A bright bunch of fragrant herbs is so exciting to bring home. You know you’re in for some serious flavor, whether they’re sprinkled over potatoes, paired with citrus on roast turkey breast, or stirred into dip. These are my favorite tips to keep those delicate herbs fresh for as long as possible.
Wash Them First
Whether from the market or your garden, you’ll use herbs more quickly if they are clean and ready to go come cooking time. Gently wash herbs in cold water to remove pests and dirt, taking care not to bruise the leaves. Shake off the excess water, then blot them dry with paper towels.
Store Them Right
Depending on the herb, you have a couple of choices:
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- In the fridge: After washing and trimming the herbs, place them in a glass of water, cover the top with a plastic bag, cinch it at the bottom, and store the glass in the refrigerator. Or, you could skip the glass. Lay a few sprigs on a dry paper towel, place another towel on top, and continue layering. Slide the layered towels and herbs into a resealable plastic bag, close it, and store it in the fridge. The towels absorb excess water while air in the bag stays moist. (Keep in mind, fresh basil is best stored at room temperature; it doesn’t keep well in the cold.)
- On the counter: You can store fresh herbs in water as you would fresh flowers: Remove bands or twist ties, trim the stems, and remove leaves close to the ends. Place herbs in a glass of water, then cover the top loosely with a plastic bag. This will keep in moisture so the leaves won’t dry out. Keep the glass on the counter out of direct sunlight.
Don’t Forget About Them
Check your fresh herbs each day and remove leaves that have yellowed or are darkening. Change the water in the glass daily for herbs stored at room temperature, and every other day for herbs stored in the refrigerator. Hardy herbs like parsley, rosemary, and thyme can last up to two weeks stored in the fridge, and more delicate herbs like cilantro, dill and mint will last about one week. On the counter, they’ll be good for seven to 10 days.
Most importantly, enjoy them! Make a batch of savory Rosemary Cheddar Muffins, pluck some fresh parsley in Mom’s Swedish Meatballs, or use stems from herbs to add flavor to soups like Dilled Potato-Leek Soup. Fix yourself an Iced Melon Moroccan Mint Tea, then kick back and think about what you’ll make next.
Freelance writer Nancy Mock is a Taste of Home Field Editor and the blogger behind Hungry Enough to Eat Six.
Get Started With These Fresh Basil Recipes
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Lime Basil Pie
This sweet tooth satisfying dessert has a unique taste, plus less calories and fat than the traditional key lime pie.—Samara Donald, Redmond, Washington.
Spinach-Basil Lasagna
In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! —Charlotte Gehle, Brownstown, Michigan
Basil & Heirloom Tomato Toss
I came up with this garden-fresh salad to showcase the heirloom tomatoes and peppers we raised for our stall at the farmers market. Try out other types of basil like lemon, lime, licorice and cinnamon. —Sue Gronholz, Beaver Dam, Wisconsin
Caprese Salad Kabobs
Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it's a great recipe for the kids to help make. —Christine Mitchell, Glendora, California
Chicken Provolone
Chicken Provolone, though one of my simplest dishes, is also one of my husband’s favorites. It’s easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. —Dawn Bryant, Thedford, Nebraska
Pesto
Homemade pesto always makes a thoughtful hostess gift. Mix things up with the cilantro variation. —Taste of Home Test Kitchen
Basil Vegetable Strata
I've been cooking this strata for years, and my family just can't get enough! The fresh basil gives this healthy brunch dish an added flavor boost. —Jean L. Ecos, Hartland, Wisconsin.
Basil Pork Chops
Just a few ingredients give a tender pork loin chop all the glazed goodness it needs. Serve with your favorite roasted veggies and you’ve got a meal bursting with flavor. —Lisa Gilliland, Fort Collins, Colorado
Crispy Goat Cheese Appetizers
Want an amazing party starter? Coat slices of goat cheese with seasoned bread crumbs, fry them until golden-brown and top them off with tomato, basil, vinegar and pine nuts. —Julia TenHoeve, Richmond, Virginia
Seared Salmon with Strawberry Basil Relish
Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. —Stacy Mullens, Gresham, Oregon
Strawberry-Basil Cocktail
This cocktail of sun-ripened strawberries and tender basil is so refreshing without being overly sweet. It’s our favorite. —Mary Marlowe Leverette, Columbia, South Carolina
Heirloom Tomato Tart
Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. —Kathryn Conrad, Milwaukee, Wisconsin
Basil-Lemon Crab Linguine
I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. —Tonya Burkhard, Palm Coast, Florida
Garlic Basil Butter
Instead of serving plain butter alongside an assortment of fresh breads, prepare this herb-laden whipped butter. —Taste of Home Test Kitchen
Grilled Basil Chicken and Tomatoes
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Strawberry Basil Jam
I make this recipe with fresh-picked strawberries and fresh basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Honey-Melon Salad with Basil
Put the taste of summer in your salad! Loaded with juicy cantaloupe and honeydew and glazed with a sweet honey dressing, this dish will be gone in minutes. Watermelon is a great addition, too. —Khurshid Shaik, Omaha, Nebraska
Viva Panzanella
Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
Lemon-Basil Grilled Shrimp & Couscous
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho
Basil Dill Coleslaw
I was introduced to basil when I married into an Italian family. I loved the aromatic fragrance and flavor of the herb. I think it adds a unique flavor to this tasty slaw that’s a cool side to grilled meats. —June Cappetto, Seattle, Washington
Roasted Tomato Soup with Fresh Basil
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. —Marie Forte, Raritan, New Jersey
Basil and Parsley Pesto
Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida
Tomato-Basil Steak
We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. —Sheryl Little, Sherwood, Arkansas
Peach-Basil Cooler
Mix with club soda for a cool and refreshing mocktail! —Dana Hinck, Pensacola, Florida
Caprese Chicken
I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
Grilled Sausage-Basil Pizzas
These easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida
Basil Corn & Tomato Bake
I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Central Islip, New York
Blueberry, Basil and Goat Cheese Pie
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin
Grilled Tilapia Piccata
We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
Prosciutto-Pesto Breakfast Strata
I'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota
Berry-Basil Limeade Jam
My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
Lemon-Basil Mojito Mocktails
In this twist on the classic summer beverage, lemon basil takes the place of mint. For a grown-up version, just add your favorite rum or vodka. —Cheryl Perry, Hertford, North Carolina
Bruschetta Chicken
We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
Basil Grilled Corn on the Cob
Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
Grilled Basil Chicken
This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire
Lemon Basil Salmon
It was my husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon. We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner! —Marianne Bauman, Modesto, California
Basil Burgers with Sun-Dried Tomato Mayonnaise
I often end up with a bumper crop of basil—here's a favorite way to use some of it. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. —Virginia Kochis, Springfield, Virginia
Mediterranean Chicken in Creamy Herb Sauce
Just because it's a weeknight does not mean that you can't have a delightful dinner. The aroma of the fresh herbs simmering in a creamy sauce combined with the chicken thighs make this easy entree is perfect supper for any night of the week. —Judy Armstrong, Prairieville, Louisiana
Cherry Tomato & Basil Focaccia
When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas
Lemon-Basil Chicken Rotini
My husband and sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. —Anna-Marie Williams, League City, Texas
