How To Keep Herbs Fresh For Longer

Here’s a neat tip I read tonight in Rodale’s Book of Hints, Tips & Everyday Wisdom:

“Fresh herbs with long stems, such as dill, parsley, and basil, will keep in a tall cup of water in the refrigerator for three to four weeks. Cover the herbs loosely with an upside-down plastic bag and change the water every four days.”

The book also recommends that it’s best to pick your fresh herbs in the morning, after the dew has dried but before the sun is hot, for the best flavor.

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4 thoughts on “How To Keep Herbs Fresh For Longer”

  1. Going right along with the food preservation theme, here is a link to a site that I know you and your readers will find interesting and informative because I sure did. It answers the question(s) how long will your favorite food or beverage stay safe and tasty and what is the best way to store it.

  2. I made herb cubes too, but a little different. I had a huge basil plant at the end of the season last year. I brought it in, stripped the leaves and threw them into a food processor with a little olive oil, then transferred it to ice trays. The oil helps the basil retain its color. Maybe it’s only necessary if you process the basil…maybe it would be fine to use water with whole leaves. Sounds like STCJ had good luck with whole thyme and rosemary.

  3. Here is another herb storage idea I think you will like: Herb Ice Cubes!

    I have a pot roast recipe that calls for fresh thyme and fresh rosemary. Now that’s a problem in the winter (unless you buy “not very fresh” herbs in the refrigerator section of the grocery store…which will cost you as much as the meat does!)

    So I tried this trick and it really works. I took one of those silicone cupcake/muffin tins (the flexible kind), and put the correct number of sprigs of thyme and basil that the recipe called for into each compartment (the herbs just bend to conform to the contour of the muffin tin) and added water and froze them like a big herb ice cube. This herb ice cube just pops out easily after frozen, and I drop them into a ziplock bag and store them in the freezer. During the winter when my fresh herbs are not available, I just pull out an herb ice cube and drop it in a cereal sized bowl of warm water, and ta da…in 5 minutes the ice melts away and I’m left with beautifully fresh herbs. The quality of the thyme and rosemary remains incredible! Try it…you’ll like it!


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