5 Simple Steps to Extend the Shelf Life of Your Fresh Herbs
Sick of food waste? So are we. Fresh herbs are one of the biggest pains to preserve—and it can feel near impossible to use them up before their delicate leaves start to wilt.
Factors such as the amount of moisture, sunlight, temperature, and oxygen can cause fresh herbs to go bad faster. The key is to find the appropriate balance between these elements, which depends on the type of herb you're storing. Excessive moisture can cause soft herb leaves to wilt and become slimy, while too little moisture can dry out woody, hard herbs like rosemary and thyme. Excessive light can cause herbs to turn yellow, and too much oxygen will turn your leaves an unappetizing brown. Deciphering the appropriate temperature for your herbs' storing environment plays an important factor in determining whether your herb should be kept on the counter or stored in your fridge to prolong shelf life.
Here are five easy ways to avoid having to throw away soggy herbs before you're able to use them. Next time you're putting away your fresh herbs, consider these simple storage methods to ensure you get the most out of your delicate greens.