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Knowing how to store fresh herbs keeps parsley and cilantro crisp for a week, not a day. The trick is to sort your herbs into three groups: tender, woody, and basil. Each group stays fresh a different way. For example, tender herbs like cilantro want a jar of water, while rosemary wants a damp paper towel. Then you can freeze whatever you can’t finish.
I first learned how to garden with herbs on my kitchen window sill. Storing them well came next, because clipped herbs wilt fast on the counter.
Table of Contents
How to Store Fresh Herbs by Stem Type
Most herbs fall into two storage groups, and the stems tell you which one you have. Basil is the exception, so it gets its own method below.
- Tender herbs: parsley, cilantro, dill and mint. Their soft stems drink water like cut flowers.
- Woody herbs: rosemary, thyme, sage and oregano. Their stiff stems prefer a damp towel to a jar.
- Basil: soft like a tender herb, yet it darkens in cold air. It needs its own method.
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How to Store Basil
Cold air bruises basil, so match the method to how soon you’ll cook with it.
- Using it within a few days. Trim the stems, then stand the bunch in a jar of water on the counter.
- Need more time. Pull the leaves, pat them completely dry, then store them loosely in an airtight container in the fridge.
Either way, keep the basil away from direct sun. It lasts several days, not weeks, so plan a recipe for it.
How to Store Tender Herbs
Tender herbs last longest when you treat them like a bouquet of flowers. Follow these steps for parsley, cilantro and dill.
- Trim the stems. Snip off the bottom half inch, then remove any wilted or yellow leaves.
- Add water. Stand the bunch in a wide-mouth quart jar with about an inch of water.
- Cover loosely. Drape a plastic bag over the leaves, then set the jar in the fridge.
- Refresh the water. Change it every two days, and snip off leaves as you need them.
Stored this way, parsley and cilantro stay fresh for about a week. Mint works in a jar too. However, if your shelf is crowded, pull the mint leaves, pat them dry, and store them in an airtight container.
How to Store Woody Herbs
Woody herbs prefer damp, not wet. A moist paper towel keeps rosemary, thyme, sage and oregano from drying out.
- Dampen a paper towel. Wring it out until it feels moist but not dripping.
- Wrap the herbs. Lay the sprigs on the towel, then roll it up loosely.
- Bag the roll. Slip it into a zip-top bag or airtight container, then place it in the crisper drawer.
These herbs often last a week or longer this way.
How to Freeze Fresh Herbs
Freezing saves any herbs you can’t finish. The texture softens, yet the flavor stays bright, so frozen herbs shine in soups, sauces and smoothies.
- Herb cubes. Chop the herbs, pack them into a 2-tablespoon freezer tray, then cover with olive oil or water.
- Flat bag. Spread chopped herbs in a thin layer in a zip-top bag, freeze, then break off what you need.
- Leafy-green method. Herbs freeze like spinach, so my guide on how to freeze spinach works here, too.
Use oil cubes for sautés and water cubes for soups and smoothies. Frozen herbs keep for months.
Quick Fixes and Swaps
- Wilted herbs: trim the stems and soak them in ice water for about 10 minutes. Then pat them dry.
- No jar: any tall glass works for the bouquet method.
- No paper towels: a clean, slightly damp kitchen towel works for woody herbs.
- Wet leaves: pat them dry first, because extra moisture turns herbs slimy.
- Slimy herbs: toss them and start with a fresh bunch.
Recipes to Use Up a Bunch of Herbs
Good storage buys you time, and a recipe uses the bunch faster. Here are four ways to finish a bunch while it’s fresh.
- Vegan Basil Pesto: turn a big bunch of basil into a sauce for pasta, toast or bowls.
- Cilantro Smoothie: blend a handful of cilantro into a bright green drink.
- Pineapple Mint Smoothie: fresh mint adds a cool, sweet-tart finish to a tropical blend.
- Thai Lettuce Wraps: fresh cilantro tops these crunchy lettuce cups.
Which fresh herbs do you keep on hand? Tell me in the comments below, because I love hearing new ones.
Common Questions
Match the method to the stem. Stand tender herbs like parsley and cilantro in a jar of water in the fridge. Then wrap woody herbs like rosemary and thyme in a damp paper towel. Keep basil on the counter with its stems in water.
Fresh herbs last about a week in the fridge with the right method. Parsley and cilantro in a water jar often reach that mark. In contrast, basil lasts only a few days.
Dry herbs store best, because extra moisture turns leaves slimy. If you wash first, pat or spin the herbs completely dry. That said, you can also wait to wash until you cook.
Yes, you can freeze most fresh herbs. Chop them, pack them into a freezer tray, then cover with olive oil or water. The texture softens, yet the flavor holds up in soups, sauces and smoothies.
Trim the stems, then soak the herbs in ice water for about 10 minutes. Next, pat them dry and store them with your usual method. This works best on herbs that are limp, not slimy.
My favorite herbs to grow are mint, basil, lemon balm, chives, dill, oregano, parsley, rosemary, cilantro and sage. They grow indoors or outdoors, on a patio, in a raised bed, or in hanging baskets. Start with one or two you love, then expand.
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This was helpful! Thanks!
Thanks for this! No more wilting herbs in my fridge’s produce drawer!
Thanks for the advice! I love fresh herbs but haven’t been good at keeping them fresh. Trying this now!
Happy to help, Kim! 🙂
I have toxic thallium that Dave aspire say
S kale is toxic! What do u think? No More Kale
We def recommend switching up your greens on a regular basis when blending smoothies. That helps to avoid any build up of toxins (which is usually a rare occurrence). Check out our guide to leafy greens for more info here.
start with chia or quinoa and add nutritional yeast, dark cacao flax meal, hemp flakes, shake black pepper, onion powder, cumin, lemon pepper, oregano, fennel nutmeg, thyme, cinnamon, rosemary, mustard, clove, turmeric, and cardamom. to that i add spinach green beans or collards carrot sweet potato slice of pineapple apple and mango. add some water and blend with my a2300(Vitamix) on smoothie setting. takes about 10 minutes but it seems satisfying.