We’ve already discussed how it’s possible to extend the short life of fresh herbs by freezing herbs flat or drying them in the microwave. But let’s be honest: it would be better all altogether if we could just find a way to lengthen the shelf life of fresh herbs in the first place.
Luckily, someone has. Our favourite culinary obsessive, J. Kenji López-Alt, tests five different herb storage methods to determine which was most effective for a variety of herbs, from tender, leafy kinds to hardy types. The most groundbreaking to us was the method for storing tender leaves like coriander, parsley and mint. He writes:
Store tender herbs by snipping off the bases of the stems and removing any discolored or wilted leaves. Transfer them to a large mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned plastic bag sealed with a rubber band. Store in the refrigerator.
The shocking verdict: when stored using this method, Kenji was able to keep delicate, wilt-prone coriander fresh for as long as 51 days. That’s more than seven weeks! More on this technique — as well as other suggested methods for storing herbs like thyme, basil and chives — are in the post link below.
The Best Way to Store Fresh Herbs [Serious Eats]