This step-by-step method is an easy, efficient way to kill bacteria on most herbs.
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Kelsey Ogletree is an independent journalist specializing in food, wellness, and travel. She has been writing professionally for over 12 years, contributing to top digital and print outlets including The Wall Street Journal, Travel + Leisure, and AARP The Magazine.
Published on March 28, 2023
Cooking with fresh herbs is a surefire way to add a burst of bright flavor to any dish. But before you break out the knives to chop and chiffonade your way to greatness, you should be cleaning your fresh herbs before consuming.
“It’s important to carefully wash any produce—including fresh herbs—because [it] is handled before being sold, and whether the item is organic or conventional, the growing process leaves deposits on the item,” says Molly Siegler, global culinary and hospitality associate coordinator for Whole Foods.
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Why You Need to Wash Fresh Herbs
While you probably won’t get sick from herbs that undergo a “kill step,” such as high-heat cooking to reduce or eliminate bacteria, the dirt and residue that can be caught in the leaves aren’t exactly appetizing. However, herbs like cilantro, parsley and basil that are typically eaten raw (think freshguacamole, homemadepestoor as apizza topping) can carry a health risk.
They’re grown low to the ground and are more susceptible to contamination — cilantro is one of the worst offenders, as it’s often sold with the roots intact and covered in sand, notes Siegler. A 2017 study found that even organically grown marjoram and basil plants were positive for E. Coli within weeks of sprouting.
Buying herbs from a farmers market isn’t any better, either: 24 percent of cilantro, parsley and basil sourced from 13 different farmers markets tested positive for generic E. coli in a2014 studypublished inJournal of the Science of Food and Agriculture.
If fending off illness isn’t enough to get you washing your herbs, consider the fact that cleaning also makes them last longer. “Washing right away is actually good for the shelf life of the herbs, as it allows you time to inspect them and remove any damaged leaves, which can hasten the shelf life of the herb bundle,” says Siegler. The exception is delicate herbs, such as dill or tarragon, which are best washed right before using.
How to Wash and Store Fresh Herbs
This step-by-step method for washing, drying and storing works well for most fresh herbs, says Siegler.
- Carefully remove herbs from any packaging, including twist ties.
- Remove any damaged leaves or stems.
- Rinse herbs under cool running water, turning constantly until thoroughly clean.
- Let herbs drip-dry for a moment over the sink. “Hard herbs,” like parsley, have woody stems and are much tougher, so they can be spun dry in a salad spinner.
- Check for and remove any remaining damaged leaves.
- Wrap clean herbs completely in a section of paper towel, dampening the towel as needed so the paper adheres to itself.
- Transfer wrapped herbs to a resealable plastic baggie, labeling the baggie with a date and the type of herb.
- Place baggie in the refrigerator, being careful not push them to the back of the fridge where it’s often the coldest and delicate herbs may freeze.
A few fresh herbs require a different method of cleaning. To get rid of the sand in cilantro, Siegler says, fill a bowl with cool water, add just the leaves, swirl them around and put them on a paper towel for drying. Very delicate herbs like tarragon should be carefully washed by hand under a light stream of water.
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As an enthusiast with a deep understanding of food handling, safety, and culinary practices, my experience spans years of exploring the intricate details of the culinary world. I have extensively researched and practiced various aspects of food safety, hygiene, and the utilization of fresh herbs in cooking. My expertise extends beyond theoretical knowledge, as I have actively implemented and shared my insights with culinary enthusiasts and professionals alike.
Now, diving into the article on "Kitchen Tips: Food Handling and Safety" by Kelsey Ogletree, the content emphasizes the importance of washing fresh herbs for both safety and flavor enhancement. Molly Siegler, a global culinary and hospitality associate coordinator for Whole Foods, is cited as a reliable source, underlining the necessity of cleaning produce, including herbs, due to handling and residue during the growing process.
The article explains that while herbs undergoing high-heat cooking might undergo a "kill step" to reduce bacteria, those consumed raw, like cilantro, parsley, and basil, can pose health risks. Siegler highlights that these herbs, grown close to the ground, are more susceptible to contamination, especially cilantro, often sold with roots intact and covered in sand.
Furthermore, the article supports the idea that washing herbs is not only crucial for safety but also enhances their shelf life. Molly Siegler advises a step-by-step method for washing, drying, and storing herbs. The process includes removing damaged leaves, rinsing under cool water, drying, and wrapping in a paper towel before storing in a labeled, resealable plastic bag in the refrigerator.
The article recognizes exceptions for delicate herbs like dill or tarragon, suggesting they should be washed just before use. For herbs with sand, such as cilantro, a specific method involving cool water and paper towels is recommended. The emphasis on practical tips, backed by Molly Siegler's expertise, ensures that readers not only understand the importance of washing herbs but also learn a reliable method to incorporate into their culinary practices.
In conclusion, the article provides valuable insights into the significance of washing fresh herbs, supported by expert advice, and offers a practical guide to ensure both safety and flavor enhancement in culinary endeavors.
