We all love herbs. These tasty plants are a great way to add flavor to our favorite foods without worrying about added sodium or calories. They are full of health benefits ranging from fighting cancer to curing bad breath. But these precious plants are also delicate and can wilt and die easily if they aren’t taken care of properly.
Why Herbs Wilt
When we buy fresh herbs from the grocery store, we find that they can begin to wilt away within a few days! Here are some reasons that your herbs don’t make it to the dinner table with the rest of your fresh ingredients.
Exposure To Light
When we expose delicate herbs like parsley, chervil, or cilantro to excessive amounts of light, we are damaging the chlorophyll in the leaves. This causes the green leaves to turn yellow, and in just a few days your herbs could die.
Exposure To Oxygen
Exposure to excessive amounts of oxygen can actually kill your herbs, especially if the are damaged or bruised in any way. Herbs like basil and mint can turn brown if their leaves are exposed to open air for extended periods of time.
Excessive Moisture
When our herbs are very wet, we are promoting rot and decay, turning the stems and leaves slimy and moldy. You have probably experienced this when you opened your fridge’s vegetable crisper drawer and taken out the herbs, still in their packaging from the grocery store.
Not Enough Moisture
This causes our herbs to dry out, and as the moisture they have inside evaporates into the air, it takes their flavor and the potency of the herbs with it. Not only are your herbs dying, but so are the health benefits they have.
Temperature
Most herbs do best when they are kept in the refrigerator, but some herbs like basil and thin-leafed mint can be damaged by the cold causing them to bruise and brown quickly. But even with herbs that do well in the fridge, if they are stored improperly, they can be damaged by the temperature of your fridge.
The BEST Herb Storage Method
This one simple way to store your herbs will make them stay fresh for weeks, keep your fridge organized, and best of all you only need one thing. This storage method works best for herbs like parsley, cilantro, mint, chervil, fresh thyme and oregano, and methi leaf.
The first thing you need to do when you bring herbs home from the grocery store is to wash them thoroughly. The best way to do this is to let the herbs soak in a bowl, or simply fill your sink with water and dump them in. Soaking them in cold water will allow any dirt that is on them to wash away.
After you let them soak, get rid of any leaves or stems that look like they are beginning to wilt. Storing your herbs with leaves that appear to be dying will only promote death in the rest of the plant. Dry your herbs thoroughly with a salad spinner or pat them dry with some paper towel. Just make sure that there is no excessive moisture.
Now, here’s the key to storing your herbs: you will need a 1 quart deli container and lid or a mason jar. You can get the deli containers from most grocery stores for free in the deli aisle, or you can ask the deli counter for a few. Fill your containers or mason jars with about an inch of water.
With our dry herbs, cut the bottom of the stems and place the cut stems into the water. Fold the leaves over gently if they stick out of the container and seal with the lid.
This method makes storage a breeze, while protecting your herbs from excessive cold, light, and moisture while not letting them dry out. Try this method at home and never worry about wasting your fresh herbs again!
SOURCE: http://www.seriouseats.com/2015/04/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html
