How to Keep Vietnamese Culinary Herbs Fresh and Crisp for Weeks

Fresh culinary herbs are the heartbeat of Vietnamese gastronomy, providing the vibrant aromas essential to pho, noodle salads, and fresh spring rolls. Unfortunately, delicate leafy herbs purchased from Asian markets often turn black and slimy within days. Master these two simple storage techniques to extend their lifespan up to three weeks.

1. The Water Vase Method (Cilantro, Mint, Parsley)

Treat woody-stemmed herbs like a fresh bouquet of flowers:

• Trim half an inch off the stem bottoms with sharp kitchen shears.
• Fill a glass jar or drinking cup with one to two inches of cold water.
• Place the herb stems into the water, ensuring no leaves are submerged.
• Loosely tent a clean plastic produce bag over the top and store the jar in your refrigerator door. Note: Thai basil is cold-sensitive and preserves best at room temperature on your kitchen counter!

2. The Paper Towel Cushion (Perilla, Mint, Vietnamese Coriander)

Moisture is the number one culprit behind slimy decaying greens. Never wash herbs before refrigeration. Sort through the bundle and discard any bruised leaves. Lay the unwashed herbs across dry paper towels, gently roll them up, and store the bundle inside an airtight food storage container. The paper towel absorbs excess condensation while maintaining optimal humidity.