How to Store Fresh Herbs So They Last Longer

Fresh parsley keeps best upright in a jar of water in the fridge. Photo by engin akyurt on Unsplash (Unsplash License)

Fresh herbs make simple food taste vibrant, but they can turn limp or slimy within a few days if they are stored the wrong way. The good news: with a jar, a paper towel and a few minutes, most herbs will last one to two weeks or more.

The key is knowing which type of herb you have. Tender herbs have soft stems and leaves; hardy herbs have woody stems and tougher leaves. Each group likes different conditions.

Tender herbs: store them like flowers

Parsley, cilantro, mint, dill and tarragon do best standing in water.

1. Remove any ties and discard yellow or slimy leaves.
2. Trim about ½ inch (1 cm) from the stems.
3. Stand the bunch in a jar with an inch or two of cold water, like a bouquet. Keep the leaves out of the water.
4. Loosely cover the leaves with a reusable bag and store in the fridge.
5. Change the water every two or three days.

Stored this way, parsley and cilantro often stay fresh for one to two weeks.

Basil is the exception

Basil is sensitive to cold and its leaves can darken in the fridge. Trim the stems, stand it in a jar of water on the counter away from direct sunlight, and use it within a few days. If your kitchen is very warm, loosely cover it and use it quickly.

Hardy herbs: wrap them

Rosemary, thyme, sage, oregano and chives prefer a little moisture without sitting in water.

1. Make sure the herbs are dry.
2. Wrap them loosely in a slightly damp paper towel.
3. Place in a container or zip-top bag, leave it partly open, and store in the fridge.

Hardy herbs usually last one to two weeks this way, and sometimes longer.

Storage at a glance

Herb	Method	Where	Usually lasts
Parsley, cilantro	Jar of water, loosely covered	Fridge	1–2 weeks
Mint, dill	Jar of water, loosely covered	Fridge	About 1 week
Basil	Jar of water, uncovered	Counter, out of direct sun	Several days
Rosemary, thyme, sage, oregano	Damp paper towel in a container	Fridge	1–2 weeks or more
Chives	Damp paper towel in a container	Fridge	About 1 week

These times are typical; freshness on the day you buy them matters most. Herbs from a garden or farmers' market often last longer than packaged ones.

Should I wash herbs before storing?

Excess moisture on the leaves speeds up spoilage. Either wash herbs just before using them, or wash and dry them very thoroughly (a salad spinner helps) before storing.

How to freeze herbs

• Herb cubes: chop tender or hardy herbs, pack into an ice cube tray, cover with olive oil or water and freeze. Drop a cube straight into soups, stews and sauces.
• Whole sprigs: freeze hardy herbs such as rosemary and thyme on a tray, then transfer to a freezer bag.

Frozen herbs lose their crisp texture, so use them in cooked dishes rather than as a fresh garnish.

How to dry hardy herbs

Tie small bunches of rosemary, thyme, sage or oregano and hang them upside down in a dry, airy spot away from sunlight. When the leaves crumble easily, strip them and store in an airtight jar. Dried herbs are stronger than fresh: use roughly 1 teaspoon dried for every 1 tablespoon fresh.

Ways to use up fresh herbs

Scatter parsley over our Creamy Classic Hummus, add cilantro to Chicken Tinga Tacos or Easy Chana Masala, or toss chopped parsley into Spaghetti Aglio e Olio.

Quick summary: stand tender herbs in water in the fridge, keep basil on the counter, wrap hardy herbs in a damp paper towel, and freeze or dry anything you cannot use in time.

Find more storage advice in Food Storage and Kitchen Tips & Guides.