If you’re not storing your freshly cut herbs upright in water, you’re losing potential longevity.
Not to mention taste, integrity, and overall deliciousness.
Keeping herbs too dry or too moist is a recipe for disaster, but thankfully it’s super simple to give them what they need: water to drink, air to breathe… at just the right temperature.
Note: This technique only applies to fresh herbs that are eaten raw like parsley, cilantro, mint, basil, etc. Hardier herbs like thyme and rosemary should be harvested in small batches as you’re ready to use them.
How to Store Fresh Herbs:
- Gather your herbs in a bundle and snip the bottoms of the stems so that the overall height is similar. You want them all to equally submerge into the water.
- Fill a jar with a few inches of fresh, clean water.
- Stuff the herb bundle into the jar and either refrigerate with a loose covering (see photo below), or leave out in a cool, dry area of your kitchen.
- Change water and discard rotting stems as necessary.
Properly storing your herbs like this will keep them fresh for at least a week, probably longer!
Yes, sometimes having a couple of those awful produce bags can be a good thing. Perfect for herb saving (and dog waste collecting!).
For an even easier, all-in-one option, I love these:
These containers are wonderful for maintaining the vitality of what you put in them, which doesn’t have to be just herbs. Fresh asparagus or green onions benefit from this storage option as well.
And for a bonus tool recommendation, these are my beloved herb scissors which get a lot of action in the spring and summer months.
Those tiny snippers are perfect for herbs, flowers, and lots of other small-sized harvesting needs.