Whether your garden herbs are growing faster than you can use them, or you bought a beautiful, big bunch at the store, you’ll want to keep them fresh for as long as possible. With just a couple quick tricks, you can enjoy those fresh herbs longer than you’d think.
How to Store Herbs
Dill and parsley will keep for about two weeks with stems immersed in a glass of water tented with a plastic bag. Most other herbs (and greens) will keep for short periods unwashed and refrigerated in tightly–sealed plastic bags with just enough moisture to prevent wilting. For longer storage, use moisture– and gas–permeable paper and cellophane. Plastic cuts off oxygen to the plants and promotes spoilage.
You can also try your hand at Drying Herbs.
Or, make yourself this Herb Butter, which stores and freezes well.
Storing Fresh Herbs
Most fresh herbs go bad in the refrigerator quickly. Ever noticed how the leaves of basil or parsley turn brown? These leafy herbs (including cilantro, mint and dill) are best kept in a glass of cool water, like a bouquet of fresh flowers. Trim the ends and change the water every couple of days. Just harvest (pinch) leaves as you need them! This encourages more growth. Herbs can also be dried, frozen, preserved in vinegar, oils and pesto (which should be kept refrigerated or frozen).
Some fresh woody herbs – rosemary, thyme, chives, sage, oregano – can be stored in a fridge, loosely wrapped in a damp paper town.
Dried herbs and spices should be stored in a cool, dry place, not above the stove or right next to the burners where heat and steam will cause them to lose flavor.
Information courtesy of Almanac.com