Yuzo
Fresh herbs are one of the most transformative ingredients in a kitchen and also one of the most wasted. Most people buy a bunch, use two sprigs, and watch the rest go yellow in the fridge. Here is how to stop that.
Two types of herbs, two different methods
Soft herbs (parsley, coriander, basil, dill, mint, tarragon): Treat like cut flowers. Trim the stems by 1cm, stand upright in a glass or jar with 3-4cm of cold water, cover loosely with a plastic bag, and refrigerate — except basil, which hates cold and does better on the counter.
With this method, parsley and coriander last 2-3 weeks. Dill lasts 1-2 weeks. Basil on the counter lasts 7-10 days.
Woody herbs (rosemary, thyme, sage, oregano, bay): Wrap loosely in a slightly damp paper towel, place in a zip-lock bag or container, and refrigerate. These last 2-4 weeks easily, sometimes longer.
- Common mistakes:
- Leaving herbs in the plastic bag from the supermarket with no airflow — they sweat and rot
- Putting basil in the fridge — the cold turns it black within 24 hours
- Not trimming stems — a fresh cut allows the herb to absorb water
- Washing herbs before storing — moisture in the leaves accelerates decay. Wash just before use.
What to do with excess herbs
If you have more than you can use before they turn:
*Freeze:* Chop soft herbs and freeze in ice cube trays topped up with olive oil or water. These cubes go straight into soups, sauces and stews.
*Dry:* Bundle and hang woody herbs in a warm, dry space for 1-2 weeks. Dried rosemary, thyme and oregano are arguably more potent than fresh and last months.
*Make herb oil:* Blanch soft herbs for 30 seconds, blend with olive oil, strain, and refrigerate or freeze. A tablespoon transforms pasta, fish and vegetables.
Buying herbs smarter
If you regularly throw out half a bunch, buy smaller quantities or grow a few pots. Chives, parsley, mint and basil all grow well in a kitchen window or balcony and mean you cut only what you need.