How Do You Store Herbs?
Buying fresh produce can be so exciting, until you get home and realize you don’t know how to store them properly. We want to make sure you enjoy every bit of your herbs so we put together a guide for you!
First, you must ask:
Are they hard or soft herbs?
Hard herbs are the ones with woody stems, like rosemary, oregano, marjoram and thyme.
Soft herbs are those with tender stems, like basil, parsley, cilantro and tarragon.
Washing herbs: Wash your herbs with cold water or a salad spinner if you have one (if yours came from Sand n Straw they have been washed). Swirl the herbs gently around in the water to loosen any debris. Drain the water, set them on a layer of paper towels, and pat gently with more paper towels to blot away any excess moisture.
To store them fresh:
Hard herbs…arrange them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transferring the bundle to a plastic zipper-lock bag or wrapping it in plastic wrap. Store in the refrigerator.
Soft herbs…snip off the stem base removing any discolored or wilted leaves. Transfer them to a large Mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned bag sealed with a rubber band. Store in the refrigerator.
Basil…snip off the stem base and place the bunch in a vase or a Mason jar with an inch or two of water at the bottom, just like a bouquet of flowers. Store at room temperature in a light area, but out of direct sunlight.
To dry them using a heating method:
(If you don’t have a dehydrator, you can use your oven.)
Place herb leaves or seeds on a cookie sheet one inch deep or less.
Put herbs in an open oven on low heat – less than 180 degrees F.
Bake for for 2-4 hours.
To see if the herbs are dry, check if leaves crumble easily.
To air-dry
1. Gather the fresh herbs together and bind them with a rubber band.
2. Set the bag upside down in a dry place at room temperature until the herbs are completely dehydrated. They have reached this stage when they are brittle and break apart easily.
4. Crumble the herbs between your fingers or in a storage bag.
5. Store dried herbs in a sealed container in a cool, dark place at room temperature. They will typically keep at full flavor intensity for up to three months.
We hope this information is helpful to you and look forward to hearing about all the great dishes that come from your kitchen!