Proper storage of herbs is essential to maintain their freshness, flavor, and potency, but there are a few different methods of storage—fridge fresh, dried, frozen, or as an infused oil. The storage life of herbs can vary depending on the type of herb and the storage conditions, as well as the type of herb jar you use. In general, it's best to use fresh herbs within a few days or weeks, while properly stored dried herbs can last for several months to a year. Following is how you store types of herbs:
- Fresh herbs: Trim the ends of the stems and remove any wilted or yellow leaves, then place the herbs in a jar or glass with a few inches of water, similar to a bouquet of flowers. Cover the herbs loosely with a plastic bag, store them in the refrigerator, and change the water every few days to keep the herbs fresh.
- Dried herbs: Store your dried herbs in airtight containers, such as glass jars or containers with tight-fitting lids. Keep the containers in a cool, dark, and dry place, away from direct sunlight, heat, and moisture. Labeling the containers with the name of the herb and the date of storage can be beneficial to help you find them quickly and track their freshness.
- Freezing herbs: Start by washing fresh herbs and pat them dry thoroughly, then place the herbs in a single layer on a baking sheet or tray and freeze them until solid. Transfer the frozen herbs to airtight freezer bags or containers and store them in the freezer. If you’re using culinary herbs, you can cook frozen herbs directly without needing to thaw them first.
- Herb-infused oils: Ensure that the herbs are completely dry to prevent mold or bacterial growth, and then place the dried herbs in a clean glass jar and cover them with a high-quality oil of your choice, such as olive oil or sunflower oil. Seal the jar tightly and store it in a cool, dark place for about two to four weeks to allow the flavors to infuse. Strain the herbs from the oil using a fine mesh strainer or cheesecloth and transfer the infused oil to a clean, airtight container. Presto, pesto!
