STORING HERBS

If you’ve been buying or planting fresh herbs, you may have found them wilting sooner than you were able to use them. We’ve asked a few experts to guide us in the best ways to preserve our summer bounty.

Photography by KELLY MOORE CLARK | Styling by TAYLOR BENNETT

FRESH ROSEMARY:
Fresh rosemary is one of the easiest herbs to store. Simply wash and dry leaves and stems completely before putting them in an airtight container. Make sure to get as much air as you can from the container and then place in the freezer. It should last for several weeks.

OREGANO AND THYME:
Like all herbs, make sure stems and leaves are dry. Moisten a towel with water so that it is damp and them wrap it loosely around herbs. Put the bundle in an airtight container. This should keep wiry stemmed herbs fresh for around two weeks.

FRESH BASIL:
Cut basil stems and put in a glass filled partially with water, making sure not to get leaves in the water. Because of its aversion to cold, it’s best to leave it out on countertop.

PARSLEY, CILANTRO OR MINT
For herbs with soft stems, it’s best to store them like you would fresh flowers. Cut a small bit off of the stems and make sure to dry completely. Fill a glass partially with water and put the stems in the glass – making sure no leaves are caught underwater.
Put the bundles in the refrigerator. *This also works well with dill.