What to do with fresh herbs

I usually get a few fresh herbs in my “vegetable box” each week, and it can be hard to use them right away. Sometimes they tend to wilt after just one day in the fridge! Don’t waste your money! There are plenty of options.

I like to use a bunch of fresh herbs in my salads if I’m not sure what else to do with them–they are loaded with nutrients!

I tend to chop and freeze parsley. This way, I can add it directly to whatever I’m cooking. For example, it’s great to add in your breadcrumb coating for that chicken, and is a must for puttanesca sauce! It will also be good in soups or stews.Other herbs might not freeze well. Cilantro and basil can be made into a pesto with some olive oil and garlic, then freeze in ice-cube trays!

Rosemary, dill, oregano, and sage dry very well. After washing your herbs, let them dry on your counter for a few days or in the sun. Once they are crispy, they’re done! Leave them out until use, or jar them up! This method is really great for most herbs.

If you want to keep herbs fresh in the fridge for a few days, wrap them loosely in a damp cloth or paper towel, and store in a plastic bag.

Did you know?–Scallions can regrow after you chop off the green parts! Put the white “bulb” part along with the roots in a glass with a small amount of water. With some sunlight, they’ll begin to grow again! Neat-o šŸ˜‰




Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. VisitĀ this pageĀ to schedule an appointment and donā€™t forget to join the private Facebook group ā€œIngredients For Healthy Familiesā€Ā more information here.



  1. Marina I don’t know why but I have never thought to chop and freeze the parsley. That is such a great idea! it holds the flavor and tastes way better then dried. Have you tried freezing any other herbs?

    1. I’m glad I was able to share a new idea! Like I said, I freeze some herbs in the form of a pesto–kind of like the ones at Trader Joes that come in a mini ice-cube looking tray (cilantro, basil, and even garlic). I’ve frozen these herbs before simply chopped like the parsley, but am not too big of a fan of how they are once defrosted. I do, however also freeze dill! This is PERFECT for when I cook fish, carrots, and potatoes!

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