Your supermarket usually keeps herbs moist in the display fridge. Your fridge is different, as it doesn’t have the same flow of air. That’s why you want to make sure there is no excess moisture on what you store. Let the herbs dry over paper towels for a couple of hours. Hardy herbs like rosemary, marjoram, and sage will stay green and fragrant for a week or two, as long as you keep them in the refrigerator and they don't get wet. But tender herbs, such as basil, dill, cilantro, tarragon, and chervil, need special attention to prevent them from blackening or freezing. To keep these tender herbs fresh longer, remove any rubber bands or fasteners. Since roots draw moisture from the leaves, you want to trim off the root ends and the lower parts of the stems to prevent the tops from wilting. You also want to store herbs in a container that allows a flow of air to keep them fresh longer.
TIP #55 Cooking: How to keep your fresh herbs fresh for a longer period of time?
Your supermarket usually keeps herbs moist in the display fridge. Your fridge is different, as it doesn’t have the same flow of air. That’s why you want to make sure there is no excess moisture on what you store. Let the herbs dry over paper towels for a couple of hours. Hardy herbs like rosemary, marjoram, and sage will stay green and fragrant for a week or two, as long as you keep them in the refrigerator and they don't get wet. But tender herbs, such as basil, dill, cilantro, tarragon, and chervil, need special attention to prevent them from blackening or freezing. To keep these tender herbs fresh longer, remove any rubber bands or fasteners. Since roots draw moisture from the leaves, you want to trim off the root ends and the lower parts of the stems to prevent the tops from wilting. You also want to store herbs in a container that allows a flow of air to keep them fresh longer.
