Take a look at those herbs above. The ones on the left look
liked they were probably picked fresh just before I photographed them,
while the ones at the right had been hanging out in my refrigerator for
weeks in a forgotton plastic bag, right? Wrong. All of those stems of
cilantro are the exact same...
April 20, 2015
J. Kenji López-Alt
All of those stems of cilantro are the
exact same age. 51 days in my refrigerator, to be exact. The only
difference is in how they were stored. So what's the best way to store
herbs? I tested out every method I could think of, isolating every
variable—light, air, moisture, and temperature—and pushing my herbs to
the limit to figure it out.
I've already shown you how you can freeze herbs in thin sheets to use for cooked applications and how to dry them in the microwave for intensely flavored dusts and rubs. But what's the best way to store fresh herbs if you want them to stay
fresh? I tested out every method I could think of, isolating every
variable—light, air, moisture, and temperature—and pushing my herbs to
the limit to figure it out.Here's what I found.
The Quick Version
Here's the quick run down on how to store your herbs for maximum potential shelf life:Wash them. Wash your herbs by filling your salad spinner with cold water. Swirl the herbs gently around in the water to loosen any debris. Drain the water, spin the herbs dry, lay them on a layer of paper towels and pat gently with more paper towels to blot away any excess moisture.
Store Hardy Herbs by arranging them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transfer the bundle to a plastic zipper lock bag or wrap it in plastic wrap. Store in the refrigerator.
Store Tender Herbs by snipping off the bases of the stems and 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 plastic bag sealed with a rubber band. Store in the refrigerator.
Store Basil by snipping off the bases of the stems and placing 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.
| Herb | Herb Type | Average Lifespan |
|---|---|---|
| Parsley | Tender | 3 weeks |
| Cilantro | Tender | 3 weeks |
| Dill | Tender | 2 weeks |
| Mint | Tender | 2 weeks |
| Tarragon | Tender | 3 weeks |
| Chervil | Tender | 1 1/2 weeks |
| Basil | Special | 2 weeks |
| Rosemary | Hardy | 3 weeks |
| Thyme | Hardy | 2 weeks |
| Sage | Hardy | 2 weeks |
| Savory | Hardy | 2 weeks |
| Chives | Hardy | 1 week |
The Long Version
Now let's get to the nitty gritty of the testing to show why these are the best ways to store herbs.To Wash or Not to Wash?
First things first: When you get the herbs home from the supermarket, can you store them as-is, or should you give 'em a quick wash first? Many sites recommend against washing as it adds moisture to the herbs. But most supermarkets mist their herbs on the shelves these days, so those herbs are pretty darn wet to begin with.
To test whether washing makes a difference, I split a bunch of parsley and a bunch of cilantro in half, washing one half in a salad spinner filled with cold water and spinning it dry. The other half I left as-is, simply spinning it dry to remove any excess moisture. I stored both in partially closed zipper-lock bags in the refrigerator.
Guess what? The un-washed herbs starting showing signs of decay days before the washed herbs did. Why is this? Surface debris and bacteria on the herbs can cause more rapid decay. Washing the herbs doesn't sterilize them, but it does remove a good number of the baddies (it's also an indication that it's a very good idea to wash your herbs and greens before eating them).
The Enemies of Freshness
To test out the effects of various elements on my herbs, I bought single bunches of herbs (parsley, cilantro, basil, tarragon, chives, mint, and oregano) and divided them into multiple smaller bunches, storing each in a different part of my fridge or countertop, exposed to different levels of light, humidity, and temperature. My testing showed that there are a number of factors that are likely to cause fresh herbs to decay or lose flavor.- Excessive exposure to light can damage chlorophyll, causing herbs to turn yellow. This is especially true for thin, delicate herbs like parsley, chervil, or cilantro. Stored in a sunny spot, delicate herbs will start to yellow within days.
- Excessive exposure to oxygen can turn tender herbs like basil or mint brown, particularly if the leaves are in any way damaged or bruised. Herbs that were wrapped or covered lasted several times longer than those that were left completely exposed to the air in the fridge.
- Excess moisture promotes decay, turning leaves and stems slimy or moldy. You've probably seen this when you leave your herbs inside the plastic bag from the supermarket and they quickly turn slimy.
- Not enough moisture can cause herbs to dry out, and as moisture leaves the herbs and takes to the air, it brings along some of the herbs' flavor for the ride, reducing their potency.
- The wrong temperature will cause herbs to decay or lose flavor faster than they should. Almost all herbs are best stored in the refrigerator, with the exception of basil and very thin-leafed mint, which can both be damaged by the cold, causing them to brown and bruise faster. In my fridge, storing the herbs at the back of the top shelf caused them to actually freeze in some parts. Ice crystals will cause cell damage turning herbs mushy.
Storage Methods
I narrowed the field down to five common storage methods that seemed to be the most promising. I also stored herbs by throwing them straight into the fridge in their original bag from the supermarket as a control. I stored each set of herbs until they showed signs of rotting or losing freshness.
Here's what I tried:
- Straight from the supermarket, in a plastic vegetable bag in the fridge.
- Stored inside a zipper-lock bag left slightly ajar.
- Wrapped in a dry paper towel and stored inside a plastic zipper-lock bag.
- Wrapped in a damp paper towel and stored inside a plastic zipper-lock bag.
- Stem bases trimmed, stored upright in a glass of water uncovered.
- Stem bases trimmed, stored upright in a glass of water with an overturned zipper-lock bag covering the tops.
The Results
Straight from the supermarket was by far the worst method. Within a few days the herbs had started to show signs of rotting, and after a couple weeks, they were reduced to a slimy, unidentifiable mess at the bottom of the bag.Wrapped in a dry paper towel in a zipper-lock bag proved the most effective method for hardy herbs like rosemary, thyme, and sage. Surprisingly, it was also the best method for tender chives.
Stored upright like flowers with water was by far the best for tender herbs like cilantro and parsley, and it's important to note that keeping the tops of those herbs tightly covered by placing an overturned zipper-lock bag over them and sealing it against the base of the jar was also an essential step in keeping them fresh.
The only downside of the method? It takes up a lot of vertical space, and more importantly, there's a real risk of accidentally knocking the container of herbs over as you fish around in the fridge. More than once I had to clean up accidental water spills after knocking over herbs when I was reaching behind them.
And the best part is no chance for a spill.
Alternative Storage Methods: Drying and Freezing
Sometimes you end up with more herbs than you know what to do with. In these cases, the herbs can be dried or frozen for future use. Dried herbs can be used just like the dried herbs you buy at the supermarket. They are best reserved for applications like spice rubs or long-cooked stews and sauces. Dry herbs in the microwave following our guide to drying herbs.Frozen herbs can be used in most fresh herb applications where they herbs are even slightly cooked. Frozen herbs are particularly good for stirring last-minute into pasta sauces or pan sauces, or for making herb-heavy sauces like pesto and chimichurri. Freeze herbs following our guide to freezing herbs.
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d. I had to try again this year, starting in winter with seeds from my own plants.
Carefully
clip the anthers (the things shaped like great big grains of rice,
where the pollen will emerge) from the bloom, so their pollen won't get
on the stamen. 
Just
toss them out, or save them to pollinate another plant. Now pick an
anther with fluffy golden pollen from another plant that you want to
cross with your parent bloom. You can also use a little brush or q-tip
to transfer pollen from one plant to another. Dab the pollen generously
onto the stamen (the female structure, a slender projection ending in a
tri-lobed stub). 
After
the flower fades, the ovary will continue to swell to an inch or more
in diameter. Be patient; it can take several weeks for the seeds to
mature. You'll know when they're ready, because the pod will split open
to reveal flat, black, papery seeds. If you rub the papery ovals between
your fingertips, you'll be able to feel the tiny bumps that are the
actual seeds.
(aka
"take out salad container with holes punched in top and bottom"). Since
Hippeastrums are tropical, I put them on a seedling heat mat to help
with germination. Every seed sprouted! After a couple of months, it was
time to pot them up individually. At this stage, most of them still look
like single blades of grass, although a couple were starting to put up a
second leaf. When I gently lifted each seedling for planting, I saw
tiny bulbs forming! They looked more like chives than amaryllises, but I
knew with time the bulbs would get bigger and acquire their dark papery
skin.
