Fresh herbs add depth to recipes when added in the beginning and brightness at the end. They add color to otherwise drab-looking pasta, and can be used as a sauce for everything from grains to meat and veggies – pesto or chimichurri, anyone? As beautiful as herbs are, they don’t last long, but here’s how you can store them and use every last leaf.
What’s the difference between tender and hardy herbs?
- Tender herbs include leafy varieties with soft stems, like basil, parsley, cilantro, and dill. (Mint can be classified as a tender herb, too, but we’ve found that it can be stored well like a hardy herb, too!).
- Hardy herbs include types with woodier stems, like rosemary, thyme, and oregano. They’re also the ones that require less water to grow. Think: Rosemary growing in the clay-like soil of the Mediterranean and oregano growing on the sandy mountains of Greece.
Where should you store herbs — on the counter or in the fridge?
- Tender herbs benefit from being treated like live flowers and stored in water at room temperature – the fridge’s temperature and air can bruise bare, delicate leaves (two exceptions: Parsley and cilantro can stand