How to Store Chopped Herbs in the Fridge and Freezer
Chopped herbs are a staple of the Persian kitchen — from ghormeh sabzi and ash to kuku and sabzi polo. Stored badly, they go watery and dark within two days. Here are the methods we use in the SabzCut kitchen.
1. Moisture is enemy number one
Most spoilage comes from water left after washing. Dry herbs completely in a salad spinner or on a clean towel, then chop them.
Tip: line your container with a clean paper towel to absorb excess moisture and replace it every two days.
2. In the fridge (3–5 days)
- Use an airtight glass or food-grade plastic container.
- Don’t fill it to the brim or pack the herbs down.
- Keep it in the crisper drawer at 2–4 °C.
3. Freezing properly (up to 3 months)
Portion herbs into single-meal zip-lock freezer bags, squeeze out all the air, lay them flat so they freeze quickly, and label each bag with the date and type.
4. Common mistakes
- Thawing and refreezing.
- Salting before freezing.
- Storing next to apples and bananas, which release ethylene.
The bottom line
Dry thoroughly, seal tightly, keep cold and portion by meal. Short on time? SabzCut ready herbs are washed, spun and packed to the same standard.