Storing and Preserving Herbs

Storing Herbs

After bringing fresh cut herbs home, trim the stem ends. Remove any rubber bands or ties, then stand them upright in a jar or glass with an inch or so of water and put them in the fridge with plastic wrap or a plastic bag covering their leaves. If fridge space is limited, you can also wrap the stems loosely in a dampened paper towel, then put the herbs in a plastic bag and store them in the crisper drawers of your fridge.
Depending on what type they are, how fresh they were, and how cold and moist your fridge is they will keep anywhere from a few days to a few weeks this way. Woody-stemmed herbs such as rosemary or thyme will last longer than sage, basil, cilantro, and other tender herbs. Wait to rinse and dry fresh herbs until just before using them.

Preserving Herbs

Should you find yurself with more fresh herbs than you need, don't throw the extra away. Preserve them instead. Here are three easy ways to preserve your herbs for later use.

1. Herb butters: Mix chopped herbs into sotened butter with a fork until well combined. Wrap in wax apper and rol into a log. Keep for a few days in the fridge or wrap in foil and reeze for a month or more. Slice pats off as needed and use them to add flavor to everything from steamed vegetables to broiled fish and grilled steak.

2. Drying: Herbs that are on the sturdy side-rosemary, thyme, oregano-keep their flavor well when dried. Just hang small bunches of rinsed and patted-dry herbs in a dim, well ventilated place.You can also put herb leaves on a paper plate and microwave on high in 10 second bursts until brittle. Once dried, store them in glass jars in a cool, dark place.

3. Freezing: You can chop herbs and freeze them in ice cube trays with a little water or olive oil, then store the cubes in zip-top plastic freezer bags in the freezer. You can also just put small bunches directly into freezer bags in the freezer. Either form can be added to soups and stews without thawing.