How to Store Fresh Herbs
Keep basil, parsley, cilantro, and other herbs fresh for weeks instead of days.
Fresh herbs wilt fast if stored wrong, but with the right method, you can keep them vibrant and usable for 1-2 weeks. Different herbs need different care — soft herbs like basil and cilantro need moisture, while hardy herbs like rosemary and thyme prefer dryness.
Sort by Type
Separate soft herbs (basil, cilantro, parsley, dill, mint) from hardy herbs (rosemary, thyme, sage, oregano). They require different storage methods.
Trim the Stems
Cut about ½ inch off the bottom of the stems at an angle (like cutting flowers). This helps the herbs absorb water and stay fresh longer.
Soft Herbs: Treat Like Flowers
Place soft herbs (cilantro, parsley, dill, mint) in a jar or glass with 1-2 inches of water, like a bouquet. Cover loosely with a plastic bag and store in the fridge. Change the water every 2-3 days.
Basil: Room Temperature, Not Fridge
Basil turns black in the fridge. Store it at room temperature on the counter in a jar of water (like flowers) away from direct sunlight. It will stay fresh for 5-7 days. Change water daily.
Hardy Herbs: Wrap in Damp Paper Towel
For rosemary, thyme, sage, and oregano, wrap loosely in a slightly damp paper towel, then place in a plastic bag or container. Store in the fridge. They'll stay fresh for 1-2 weeks.
Freeze for Long-Term Storage
Chop herbs and freeze in ice cube trays with olive oil or water. Once frozen, transfer cubes to a freezer bag. Perfect for adding to soups, stews, and sauces. Frozen herbs last 3-6 months.
💡 Pro Tips
- Don't wash herbs until you're ready to use them — excess moisture causes rot.
- Chives and green onions store best standing upright in a jar of water, like soft herbs.
- For a quick herb refresh, soak wilted herbs in ice water for 10 minutes to revive them.
- Dried herbs are more potent than fresh — use ⅓ the amount when substituting.
- Herb stems have tons of flavor — save them for stocks, sauces, and marinades.