All tipsStoring
Keeping fresh herbs fresh for a week
Parsley like a bouquet, basil never in the fridge — and what is left over goes into the ice-cube tray.
- Parsley, dill, coriander, chives: trim the stems, stand in a glass with two fingers of water, a loose bag over the top, into the fridge. Keeps 7–10 days.
- Basil: the same, but at room temperature — in the fridge it turns black after a day.
- Rosemary, thyme, sage: wrapped in a damp tea towel in a box in the fridge, two weeks.
- Leftovers: chop finely, freeze in ice-cube trays with olive oil or water. One cube = one portion for the pan.
- Supermarket potted herbs are grown for three weeks, not for life — split them into three pots immediately and they last longer.