Bunch of herbs in the vase
If you are going to consume the culinary herbs within a short period of time, we recommend storing them in a vase filled with water. This will keep the leaves fresh for a while as they will continue to be hydrated. Add some glucose to increase success.
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Depending on the plant, you can extend the shelf life to five to ten days. Some herbs like pimpinelle, wild garlic, and dandelions are unsuitable for this method as their aroma quickly diminishes. The stalks of chives soak up too much liquid and become slimy.
Sheets in the refrigerator
When storing them refrigerated in the vegetable compartment, make sure that the herbs do not lose too much moisture. A closable container is ideally suited to take advantage of the shelf life. Put a few drops of tap water in the container so that the parts of the plant are surrounded by moist air and do not dry out. That way hold up
sorrel, Chives and wild garlic or parsley for up to two weeks.Tips
As an alternative to the plastic box, simply use a kitchen towel, which you moisten before wrapping.
Long shelf life in the freezer
Frozen herbs can be kept for up to ten months. However, they lose their aroma over time. Freezing is the only way to preserve pimpinelle, wild garlic and borage. Oregano, thyme, marjoram, and rosemary can also be frozen.
Making herbal cubes:
- Chop the plant parts as small as possible
- Portion into ice cube containers
- Top up with water and freeze
- suitable for chives, dill, parsley, thyme, tarragon, lemon balm and basil
Dry aromatic herbs
Species whose plant parts hardly contain any moisture are more suitable for preservation by drying. These include Mediterranean crops such as rosemary and thyme. You can dry any herb except for cress and borage. Bundle the herbs and hang them in a place with warm indoor air and good ventilation. They are optimally dried when the leaves rustle slightly when touched.