![]() Ice crystals will cause cell damage, turning herbs mushy. ![]() In my fridge, storing the herbs at the back of the top shelf caused them to actually freeze in some parts. Almost all herbs are best stored in the refrigerator, with the exception of basil and very thin-leafed mint, which can both be damaged by the cold, causing them to brown and bruise faster. The wrong temperature will cause herbs to decay or lose flavor faster than they should.Not enough moisture can cause herbs to dry out, and as moisture leaves the herbs and takes to the air, it brings along some of the herbs' flavor for the ride, reducing their potency.You've probably seen this if you've left your herbs inside the plastic bag from the supermarket they quickly turn slimy that way. Excess moisture promotes decay, turning leaves and stems slimy or moldy.In my tests, herbs that were wrapped or covered lasted several times longer than those that were left completely exposed to the air in the fridge. Excessive exposure to oxygen can turn tender herbs like basil or mint brown, particularly if the leaves are in any way damaged or bruised.Stored in a sunny spot, delicate herbs will start to yellow within days. This is especially true for thin, delicate herbs, like parsley, chervil, or cilantro. Excessive exposure to light can damage chlorophyll, causing herbs to turn yellow. ![]() After this time, you will be able to keep the branches intact or directly separate the leaves and keep them in a suitable container. Hang them with the stems up in a dry place with good ventilation, always making sure that they are not in direct sunlight.Your fresh herbs should be slightly damp, but not still soaking wet. You wont get them 100 percent dry, but thats exactly what you want. Cover with a second towel and gently pat the herbs dry. Lift the wet herbs from the water, allowing excess water to drip off, then lay them on the towel. Do not tighten them too much so that air can circulate between the leaves, preventing them from blackening or becoming moldy. Instead, lay out some paper towels on your counter. Join several branches in a bouquet of no more than 5 or 6 and tie them with a thread or string.Shake them gently to remove excess water. Thoroughly wash the branches under the tap to remove any remaining soil or dirt particles.If the branches are very large and you only want to take a part, always cut above a nodule or bud to favor subsequent growth. Cut only the branches that do not have flowers and are flush with the main stem, just as you would when pruning. ![]() To prolong their freshness, always store in fresh. Storing cut fruits and vegetables in water seems counterintuitive, but it is a great way to store hardy vegetables like carrots, celery, and potatoes after they are cut. Stored upright with water, like flowers, was by far the best for tender herbs like cilantro and parsley. Surprisingly, it was also the best method for tender chives. The keys to letting the thyme dry is by intervening in the process as little as possible and ensuring the best environment: Here are five ways I’ve learned to make cut fruit and vegetables last longer. Wrapped in a damp paper towel in a zipper-lock bag proved the most effective method for hardy herbs, like rosemary, thyme, and sage. ![]() This is because it takes longer and we need to ensure the herb does not spoil or become rotten. The most natural way to dry fresh thyme is in the open air, although it is not necessarily the easiest. ![]()
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