We’ve all been there: you’ve just bought a bunch of fresh herbs, and before you know it, they’ve wilted, browned, or gone slimy in the back of your fridge.
Herbs are one of those kitchen staples that can brighten up any dish, but keeping them fresh can sometimes feel like a losing battle. Fear not! 🙅‍♀️We’re diving into clever and easy ways to extend the life of your herbs and make the most of every flavorful leaf. Say goodbye to wilted greens and hello to vibrant, aromatic herbs that stay fresh and tasty for longer. Let’s transform those herb mishaps into culinary triumphs!
Basil: 🌿
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Shelf Life: Fresh basil can last up to 1 week in water on the counter, or 6 months when frozen. Fresh basil typically lasts about 1 to 2 weeks in the fridge crisper drawer.
To extend freshness: Store it in a plastic bag or container with a damp paper towel. Should your basil wilt or turn brown, it’s best to throw it away or use it quickly - that’s a sign that it's past its prime. If you feel like your basil is running out of time, we love to make Caprese Salad (link here), use it as a garnish for meals, or toss it into scrambled eggs.
Rosemary:
- Shelf Life: Fresh rosemary can last 2-3 weeks in the fridge, or up to 1 year dried. If your rosemary leaves turn dark brown, brittle, or even slimy (if stored in a bag) it's time to toss them. But until then, you can use your rosemary on flatbreads, in a marinade or just to add a little extra flavor to any dish. Check out these recipes for some ideas of ways to use your rosemary!
Thyme:
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Shelf Life: Fresh thyme lasts 1-2 weeks in the fridge, or up to 1 year dried. If your thyme is mushy, slimy or wilted, you should toss it. Before that happens, though, you can use your thyme in recipes like a lemon-thyme sorbet or in a homemade focaccia. Look here for other great ways to cook with your thyme!
Parsley:
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Shelf Life: Fresh parsley lasts about 2 weeks in the fridge, or 6 months when frozen.
If your parsley leaves begin to droop or turn yellow or brown, they either need to be put in a glass of water (stems down), used quickly, or thrown away.
We love to make chimichurri to put on steaks or other meats with our leftover parsley, which is paired great with roasted fingerling potatoes and roasted herb and lemon cauliflower. Click here to find some tasty recipes and ways to use your parsley!
Cilantro:
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Shelf Life: Fresh cilantro lasts about 1 week in water on the counter, or 2 months when frozen. To check if your cilantro is going bad, look for soft or wilted leaves and brown-yellow spots. It will also have lost its fresh, lemony scent.
To use your cilantro before it goes bad, try making some of these recipes. You could make some grilled chicken with Thai cilantro dipping sauce, a cold roasted leg of lamb with cilantro-jalapeño yogurt, or even a spicy margarita punch.
There are so many ways to use leftover herbs, and we only listed recipes! You could make your own essential oils, teas, herb bouquets, and so much more with your leftover greens. So next time, before tossing some herbs that are about to go bad, try using them in a dish, a bath bomb, a lotion, or maybe even a candle.