How do I stop fresh herbs going slimy?
The different storage soft and woody herbs need, and why washing before storing is the usual culprit.
- Difficulty
- beginner
- Time
- 15 min
- Read
- 3 min
Short answer
Do not wash them until you use them. Store soft herbs like coriander and parsley upright in a jar of water with a bag over the top; store woody herbs like rosemary and thyme wrapped in a slightly damp cloth in the fridge.
Herbs go slimy because of surface moisture and bacteria, and the single biggest cause is washing them when they come home.
Step by step
- Do not wash them before storing.Surface water is what turns leaves slimy. Wash only the amount you are about to use.
- Separate soft from woody herbs.Soft herbs — parsley, coriander, basil, dill, mint. Woody herbs — rosemary, thyme, sage, bay. They need completely different storage.
- Store soft herbs like flowers.Trim the stems, stand them in a jar with a couple of centimetres of water, and put a loose bag over the top. In the fridge they last a week or more.
- Keep basil out of the fridge.It blackens below about 10°C. A jar of water on the worktop away from direct sun is right for basil specifically.
- Wrap woody herbs in a damp cloth.Slightly damp kitchen paper or a cloth, then in a loose bag or box in the fridge. They keep for two to three weeks.
- Change the water every couple of days.For soft herbs in a jar. Cloudy water accelerates decay and the herbs go over much faster.
- Remove any slimy leaves immediately.One decaying leaf spreads bacteria through the bunch quickly. Pick them out as soon as you see them.
- Freeze what you cannot use.Chopped into ice cube trays with oil or water, or whole leaves in a bag. Frozen herbs are fine for cooking though not for garnish.
- Dry the woody ones.Rosemary, thyme, sage and bay dry well and keep their character. Soft herbs mostly do not — dried parsley and coriander are pale imitations.
Tips
- Never wash herbs before storing. Surface water is the main cause of sliminess.
- Basil belongs on the worktop, not in the fridge. It blackens in the cold.
- Change the water in the jar every couple of days.
Common mistakes
- Washing the whole bunch when you get home — Water sits between the leaves and creates exactly the conditions bacteria need. Wash only what you are about to use.
- Storing basil in the fridge — Basil is chill-sensitive and blackens below about 10°C. It is the one common herb that should be kept at room temperature.
If it doesn't work
Herbs slimy within days
Cause: Washed before storing, or sealed damp in a bag — Fix: Store dry, and use the jar of water method for soft herbs.
Basil leaves turning black
Cause: Too cold — Fix: Keep basil at room temperature in a jar of water.
Herbs wilting quickly
Cause: Stems drying out — Fix: Trim the stems and stand them in water, changing it every couple of days.
Whole bunch went over at once
Cause: One decaying leaf spread through it — Fix: Check the bunch and remove any bad leaves as soon as they appear.
Questions people ask
Should herbs go in the fridge?
Soft herbs yes, standing in water with a bag over them. Woody herbs yes, wrapped in a slightly damp cloth. Basil is the exception and should stay at room temperature.
Can I freeze fresh herbs?
Yes, and it works well for cooking. Chop them into ice cube trays with oil or water. The texture is lost so they are not suitable for garnishing.