Fresh Herbs

Herbs bring zest and freshness to any dish. They add bold flavors to stews, soups, and roasts. They’re also awesome in pesto, chimichurri, or salad dressing. You can infuse them into oils or simply top your meal with some fresh flavor. And their bright green colors make them the perfect garnish. The possibilities are endless!

However, if your herbs aren’t stored properly, they can expire quickly. We’re here to help! Check out our storage tips below to make the most out of your herbs. Tag us on Instagram @farmcartorganics. We’d love to see how you use your herbs!

How to Use and Store your Culinary Herbs

Basil - Basil should be put in a glass of water, like a bouquet of flowers! First, chop off the ends of the basil stems and submerge the bunch in at least 1-inch of water. Basil prefers room temperature, so it’s best to leave it out on your table or counter. It looks beautiful on display and leaves your house smelling fresh! We LOVE to decorate our office with fresh basil. Your bunch should stay vibrant for about a week! Remember to change out the water frequently for even longer lasting basil.

Cooking Tip: Add at the end for more flavor & Pairs With: Tomatoes, garlic, olive oil, sweet peppers, zucchini, stone fruit, figs…

Cilantro - Trim the bottoms of the cilantro stems just a little bit. Then put the bunch in a vase of water. Loosely wrap a plastic bag over the leaves and store on your counter top or in the fridge. Make sure to refresh the water and it should keep for at least a week.

Cooking Tip: Add at the beginning or end of cooking. Adds bright flavor. & Pairs With: Spicy dishes, salsas, fish, soups, salads…

Dill - Chop an inch off the stems of the dill. Place in a cup of water with a plastic bag over the leaves and store in the fridge. You may have noticed…this method works for most herbs!

Cooking Tip: Add at beginning or end of cooking, fresh punch flavor. & Pairs With: Fish, beans, eggs, beets, potato salad, salad dressings…

Oregano - Fresh oregano should be used within 3 days. To get the most out of your oregano, loosely wrap in a plastic bag and store in the refrigerator. Paper towels can help absorb excess moisture. However, for the best tasting oregano, use it right away!

Cooking Tip: Strong, robust flavor. Add at beginning of cooking & Pair With: Pasta, eggplant, pesto, pizza, olive oil…

Spinach - Spinach is super tender so it’s best to use right away. However, if you cannot eat it right away, it’s best if you rinse your spinach with cold water and thoroughly dry it. You can use a salad spinner or pat down with towels. Then, store your spinach in an air-tight container and keep inside your crisper drawer in the refrigerator.

Cooking Tip: Spinach cooks down and shrinks, add a bunch! & Pair With: garlic, onion, citrus, fish / meats, tomatoes, earthy vegetables…

Arugula - Arugula storage is very similar to spinach. Make sure any slimy or yellow leaves are removed from the bunch / bag. Then rinse with cold water and dry thoroughly. You can store arugula in an airtight container in your refrigerator. For even longer lasting greens, line the container with paper towels to absorb excess moisture.

Cooking Tip: Use fresh for a bold peppery flavor. Saute with oil, citrus, onion, and/or garlic to make the flavor more mild. & Pair With: balsamic vinegar, lemon, figs, berries, melon, cucumber, pancetta, meats / seafood…

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