Fresh herbs are awesome. But you don’t always have the opportunity to use them all up as soon as you’ve picked them from your garden or brought them back from market. What is one to do?
There is not one answer for all herbs. Depending on the type of herb, there are different techniques to storing them. You can refrigerate them, dry them, or freeze them.
Place herbs in a sealed container or plastic bag in the fridge.
Alternatively, wash herbs and trim off any unwanted leaves. Place herbs on a tea towel. Fold the towel over the herbs and place them in the fridge.
This works well for most herbs but is the best way to keep cilantro, dill, & parsley fresh.
Hang your bunch of herbs upside down from a cupboard handle or a nail in the wall. Use the herbs as needed. The remaining herbs will dry over the next few weeks. When they are completely dry you can store the herb in a jar in your cupboard.
This works well for oregano, thyme, savory, marjoram, rosemary, sage, & mint.
Easiest method: Chop leaves, put in freezer bag, and freeze.
Better but more complex method: Blend with with water or oil to make a pesto. Freeze pesto in ice cube trays (or muffin trays for basil.) When the pesto is frozen remove from the tray and place in a freezer bag.
This works well for most herbs but is the best way to store cilantro, dill, parsley, & basil for the winter.
A note about Basil
Basil is very finicky. It is not easy to keep fresh basil for long. Low temperatures (such as in a fridge) turn basil leaves black.
You can keep basil for a few days in a vase or glass with.
The best way to store basil is to freeze as pesto. Here is our pesto recipe.