Storing fresh herbs

Herbs are a great way to add flavour to your meals! Whether grown at home or bought at the store, there are lots of ways they can be stored. You can store them in the fridge, freezer or dry them and keep for later use.

On this page

• Prepare herbs
• Refrigerate herbs
• Freeze herbs
• Dry herbs

Prepare herbs

Before storing herbs, remove any dried out, wilting leaves that are yellow, brown, or have black spots. Trim the ends of the stalks.

Refrigerate herbs

You can store fresh herbs unwashed in the fridge. Follow these steps:

1. lay herbs on a damp paper towel
2. roll up the towel
3. store in a zip top bag or plastic wrap
4. put them in the crisper drawer for up to 5 days
   • the cold air can reduce their shelf life

💡 Tip: Basil is the only herb that should not be stored in the fridge. Refrigerating it may cause the leaves to turn black.

Freeze herbs

To freeze your herbs, follow these steps:

1. wash under cool running water
2. chop by hand or purée in a food processor
3. press herbs into an ice cube tray
   • cover with water and freeze
4. add to your food towards the end of cooking to keep their colour and fresh flavour

💡 Tip: Store herb cubes in the freezer for up to 3 months.

Dry herbs

There are many ways to dry herbs. Start by washing them under cool running water. Pat them dry with a paper or cloth towels.

Try one of these techniques to dry them:

• use twine to tie herbs in bunches and hang upside down for 1 week in a cool, dry location
• preheat oven to 75°C (170°F) and heat herbs for 30 minutes until the leaves crumble when touched
• put herbs on a microwave safe plate between paper towels and heat on high for 30 second intervals until dry

💡 Tip: Drying is best suited for woody herbs such as thyme, rosemary, or sage.

Further reading

• Food safety tips for fresh herbs
• Best uses for fresh and dried herbs
• What does it mean to season to taste?