Kitchen Wisdom: How to Keep Fresh Herbs Fresh Longer

Fresh herbs are one of the simplest ways to transform everyday cooking. A handful of chopped parsley brightens roasted vegetables, basil turns tomatoes into summer on a plate, and cilantro adds freshness to everything from tacos to salads.

Unfortunately, herbs are also one of the most frequently wasted ingredients in the kitchen.

The secret is understanding that not all herbs should be treated the same. Some are tender and delicate, while others have woody stems and are surprisingly hardy. Store them properly, and you’ll enjoy fresher herbs, less waste, and more flavor throughout the week.

Know Your Herbs
Herbs fall into two basic groups, and each has its own preferred storage method.

Tender Herbs
These herbs have soft stems and tender leaves.

• Basil
• Cilantro
• Parsley
• Dill
• Mint
• Chervil
• Tarragon

Woody Herbs
These herbs have sturdier stems and naturally hold up longer.

• Rosemary
• Thyme
• Sage
• Oregano
• Marjoram
• Savory

The Bouquet Method (Best for Tender Herbs)
Think of fresh herbs like a bouquet of flowers.

1. Trim about ½ inch from the ends of the stems.
2. Place the herbs upright in a glass or jar with an inch or two of fresh water.
3. Loosely cover the leaves with a plastic produce bag to help maintain humidity.
4. Change the water every few days.

This method works beautifully for parsley, cilantro, dill, mint, and tarragon.

A Special Note About Basil
Basil is the exception.

Because it’s a warm-weather herb, basil dislikes cold temperatures. Store it on the kitchen counter in a glass of water—just like fresh flowers—and keep it out of direct sunlight. Refrigeration can darken the leaves and diminish its wonderful aroma.

The Damp Towel Method (Best for Woody Herbs)
Rosemary, thyme, oregano, sage, and other woody herbs prefer a slightly different approach.

Wrap the herbs loosely in a barely damp paper towel and place them inside a reusable storage bag or partially open zip-top bag in the refrigerator. The towel maintains humidity without trapping excess moisture that encourages spoilage.

Wash Later, Not Sooner
Unless the herbs are visibly dirty, wait to wash them until you’re ready to use them.

Extra moisture left on the leaves is one of the quickest ways to shorten their life. If you do wash herbs before storing, dry them thoroughly with a salad spinner or clean kitchen towels.

Don’t Throw Away the Stems
Many herb stems are just as flavorful as the leaves.

Parsley and cilantro stems can be finely chopped into soups, sauces, pestos, and chimichurri. Woody stems from rosemary and thyme can flavor stocks, soups, or roasted vegetables and are easy to remove before serving.

Freeze Herbs Before They’re Past Their Prime
If you realize you won’t use an entire bunch, don’t wait until it’s beginning to wilt.

Chop the herbs and freeze them in ice cube trays with olive oil or melted butter. The cubes are perfect for soups, pasta sauces, sautéed vegetables, scrambled eggs, and roasted potatoes.

Tender herbs can also be frozen in a small amount of water for later use in soups and stews.

Kitchen Wisdom
Fresh herbs are one of the best bargains at the farmers’ market because a little goes a long way. Treat them with the same care you would fresh flowers, and they’ll reward you with vibrant color, fragrance, and flavor for many meals instead of just one.

A few extra minutes of proper storage means less waste, fewer trips to the market, and the simple pleasure of reaching into your refrigerator—or your countertop herb bouquet—for fresh herbs whenever inspiration strikes.

How Long Will Fresh Herbs Last at a Glance

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