How to store herbs such as thyme, parsley, rosemary and basil, by Becky Selengut on YouTube. 3 min 21 s.
- Video length
- 3 min 21 s
- Time to do it
- 5 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Sort your herbs into two groups: soft herbs like basil, parsley and cilantro, and woody herbs like thyme, rosemary and sage.
Trim the bottom of the stems with a sharp knife so each bunch has a fresh cut end.
Stand the soft herbs in a jar with an inch or two of water, like flowers in a vase.
Loosely cover the leaves with a plastic bag and leave the jar on the counter, away from direct sun.
Keep basil out of the fridge, since cold air turns the leaves black.
For parsley and cilantro, you can also refrigerate the jar once it is bagged.
Wrap woody herbs like thyme and rosemary in a slightly damp paper towel, then seal them in a plastic bag.
Store the bagged woody herbs in the fridge crisper drawer.
Change the water in the jars every day or two and pull off any leaves that turn yellow or slimy.
Tips and common mistakes
Never wash herbs before storing them, since extra moisture speeds up rot.
Basil bruises and blackens in the cold, so keep it at room temperature.
A loose bag traps just enough humidity without suffocating the leaves.
If a bunch is already wilting, trim the stems and give it fresh water to revive it.
Questions
Can I freeze fresh herbs instead?
Yes. Chop them and freeze in a little water or oil in an ice cube tray, though the texture will be softer once thawed.
How long will they last this way?
Soft herbs in water often keep about a week, and woody herbs in the fridge can last two weeks or more.
Should I tie the bag tightly around the jar?
No. Leave it loose so some air can move, which helps prevent mold.
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.
