I’ve been wanting to write this entry for a while based on overwhelming feedback on Instagram on my herb cubes, but I’ve also been debating the title longer. What finally cinched the deal was a brief convo with a friend to pitch my title that had blocked my mind from thinking of literally anything else. Once I couldn’t ignore it any longer, I stepped into the role that wasn’t asked for but I didn’t know was needed — you can call me Captain Save-A-Herb.

I think one of the most shocking things when you become an adult is now buying your own groceries and fresh produce, especially herbs. And those purchases having the audacity…the imprudence…the unmitigated gall really…to spoil before you use them. I mean seriously, after a week y’all going to spot, mush and/or brown? I have left out a cookie in my [dorm] room while at university longer than that. Yes…yes I eventually ate it. Sometimes it honestly makes you think, you know what, I’ll just take some multivitamins, it’s all cool.

[Cues up intense motivational music, dramatically runs on stage with a huge smile wearing a headset to roaring applause]. “Yes [claps for myself along with the audience], thank you! Thank you! Please have a seat. I’m here to tell you that there’s a better way to live your life. That there’s a better way for your herbs to live their lives. Thank you all for joining me, for those of you who may not know, my name is Hadi, well Hadiya, but you can call me Captain Save-A-Herb. For the next hour— “

Scratch that, my texting thumbs would be tired and I might seem like I can talk craziness for hours, but your girl gets tired of talking quickly, which is why you haven’t seen much recipe videos from me.

Ah yes, now where were we. Herbs have always been a pain point because the fresh product almost always makes your food taste so much better. Imagine me about to throw down a pelau, and I go for my thyme in the fridge and it looks like it’s been petrified in the fridge door. Or reaching for a fresh mint or basil leaf, and/or parsley as greenery for the plate and coming up with smelly brown wetness in a bag. Stupseeee long as…oh wait a minute, this is a family friendly site.

After frustrations, and mostly buying my herbs as a mixed bag from the market or in bulk in my grocery deliveries, I started to think and also do research on ways to prolong the life of my herbs for the ways I use them.

Here are Captain Save-A-Herb’s friendly herb saving tips:

1.) Frozen Herb Cubes – This is the process that started the dialogue, so its only right I touch on it first. Cubes of your fresh herbs frozen in olive oil or water can help you get that fresh herb taste.

What you’ll need:
Ice cube trays
Olive oil
Water* optional
Herbs

How it works?
If you notice your herbs are showing signs of yellowing and you can’t possibly use them all in the time frame before you’re left looking at a bag like “omg what was this?!?!” then this method might be for you.

Simply finely chopping your herbs (size will depend on what kind of herb, dill will be different from cilantro), dabbing them dry of any additional moisture and placing them in the ice cube trays. Then pour your olive oil over the herbs to completely cover them and place in the freezer to set. Then place in a ziploc bag and keep in the freezer to use at your discretion. Alternatively, if you’re like me and rarely cook with fats, you can use the process above, and replace the olive oil with water.

When ready to use, just add one to your pot.

How long does it last?
Olive oil cubes: 6 – 8 months
Water cubes: 3 months before a freezer cycle might turn your herbs brown anyways.

2.) Water Method – I’m from the Caribbean okay? I was raised that if it’s not a grain or in a can, it goes in the fridge in a bag unless it’s in a crisper…and even then…I won’t bat an eye if I see a bag of unopened pasta sitting on the second shelf or flour in a container at the bottom. Kevin Hart voice* I. live. this. Okay?

So naturally, my herbs are in the fridge in the bag they come in once I buy them. Until I saw a friend have her basil on the counter and the Caribbean woman in me was like huh?

Turns out y’all! It’s a thing. SOME herbs actually thrive better after you buy them, in just a slender cup of water (changed frequently) and dependent on the type will make them last longer in the fridge.

What you’ll need:
Slender containers, think glasses and vases
Water
Herbs

How it works?
If you have one or more of these herbs, this method might be right for you:
⁃ Basil
⁃ Parsley
⁃ Cilantro
⁃ Tarragon
⁃ Mint

Once bought, you can trim the stems, place them in a cup of water. And place them in the fridge. Except for basil that hates temperature changes which I belatedly realised after many dead brown leave bags over the course of a year. This method helps give the herbs support and if left on the counter, you never know, might also help with root development (that’s Tip #4). You’ll have to change the water every couple of days to help. Downside? If your fridge is often full like mine, possibly knocking over my water vessel of herbs is a real possibility.

In addition for those herbs that might not be as water loving, like thyme, oregano and rosemary, wrap the stems in a damp tissue and place in the crisper, it helps them last longer.

How long does it last?
It varies by herb but it can give your herbs another week to two weeks of life.

3.) Brown paper bag – No this is not me cleverly inserting lyrics from a rapper, (although it does feel like I just spent a hundred of that brown paper bag money on this herb habit 👀 ) but paper bagging some herbs can dry them out for you to keep them on hand.

What you’ll need:
Brown paper bag
String or rubber bands
Herbs

How it works:
Now I have only tried this once with thyme, but according to this author , you can try this with a gamut of herbs. Simply puncture holes in the bag, put herbs in head first, leave stems protruding from the bag and seal the bag with a rubber band and place to dry for 1 to 3 weeks.

This is almost like buying the dried herbs at the supermarket but the quality will be better. You can then store in an airtight container and use at your discretion.

How long will they last?
Dried herbs have a longer shelf life, like 4-6 months baring in mind that as the time goes by, so will the quality like with any herb and seasoning product that you should be replacing once a quarter or 6 months to a year dependent on the storage method. [aside] Oh! You acting all shocked at these expiration timelines while a plastic bag of paprika sitting in your cupboard, changing colour and having no flavour, lamenting and wondering when you gonna let them go to the great beyond?? That post coming next man!

4.) Grow your own – Who has two brown thumbs and not just cause it’s my natural complexion? This girl :). But if you have any semblance of a green thumb, well then, why aren’t you growing your most used herbs? Don’t ask me why, I’m just as lost as you are.

What you’ll need:
Seeds/ Seedlings / Some of the herb in question
Water
Growing medium (like soil)

How it works?
Seeds and seedlings are self explanatory if you do have that green thumb, and if you have some of the herb sitting in your fridge right now, you can actually use that to start your plant. If you have some good stems, get a slender container of water, clear most of the leaves off of your chosen stems so that the plant will focus on growing roots instead of nurturing leaves. Place in the water and replace the water every couple of days checking for new roots. Some herbs take longer than others to root, for example thyme, but don’t give up.

How long will they last?
Different herbs have different life cycles but this will be the most effective way to keep a steady supply going and is currently number 1 from this list in Save-A-Herb timelines.

5.) Dried/Frozen products for garnishing – Loving the list but really just need some green things to put on the plate to hashtag cheffing? Been there, am there, gotchu!

What you’ll need:
Dried parsley flakes from store
OR
Chives

How it works?
If you really just want to get that vibrancy in your next insta worthy picture and it really isn’t that serious otherwise, then here’s my last tip. Dried parsley flakes are very vibrant in the first six months of purchase. They go a long way in adding that something extra to your plating if you don’t have fresh. If not, the next time you buy chives, finely chop and place on a tray or cookie sheet covered in wax paper. Freeze. Once frozen, add to a freezer friendly jar or bottle and place back in the freezer. Sprinkle a bit over your masterpiece when you’re done. The heat from your food will quickly thaw your now very cute garnish.

Have another herb saving tip not listed here? Call me, Captain Save-A-Herb to include it in this list. You can reach me at 1-800—-, actually it’s easier to just reach me in the comments or email me at hadiya@evahbite.com, message me on Insta or Facebook.