8 ways to store fresh herbs for longer and smart tips to follow

There are two types of herbs: soft herbs and hardy herbs. Soft herbs include coriander, mint, and parsley, which require moisture and airflow in the right quantity. On the other hand, hardy herbs like rosemary and thyme require dry conditions. This is where many of us fail at storing herbs correctly. Every herb behaves differently and requires different treatment for proper storage to achieve a longer shelf life. This information will be your ultimate guide on how to store fresh herbs for longer and smart tips one can follow to use herbs the right way.

This is best for coriander, parsley, and mint. All you need to do is trim the stems and place the herbs upright in a glass with a little water. Cover loosely with a plastic bag, refrigerate, and change the water every 2–3 days.

This trick is good for coriander, dill, and curry leaves. All you need to do is wash, dry, and then wrap them in a slightly damp paper towel and store them inside an airtight container or zip pouch.

This is good for coriander, parsley, and basil. Simply chop the herbs, place them in ice cube trays, cover with water or olive oil and freeze. Use as required in future.

According to experts, a glass jar regulates moisture better than plastic. All you need to do is line the jar with a paper towel to absorb excess humidity.

This is best for thyme, rosemary, and oregano. All you need to do is tie the herbs in small bundles and hang them upside down in a dry, ventilated area. The shelf life of such herbs is several months.

For this method, you need to mix finely chopped herbs into softened butter, roll it into a log, wrap it in parchment, and refrigerate or freeze. This is best used for garlic bread, pasta, steaks, or even soups and stews.

Another trick is to wash and dry the herbs and freeze whole leaves in zip-lock bags. It is good for quick use in curries and semi-dry dishes.

According to experts, for this method you need to layer chopped herbs with salt in a jar and refrigerate. Salt draws moisture out and works as a preservative.

Make sure you pat the herbs completely dry after washing and before storing. Look for damaged leaves and stems and remove them immediately, they spoil others faster. Also, keep the herbs away from fruits like apples and bananas, as the ethylene gas speeds up wilting. And lastly, use delicate herbs early and hardy herbs later. And remember that soft herbs like coriander, mint, and parsley need moisture and airflow, while hardy herbs like rosemary and thyme prefer dry conditions.

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