Several years ago my mother taught me this super easy trick, which really works, and keeps fresh herbs fresh and useable for up to a couple of weeks. .

How to Store Cilantro To Make It Last For Weeks

This easy trick shows how to keep cilantro fresh in water in your refrigerator to last for 3 weeks!It’s the perfect way to store cilantro for a long time!Remember how I shared my tip on how to store lettuce to keep it fresh for a month?Often recipes only call for a small amount of cilantro, and it’s hard to find things to do with a whole bunch of it!Next put a plastic baggie on top of the cilantro and rubber band it to the jar so it’s secure.Replace your water as it turns brown, usually every couple days.Just throw your cilantro in a food processor with a couple tablespoons of water to turn into a puree, then transfer to ice cube trays and freeze.I use frozen cilantro in fresh salsa and soups and it tastes great!You can use cilantro in lots of dishes, ranging from salsa, to casseroles to soups. .

How to Store Fresh Herbs

Fall weather is finally here in full force, and most gardens are on their last leg, if not already retired.Tender herbs have soft stems and leaves like, cilantro, parsley, and basil; tarragon also can fall into this category.Hard herbs have a woody stem, like rosemary, thyme, marjoram and oregano.It has been my experience that herbs do best when washed under cold water and spun in a salad spinner.Washing and spinning them removes any debris or germs that will feed decay.After the herbs have been washed and spun in the salad spinner, trim the ends of the stems.To store parsley and cilantro, loosely cover with a resealable plastic bag or cling wrap.If using a large Mason jar or quart container, you can use the lid to cover the herbs.Arrange the herbs lengthwise in a single layer on a slightly damp paper towel.Below is a quick list of the most common herbs and their average life span.When the herbs start to turn dark, brittle or the stems show signs of mold, it’s time to toss them.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .

How to Store Parsley

I noticed last fall, around the time when I permanently forgot to water the herb garden on my balcony, that while the basil, mint, and chives all shriveled into sad, delicate nothings the parsley seemed un-phased.So I spent the winter testing the impenetrable parsley, going months without giving it proper watering or love. .

How to Store Parsley So It Stays Fresh

And the refusal of most supermarkets and farmer's markets to sell smaller bunches of herbs is downright infuriating.If you've lost a lot of good bunches of parsley like I have, here's how to store the herb best so that you can use up every last sprig.Rather, wrap the herbs loosely in the dampened paper towels and place them in a resealable bag.When you're ready to use it, simply use kitchen shears to cut off the amount of parsley you want from your "cigar," and add directly to whatever you're cooking!If you have a large quantity of parsley, you can throw it in the food processor and pulse to finely chop. .

How to Store Parsley (and Other Fresh Herbs)

—Ashley Lecker, Green Bay, Wisconsin Get Recipe For a good friend moving to L.A., I made a blueberry goat cheese pie.The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois Go to Recipe Guests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor.The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois.—James Schend, Taste of Home Deputy Editor Go to Recipe Fresh, fruity and oh, so cool, this strawberry-basil margarita may be the perfect summer cocktail.This rosemary focaccia bread tastes great as a side dish with any meal, as a snack or as a pizza crust.This rosemary focaccia bread tastes great as a side dish with any meal, as a snack or as a pizza crust.My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining.—Bonnie Landy, Castro Valley, California Go to Recipe Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats.My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining.—Pamela Schlickbernd West Point, Nebraska Go to Recipe When I brought this savory ring to an extension luncheon, club members let me know how much they enjoyed it.You can also include sliced zucchini, small cauliflower florets or fresh green beans.—Elizabeth Bramkamp, Gig Harbor, Washington Go to Recipe My husband and I eat a lot of salmon.You can also include sliced zucchini, small cauliflower florets or fresh green beans.Taste of Home Orange Blossom Mint Refresher I came up with this recipe because I'm not a fan of regular iced tea.For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons.You can also substitute the traditional lime for lemon juice.—Taste of Home Test Kitchen Go to Recipe Guacamole is typically a Mexican dish, but that doesn’t mean you can't try to make it with other global flavors.For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons.—Arlene Erlbach, Morton Grove, Illinois Go to Recipe I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish.—Sue Gronholz, Beaver Dam, Wisconsin Go to Recipe I started experimenting with herbal ice creams when I was teaching classes at our local college.—Theresa Stanek, Evans City, Pennsylvania Go to Recipe Nothing says "spring" like fresh herbs, and these flaky, flavorful biscuits are the ideal way to showcase tarragon and chives.Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies.Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies.—Cynthia Gerken, Naples, Florida Go to Recipe My husband swears my cheddar mashed potatoes are the world's best.Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter.Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter.—Elisabeth Larsen, Pleasant Grove, Utah Go to Recipe I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes!—James Schend, Taste of Home Deputy Editor Go to Recipe Aromatic and slightly spicy, this infused water is great for winter holidays and celebrations.Roasted Asparagus With Thyme This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner.—Sharon Leno, Keansburg, New Jersey Go to Recipe This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner.—Melissa Rodriguez, Van Nuys, California Go to Recipe A quick garlicky lime marinade works magic on these juicy shrimp.—Jane Vince, London, Ontario Go to Recipe My whole family devours this herby cheese spread—even my son, the chef.—Roblynn Hunnisett, Guelph, Ontario Go to Recipe If the tenderness and flakiness of these biscuits isn't reason enough to fall in love with them, the robust herb flavor is!—Lily Julow, Lawrenceville, Georgia Go to Recipe Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon.—Dana Hinck, Pensacola, Florida Go to Recipe This chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever.It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes.—Taste of Home Test Kitchen Go to Recipe Laced with honey and fresh thyme, this butter is perfect for either sweet or savory dishes.It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes.—Donna Gribbins, Shelbyville, Kentucky Go to Recipe I created this salad to replicate one I tried on a cruise several years ago.—Hidemi Walsh, Plainfield, Indiana Go to Recipe This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day.—Wendy Weidner, Ham Lake, Minnesota Go to Recipe After ending up with bunches of apricots one summer, I created this quick and simple dish.—Sue Gronholz, Beaver Dam, Wisconsin Go to Recipe After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting.You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad.You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad.Cilantro-Lime Chicken As a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile.—Mari Smith, Ashburn, Virginia Go to Recipe As a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile.—Stacy Mullens, Gresham, Oregon Go to Recipe Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper.—James Schend, Taste of Home Deputy Editor Go to Recipe Who doesn't love the bright and juicy flavor of tangerine?—Carmell Childs, Ferron, Utah Go to Recipe We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them!—Sonya Labbe, West Hollywood, California Go to Recipe With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella.—Dixie Graham, Rancho Cucamonga, California Go to Recipe A friend suggested I add a sprig of rosemary to lemonade.—Stephanie Kalina-Metzger, Camp Hill, Pennsylvania Go to Recipe Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta.—Roblynn Hunnisett, Guelph, Ontario Go to Recipe Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck.Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads.—Shelley Holman, Scottsdale, Arizona Go to Recipe Making flavored sea salt is so easy.Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads.—Beverly Norris, Evanston, Wyoming Go to Recipe No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore.—Cheryl Magnuson, Apple Valley, California Go to Recipe I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic.—Carolyn Turner, Reno, Nevada Go to Recipe Fresh strawberries and basil are everywhere, so get them together for a cooler that’s pure sunshine.—Chris Cummer, Bayonne, New Jersey Go to Recipe My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs.—Barbara Estabrook, Appleton, Wisconsin Go to Recipe We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets.—Sarah Batt Throne, El Cerrito, California Go to Recipe I grow mint on my balcony, and this refreshing beverage is a wonderful way to use it.—Betsy Carlson, Rockford, Illinois Go to Recipe Crisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad.—Donna Goutermont, Sequim, Washington Go to Recipe Vinegar adds a refreshing tang to this sweet tomato salsa.—Elaine Sweet, Dallas, Texas Go to Recipe This fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you!Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table.—Laurie Bock, Lynden, Washington Go to Recipe A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up.Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table.—Kelly Maxwell, Plainfield, Illinois Go to Recipe These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning.South-of-the-Border Caprese Salad Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese.—Kathleen Merkley, Layton, Utah Go to Recipe Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese.—Laurie Bock, Lynden, Washington Go to Recipe Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea. .

The Best Way to Store Fresh Herbs

To test out the effects of various elements on my herbs, I bought single bunches of herbs (parsley, cilantro, basil, tarragon, chives, mint, and oregano) and divided them into multiple smaller bunches, storing each in a different part of my fridge or countertop, exposed to different levels of light, humidity, and temperature.My testing showed that a number of factors are likely to cause fresh herbs to decay or lose flavor.Excessive exposure to oxygen can turn tender herbs like basil or mint brown, particularly if the leaves are in any way damaged or bruised.In my tests, herbs that were wrapped or covered lasted several times longer than those that were left completely exposed to the air in the fridge.can turn tender herbs like basil or mint brown, particularly if the leaves are in any way damaged or bruised.In my tests, herbs that were wrapped or covered lasted several times longer than those that were left completely exposed to the air in the fridge.Excess moisture promotes decay, turning leaves and stems slimy or moldy.You've probably seen this if you've left your herbs inside the plastic bag from the supermarket; they quickly turn slimy that way.You've probably seen this if you've left your herbs inside the plastic bag from the supermarket; they quickly turn slimy that way.Almost all herbs are best stored in the refrigerator, with the exception of basil and very thin-leafed mint, which can both be damaged by the cold, causing them to brown and bruise faster.Stem bases trimmed, stored upright in a glass of water, with an overturned zipper-lock bag covering the tops.Within a few days the herbs had started to show signs of rotting, and after a couple weeks, they were reduced to a slimy, unidentifiable mess at the bottom of the bag.Wrapped in a damp paper towel in a zipper-lock bag proved the most effective method for hardy herbs, like rosemary, thyme, and sage.It takes up a lot of vertical space, and, more importantly, there's a real risk of accidentally knocking the container of herbs over as you fish around in the fridge. .

Two Easy Ways to Freeze Parsley

Luckily, it's also very easy to freeze parsley and harness its wonderfully herbal-yet-earthy flavor to use once the harvest is complete.No matter which method you use, you'll want to start with supremely clean and dry parsley, since water on the leaves will create damaging ice crystals.Rinse the parsley with cool water and pat dry, or even give the stems a whirl in a salad spinner before freezing it.Let sit in a dish and defrost and then use as a garnish or drizzle over roasted chicken or broiled fish. .

How To Store Parsley, Cilantro and Other Fresh Herbs Longer

When the growing season ends, I still want to make my favorite recipes using fresh herbs like parsley, cilantro, basil, thyme, oregano and rosemary.And these ideas for how to store fresh herbs longer help to keep them from going bad so quickly.Note: If you are using store-bought herbs, the length of time that they will stay fresh does vary somewhat depending on how long they had been sitting on the shelf at the store.We make a small commission if you buy the products from these links (at no extra cost to you).For herbs that have soft stems, like parsley, cilantro or mint, the trick is to treat them like cut flowers.If the leaves are wet, dry them thoroughly with a paper towel, or put them through a cycle in a lettuce spinner.Change the water every few days to keep the parsley, cilantro or mint looking fresh as long as possible.Although I haven’t tried it, you should be able to use this method to keep any herbs with soft stems fresh, like dill or tarragon.This bunch of Cilantro has been stored in my fridge this way for 2 weeks and it still looks as good as the day I bought it.Because of its aversion to cold, storing fresh basil is similar but slightly different than parsley, cilantro or mint…but it is even easier!The Basil leaves tend to turn black if you put them in a cold refrigerator, so storing them at room temperature is the way to go.Moisten a paper towel with water so that it is damp but not dripping wet.After making sure the rosemary leaves and stems are dry, put them in a Ziploc bag or airtight container.If you don’t want to freeze rosemary for whatever reason, it can also be stored in the refrigerator like Thyme or Oregano. .

How to Store Fresh Herbs – A Couple Cooks

Here’s the trick to how to store fresh herbs so they keep for days!Hard herbs have a woody stem, like rosemary, oregano or thyme.However there are some tender herbs (chives, tarragon and dill) where we use the bag method.Use a large canning jar with lid, or purchase an herb saver.An herb saver is preferable, as it works the best and is tall enough to accommodate the height of most cilantro and parsley.An herb saver is preferable, as it works the best and is tall enough to accommodate the height of most cilantro and parsley.How to store fresh herbs: bag method.These herbs are harder to get to stand up in a jar, because their stems are too delicate.Most of the herbs above should stay fresh about 1 week or potentially even more for the jar method. .

H H H H H T T H H

Leave a reply

your email address will not be published. required fields are marked *

Name *
Email *
Website