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What are the best practices for handling herbs safely and hygienically?

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Herbs are essential ingredients for adding flavor, color, and aroma to many dishes, but they also need to be handled with care to prevent foodborne illness, spoilage, and waste. As a culinary manager, you should follow some best practices for handling herbs safely and hygienically, from purchasing and storing to preparing and serving. Here are some tips to help you keep your herbs fresh, safe, and delicious.

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Proper storage techniques:

Fresh herbs last longer with the right care. Trim and water long-stemmed herbs, and keep bushy ones in damp towels and airtight bags. Regular maintenance like changing the water ensures freshness.
Certified quality:

When buying herbs, opting for certified sources means you're getting quality-checked produce. Certifications ensure not just reduced chemical use but also ethical production standards. This leads to safer, high-quality herbs for your dishes.

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1 Purchase quality herbs

When buying herbs, look for ones that are bright, crisp, and fragrant, without any signs of wilting, browning, or mold. Avoid herbs that are packed in wet or damp containers, as this can promote bacterial growth and spoilage. Choose organic or locally grown herbs whenever possible, as they are less likely to be treated with pesticides or other chemicals that can affect the taste and safety of your herbs.

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Delroy Hanson

Father | Husband | Director of Food and Beverage | EAM | Passionate Hotelier (AI/EP Luxury and Lifestyle Properties)
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Shelf life of fresh herbs : the expected shelf-life is three weeks at 0°C (32°F) and two weeks at 5°C (41°F). Purchase in small quantities to maintain top quality. Long-stemmed herbs e.g. chervil/basil should be trimmed at the bottom of the stem and placed with water in one-quart deli containers, cover with a lid and make sure to change the water every other day. Bushy herbs e.g. thyme/ sage/ rosemary should be placed in between two pieces of damp food-safe paper towel, then placed in an airtight bag and labeled. When chopping herbs, rinse under cold running water then drip dry over the sink, make sure you use just the leaves. Please remove all of the stems, and reserve them to make a bouquet to add aromatics to soups, and stocks.

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2 Store herbs properly

Once you have your herbs, you need to store them in a way that preserves their freshness and quality. Different herbs have different storage requirements, depending on their moisture content and hardiness. Generally, tender herbs like basil, cilantro, parsley, and mint should be trimmed and placed in a glass of water, covered with a plastic bag, and stored in the refrigerator. Change the water every few days and discard any wilted or discolored leaves. For hardy herbs such as rosemary, thyme, sage, and oregano, wrap them loosely in a damp paper towel and place them in a resealable plastic bag in the refrigerator. Use them within a week or two. For dried herbs, store them in airtight containers in a cool, dark, and dry place. Avoid exposing them to heat, light, or moisture as this can reduce their flavor and shelf life; use them within six months to a year for optimal quality.

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3 Wash herbs before use

Before using your herbs, you should wash them thoroughly to remove any dirt, insects, or residues that may be on them. Rinse them under cold running water and gently shake or pat them dry with a paper towel or a salad spinner. Do not soak your herbs in water, as this can leach out their flavor and nutrients. Wash your herbs right before you use them, not in advance, to prevent them from wilting or losing their freshness.

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4 Chop herbs correctly

When chopping your herbs, use a sharp knife and a clean cutting board. Do not bruise or crush your herbs, as this can release their volatile oils and make them lose their flavor and aroma. Cut your herbs as finely or coarsely as your recipe calls for, but avoid over-processing them. For most herbs, it is best to add them at the end of the cooking process or as a garnish, to preserve their color and taste. For some herbs, such as bay leaves, rosemary, and thyme, you can add them earlier in the cooking process, as they can withstand longer cooking times and impart more flavor.

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5 Use herbs safely

Finally, you should use your herbs safely and responsibly, following food safety and quality assurance standards. To ensure your herbs are safe and hygienic, as well as flavorful and aromatic, label and date them if you freeze or dry them. Discard any herbs that are slimy, moldy, or have an off-odor, as they may be contaminated or spoiled. Additionally, wash your hands, utensils, and surfaces before and after handling herbs to prevent cross-contamination and foodborne illness. Do not reuse the water or paper towels that you used to wash or store your herbs, mix fresh and dried herbs in the same dish, or consume herbs that are not intended for culinary use. By following these best practices, you can make the most of these versatile ingredients while avoiding the risks associated with improper handling. As a culinary manager, it is important to be aware of the benefits and risks of handling herbs in order to ensure a delicious and safe dining experience for your customers.

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Kerry Hughes

Ethnobotanical Explorer & Market Development in Natural Products
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Look for herbs to buy from certified sources. Whenever buying certified produce, make sure there is a certificate that guarantees the lot you bought is indeed certified. Certifications that add quality can vary from Organic (such as NOP or EU Organic), to ones that ensure ethical production and trading, such as Fair Trade (like Fairtrade Certified, Fair for Life or Fair Wild Certifications). Regenerative Agriculture certifications (such as Certified Regenerative by AGW or Regenerative Organic Certification), on the other hand, ensure not only that there are fewer inputs in production, but that land and ecosystem is being regenerated in the process of production.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What are the best practices for handling herbs safely and hygienically?

1

2

3

4

5

6

1 Purchase quality herbs

2 Store herbs properly

3 Wash herbs before use

4 Chop herbs correctly

5 Use herbs safely

6 Here’s what else to consider

Culinary Management

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What are the best practices for handling herbs safely and hygienically?

1

2

3

4

5

6

1 Purchase quality herbs

2 Store herbs properly

3 Wash herbs before use

4 Chop herbs correctly

5 Use herbs safely

6 Here’s what else to consider

Culinary Management

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