How to make herbs last longer

Herbs often go to waste if the whole bunch isn't used at once, wilting while waiting until needed next.

Fresh herbs add so much flavour to dishes but, when bought in bunches rather than picked fresh from the garden, can go to waste. Here is how you can make them last longer.

The first thing to do is wash the herbs. Using a salad spinner, swirl the herbs gently around in cold water to loosen any debris. Drain the water and spin the herbs dry. Set them on a layer of paper towel and pat gently with more paper towel to absorb excess moisture.

Wrap mint, sage, rosemary, thyme, marjoram and oregano in a damp paper towel. Store in a resealable plastic bag in the fridge. Store basil in a dry paper towel, as moisture will discolour the leaves and make them limp.

Stand parsley and coriander in 1-2cm of water in a glass. Cover with a plastic bag and secure with an elastic band. Store in the refrigerator.

Here’s a guide as to how long you can store different types of herbs in the fridge:

  • Three weeks: parsley, coriander, tarragon, rosemary.
  • Two weeks: dill, mint, basil, thyme, sage, savory.
  • One and a half weeks: chervil.
  • One week: chives.