Learn how to store herbs properly to keep them fresh for long for your cooking in this guide!
1. Chives
Flavor: Mild, onion-like
Pairings: Potatoes, Cheese, Eggs
When to add: At the end of cooking, use it raw with salads and for stir-fries.
How to store: Refrigerate it in a moist paper towel for 10 days.
2. Basil
Flavor: Sweet, anise-like flavor
Pairings: Tomato, garlic, cheese, seafood, artichokes
When to add: Use raw or at the end.
How to store: Refrigerate in sealed jars
3. Bay
Flavor: Pungent and floral
Pairings: Lentils, risotto, eggplant, slow-cooked sauces, potatoes
When to add: In the beginning, remove after cooking
How to store: Keep in an airtight container for a year
4. Cilantro
Flavor: Strong and citrusy, sometimes soapy
Pairings: Spicy curries, chilies, salads, chicken and fish
When to add: Use raw at the end of cooking
How to store: Refrigerate in a jar for a week max.
5. Dill
Flavor: Combination of parsley and fennel, sometimes as strong as celery
Pairings: Soups, cream cheese, chicken, meat, fish, dressings, yogurt
When to add: Use fresh ones at the end of cooking
How to store: Refrigerate in a jar for 10 days
6. Mint
Flavor: Sweet, strong and astringent
Pairings: Lamb, pork, fruits, sauces, jellies
When to add: In the beginning or towards the end. Use peppermint for a more zesty twist.
How to Store: Refrigerate in a sealed jar for a week.
7. Oregano
Flavor: Sweet and spicy
Pairings: Pizza, pasta, cheese, meat, eggs, pesto, tomatoes, eggplant
When to add: At the beginning of cooking
How to store: Refrigerate in a moist paper towel for a week
8. Parsley
Flavor: Part-peppery, part-bland
Pairings: Pesto, salad, stir-fries, rice, fruit, fish and stews
When to add: In the beginning or end
How to store: Refrigerate in a sealed jar for a week
9. Rosemary
Flavor: strong, astringent
Pairings: Potatoes, onions, fruit, poultry, eggs, marinades
When to add: Use whole stems, in the beginning, remove after cooking
How to store: Refrigerate in a moist kitchen towel for a week
10. Sage
Flavor: Minty and slight peppery
Pairings: Risottos, sausage stuffing, meat, cream cheese, flavorful bread
When to add: In the beginning
How to store: Refrigerate in a moist paper towel for 10 days
11. Tarragon
Flavor: Sweet and licorice, fennel-like
Pairings: Chicken, eggs, sauce, potatoes, vinegar
When to add: In the beginning
How to store: Refrigerate in an airtight jar for a week
12. Thyme
Flavor: Sweet, slightly pungent
Pairings: Soups, poultry, potatoes, marinades, fruit
When to add: In the beginning, remove after cooking
How to store: Refrigerate in a moist paper towel for a week
13. Savory
Flavor: Pungent, peppery
Pairings: Meat, grilled veggies, beans, stuffing
When to add: In the beginning or end
How to store: Refrigerate in a sealed jar
14. Marjoram
Flavor: Sweet, slightly peppery
Pairings: Beetroot, pork, baked dishes, fish, carrot, salads, pasta
When to add: In the beginning
How to store: Refrigerate in a moist paper towel for a week
15. Sorrel
Flavor: Sour, lemon-like
Pairings: Poultry, fish, cheese, potato, salads
When to add: At the end of cooking
How to store: In an airtight jar for a week
Tips to Store Herbs
1. Store soft-stemmed herbs such as mint, parsley, basil and cilantro in a vase of water after clipping off their stems. Change the water every two days to retain freshness and flavor. Watch the tutorial videos here and here!
2. Both basil and bay are intolerant to cold, so store them uncovered at room temperature.
3. Woody, firm herbs like oregano, rosemary, and thyme are best stored in refrigerated conditions. Wrap them in Ziplock bags or paper bags and store them in a cool, dark spot.
THIS INFOGRAPHIC BELONGS TO Cook Smarts!
