Fresh herbs are one of the best ways to add flavour without salt or fat, but they often go slimy within days. The secret is moisture control and cold air, not sealing them tightly.
Soft herbs: parsley, coriander, mint, dill
- Trim the stem ends and remove any yellow or damaged leaves.
- Stand the bunch in a glass with about 2 cm of water, like a bouquet of flowers.
- Cover loosely with a plastic bag and refrigerate. Change the water every two days.
Basil
Basil turns black in the fridge, so keep it at room temperature in a glass of water on the counter, away from direct sun. Use it within a few days, or freeze it.
Woody herbs: rosemary, thyme, sage
These keep longer. Wrap them in a slightly damp paper towel, place them in a container, and refrigerate. They usually last two to three weeks.
Freeze for cooking
- Chop herbs and pack them into ice cube trays with a little olive oil or water.
- Freeze them flat in a bag. They work well in soups, sauces and stews, though they lose their texture.
Common mistakes
- Washing herbs before storing them adds moisture that speeds up rot. Wash just before using.
- Storing herbs in a sealed bag without air causes them to go slimy.
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