Survival guide - fresh herbs
20 November, 2017

How to keep your plants alive at home

You are leaving your local grocery store with bags filled with delicious foods and fresh herbs. Perhaps you are planning on using them tonight already? If not, how do you then provide your herbs with the best life conditions at home, so you can make the most of them? In this post, we give you our survival guide that will make your herbs live a long and happy life in the kitchen.

How to store your fresh herbs

Most herbs have different needs in terms of light, water and temperature. It takes different strategies, but under the right conditions, you can prolong their life and keep your herbs fresh and leafy for a long time.



For some herbs, it can be a big change to be brought home to a kitchen where the temperature is higher and light is sparse. Soft herbs like parsley, chives, coriander, tarragon and dill prefer a life in cold storage, while other cold-sensitive herbs, such as oregano, thyme and rosemary, thrive best at room temperature.


Herbs like rosemary and thyme also require a lot of sunlight. Store them by a window if possible, and it will help prolong their life. Sometimes, plants will seek out light on their own by literally bending towards nearby light. Therefore, remember to turn them every once in a while to ensure a harmonic appearance.


The amount of water needed by your herbs also depend on the room temperature. The warmer it is; the more water they need. Make sure to give your plants lukewarm water, as cold water may otherwise give them a shock.


First aid for limp plants

Are your herbs starting to look limp? Give them first aid by putting them in a bowl with cold water for about 1-2 minutes. Once they have sucked enough water, they will once again be fresh, leafy and ready for new culinary adventures.

Sometimes, you do not get to use all of your herbs while they are fresh. But that does not mean that you have to give up on them. Some soft herbs like coriander and parsley can be frozen and stored for up to a few months. Simply peal off the leaves, wash and dry them, and put them in the freezer in small plastic bags. You can use them straight from the freezer – and most importantly, they will still have their great, unique flavour. Alternatively, you can pick the leaves, chop them nicely and mix them with olive oil to make final use of the plant before it passes on to the next life.

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