How to Prep and Store Fresh Herbs to last 2 Weeks!, by Summer Bakes the World on YouTube. 7 min 38 s.
- Video length
- 7 min 38 s
- Time to do it
- 20 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Sort your herbs into leafy soft kinds like basil, parsley and coriander, and woody kinds like rosemary, thyme and sage. Handle them gently so the leaves are not bruised.
Fill a bowl or sink with cold water and swish the herbs through it to loosen dirt and grit. Lift them out rather than pouring the water off, so the dirt stays behind.
Shake off the excess water and spin the herbs dry in a salad spinner, or pat them dry with clean tea towels. Wet leaves rot fast, so get them as dry as you can.
Lay the herbs on a cutting board and cut off the tough lower stems and any wilted or yellow leaves. Keep the tender stems, which still hold flavour.
For chopped herbs, bunch the leaves together with your fingertips curled under, then slice with a sharp knife using a gentle rocking motion. Keep your knuckles back from the blade.
Line an airtight container with a slightly damp paper towel, add the whole or chopped herbs, and seal with the lid. Store soft herbs in the fridge and woody herbs in a cool, dry spot.
For freezing, spread chopped herbs in a single layer on a tray and freeze until solid, then tip them into a labelled freezer bag. Frozen herbs work best in cooked dishes.
Check the herbs every few days and remove any slimy or mouldy leaves. Replace the paper towel if it gets soaked, then reseal the container.
Tips and common mistakes
Dry herbs thoroughly before storing, because trapped moisture is the main cause of slime and mould.
Keep basil out of the fridge if you can, since cold air turns the leaves black.
Hone your knife on a steel or sharpener before chopping, as a dull blade slips and is more likely to cut you.
Label freezer bags with the herb name and date so you can use the oldest first.
Questions
How long will the herbs last?
Most herbs stored this way keep for more than two weeks in the fridge. Check them every few days and use up any that start to wilt.
Can I freeze soft herbs like basil?
Yes, but freezing changes the texture. Use thawed herbs in sauces, soups and cooked dishes rather than as a fresh garnish.
Why did my herbs go slimy last time?
They were probably still wet or sealed in a warm place. Dry them well and use a slightly damp paper towel in a sealed container.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
