Tender herbs versus hardy herbs
Herbs fall into two broad groups that want different treatment. Tender, leafy herbs with soft stems — parsley, cilantro, dill, mint, basil — behave like cut flowers. Hardy, woody-stemmed herbs — rosemary, thyme, oregano, sage — are sturdier and more forgiving. Matching your storage method to the type is the key to making them last.
Knowing which is which turns a bunch that used to slump in two days into one that stays usable for a week or more.
The best methods
For most tender herbs, trim the stem ends and stand the bunch in a glass with an inch of water, like a bouquet, loosely covering the leaves with a bag and refrigerating (basil is the exception — it prefers the counter, not the cold). For hardy herbs, roll them in a slightly damp paper towel and store in an open bag or container in the crisper.
Wash herbs only when you are ready to use them; excess moisture in storage accelerates spoilage. Keep them away from the coldest spots of the fridge, which can bruise delicate leaves.
Preserving the extras
When you have more than you can use, preserve them. Chop hardy herbs and freeze them in ice-cube trays with a little oil or water for ready-to-use portions in soups and sauces. Blend soft herbs into pesto or herb sauces and freeze. Hardy herbs also dry well, hung in small bundles or dried gently until brittle.
These habits mean a bargain bunch of herbs never goes to waste — and you always have flavor on hand.
