STORING SOFT HERBS

A common question asked by farm gate customers when buying bunches of herbs is, “How do I keep herbs fresh?” Now whilst there’s not a blanket rule on storing herbs, Fiona Hammond does have some handy hints to look after herbs with soft stems and leaves.

  • SOFT HERBS SUITABLE FOR WASHING: parsley, mint, dill, tarragon, coriander (follow from STEP 1 below)

  • SOFT HERBS TO AVOID WASHING: basil, chives, chervil (follow from STEP 4 for container storage, or STEP 5 for vase storage)

    STEPS TO PREPARE HERBS FOR STORAGE

1.WASHING (cleans and rehydrates): parsley, mint, dill, tarragon, coriander

Trim base of stems. A layer of hard to see fine soil and sand grains often coat the stem and leaves, especially when the roots are attached.  There’s nothing worse than experiencing grit in the mouth if herbs aren’t washed thoroughly so, it’s a good idea to give them a good soak (5 minutes should do it) in a clean sink-full of cold water (or use a large container). The dirt will sink to the bottom and the leaves rise to the surface. One wash is usually enough, excluding coriander where three soakings in clean water each time, are recommended. Cut the roots from the coriander bunch before washing, then wash and store the roots and leaves separately (the roots can be used to make curry pastes).

2. SPIN DRY

Lift the herbs from the water without any swishing around to disturb the settled dirt. Transfer into a salad spinner basket, pop on the lid and spin until leaves are dry (without water droplets).

3. CONTAINER STORAGE

Line the base of a container, that’s large enough for the herbs to pack loosely (not squashed), with a damp (not saturated) clean tea towel or paper towel. Place herbs on top, cover with another layer of towel and seal with lid. Refrigerate. The herbs should keep up to 4- 5 days.

4. HERBS IN A VASE: basil, dill, chives, chervil, parsley

Trim base of stems. Place the herb bunch in a jar with about 1cm -2cm of water, making sure leaves aren’t touching the water. Cover loosely with a plastic recycled shopping bag and place in the bottom shelf of the fridge door. The herbs should keep up to 4- 5 days. (Note: the dill and basil shown in jars on the fridge door are after 4 days)

Note: Fresh herbs should smell fresh, and aromatic. If you spot any damaged or wet discoloured leaves, remove them and send straight to the compost. Otherwise, the rest of the bunch can quickly ruin, resulting in a damp offensive stink.

 Tips by Fiona Hammond, February 2025  

Torello Farm Gate