Can I Store Fresh Herbs In A Root Cellar?

“Hi! I’ve recently gotten into home gardening and want to start preserving my fresh herbs. I’ve most often seen people either drying them or freezing them, but I’m wondering if I could store them fresh, like maybe in a root cellar? I always have a lot of parsley and basil, especially, and I thought it might be worth a try for those. Do you think fresh herbs can be stored in a root cellar? I’d love to hear any tips you have on which herbs work best and what to keep in mind.” Thanks, Amanda, Toronto, Canada.

Can You Store Fresh Herbs in a Root Cellar?

That’s a fantastic question, Amanda! You’re absolutely right to think outside the box (or outside the freezer, in this case!) when considering how to store your fresh herbs. While a root cellar can be a great tool for preserving many types of produce, herbs can be tricky. Let’s talk about whether or not fresh herbs can be stored in a root cellar, and if so, the best ways to go about it.

Can Fresh Herbs Really Last in a Root Cellar?

In short, most herbs aren’t the best candidates for long-term storage in a root cellar because they thrive in different conditions. Root cellars are cool and humid, which can be excellent for storing things like potatoes, carrots, and garlic. However, herbs like parsley, basil, and cilantro usually prefer lower levels of humidity and a bit more warmth to stay vibrant and fresh.

That being said, if you still want to give it a go, there are a few herbs that might do better in this type of environment if you handle them correctly. While herbs won’t stay fresh as long as your veggies in a root cellar, with a little effort, you can extend their lifespan for a short time. Let’s dig into how and which herbs might work.

Best Herbs to Try in a Root Cellar

Hardy Herbs vs Tender Herbs

There are two main types of herbs when it comes to preservation: hardy and tender. Hardy herbs, like rosemary, sage, thyme, and oregano, tend to have sturdier leaves, and they hold up better to different storage conditions. Tender herbs, like basil, parsley, cilantro, and mint, have more delicate leaves and stems, which makes them more prone to wilting or becoming moldy.

If you’re set on using a root cellar to store some herbs, your best bet is to stick with the hardier ones. They’re much better at handling the cool temperatures and higher humidity levels found in these environments.

My Experience with Storing Hardy Herbs

I’ve personally had decent luck storing rosemary and thyme in my root cellar! When I want to keep them fresh for at least a little longer, I always make sure to wrap them in a slightly damp cloth (like a paper towel) and pop them into a loose plastic bag or a breathable container. This helps to keep the herbs from drying out completely, but also avoids trapping too much moisture, which can lead to mold.

The veggies down there seem to like having them as neighbors too—just be mindful to keep the herbs away from things like onions or apples, which can release gases that speed up the spoilage of leafy greens and herbs.

Tips for Storing Specific Herbs in a Cellar

How Long Herbs Will Last in a Cellar

Even hardy herbs may not last indefinitely. If stored under the best conditions in a root cellar—cool, dark, and slightly humid—you can expect them to last about 1 to 3 weeks. This timeframe really depends on how fresh and healthy your herbs are when they go in. Herbs with thicker, woodier stems tend to last longer than their leafy counterparts.

Here’s a quick breakdown:

• Rosemary: Stays vibrant for 3-4 weeks, sometimes even longer.
• Thyme: Can last up to 3 weeks, especially if trimmed and wrapped in a damp cloth.
• Sage: Up to 2-3 weeks if kept dry and away from excess moisture.
• Oregano: About 1-2 weeks if stored correctly.

The Trouble with Storing Tender Herbs Like Basil

Amanda, I know you mentioned basil specifically, which I totally feel for! I can get almost jungles of basil, too—and it’s one of my favorite herbs to grow. But basil is one of the trickiest herbs when it comes to storage. It doesn’t love the cold and tends to turn black and slimy far faster in a cool root cellar than it would on your kitchen counter.

If you’re determined to store basil somewhere cool, it might be better to refrigerate it in a well-ventilated container or simply chop and freeze it into ice cubes with water or olive oil for later use. Your parsley, though? It might have a shot in the root cellar if it’s wrapped, but you’ll probably get more mileage out of it by drying it instead.

Preparing Herbs Before Storing

Harvest Timing

The state of your herbs when they go into storage matters a lot. Always try to harvest herbs early in the morning before the sun and heat have a chance to wilt them. This helps lock in their natural moisture and oils, which is crucial if you’re planning to preserve them. Avoid using herbs that are already overgrown or flowering as they’ll be less flavorful and will wilt faster.

Clean (But Don’t Soak!) Before You Store.

I know it’s tempting to wash your herbs completely, but don’t do it unless they’re really dirty with visible dust or grit on them. Instead, shake off any dirt and gently wipe the leaves with a damp cloth if necessary. Too much moisture encourages mold in a root cellar, and your precious herbs can spoil quickly.

If you do need to rinse them, make sure you let them dry thoroughly before tucking them away. Drop them in a salad spinner or pat them dry with a towel to speed up the process.

A Few Alternative Herb Preservation Methods

If you’ve got your heart set on keeping your herbs as fragrant and green as possible (and who doesn’t, honestly?), here are a few alternative preservation techniques to consider that might complement your root cellar plan:

Drying Herbs

This is one of the easiest and most effective ways to preserve woody herbs like rosemary, thyme, and oregano. Just bundle them up and hang them upside down in a well-ventilated space out of direct sunlight. Once they’re dry, you can store them in airtight containers where they’ll keep their flavor for months.

Freezing Herbs

If you have excess herbs, freezing can be a game-changer! You can either freeze the herbs whole or chop them up and put them into ice cube trays with olive oil, water, or broth. Personally, I love throwing those herb cubes into soups and stews later in the winter. It might not have that “fresh” feel, but it packs in all the flavor.

Common Troubles and What to Watch Out For

Humidity: The Double-Edged Sword

The biggest challenge with storing herbs in a root cellar is dealing with the humidity. While vegetables thrive in the moist air, herbs can easily suffer from mold if they get too damp. This is why I suggest wrapping them in a slightly damp cloth versus putting them in plastic bags where the moisture can’t escape. Tough leaves don’t do well in humid air for too long, and tender leaves, like basil, react even more poorly.

Mold Growth

Herbs kept in a root cellar are vulnerable to mold and mildew, especially if you’re in a humid climate or the herbs weren’t prepared right before storage. You’ll need to check on them regularly, especially after the first week, to make sure no spores are forming. The moment you spot mold, you’ll want to remove the affected herbs and inspect your other stored herbs carefully.

Final Thoughts…

Amanda, thanks again for your great question! Can you store fresh herbs in a root cellar? While it’s definitely worth experimenting with, especially for woody, hardier herbs like rosemary and thyme, it’s not always the best fit for more tender herbs like basil or parsley. You might want to branch out and combine methods, drying or freezing some herbs while leaving a few in the cellar to test out—who knows, it could be your new favorite way to keep them fresh!

Don’t be afraid to try new things! Whether the herbs thrive in your root cellar or need another method, you’ll have a better understanding of how to preserve your homegrown bounty. Happy harvesting!