Adding into your dish a few springs of rosemary or into a pot of soup, some thyme, on top up your pizza with a few leaves of basil can absolutely change its taste, right? Well, that’s what using fresh herbs can do when you cook with them!
So, if you’re someone who loves cooking with herbs and want to have them around all-year round, then storing them the right way is important.
So, let me tell you how to store herbs the right way and also how to cook with herbs to make the most use of them.
How to Store Fresh Herbs the Right Way?
There are two ways you can store fresh herbs:
Method 1: Wrapping them in a damp paper towel method
Wrap the fresh herbs in a damp paper towel method and put the wrapped herbs in a bag, preferably a zip-lock bag, so they can stay airtight. You can then keep the herbs in the fridge.
Method 2: You can store them in water
You will need to cut off the base of the stems of the herbs. Then, into a jar (an old condiment jar or a mason jar will do), pour in some water (about 1/3 of the jar) and then place the stems in the water. Make sure that the water doesn’t touch any of the leaves, or else they will start rotting.
Cover the jar with a plastic bag, you can piece a few small holes here and there and fasten it with a rubber band. Do not make it too tight, leave some space around the herbs/leaves.
Lastly, place the herbs in the fridge or you could also leave it out on the countertop (depending on what type of herb it is).
Cooking With Herbs
Let’s talk about cooking with herbs here. So, I’ll let you in on how to cook with herbs in different kinds of produce/vegetables, meats, where they are best used and which is a preferably method (out of the two methods mentioned in this article) to store them the right way.
1. Basil
Cook with it: Zucchini, bell peppers, egg plant, tomatoes, chicken, tofu, fish, beef
Best used in: Stir fries, curries, pestos, tomato sauce, stews, soups
Storage method: Jar method, countertop up to 10 days
2. Dill
Cook with it: Tomatoes, fish, shellfish, cabbage, carrots, potatoes, beans, cucumber
Best used in: Omelets, salad dressings, yogurt dishes, sauces, potato salads
Storage method: Damp paper towel method, refrigerated for up to 14 days
3. Mint
Cook with it: Carrots, lentils, beans, potatoes, mushrooms, eggplant, zucchini, watermelon, lamb
Best used in: Fruit salads, sauces, creams, soups, curries, marinades
Storage method: Jar method, refrigerated up to 10 days
4. Tarragon
Cook with it: Fish, beef, artichokes, carrots, lamb, chicken, leeks, mushrooms, potatoes, spinach
Best used in: Garnishes, omelets, gazpachos, salad dressings
Storage method: Jar method, refrigerated up to 14 days
5. Sage
Cook with it: Turkey, beef, Brussels sprouts, pork, spinach, peas, winter squash, egg plant
Best used in: Stuffings, salad dressings, Risotto, soups, brown butter sauces, roasted veggies
Storage method: Damp paper towel method, refrigerated up to 14 days
6. Rosemary
Cook with it: Tomatoes, mushrooms, peas, potatoes, fish, pork, chicken, lamb
Best used in: Focaccia bread, tomato sauces, roasted veggies, pizza, soups, stews
Storage method: Damp paper towel method, refrigerated up to 14 days
7. Parsley
Cook with it: Mushrooms, tofu, peas, potatoes, fish, chicken, beef, lamb, zucchini, cucumber, tomatoes
Best used in: Sauces, salad dressings, garnishes
Storage method: Jar method, refrigerated up to 10 days
8. Oregano
Cook with it: Fish, lamb, chicken, beef, artichokes, zucchini, bell peppers, potatoes, eggplant, mushrooms, tomatoes
Best used in: Pizzas, salad dressings, tomato sauces
Storage method: Damp paper towel method, refrigerated up to 14 days
9. Chives
Cook with it: Chicken, fish, potatoes, eggs, shellfish, asparagus, onions, leeks
Best used in: Garnishes, rice, dips, Risotto, soups, sauces
Storage method: Damp paper towel method, refrigerated up to 14 days
10. Cilantro
Cook with it: Tofu, lentils, bell peppers, avocadoes, shellfish, chicken, lamb, fish, tomatoes, bell peppers
Best used in: Curries, salads, salsas, soups, chutneys, guacamole
Storage method: Jar method, refrigerated up to 10 days
11. Lemongrass
Cook with it: Fish, pork, bell peppers, beef, chicken, tomatoes
Best used in: Curries, Asian soups, marinades, rice, teas
Storage method: Damp paper towel method, refrigerated up to 14 days
12. Marjoram
Cook with it: Carrots, chicken, beef, tomatoes, mushrooms, zucchini, spinach, peas
Best used in: Stuffings, soups, brown butter sauces, salad dressings, Risotto
Storage method: Damp paper towel method, refrigerated up to 14 days