How to Use Up Fresh Herbs Before They Go Bad
Fresh herbs are one of the most wasted items in a home kitchen. A bunch of parsley bought for one dish sits in the fridge until it yellows. These strategies help you actually use what you bought.
Why fresh herbs go bad so fast
Most fresh herbs are 80 to 90 percent water and continue losing moisture after they are cut. Tender herbs like basil, parsley and coriander wilt within two to four days if stored badly. Hardier herbs like rosemary, thyme and sage last longer but still deteriorate within a week or two in the fridge.
How to store fresh herbs to slow the decay
- Treat tender herbs (basil, parsley, coriander, mint) like cut flowers: trim the stems, place them upright in a glass of water and store at room temperature (or loosely covered in the fridge for most except basil, which blackens in the cold).
- Wrap hardy herbs (rosemary, thyme, sage, tarragon) in a slightly damp paper towel, place in a container or bag and refrigerate. They can last one to two weeks this way.
- Do not wash herbs until you are ready to use them. Moisture speeds decay.
Bulk-use strategies for a surplus
When you have more herbs than you can use in a few days, one of these approaches gets them used before they turn:
- Herb oil: blend a large bunch with olive oil and a pinch of salt. Store in the fridge for up to a week or freeze in ice cube trays.
- Compound butter: mix chopped herbs into softened butter with garlic and lemon zest. Roll in cling film and freeze. Slice off rounds as needed for pasta, fish or toast.
- Herb sauce: blitz parsley, coriander or basil with garlic, lemon juice, olive oil and optional chili for a chimichurri-style sauce that keeps for several days.
- Herb scrambled eggs or frittata: add a large handful to eggs. It uses a surprising volume of fresh herbs without overwhelming the dish.
Freezing fresh herbs
Most herbs freeze well when chopped and packed into ice cube trays with a little water or oil. Frozen herb cubes keep for up to three months and drop straight into soups, stews and sauces from frozen. Basil is best frozen as pesto rather than plain, as it blackens if frozen alone.
Drying herbs at home
Hardy herbs dry well in a low oven (around 70 to 80 degrees Celsius) on a baking sheet for one to two hours, or tied in small bundles and hung in a dry, warm spot. Tender herbs like parsley and coriander lose most of their flavor when dried, so freezing is a better option for them.
Recibud tracks what is in your pantry and fridge and helps you plan meals around what needs to be used. For more strategies on reducing what goes in the bin, see the guide to using up leftovers creatively.
Common questions
- How long do fresh herbs last in the fridge?
- Tender herbs stored upright in water (like parsley and coriander) last four to seven days. Hardy herbs wrapped in a damp paper towel last one to two weeks. Basil is the exception: it lasts longest at room temperature, as refrigeration causes black spots.
- Can you freeze fresh herbs?
- Yes. Most herbs freeze well chopped into ice cube trays with water or olive oil. The texture softens on thawing, making them best for cooked dishes rather than fresh garnishes. Basil is better frozen as pesto, as it blackens when frozen plain.
- What can I do with a large bunch of parsley?
- Use it heavily in a herb sauce (blend with olive oil, garlic and lemon), a tabbouleh-style salad, or stir through scrambled eggs or pasta. For what you cannot use in two days, freeze as an herb oil cube.