How to Store and Use Fresh Herbs

You needed just one sprig but had to buy a whole package. What can you do with the leftovers?

By Kay Chun
HerbsGregor Halenda

Basil

How to store it: At room temperature in a vase of water for up to 1 week. 

Use it up: Mince and combine with sugar for an aromatic fruit topping.

Chives

How to store them: In a sealed plastic bag in the crisper for 1 to 2 weeks. 

Use it up: Chop and combine with softened unsalted butter; drop chunks on top of just-cooked steaks, pork chops, or fish.

Cilantro or Parsley

How to store it: In the refrigerator wrapped in plastic for up to 5 days. 

Use it up: Puree 1 cup leaves with 1/4 cup olive oil and 1 clove garlic to make a pesto; use on pasta or as a dip for bread.

Rosemary

How to store it: In the refrigerator in a sealed plastic bag for up to 5 days. 

Use it up: Whole branches make a perfect bed for roasted vegetables, or tuck them into the cavity of a chicken or other bird before roasting.

Sage

How to store it: In an unsealed plastic bag in the crisper for 3 to 5 days. 

Use it up: Mince and stir into jarred pasta sauce.

Thyme

How to store it: In an unsealed plastic bag in the crisper for up to 1 week. 

Use it up: Add chopped leaves to a skillet of sausage or bacon.
Read More About:Herbs & Spices

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Fish on butcher paper

The size of fish fillets varies from market to market. A good rule of thumb is to count on 6 ounces per person.