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Tips and Tricks for Storing Herbs

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Herbs are powerful plants that need to be stored properly to preserve their freshness and flavor. Some of these leafy ingredients spoil or lose flavor in a very short amount of time. Mint, dill weed, cilantro, chives - they're all best when they're freshly picked, but not everyone can have a year-round spice garden in their backyard.

That’s where the FoodSaver® Food Preservation System can help. It will keep herbs fresh longer and preserve their satisfying flavors as if they were freshly plucked from the plant.

Here are a few tips for sealing herbs the right way.

Blanch Tender Leaves
Herbs with delicate leaves should be blanched before sealing. This helps preserve the flavor when you use the ingredient later. Leafy greens like basil, chives, cilantro, dill, mint and parsley are best blanched before sealing.

Drop the herbs into boiling water for several seconds before safely removing them with tongs. Transfer them to a bowl of ice water for another few seconds, take them out again and dab dry with a paper towel. Then, vacuum seal them for later.

Remember, don't seal blanched herbs - or any herbs, for that matter - while they're still wet. Damp herbs can lose their consistency and turn to mush.

Freeze for Months
Blanched herbs should be frozen to stay fresh for even longer. Some frozen herbs - like coriander and parsley - become limp upon thawing. The flavor is still intact, but this makes them less useful for garnishing.

Don't chop the herbs before freezing as tender leaves can become bruised. Save the chopping for immediately before the herbs are used, as the frozen ingredients are often easier to cut with a knife.

Seal Only What You'll Use
Use FoodSaver® Vacuum Seal Bags and Rolls to create portioned bags with exactly the amount of herbs you’ll need for each recipe. Doing so means you can simply remove the bag from the freezer, toss the ingredients into your dish and experience the flavor of fresh herbs.