell has very short stems. If the stems are too short to place in a jar with water, then remove the individual leaves and store them in a plastic bag. Use within 2-3 days.

Storing Dill

I love the aroma and feathery leaves on a dill plant. Further, I love that I can harvest not only these feathery leaves but also easily save seeds from dill plants. To learn more about growing dill in your garden, check out this article “How to successfully grow dill in your garden”. It is one of the most popular posts on my blog!

Here are the guidelines for storing fresh dill.

• The optimum time to harvest the dill leaves is early morning when the moisture content is high. Remove, at most, one-third of the foliage at any one harvest by pinching or cutting off the stems. Dill leaves have the best flavor if harvested right when the flower heads form.
• When purchasing dill from a supermarket, trim the ends of the stems. Discard any stems that are discolored. As dill ages, the leaves turn a yellow color.
• Clean dill following the directions above on cleaning herbs.
• Find a jar that matches the length of the dill stems.
• You want to avoid having leaves sitting in the water, therefore remove any leaves below the water line. Don’t discard the leaves you remove. Instead, place them in a plastic bag with a damp paper towel and store them in the refrigerator. Use these leaves within 2-5 days.
• Place your dill stems in a glass of water.
• Cover the dill and jar with a plastic bag.
• Place the jar in the refrigerator.
• Change the water every 3-4 days.
• Dill that is stored in water and placed in the refrigerator will generally last for 7-14 days (depending upon freshness).

Storing Cilantro

I simply love both the aroma and taste of cilantro. To learn how to grow cilantro in your garden, check out this article “How to successfully grow cilantro in your garden”.

Here are the guidelines for storing fresh cilantro.

• The optimum time to harvest the cilantro leaves is early morning when the moisture content is high.
• When purchasing cilantro from a supermarket, trim the ends of the stems. Carefully examine the bunch of cilantro. Discard any stems that are wilted or discolored.
• Clean cilantro following the directions above on cleaning herbs.
• Find a jar that matches the length of the cilantro stems.
• You want to avoid having leaves sitting in the water, therefore remove any leaves below the water line. Don’t discard the leaves you remove. Instead, place them in a plastic bag with a damp paper towel and store them in the refrigerator. Use these leaves within 2-5 days.
• Place your cilantro stems in a glass of water.
• Cover the cilantro and jar with a plastic bag.
• Place the jar in the refrigerator.
• Change the water for 3-4 days.
• Cilantro that is stored in water and placed in the refrigerator will generally last for 7-14 days (depending upon freshness).

Storing Parsley

Did you know that parsley is the most widely used herb in both the US and Europe? One possible reason is that parsley leaves are high in nutrients including vitamins A, B, and C. To learn more about growing parsley, check out this article “How to successfully grow parsley in your home garden”.

Here are the guidelines for storing fresh parsley.

• Parsley can be harvested when the leaf stems have three segments. Harvest parsley by cutting the stems from the outer layer of the plant as needed. Cut no more than 2-3 stems from any plant.
• Harvest parsley from your garden either in the morning after the dew has evaporated or in the early evening.
• When purchasing parsley from a supermarket, trim the ends of the stems. Carefully examine the bunch of parsley. Discard any stems that are wilted or discolored.
• Clean parsley following the directions above on cleaning herbs.
• Find a jar that matches the length of the parsley stems.
• You want to avoid having leaves sitting in the water, therefore remove any leaves below the water line. Don’t discard the leaves you remove. Instead, place them in a plastic bag with a damp paper towel and store them in the refrigerator. Use these leaves within 2-5 days.
• Place your parsley stems in a glass of water.
• Cover the parsley and jar with a plastic bag.
• Place the jar in the refrigerator.
• Change the every 3-4 days.
• Parsley that is stored in water and placed in the refrigerator will generally last for 7-14 days (depending upon freshness).

Storing Mint

My favorite use of mint is to make a fresh mojito. Be careful when growing mint in your garden as it can be invasive.  I find it best to grow mint in a container. Check out my article titled “Growing mint in a container is the best choice”.

There are two methods for storing fresh mint. In both methods, first do the following:

• Harvest mint late in the morning on dry and sunny days. The youngest leaves are the most flavorful. Cut a stem to within 1 inch of the soil. 
• When purchasing mint from a supermarket, trim the ends of the stems. Discard any black or damaged leaves.
• Clean mint following the directions above on cleaning herbs.

Method 1 – Wrapped in a damp paper towel

• Moisten a paper towel.
• Place the mint stems on the paper towel and wrap the paper towel around the stems. I like to leave ~2 inches of the herb sticking out one end of the paper towel.
• Place the paper towel containing the herb in a plastic bag. Don’t close the bag too tightly. Allow some air to circulate.
• Mint that is stored in a paper towel and placed in the refrigerator will generally last for 7 days (depending upon freshness).

Method 2 – In a jar with water

• Find a jar that matches the length of the mint stems.
• You want to avoid having leaves sitting in the water, therefore remove any leaves below the water line. Don’t discard the leaves you remove. Instead, wrap the leaves in a damp paper towel and place them in a plastic bag. Place the plastic bag in the refrigerator. Use these leaves within 2-3 days.
• Cover the mint and jar with a plastic bag.
• Place the jar in the refrigerator.
• Change the water every 3-4 days.
• Mint that is stored in water and placed in the refrigerator will generally last for 7 days (depending upon freshness).
• You may even notice that roots begin to develop on the stems. These ‘seedlings’ can then be transplanted as new plants back out in your garden. What a bonus!

I find mint stays fresh longer wrapping in a paper towel (method 1). Check the mint often and remove any leaves that start to turn black.

Storing Oregano

Oregano is a perennial herb in both NJ (zone 6a) and Florida (zone 9b). However, it really thrives and spreads in Florida. I guess Oregano loves all the sunshine!

Here are the guidelines for storing fresh parsley.

• Harvest oregano late in the morning on dry and sunny days.
• When purchasing oregano from a supermarket, trim the ends of the stems. Discard any black or damaged leaves.
• Clean oregano following the directions above on cleaning herbs.
• Moisten a paper towel.
• Place the oregano stems on the paper towel and wrap the paper towel around the stems. I like to leave ~2 inches of the herb sticking out one end of the paper towel.
• Place the paper towel containing the herb in a plastic bag. Don’t close the bag too tightly. Allow some air to circulate.
• Oregano that is stored in a paper towel and placed in the refrigerator will generally last for 7-14 days (depending upon freshness).

Storing Rosemary

What a pleasure to grow rosemary in Florida (zone 9a). It thrives and grows all year long as a perennial. In NJ, it’s too cold in the winter for rosemary and is thus planted every year as an annual.

The best method for storing rosemary is to loosely wrap it in a damp paper towel, place it in a plastic bag, and store it in the refrigerator.  

• Harvest rosemary late in the morning on dry and sunny days.
• When purchasing rosemary from a supermarket, examine the stems. Discard any discolored or damaged stems.
• Clean rosemary following the directions above on cleaning herbs.
• Wrap the stems in a damp paper towel.
• Place the paper towel inside a plastic bag. Don’t close the bag too tightly. Allow some air to circulate.
• Store in the refrigerator.
• Storage time is ~5 days.

Storing Thyme

Thyme is a perennial herb in both NJ (zone 6a) and Florida (zone 9b). When you grow thyme in your garden, it’s easiest to simply cut what you need when you need it. However, sometimes it does become necessary to store fresh thyme. The best method for storing thyme is to loosely wrap it in a damp paper towel, place it in a plastic bag, and store it in the refrigerator.  

• Harvest thyme late in the morning on dry and sunny days.
• When purchasing thyme from a supermarket, examine the stems. Discard any discolored or damaged stems.
• Clean thyme following the directions above on cleaning herbs.
• Wrap the stems in a damp paper towel.
• Place the paper towel inside a plastic bag. Don’t close the bag too tightly. Allow some air to circulate.
• Store in the refrigerator.
• Storage time is ~5 days.

Storing Sage

I have been growing sage in my NJ garden for over 8 years. Sage is a perennial herb in both NJ (zone 6a) and Florida (zone 9b). Mostly, I cut sage leaves as needed. However, sometimes it does become necessary to store sage. Here are guidelines for storing sage:

Method One:

• Discard any discolored or damaged stems.
• Clean sage following the directions above on cleaning herbs.
• Wrap the leaves loosely in a damp paper towel.
• Place the paper towel inside a plastic bag.
• Store in the refrigerator.
• Sage should stay fresh for 3-5 days.

Method Two:

• Discard any discolored or damaged stems.
• Clean sage following the directions above on cleaning herbs.
• Remove the individual leaves from the stems.
• Place the leaves in a container and cover them with olive oil.
• Sage should stay fresh for 1-3 weeks.

Good luck using the best method for storing fresh herbs.

References

Oregon State University Extension