How to Store Fresh Herbs
Treat soft herbs like cut flowers and hardy herbs like drying laundry. Soft herbs with tender stems—parsley, cilantro, and basil—thrive in a glass of water on the counter or in the fridge. Woody, sturdy herbs like rosemary, thyme, and sage belong in the refrigerator, wrapped in a barely damp paper towel and sealed in a container to maintain moisture without encouraging rot.
Identify the stem strength before you grab the glass.
Your approach depends entirely on whether the herb has a soft, green stem or a woody, fibrous one. Misplacing them will lead to slimy, unusable greens within 48 hours.
- glass jar or tumbler
- plastic produce bag
- paper towels
- sharp kitchen shears
What goes in.
- 1 bunchsoft herbs (cilantro, parsley, dill)
- 1 bunchhardy herbs (rosemary, thyme, oregano)
- as neededcool tap water
Respecting the Stem
Soft herbs drink from the base, so they need a reservoir. Hardy herbs lose moisture through their leaves, so they need a protected environment that traps humidity without soaking the foliage.
The method.
Trim the base
Use your shears to snip a half-inch off the bottom of the stems at a sharp angle. This opens the vascular tissue to draw up water effectively.
Sort and hydrate soft herbs
Remove any rubber bands or twist ties. Place them upright in a jar with an inch of water. Cover the tops loosely with a plastic bag to create a greenhouse effect.
Wrap hardy herbs
Lay the herbs flat on a dry paper towel. Lightly mist the towel with water—do not soak it. Roll the herbs loosely into the towel and place the roll inside a sealable bag.
Store accordingly
Keep the jarred herbs on the counter if they are tropical (like basil) or in the fridge door for cold-hardy herbs. Always place the wrapped woody herbs in the crisper drawer.
When it doesn't go to plan.
Check the water in your herb jars every two days; if it turns cloudy, change it immediately.
Never wash your herbs until the moment you are ready to cook; excess moisture is the enemy of shelf life.
Basil is a diva; keep it out of the refrigerator entirely, as the cold will turn the leaves black.
The ones that keep coming up.
Why do my herbs turn black in the fridge?
This usually happens because the leaves are touching the cold back wall of the refrigerator or they are wrapped too tightly, trapping excess condensation.
Can I freeze herbs instead?
Yes, but they will lose their structure. Freezing is best for herbs you intend to drop into a soup or a sauce where the texture no longer matters.
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