How to Keep Your Herbs Fresh, by Elena Besser on YouTube. 1 min.
- Video length
- 1 min
- Time to do it
- 5 minutes
- Difficulty
- Easy
- Steps
- 6
What you need
Steps
Open the clamshell pack and pick out any leaves that are already yellow, slimy or wilted. Throw those away so they do not spoil the rest.
For basil, trim the bottom of the stems with a sharp knife, then stand the bunch in a glass with an inch or two of water.
Keep the basil glass on the counter at room temperature, not in the fridge, and change the water every day or two.
For chives, wrap the bunch loosely in a slightly damp paper towel and place it in a clean plastic bag or container.
Store the wrapped chives in the fridge, in the crisper drawer if you have one.
Check both herbs every couple of days and remove any leaves that start to go soft or brown.
Tips and common mistakes
Basil turns black in the cold, so keep it out of the fridge.
Do not wash herbs until you are ready to use them, since extra moisture speeds up spoiling.
Change the basil water regularly so it stays clean and the stems do not rot.
Questions
Can I store basil and chives the same way?
No. Basil does best in a glass of water at room temperature, while chives keep longer wrapped and chilled in the fridge.
How long will they stay fresh?
With clean water and regular checks, basil can last about a week and chives often a bit longer, but it depends on how fresh they were when you bought them.
Can I freeze the herbs instead?
Yes, chopped chives freeze well in a bag or ice cube tray. Basil is better blended into pesto or frozen as a paste.
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.
