How to store fresh herbs – basil, parsley, coriander and dill

Fresh herbs are usually bought for a single recipe, and the rest wilts at the back of the fridge within days. Herbs are not one single group, though: soft-leaved herbs such as parsley, coriander and dill behave differently from woody rosemary and thyme – and basil is a case of its own.

Basil does not like the cold

Basil comes from warm climates and suffers in the fridge: the leaves darken and go limp. Keep potted basil at room temperature in a bright spot and water the pot from below, not over the leaves. Cut stems do well in a glass of water on the counter with a light plastic bag over the top.

Soft herbs: a bunch in water or damp kitchen paper

Parsley, coriander, dill and mint keep best in the fridge. Trim the stem ends, stand the bunch in a glass of water and pull a loose plastic bag over it. Alternatively wrap the herbs in slightly damp kitchen paper and put them in a box or bag – damp, but not wet, is the right level.

Woody herbs take rougher treatment

Rosemary, thyme and oregano are hardy. Wrapped in the fridge they last a long time, and at room temperature they dry perfectly well hanging in a bunch. A dried sprig is not wasted: crumble the leaves into a jar and use them as a dried seasoning.

Wash them only when you use them

Water on the leaves speeds up decay. Rinse only the amount you are about to use and pat the leaves dry with kitchen paper or spin them in a salad spinner before chopping. Wet herbs also stick to the knife and bruise easily.

Freezing in oil keeps the flavour best

Soft herbs lose their texture in the freezer, but the flavour survives well: chop them, press them into an ice cube tray and top up with olive oil or water. Move the frozen cubes into a bag, and drop one straight into a sauce or pan. The oil protects the leaves from the dry air of the freezer.

Pesto and herb butter rescue the leftovers

If half a bunch of parsley or basil is left in the fridge, turn it into pesto or stir it into softened butter. Both keep for a few days in the fridge and for months in the freezer. Herb butter can be rolled in baking paper and sliced as needed.

Add herbs at the end

Soft herbs suffer from heat: basil, parsley and coriander go into the dish at the very end or when serving, so the aroma survives. Woody herbs handle longer cooking and can go into the pot at the start.

Buy only as much as you will use

Most herb waste comes from buying a bunch for one dish with no plan for the rest. Decide on a second dish for the same herb right away – Chicken Caprese with Mozzarella, Roasted Grenaille Potatoes and Salad is a good example of an everyday dinner where a fresh herb really shows.