How to make fresh herbs last longer

Dishes are much tastier with fresh herbs than with dried ones, and to make these herbs last longer, it’s important to know how to wash them, whether to keep them at room temperature, in the refrigerator, or in the freezer.

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Don’t wash them under running water

Don’t be rough with these delicate plants; do not wash them under running water, as this can damage them. Instead, submerge them in a bowl of water and then dry them with a paper towel. A dull knife is the enemy of herbs; you need a sharp blade. When chopping them, sprinkle a little salt on the cutting board so they don’t “fly” around. Only rosemary and thyme should not be chopped but rather stripped with your fingers, going against the direction in which the plant grows.

Basil should be stored at room temperature

Hardier herbs with dense, needle-like leaves and woody stems, such as thyme, rosemary, and sage, can be stored in plastic bags in the warmest part of the refrigerator. More delicate herbs like basil, parsley, and cilantro should be treated like flowers: cut off their tops and place them in a container with 2 cm of water. Leave them on the kitchen counter instead of keeping them in the refrigerator. You can extend their lifespan by wrapping them in a paper towel and then putting them in a plastic bag.

Freeze herb cubes

There are two ways to store herbs in the freezer. The first is to place the herbs in a plastic ice cube tray, fill each cube with oil or water, and freeze. For a more intense flavor, follow the recipe for pesto sauce, just replace the basil with any other herb, and you’ll get a concentrated flavor bomb. Put a teaspoon of the sauce into each cube, then freeze. When you want to use them, simply take them out of the freezer, place them in the microwave, or toss them into a pan with other ingredients.