How To Properly Store And Cook With Fresh Herbs

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

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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!

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