I have a friend who uses fresh herbs in almost everything. She grabs sprigs of mint, rosemary, or basil right off her windowsill pots and usually just gives them a cursory rinse before popping them into a dish or using them as a garnish.
That’s an effective way to clean fresh herbs, says Nichole Dandrea-Russert, registered dietitian nutritionist and author. “For delicate herbs such as cilantro, dill, parsley, or basil, it’s best to rinse them under cold water to wash away any dirt, debris, or small insects,” she says. “Alternatively, you can submerge the herbs in a large bowl of cold water and gently swirl them to dislodge any unwanted particles.”
Dandrea-Russert suggests letting any sediment settle at the bottom of the bowl, then gently lifting out the herbs with a slotted spoon. If you just pour off the water, the dirt could mix back in with the herbs. “Hardier herbs, like rosemary and thyme, can be cleaned using the same method. Remember to dry the herbs thoroughly before storing them.”
Skip the Soap and Produce Wash
You may be tempted to give fresh herbs and extra scrub by using a commercial produce wash or even some dish soap. But the U.S. Department of Agriculture says to skip them. They’re not approved for use on produce and could make you sick if they’re not washed completely away.
“If you’re worried about bacteria or synthetic pesticides, you can use a vinegar solution,” says Dandrea-Russert, who suggests mixing one part vinegar with three parts water in a bowl. “Gently swirl your herbs to help remove pesticide residues. Additionally, opting for organic herbs when possible is a great way to avoid synthetic pesticides altogether.”
Wait to Wash Fresh Herbs
If you’re not going to use your fresh herbs right away, then don’t wash them yet and make sure to store them correctly.
“When you bring herbs home from the grocery store or farmers market, trim the stems slightly, remove any wilted or discolored parts, and place the herbs in a glass of water (about an inch deep) with the stems submerged,” Dandrea-Russert suggests. “This simple step can help extend their freshness for several days, even up to a week—just remember to change the water every couple of days.”
But if you’d prefer cleaning them immediately, then it’s important that you dry them completely before storing them. Remaining moisture can cause them to spoil faster.
“You can use a salad spinner for this purpose, or simply let them air-dry on a towel before storing,” Dandrea-Russert says. “Alternatively, store them with a towel wrapped around them to absorb excess water.”
Simply Recipes / Elise Bauer
How to Tell if Herbs Aren’t Fresh
If you stumbled upon a bunch of forgotten herbs in the fridge, it’s relatively easy to tell if they are no longer fresh and have started to go bad.
“Spoiled fresh herbs may lose their vibrant green hue, turning brown or yellow instead. They might also feel slimy and emit an unpleasant odor,” Dandrea-Russert says. “If this occurs, it’s best to compost them rather than use them in cooking.”
If only a few herbs in the bunch are iffy, remove those pieces and make sure the rest of the herbs are very dry before storing them again.
How to Use Up Extra Herbs
When you have more fresh herbs than you know what to do with, blend them into a pesto that you can use as a pasta topping or for dipping vegetables. If you still have too many, consider dehydrating or freezing them to use later.
“To dehydrate, tie the stems together and hang them upside down. Once they’re fully dried, strip off the leaves and store them in an airtight container at room temperature for up to 12 months,” Dandrea-Russert says. If you have a dehydrator, set it to 90–100°F and dry the herbs completely.
To freeze, spread the herbs evenly on a baking sheet and freeze them. Then, place them into a freezer bag or airtight container and store for up to 6 months.
One other good idea, says Dandrea-Russert: “Consider gifting your extra herbs by creating herb bouquets for family, friends, or neighbors!”
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