I got several different herbs in my produce Italian pack today. Here are 3 different ways to store fresh herbs for maximum “shelf-life”. Hope you find this helpful!
#1 Herb Vase
Remove leafs close to the bottom of them stem, fill a clean glass vase with just enough water to cover the bottoms of the stems about 1-2″ depending on overall height. Store in the refrigerator covered with a plastic baggie. Should keep for at least one week (sometimes longer), check water and refresh as needed. This method works well for long-stemmed or hardy herbs like Rosemary, Parsley, Basil and Cilantro. I recommend not washing these until you are ready to use them to avoid too much moisture on them.
#2 Plastic Bag with Paper Towel
Use this for herbs that you would have to remove to much of them for the vase method, like oregano or thyme. Wash herbs and let air dry on a kitchen towel. When mostly dry, wrap in a paper towel and store in plastic zip baggie. Should keep for at least a week, sometimes longer. Change paper towel if too much moisture is in the bag. These are washed and ready to use when you need them.
#3 Puree and Freeze
I used this method this weekend because my basil was almost to the end of its “shelf-life” and I knew it wouldn’t last longer than a day or two in the paper towel or vase method. Tear leaves from stem, place in small food processor. Add a few drops of water (just enough to allow it to puree the leaves). Pour the herb puree (or more like finely chopped) into ice-cube trays. Measure out to see how much your ice-cube tray holds. Mine was 2 tbsp. Freeze until solid, then remove and store in plastic zipper freezer bags. Remove and use as needed in soups, marinades and sauces.