To avoid waste, here’s how to preserve fresh herbs longer. First, we need to distinguish whether the herbs are soft or hard.

Are the herbs you need to preserve soft or hard?

Herbs can be divided into two main categories. Simply put, they can be identified by their leaves and stems. The first category, called soft herbs, have softer leaves and stems. The second category, called hard herbs, have thicker leaves and harder, woody stems.

Being able to distinguish between soft and hard herbs will help you preserve them more effectively. Rosemary is a representative hard herb. Basil is a representative soft herb.

Common soft herbs include basil (also known as parsley), cilantro (also known as cilantro), dill, mint, tarragon, and basil. Common hard herbs include rosemary, thyme, sage, and celery.

The Best Way to Wash Fresh Herbs

Wash herbs thoroughly before eating or storing them. If you’re going to eat them raw, such as in a salad, they should be washed thoroughly. Running fresh herbs directly under the tap can break the leaves or stems, so this is not recommended.

Instead, simply immerse the herbs in a large bowl, fill it with cold water, and gently swirl them around to remove dust and other dirt. If any spots remain, gently scrub them with your hands.

Drying Fresh Herbs

Washed herbs need to be dried before they can be stored. Excessive moisture can cause them to rot. Dehydrators are available that remove a lot of moisture by spinning leafy vegetables. While they are very convenient for salads,

they are not recommended for fresh herbs, as they can easily break. The best way to dry the herbs is to first lay a paper towel on the countertop. Then, remove the herbs from the bowl, gently shake off some water, and place them on the paper towel. Then, place another dry paper towel on top and gently press it down to absorb most of the moisture.

This won’t completely dry the herbs, but keeping them slightly damp is best.

How to store fresh herbs?

Herbs come in two types: soft and hard, so there are two different ways to store them. For soft herbs, place them upright in a glass jar half-filled with water.

If the herb stems are too soft to stand upright and droop, that’s fine; as long as the ends of the stems remain submerged in water, they’re fine. Next, place a plastic bag over the herbs in the jar and secure the bag with a rubber band. Place the jar and herbs in the refrigerator for 2-3 weeks.

For herbs like basil, you don’t need to refrigerate them after sealing them; store them at room temperature, but avoid direct sunlight.

It is easier to store hard herbs. First, wet a paper towel. If it drips, it is too wet and you need to wring out some of the water. Then place the herbs on the paper towel and gently roll it up. Then put it in a large food-grade ziplock bag. There is no need to seal the ziplock bag. Just put it directly in the refrigerator and it can be stored for 2 to 3 weeks.