How To Store

Herbs & Greens

For Two Weeks

Soft vs Hard Herbs

Soft herbs, as the name suggests, have soft stems, tender leaves, and a mild flavour. They are best used as garnishes, at the end of cooking. They also make for excellent raw ingredients for salads and salsas, which preserve their taste and texture. Some common examples include cilantro, parsley, basil, fenugreek leaves, and mint.

Hard herbs have firmer leaves, woody stems and a stronger flavour. They are integral to cooking stews/curries, dry roasting, and adding to stocks — all dishes that allow their earthier flavours to develop and become more prominent. Some common examples include rosemary, bay leaves, sage, and thyme.

Storing Common Kitchen Herbs

Here are the steps to follow for storing both soft and hard herbs, to ensure they remain fresh for longer:

Step 1 (for soft and hard herbs): Wash, dry and trim the herbs

• Begin by washing the herbs under running water to remove all dirt. Ideally, use cool, running water and wash a few times till the water runs clear. Now, thoroughly dry the herbs. 

• Place the rinsed herbs on clean linen or paper towels to dry them. Use a towel to further pat them dry before rolling the towel (on which the herbs are laid out) to capture any moisture. Make sure no water remains, or else it will impact the storage. 

• Once they’re dried, trim an inch from the bottom of the stem. Step 1 is the same for both soft and hard herbs. 

Step 2 (for soft herbs): Place in water and refrigerate

Place the trimmed herbs in a tall glass of water. The trimmed stems should be covered by water, not the leaves. Wrap the head of the herbs (the leaves) with a plastic cover. Now, place these glasses in the fridge. For best results, change the water every few (2-3) days.

Step 2 (for hard herbs): Wrap in a damp towel and refrigerate

Place the trimmed herbs on a damp paper towel. Now wrap the towel so it covers the entire herb, before storing them in a Ziploc bag in the fridge. You can skip rolling the damp towel if running short on time. The hard herbs last longer than soft herbs, either way. 

These steps will work well for all soft and hard herbs, except for basil. Don’t refrigerate basil. Rather, store the jar (with trimmed stems) at room temperature, in a covered area, away from direct sunlight.

Storing Common Leafy Vegetables

India is home to both seasonal leafy vegetables and those that are available all year round. Some of the most commonly available and used leafy vegetables remain spinach (palak), fenugreek (methi), amaranth (chaulai), and mustard greens (sarson). Leafy greens follow a slightly similar storage process as herbs, i.e. starting with thorough washing and ending with refrigeration. 

Here are the storage steps to follow:  

• Wash and dry: Similar to herbs, use cool water to thoroughly rinse the greens before drying them completely using paper or linen towels. You can even give a gentle spin in a salad spinner to dry them. This step is crucial because excess moisture causes spoilage. 

• Layer with towels: Take an airtight container and line a paper or cloth towel at its bottom. Now, place the rinsed and thoroughly dried greens. Cover the bunch with a towel before sealing the container. Place it in the fridge, but use a crisper drawer to control the temperature and humidity. 

• Check periodically: Check the greens every 2-3 days and replace any damp paper towels to prevent rot.

Why Do Herbs & Greens Go Bad?

There can be multiple reasons why your herbs and greens may be going bad. From the temperature in which they are stored to the conditions in which they are bought, everything impacts storage. Here are some of the most common culprits: 

• Excessive exposure to light: Excessive light, especially direct sunlight, can damage the chlorophyll and cause the leaves to turn yellow. Delicate herbs and vegetables are even more prone to damage from direct sunlight than hard herbs. 

• Excessive exposure to oxygen: If you find your herbs turning brown faster than usual, they’re receiving excessive exposure to oxygen. This is why herbs or leafy vegetables are wrapped in plastic or damp towels and stored in airtight containers, instead of completely exposing them to the air in the fridge. 

• Moisture level: Always pat dry thoroughly before storing because moisture promotes decay in herbs and greens. It turns the leaves mouldy and slimy– this is what happens when store-bought stems are not rinsed and stored in time. At the same time, a complete lack of moisture can cause certain herbs to dry out and reduce the potency of their flavour. This is why it’s important to keep them in cool conditions (water glasses or damp towels) but not wet. 

Knowing these reasons can make it easier to safeguard the herbs and greens and keep them fresh for longer. 

The Green Store

Herbs and greens are not just good for health; they’re also strong flavour agents. However, since they are often bought in bulk but used in minimal quantities–especially herbs–knowing the right way to store them can prevent the ingredients from going bad, save you from taking multiple trips to the grocery store, and ensure your dish smells and tastes amazing!