Keep Fresh Herbs Fresh for Weeks Instead of Days

Most people kill herbs by refrigerating them dry. Even a single day in the fridge can cause fresh herbs to turn limp, wilted, discolored, or slimy if stored incorrectly. The storage method depends on whether they're soft (tender) or hardy (woody) herbs.

Soft Herbs (Basil, Cilantro, Parsley, Mint, Dill)

1. Treat like cut flowers: Trim stems, place upright in a jar with 1-2 inches of water
2. Basil: Keep at room temperature on counter (NOT refrigerated), loosely cover leaves with plastic bag. Lasts 1-2 weeks.
3. Cilantro/parsley/mint/dill: Jar of water in fridge, loose plastic bag over top. Change water every 2-3 days. Lasts 2-3 weeks.

Hardy Herbs (Rosemary, Thyme, Sage, Oregano)

1. Wrap loosely in a damp paper towel, then place in a partially open zip-top bag
2. Store in fridge crisper drawer
3. Lasts 2-3 weeks

The Mistake Everyone Makes

Washing before storage. Excess moisture causes mold and sliminess. Only rinse right before use. If you must wash early, spin completely dry in a salad spinner first.

Long-Term Storage (1-6 Months)

• Freeze in oil: Chop herbs, pack into ice cube trays, cover with olive oil, freeze. Use directly in cooking to retain herb freshness and flavor.
• Dry: Tie bundles, hang upside-down in dark, dry spot for 1-2 weeks. Best for rosemary, thyme, oregano.

Pro tip: Each herb has its own quirks when it comes to storage. Understanding whether your herb is soft or hardy is key to keeping them fresh and avoiding waste.