Techniquebeginnerdraft
Keeping fresh herbs
Also searched as: storing fresh herbs, keeping basil, storing parsley
In short: Stand tender herbs in water like flowers, wrap woody ones in a damp cloth, and never put basil in the fridge.
Picture it
Like a bunch of flowers: in a glass of water it lasts days, without it wilts in hours.
What happens
Cut herbs lose water and wilt. Tender herbs draw water back up through their stems. Basil comes from warm climates: below about 10 °C its cells are damaged and the leaves turn black.
Why it matters
Stored properly, herbs last a week instead of two days.
How it’s done
Sequence · Step 1 of 4
Parsley, coriander and dill: trim the stems, stand them in a glass of water, cover loosely with a bag, refrigerate.
All steps as a list
- Parsley, coriander and dill: trim the stems, stand them in a glass of water, cover loosely with a bag, refrigerate.
- Basil: the same, but at room temperature, out of the sun.
- Rosemary, thyme, sage: wrap in a slightly damp cloth and refrigerate.
- Wash and chop only just before use.
Rules of thumb
- Cut with a sharp knife: a blunt one bruises the leaves and they darken.
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Kräuter