Fresh herbs—those delicate green bundles of flavour—can elevate a dish from ordinary to extraordinary. But storing them? That’s where many of us go wrong. One day they’re vibrant and perky, and the next, they’re wilted or slimy. Whether it’s dhania (coriander), pudina (mint), or Italian basil, these common storage blunders can rob your herbs of their aroma, flavour, and shelf life. Let’s break down the most frequent mistakes and how to store herbs the right way—desi style, with a global lens.
Mistake #1. Washing All Herbs Before Storing
The mistake:
Rinsing herbs right after buying and storing them wet is a surefire way to invite rot. Moisture trapped in leaves leads to fungal growth, especially in humid climates.
The fix:
Only wash herbs right before using them. If you must wash them beforehand (say, for meal prep), gently pat them dry with a paper towel and let them air-dry completely before storing.
Mistake #2. Treating All Herbs the Same
The mistake:
Storing every herb the same way—shoved into a plastic bag or left in the fridge door.
The fix:
Herbs fall into two broad categories:
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Tender herbs (like coriander, mint, parsley, basil):
These do best when stored like fresh flowers. Trim the stems, place them in a glass of water, cover loosely with a plastic bag, and store in the fridge (except basil, which prefers room temperature). -
Hardy herbs (like rosemary, thyme, oregano):
These can be wrapped in a slightly damp paper towel and stored in an airtight container or ziplock bag in the fridge.
Mistake #3. Overcrowding and Airtight Confusion
The mistake:
Stuffing too many herbs into a small bag or container, thinking they’ll “stay fresher together.”
The fix:
Overcrowding leads to bruising and faster spoilage. Give herbs breathing space. And while airtight containers are great for some produce, herbs need some air circulation, especially tender varieties. Use a loose plastic bag with a paper towel lining or breathable produce bags.
Mistake #4. Ignoring Ethylene Exposure
The mistake:
Placing herbs next to fruits like bananas, apples, or avocados.
The fix:
Many fruits release ethylene gas, which speeds up ripening and spoilage. Keep herbs away from ethylene-producing fruits to extend their life.
Mistake #5. Leaving Stems Untrimmed
The mistake:
Placing herbs in water without trimming the stems, like with coriander or mint.
The fix:
Trim the bottom of the stems to allow better water uptake, just as you would with fresh flowers. Change the water every 1–2 days to keep bacteria at bay.
Mistake #6. Freezing the Wrong Way
The mistake:
Tossing whole herb bunches into the freezer and expecting them to retain flavour and texture.
The fix:
If you’re not going to use herbs in time, freeze them properly:
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Chop and store in ice cube trays with water or oil.
-
Alternatively, dry them thoroughly, chop, and freeze in small ziplock bags. This works well for curry leaves, methi, or dill.
Mistake #7. Not Removing Rubber Bands or Twist Ties
The mistake:
Storing herbs with the tight bands they came in.
The fix:
Tightly bound herbs are more prone to bruising and poor air circulation. Always remove rubber bands or twist ties and separate the bunch slightly before storing.
Mistake #8. Using the Wrong Part of the Fridge
The mistake:
Placing herbs in the coldest part of the fridge (usually the back) can lead to frost damage.
The fix:
Store herbs in the middle shelf or fridge door—areas with more stable, moderate temperatures. The vegetable drawer also works if it’s not overloaded.
Bottom Line:
Fresh herbs are like delicate houseguests—they need the right amount of space, air, and moisture. Avoid these common storage mistakes, and you’ll find your herbs lasting longer, staying greener, and tasting better. Whether you’re seasoning a Thai curry with holy basil or adding mint to your nimbu pani, proper storage ensures that the burst of flavour remains just as nature intended.
Pro tip: Want herbs that last up to two weeks? Try storing dhania in a glass jar with water, covered loosely with a reusable silicone bag or even a ziplock—old-school jugaad meets smart kitchen science.
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