How to Store Fresh Herbs in the Refrigerator

Fresh herbs can accumulate quickly in your refrigerator, whether you have a bunch of fresh herbs from the farmer’s market, your garden or the grocery store we are sharing tips on how to store them in your refrigerator so they remain fresh for as long as possible! If you are looking for how to preserve fresh herbs in your freezer, see this post!

how to store fresh herbs so they lastHow to Store Fresh Herbs So They Last

Using fresh herbs is a great way to brighten any dish and bring it from just ok to wow! But sometimes a little goes a long way with fresh herbs and you can be left with a whole lot leftover from one recipe. Or you have an overabundance of herbs from your summer CSA or your backyard garden and want to make them last as long as possible. We’re sharing all the ways we’ve succesfully stored fresh herbs in the refrigerator to get the maximum use out of them. If you are looking for ways to preserve fresh herbs in the freezer to last all year, check out this post here.

There are two main ways we recommend storing fresh herbs for maximum longevity in the refrigerator. But how you store them depends on what type of herb it is! Soft herbs, or herbs with a soft stem, such as cilantro, dill, parsley, basil should be stored liked fresh flowers, in a jar of water. Hard herbs, or herbs with a hard stem should be stored rolled in a slightly damn paper towel in a bag in the refrigerator.

Cutting the ends off herbs so they last longer

How to Store Soft Herbs: treat as flowers

Storing soft herbs in jars with water prolongs the life of the herbs by keeping them alive like flowers.

Pro-tip: Don’t wash these herbs until right before use.

To store parsley, cilantro or dill cut off 1” of the stems and place in a jar with water and store in the refrigerator. We found it unnecessary (and wasteful) to place a plastic bag over the top of the herbs as they stayed just as fresh without one. Check and replace water as necessary, or every few days. Store until the leaves start to turn yellow or very limp, about 2-4 weeks (seriously).

To store fresh basil: cut off 1” of the stems place in a jar with water and store at room temperature just like fresh flower. Refresh water as necessary, or every few days. Store for about 1 week or until the basil has turned soft and limp. Please note: this only works with very fresh basil cut from a garden or the farmers market. The boxes of basil that you buy in the store is typically grown in green houses and are not hearty enough to be stored for longevity. Store bought green house basil must be used within a few days before it starts to go bad.

How to Store Hard Herbs: prolong moisture content

Storing hard herbs in damp paper towels prolongs their moisture levels and keeps them fresher, longer. You’ll notice there is one herb included in here that is not technically a hard herb: chives. Chives last the longest when they are frozen, see this post, but they can have a longer shelf life in the refrigerator when stored the same way as hard herbs.

To store sage, thyme, rosemary, mint, or chives:  Clean and dry the herbs very well (see below for cleaning tips). Place in a pile in a slightly damp paper towel and wrap them up. Place inside of a plastic bag with a few punctured holes. Keep in the refrigerator about 1-2 weeks or more. 

Best ways to store fresh herbs

The Best Way to Clean Herbs

Herbs can be very dirty and gritty, whether coming from the supermarket or the farmer’s market. The best way to clean herbs is to fill up a big bowl with clean, cool water. Dunk the herbs in the water, letting all the dirt and grit sink to the bottom a few times. Empty the water, fill it back up and repeat until no sand or dirt remains at the bottom of the bowl.

It is best to dry herbs in a salad spinner. If you do not have that you can let the herbs dry in a clean kitchen towel, taking off as much water as possible.

Rolling up herbs so they last the longest

Recipes that feature herbs:

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How to Store Fresh Herbs in the Fridge

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

Arugula Salad with Mint Chia Dressing

A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

Round Hill Resort

Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

Arugula Salad with Mint Chia Dressing

This dressing is…

Creamy

Tangy

Sweet

Flavorful

Fresh

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing

Prep Time 5 minutes Cook Time 00:00 Total Time 0:05 Yields 8

Ingredients

    Mint Chia Dressing

    Everything Else

    • 6 cups arugula
    • 1/2 cup slivered almonds
    • 2 oranges, segmented

    Directions

    1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
    2. Slowly pour in olive oil while blending until smooth and creamy.
    3. Assemble salad and serve!

    Recipe Notes

    This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!

    Beet Slaw

    This beet slaw is a tangy and sweet side dish, with all of those farm fresh beets, scallions, and fresh mint! It pairs perfectly with grilled chicken or salmon, or as an addition to any leafy green salad.

    Beet Slaw

    Confession: I haven’t always been a huge beet fan.

    Lately though with all the beets from the CSA, and experimenting with my new juicer (beet juice is delicious), I’ve taken more of a liking to them! I wanted to throw these beets grated into some sort of a salad. It just seems more appealing grated to me. This slaw came about, since you know I love slaws, and it is packed with the most fabulous flavors.

    My garden is bursting with fresh mint, and my CSA is giving me TONS of beets and scallions. I’m throwing all of my favorite flavors together to make a farmer’s market slaw that everybody will love. It comes together quickly for any BBQ or weekend lunch or dinner.

    Beet Slaw

    Beet Slaw

    [yumprint-recipe id=’374′]Beet Slaw

    Learn more about living gluten free! Visit http://udisglutenfree.com/community 

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

     Do you like beets? What is your favorite way to eat them?


    Beet Slaw

    Prep Time 20 min Total Time 0:20

    Ingredients

    Directions

  • Using a grater, grate beets and ginger.
  • In a large bowl toss all ingredients together and mix well to combine.
  • Serve immediately or make ahead and store in an air-tight container in the refrigerator for 6 hours until serving.
  • Recipe Notes

  • For vegan sub maple syrup for honey.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Mocha Fudge Fruit Parfaits

    These Mocha Fudge Fruit Parfaits are the perfect light dessert for a quick weeknight treat, or for serving at a party. They require no baking, have tons of fresh fruit, and a rich mocha fudge sauce that everyone will love!

    Mocha Fudge Fruit Parfaits

    I am loving fresh in-season berries right now, and anything that requires not turning the oven on. These parfaits are perfect for just that! 

    Silky rich fudge-like sauce.

    Mocha flavor.

    Fresh fruit.

    Mint Garnish.

    Together in under 15 minutes.

    Mocha Fudge Fruit Parfaits

    Mocha fudge sauce so good, you’ll want to put it on everything!

    Mocha Fudge Fruit Parfaits

    This recipe is brought to you in partnership with my friends at Pacific Foods! I loved using their Hazelnut Milk in this recipe for a little extra flavor, but you can make this with their almond milk, hemp milk, or coconut milk, too!

    Mocha Fudge Fruit Parfaits

    [yumprint-recipe id=’373′]Mocha Fudge Fruit Parfaits

     Are you loving no-bake recipes, too? What are your favorite summer treats?

    Mocha Fudge Fruit Parfaits

    Prep Time 15 min Total Time 0:15

    Ingredients

      For the Mocha Fudge Sauce

      Everything Else

      • 2 cups fresh berries and banana slices
      • Fresh mint leaves, for garnish

      Directions

    • Heat chocolate using the double boiler method: Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted (the water in the bottom of the double boiler should not come to boiling while the chocolate is melting).
    • Whisk in hazelnut milk, oil, coffee, and espresso powder and whisk until completely smooth.
    • Add fruit to a dish or shooter glasses, top with desired amount of mocha fudge sauce, and garnish with fresh mint. Serve immediately.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Cantaloupe Ginger Cocktails

      Happy Memorial Day! If you are outside BBQing today, these Cantaloupe Ginger Cocktails are a must. They are refreshing, tasty, and lightened up from your average cocktail! 

      Cantaloupe Ginger Cocktail

       Melon, ginger, and fresh mint for the flavor combination win! 

      It’s smooth, high-quality, and naturally gluten-free made with 88 percent corn and 12 percent buckwheat! So if you’re super sensitive to cross-contamination, it’s best to stick with products that are made with naturally gluten-free ingredients, like Stoli Gluten Free. you’re in luck. 

      Cantaloupe Ginger Cocktail

      Cantaloupe Ginger Cocktail

      [yumprint-recipe id=’364′]Cantaloupe Ginger Cocktail

      Cantaloupe Ginger Cocktail

      This is a sponsored conversation written by me on behalf of Stoli. The opinions and text are all mine.

      Enjoy the day!


      Cantaloupe Ginger Cocktail

      Prep Time 7 min Total Time 0:07 Yields 1

      Ingredients

      • 1 1/2 ounces Stoli gluten-free vodka
      • 1 teaspoon honey, more as desired
      • 3 ounces cantaloupe puree
      • 1 teaspoon fresh grated ginger
      • 1 teaspoon lime juice
      • Optional: fresh mint leaves, additional for garnish
      • Cantaloupe, balled, for garnish
      • Ice cubes

      Directions

    • For the Puree: Cut the cantaloupe into chunks and blend in a high-speed blender or food processor for 30 seconds until completely smooth. Depending on the size of your cantaloupe, this will yield about 16 ounces of puree.
    • In a cocktail shaker filled with ice cubes, add vodka and honey and stir well until honey is mostly dissolved. Add cantaloupe puree, ginger, lime juice, and mint, if adding. Muddle the mint with the back of a wooden spoon. Shake vigorously then strain and pour into a chilled glass.
    • Garnish with sprigs of mint and melon balls if desired.
    • Recipe Notes

    • Add more honey as desired. Make sure to really stir it in to get it to combine into the drink. Maple syrup will work well here, too.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Watermelon Salad with Basil-Ginger Dressing

      I love the warm weather. It seriously makes me so happy. Sunshine does some amazing things, my friends. I mean, I feel like all Winter I hibernated and now we’re BACK. Ya with me?

      Like last night for example. We went into Boston and had the best dinner at Wink & Nod. The concept is really cool- it is essentially a rotating kitchen where every 6 month a new chef runs the kitchen and experiment with creative and bold dishes to pair with their cocktails. This month the Chef Patrick whipped up some amazing cuisine inspired by the Philippines, Malaysia, Japan, Thailand, and many more. It was a seriously awesome night with some amazing #Boston bloggers (so so full). Love to the awesome Sarah from Sarahfit and all the talented ladies I met- Monica, Katie, and Becky!

      So speaking of warm weather and fun Spring and Summer night’s out, let’s get the grill ready to go! I mean, I’ve fully taken advantage of the warm weather/no oven cooking the past few days. The absolute perfect refreshing side is this watermelon salad. Seriously. So perfect.

      This watermelon salad is packed with the perfect warm weather flavors: Sweet watermelon drizzled with delicious olive oil, garnished with toasted almonds, bacon, mint, sliced red onion, and a sweet Basil Ginger Dressing. This will be a BBQ hit all summer long!

      Watermelon Salad with Basil-Ginger Dressing

      My blogger friends and I are back to bring you BBQ sides that are perfect all Spring and Summer long. You really cannot go wrong with these, they are all gluten and dairy-free and veggie-packed!

      Healthy-BBQ-Sides-square

      Roasted Sweet Potato Salad from Brittany of Eating Bird Food

      sweet-potato-salad-700-text

      Healthy Asian Snap Pea Salad from Davida of The Healthy MavenASIAN-SNAP-PEA-SALAD-labelled

      Pineapple Coleslaw from Lee of Fit Foodie Finds

      pineapple-coleslaw

      Sweet Potato Salad with Avocado Pesto from Taylor of Food Faith FitnessROUNDUP-2

      Have 15 minutes or less? My watermelon salad is the perfect combination of savory and sweet, and screams SUMMER (okay, Spring).

      Watermelon Salad with Basil-Ginger Dressing

      Watermelon Salad with Basil-Ginger Dressing

      Watermelon Salad with Basil-Ginger Dressing

       

      Watermelon Salad with Basil-Ginger Dressing

      Watermelon Salad with Basil-Ginger Dressing

      Watermelon Salad with Basil-Ginger Dressing

      Prep Time 15 min Total Time 0:15

      Ingredients

      • 1 medium watermelon
      • 1/3 cup slivered almonds, toasted
      • 1/2 red onion, finely sliced
      • 1 tbsp extra-virgin olive oil
      • Dash fine pink sea salt
      • 1-2 tbsp fresh mint, chopped
      • Optional: 1/3 cup feta cheese (leave out for dairy-free & vegan)
      • Optional: 4 strips crispy bacon, chopped

      Basil-Ginger Dressing

      • 1 1/2 tbsp raw honey
      • 1 tbsp water
      • 1 tsp grated ginger
      • 2 tbsp fresh basil

      Directions

    • In a bowl place cubed watermelon
    • Drizzle olive oil and sea salt over it
    • In a skillet over medium heat, toast almonds
    • Cook bacon using your desired method
    • Assemble the salad by adding your sliced onion, bacon, feta, almonds, and mint leaves
    • In a blender, blend dressing ingredients until smooth and drizzle over salad
    • Serve immediately
    • Recipe Notes

    • Serving size will depend on the size of your watermelon
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!