Tip of the Week: Storing Herbs

Thyme, Rosemary & Oregano

There’s no question that some herbs are better (i.e., more flavorful) fresh.  What most people don’t realize is that keeping fresh herbs on hand is actually pretty easy.  Except for these deepest days of winter, I always have fresh Rosemary and Thyme around to flavor dishes.  Here’s what you do:  (1) lightly pat herbs dry with a paper towel; (2) place the herbs in a Ziploc (or other sealable plastic bag) and press excess air out of the bag; and (3) seal the bag and store in the crisper drawer of your refrigerator.  It’s as simple as that!

Depending on the freshness of the herbs when you bought them, the herbs may last up to 2 weeks. This method works well with other herbs too such as Sage, Oregano, Tarragon, Parsley, and Chives – all of which you should grab up if you see them fresh.  So skip the dry stuff, which often tastes like wood-chips, and go for fresh when you can.

Note: moisture management is key here – check on the herbs every few days and dry off any excess moisture that has collected in the bag and remove any rotting leaves.